Q&A

We collaborate with a diverse range of businesses, from Michelin-starred restaurants to fast-casual chains, hospitality groups, and cruise lines, catering to nearly every sector that requires seafood. Our expertise extends to understanding the distinct needs and requirements dictated by the scale and type of operation. Built on a foundation of reputation and strong relationships, our business thrives through partnerships with some of the best names in the industry.

Indulge in the exquisite taste of our lobsters sourced exclusively from the cold waters of the North Atlantic, featuring both Maine and Canadian varieties. Renowned for their sweet and tender meat, these cold-water lobsters are highly coveted worldwide. Whether you choose the richness of Maine lobster or the distinct flavor of Canadian lobster tails, you're in for a culinary treat. The cold waters of the North Atlantic impart a unique sweetness and briny richness that set these lobsters apart as a premium choice.

No, the most straightforward and honest answer is no. Canadian Lobsters and Maine Lobsters are both of the species "Homarus Americanus." Despite being the same species, they exhibit distinct differences, which we will elaborate on below. In general, the meat from Canadian Lobsters is less tender and lacks the sweetness found in the meat from a lobster's claws.

Lobsters are harvested throughout the year in Maine and New Hampshire. However, the peak harvesting period occurs between late June and late December when the lobsters are most active. While lobsters are also harvested during the winter and early spring months, the quantities tend to be smaller during this period.

Rock Lobsters or Spiny Lobsters differ from Maine lobster in terms of their claws. Unlike Maine lobster, they don't have large edible claws; instead, they possess only tiny claws that lack any edible meat. In contrast to the American lobster, which has marketable meat in its claws, body, and tail, the spiny lobster only offers marketable meat in its tail. This distinction highlights the varying characteristics and edible portions between these lobster species.