Maine Seafood Guide – Lobster
Lobster
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Species Description
American lobster Homarus americanus
Wild.
American lobster is a bottom-dwelling crustacean that grows to harvestable size in five to seven years. As invertebrates, lobsters grow by molting, or shedding, their old shell and growing a new one to accommodate growth.
Season
Year-round, although the fishery in Maine waters peaks in late summer, when both hard and soft-shell lobsters (also known as “shedders”) are available. Fall is increasingly becoming the peak season.
Status
The lobster fishery is the largest fishery in Maine, accounting for more than 70% of the value of total commercial seafood landings in 2024. The stock is not overfished nor is overfishing occurring (Fishwatch.gov).
Maine lobstermen implement multiple conservation measures to protect the stock, including size limits and restrictions on taking egg-bearing females, among others.
Regulatory Authority
In coastal state waters, the Maine Department of Marine Resources (DMR) and Maine lobstermen share management of the local resource via eight Lobster Zone Councils.
In federal waters, the Atlantic States Marine Fisheries Commission regulates the fishery along the Eastern coast.
Commercial Harvest
Thousands of licensed Maine lobstermen work all along the coast, catching lobsters in more than two million stationary traps or pots. The majority of the fishery is nearshore and harvesters make day trips in owner-operator boats to set and haul traps. While the vast majority of lobsters are caught in Maine’s inshore waters, recent trends indicate an increasing number of harvesters shifting to offshore (deeper) waters. See the vessel and gear guide for more information.
Recreational Harvest
Limit 5 traps with a non-commercial lobster and crab license from the Department of Marine Resources. Non-commercial licenses are limited to Maine residents.
Size limit: body shell length that measures between 3 ¼ inches and 5 inches.
Health Benefits & Risks
Lobster is low in fat and calories. Lobster is an excellent source of selenium, a good source of zinc, but a lower source of omega-3 fatty acids.
The State of Maine has issued a consumption advisory advising against eating the tomalley, the soft, green substance found in the body cavity of the lobster. It functions as the liver and pancreas, and test results have shown the tomalley can accumulate contaminants such as mercury and dioxin, although studies have shown these to be below the FDA’s “generally recognized as safe” levels.
Buying & Preparing
Lobster is Maine’s most iconic seafood, known for its sweet, tender meat and best enjoyed fresh and simply prepared. Whether purchased live or processed, proper handling is key to preserving quality.
Live lobsters should be cooked as soon as possible after purchase, but can be stored in the refrigerator for 24–36 hours. Keep them upright with tails tucked under, in a bowl or container lined with seaweed, a damp towel, or newspaper soaked in cold salted water.
Do not store in freshwater or on ice, as this can kill the lobster.
Lobster is also available as frozen raw meat, frozen cooked meat, refrigerated cooked meat, or canned. These products offer convenience and are excellent for lobster rolls, pasta, chowders, and more.
For best flavor, steam or boil live lobsters until the shell turns bright red and the meat is opaque and firm. Cooked lobster meat can be stored in the refrigerator for several days or frozen for longer storage.
For more tips and recipes, visit the Maine Lobster Marketing Collaborative.
Certifications & Verifications
Gulf of Maine Responsibly Harvested