Premium hard shell Maine lobster is more than great tasting, it's healthy. Maine Lobster is low fat, low calorie and high in protein. Read about the health benefits of eating fresh, boiled lobster. Nutritional Information is based on 100 grams (3.5 oz) of cooked edible product.

Nutritional Information supplied in part by the New York Sea grant Institute.

PLUS!

Lobster meat contains omega-3 fatty acids, the substance that seems to reduce hardening of the arteries and decrease the risk of heart disease.

Lobster is also high in:

Amino acids

Potassium and magnesium

Vitamin B12, B6, B3 (niacin) and B2 (riboflavin)

Calcium and phosphorous

Iron, zinc and vitamin A

Classification of Lobsters:
Chickens	1 - 11/8 lb.
Quarters	11/4 lb.
Selects Deuces (2-pounders)	11/2 - 13/4 lb.
Small Jumbos	2 1/2 - 3 lb.
Jumbos	3 lb. - up

Two Ways to Cook Lobsters To steam lobsters , put about 2 inches of seawater or salted fresh water in a large kettle. Bring the water to a rolling boil. Put in the live lobsters, one at a time, grasping just behind the claws. Let the water boil again and begin timing. Allow 18 minutes for 1 to 11/4 pound hard-shell lobsters and 20 minutes for 11/2 pound hard-shell lobsters. If they are new-shell lobsters, reduce the cooking time by 3 minutes. To boil lobsters , fill a large kettle 3/4 full of water, allowing about 21/2 quarts of water for each lobster. If seawater is not available add 2 TBSP. of salt for each quart of water. When water boils, put in the live lobsters one at a time and let the water boil again. Lower the heat, cover and simmer about 15 minutes for 1 - 11/4 pound hard-shell lobsters and 20 minutes for 11/2 - 2 pound hard-shell lobsters. Reduce cooking time by 3 minutes for new-shell lobsters. When the antennae pull out easily, the lobsters are done. HOW TO EAT LOBSTERS

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"Maine Lobster ~ the only way to go"