How to Handle, Cook & Enjoy Live Maine Lobster
Everything you need to know before cooking, serving, and cracking into a fresh live lobster — styled to feel like part of the My Maine Lobsters brand.
At a Glance
Handling & Storing a Live Lobster
Lobsters are delivered fresh and live. They must be handled with care to ensure they remain in peak condition prior to cooking.
The Claws
Lobsters are banded on the boat immediately upon capture. Both stern men and captains place rubber bands around each claw after the lobster is measured. You don't have to worry about being pinched as you handle them but keep those bands on until they are cooked.
The Cooler
At pickup, bring a cooler with a few large zip-lock bags filled with ice. Crucial: Keep the ice in bags. Lobsters will die in fresh water just as they will in stagnant salt water because the oxygen is quickly depleted.
Ice Placement
Place the ice bags at the bottom of the cooler. Cover them with a damp towel or several layers of damp newspaper to retain moisture and create a barrier.
Storage
Place the lobsters on top of the damp barrier. They can be stored overnight if kept cold (37°–40°), but for the best flavor cook them the same day.
Timing
Ideally cook your lobster as soon as you get home. If you must wait, the next day is the absolute limit.
The Maine Experience: Eating Like a "Mainah"
Eating a whole Maine lobster is a communal, hands-on, and gloriously messy affair. This isn't a white tablecloth meal; it’s a picnic or a lobster bake.
If you’re "from away," you’ll likely want a bib and a claw cracker. Locals often just use their hands, a small hammer, or the back of a heavy knife. The reward is the sweet, tender meat you’ve worked for. Embrace the mess!
Local Tip
The less formal the meal feels, the more authentic the experience becomes. Maine lobster dinners are meant to be relaxed and social.
How to Cook the Maine Way
Steam, Don't Boil
Steaming keeps the meat tender and flavorful. Boiling can make them waterlogged and tough. Never use foreign seasonings like Old Bay.
The Pot
Use a large stock pot or turkey fryer. If possible cook outside to keep the steam and salt air out of the kitchen.
The Liquid
Place 1–1.5 inches of water in the pot and add 4–8 tablespoons of sea salt.
- Do not use Arizona tap water if possible. Use bottled or spring water.
- Add sliced lemon and one or two New England beers such as Sam Adams or Allagash.
The Steam
- Timing: Steam for 12–18 minutes.
- Antennae Test: If an antenna pulls out easily the lobster is ready.
The Butter
While they steam, melt plenty of high quality salted butter. A squeeze of lemon is a pro move.
The Toolkit
The Pan
Use an 8x12 pan or tinfoil tray to hold lobster and capture juices.
The Meat
Only fresh live Maine lobsters. Never frozen tails.
Crackers
A lobster cracker, hammer, or meat cleaver for opening claws.
Picks
A lobster pick or small fork for extracting knuckle meat.
Large Tray
A baking tray helps catch lobster juice when breaking shells.
Waste Bucket
Keep a bucket lined with a trash bag in the center of the table.
How to Properly Eat a Lobster
The Twist
Hold the body and tail and twist them apart over a tray.
The Tail
Remove flippers and push the meat out from the shell.
The Claws
Separate claws and knuckles then crack and pull meat out whole.
The Knuckles
Use a pick to reach the sweet meat hidden inside.
The Legs
Twist off legs and squeeze or suck the meat out.
The Body
Break open the body to access small pockets of meat.
The Tomalley
The green substance is the tomalley. A Maine delicacy for some.
Cleanup
Lobster shells can get smelly quickly. Keep a bucket for shells during the meal.
When finished, tie the trash bag tightly and bring it outside immediately.