Guide To Buying Lobster

Lobster holds a special place in American food culture. It's the centerpiece of seafood towers, the star of celebratory dinners, and draws long lines outside roadside shacks from Maine to California that contribute to the US’s 120+ million pounds of American lobster sold each year. While indulging in lobster is easy, buying the right lobster can sometimes feel tedious. Should you buy live lobsters or tails? Fresh or frozen? How much do you actually need per person? What does market price mean, anyway?

We’ve put this simple guide together with our trusted lobster experts to share all you need to confidently buy lobster today.

• Choose Your Lobster Format
• Pick the Lobster Species
• Live vs. Frozen vs. Fresh Lobster
• How Much Lobster Should You Buy?
• Where To Buy Lobster
• How Much Does Lobster Cost?

Choose Your Lobster Format

"Once you know what you're looking for, buying lobster is straightforward,” says Robert DiGregorio, Fulton Fish Market's head of quality control. “The key is starting with how you want to eat it. Your answer shapes everything from format to size to quantity."

Whole lobsters are considered the best for hands-on dining. You get the ritual of cracking shells, the reward of extracting sweet claw meat, and access to every part of the animal. Whole lobsters are typically boiled, steamed, or split and grilled for a smoky char.

Lobster tails offer both convenience and presentation. They cook quickly, portion easily, and look elegant on the plate. Lobster tails also hold up well to bolder preparations like panang curry if you prefer incorporating the meat into it. Lobster tails are most frequently baked, broiled, or poached in butter.

Cooked lobster meat is best for incorporating lobster into dishes, while saving you cooking time. It’s already shucked, cooked, and ready for lobster rolls, pasta, bisque, or risotto after thawing. Cooked lobster meat is usually sold as a combination of sweet claw and knuckle pieces.

Pick the Lobster Species

Over a dozen lobster species are harvested commercially around the world. The most common choice is cold-water American lobster, and warm-water rock lobster (also called spiny lobster).

Cold water American lobsters from the North Atlantic, primarily from Maine and Canada, are the standard for good reason. The frigid waters cause these lobsters to grow slowly, developing firmer meat with a clean, sweet flavor that holds together well during cooking. American lobsters are uniquely sweet and the only species with large, meaty claws, making them the go-to choice for whole lobsters and most tail purchases alike.

Warm water rock lobsters from the Caribbean, South America, and parts of Asia are clawless, putting all their meat in the tail. They grow faster in temperate seas, resulting in less complex flavor and softer texture. You'll encounter more warm water tails primarily when shopping for colossal or super colossal sizes (10oz and up), since rock lobsters can grow larger than American lobsters. Warm water lobsters are a practical choice for getting lobster texture with milder flavors or when you can’t find cold water lobsters.

"You can tell them apart at a glance," says Mark Drabich of Metropolitan Seafood, a longtime customer at the Fulton Fish Market. "Cold water lobsters have dark shells ranging from brown to olive green. Warm water rock lobsters are more colorful, with tan shells marked by blue and gold spots and stripes."

More information on lobster species is available in our Essential Guide to Lobster.

Live vs. Frozen vs. Fresh Lobster

Live whole lobsters are the gold standard for freshness. You're guaranteed the lobster was alive until moments before cooking. When buying from a tank, look for active lobsters that move their claws and tails when handled and smell like clean ocean water. Lobsters shipped to your door will be more dormant after traveling in cold packaging, which is normal and does not affect quality. We guarantee every lobster we ship arrives fresh and ready to cook. Plan to cook live lobsters within 24-48 hours of purchase.

Frozen lobster can be found whole, as tails, or as lobster meat. Freezing lobster is a common practice to ensure the highest quality and peak freshness when thawed. A frozen tail that was processed hours after catch is usually superior to a "fresh" tail that has traveled for days. Look for lobster meat that was frozen quickly after cooking and stored at consistent temperatures. Frozen, cooked lobster meat maintains excellent quality when properly handled. In dishes like lobster rolls or pasta, most people can't tell the difference between fresh and high-quality frozen ingredients. Buying frozen also gives you the flexibility to cook on your schedule.

You may occasionally see fresh lobster tails or meat (not frozen) at a seafood counter. These are rare because lobster deteriorates quickly once processed. Unless you are buying from a trusted source, know exactly when it was processed, and plan to cook it the same day, frozen lobster is the better option.

How Much Lobster Should You Buy?

How much lobster you need depends on the format and whether lobster is the main event or part of a larger meal.

Portion sizes for lobster and other seafood can be found in our Seafood Serving Sizes blog.

“The classic mistake people make when lobster shopping is not knowing how much to buy,” explains longtime lobster vendor Jerry Philips of South Street Fish Co. “Think through if you want to serve it whole or in another dish, sharing the plate in a surf and turf, or sliced and served. When you know how you want to prepare and present it, choosing the right size is easy.”

Where To Buy Lobster

Now that you’ve decided on a type of lobster and how much you need, it’s time to buy.

Buying Lobster Online

Buying online is the most convenient way to get quality lobster to your home. Reputable purveyors like Fulton Fish Market ship live and frozen lobster, often getting lobster to you faster than it would reach a grocery store seafood counter.

When you buy lobster online, look for trusted sources that ship with adequate ice packs or dry ice and insulated packaging. Read reviews to confirm lobsters arrive alive and in good condition. Online ordering also gives you access to products that may not be available locally, such as specific tail sizes and premium cold-water lobster.

Buying Lobster from FultonFishMarket.com

At Fulton Fish Market, we make buying lobster simple. Here's how to order:

1. Visit our lobster collection to see all available options, including live whole lobsters, frozen lobster tails, and cooked lobster meat.
2. Click the product you are interested in to view available sizes and detailed sourcing information. 
   
   
   
   
   
3. Choose your desired quantity based on the number of guests and serving preferences, and add to your cart.
4. Check Out: Choose a delivery date that works for your schedule. We ship live lobsters overnight to ensure your lobsters arrive fresh and ready to cook.
   
   
   

Buying Lobster In Person

If you prefer to shop in person, seek out fishmongers or seafood counters with high turnover.

For live lobsters, tanks should be clean with cold, clear water. Ask how long the lobsters have been in the tank—lobsters weaken over time in captivity, so fresher arrivals are better. Pick lobsters that are lively and heavy for their size.

For frozen lobster tails, check for signs of freezer burn, such as dry white patches or excessive ice crystals, which indicate the tails have been stored too long or at inconsistent temperatures. Packaging should be intact with no tears.

For cooked lobster meat, the color should be white and pink, never gray or yellow. It should smell like clean ocean, not fishy or sour. If buying from a refrigerated case rather than a frozen one, ask when it was processed. If buying frozen lobster meat, avoid any with freezer burn.

Don't hesitate to ask where the lobster is from and when it came in. A good fishmonger will know and appreciate customers who care about quality.

How Much Does Lobster Cost?

If you've ever seen "market price" next to lobster on a restaurant menu, you've encountered one of seafood's most variable price tags. Lobster prices fluctuate based on several factors:

• Seasonality: Lobster is most abundant during the summer months when lobsters are active and easier to catch. Prices often dip during peak season and rise in winter when catches are smaller.
• Size: This affects lobster tail and whole lobster pricing alike. Larger lobsters command higher prices per pound because they take longer to grow and are less common.
• Format: Live whole lobsters are typically the most economical per pound of meat, but require more work. Lobster tails cost more per ounce because someone has already done the processing. Cooked lobster meat commands a premium price for the convenience of picking and cooking the meat.
• Source: Cold water lobster from Maine and Canada costs more than warm water alternatives, reflecting the difference in quality and sometimes handling.
• Demand: Around holidays like Valentine's Day, Easter, Mother's Day, and New Year's Eve, lobster prices can be higher due to higher demand. Planning your lobster dinner for a non-holiday weekend or ordering frozen lobster ahead of time can save you money without sacrificing quality.

FAQs

How do I humanely kill a live lobster?
The most humane method is to place the tip of a sharp chef's knife at the cross mark on the lobster's head (just behind the eyes) and quickly push down to split the head. This dispatches the lobster instantly. 

How long can I keep live lobsters before cooking?
Live lobsters should be cooked within 24-48 hours of purchase. Store them in the refrigerator, covered with damp newspaper or seaweed. Never put live lobsters in fresh water or on ice, as either would kill them.

Is frozen lobster meat as good as fresh?
Frozen lobster meat is actually a better choice than fresh, and it is typically the only option you'll find. Lobster deteriorates faster than most seafood once it's out of the shell, so processors flash-freeze the meat immediately after cooking to lock in quality and nutrients.

Is pre-cooked lobster meat okay to buy?
Absolutely! Pre-cooked lobster meat is a convenient option when you want tender lobster without the work of cooking and shucking whole lobsters yourself.

How much meat is in a whole lobster?
About 25-30% of a whole lobster's weight is edible meat. A 1.5 lb lobster yields roughly 5-6 oz of meat from the tail, claws, and knuckles.

What size lobster tail should I buy?
It depends on how you're serving it. If you’re not sure how you want to prepare the lobster tails, our experts recommend getting medium (4oz-6oz) tails since they’re the most versatile, working as a standalone star or a perfect pairing with steak for surf & turf.

What does "claw and knuckle meat" mean?
Lobster meat is typically sold by the part of the lobster it comes from. Claw meat comes from the claws and is prized for its tender texture and sweetness. Knuckle meat, from the joints connecting the claws to the body, is considered some of the most flavorful meat on the lobster. Packages labeled "CK" (claw and knuckle) are popular for lobster rolls, while tail meat works well when you want distinct, meaty pieces.

Should I buy a hard shell or a soft shell lobster?
Both hard shell and soft shell lobsters are delicious, offering different tastes and eating experiences. Hard shell lobsters have fully developed shells packed with firm, dense meat. They're easier to ship and store, which is why most lobsters sold are hard shell. Soft shell lobsters (also called "shedders") have recently molted and are growing into new shells. Soft shell lobster meat is sweeter and more tender, but yields less per pound because they haven't yet grown into their new shell. Soft shell lobsters are more fragile and typically found locally in New England during the summer months.