Lobster is Canada’s most valuable seafood export, contributing as much as $1 billion in export sales. In many ways, lobster is Canada’s ambassador to the world and one of the exports most closely associated with this country. Consumers in 55 countries from Australia to Vietnam and all points around the globe enjoy lobster from Canada.

In Canada, lobster is harvested and processed throughout the Atlantic provinces (Newfoundland, New Brunswick, Nova Scotia, Prince Edward Island) and Quebec. Landings peak twice a year, once in the period from April to June when the spring season opens, and then again in December after the winter fishery opens in southwestern Nova Scotia.

This crustacean has a long body and five sets of legs, including two large front claws, one of which is large, flat and heavy while the other is smaller and thinner. The body and tail and claws are hard-shelled. Live lobsters range in color from brownish-rust to greenish-brown; all lobster shells turn bright orangey-red when cooked.

Seafood connoisseurs often refer to the hard-shelled Canadian Atlantic Lobster as the “King of Seafood”. Atlantic Lobster is not only delicious, it is highly versatile and one of the most nutritious sources of protein you can find. Canadian Atlantic Lobster is known by many names including: Atlantic Lobster, American Lobster, Canadian Reds, Northern Lobster and Maine Lobster but no matter what you call it, once you’ve tasted our lobster you will know why it is King.

Canadian Atlantic Lobsters (Homarus americanus) are harvested in the cold pristine waters along the rugged north Atlantic coast of Canada. They are harvested from the icy salt water the same way they have for generations, in traps attached to lines hauled one at a time. Since the lobster industry in Canada is based on an integrated fisheries management approach, it ensures that harvesting and processing methods are conducted in an ecologically responsible manner. When you eat Canadian Atlantic Lobster you can be assured the lobster is both good for you and that the harvesting method is good for the environment.

The hard-shelled difference… The seasons for harvesting lobster in Canada are staggered to protect the vulnerable summer moults. While this is a good conservation measure it also ensures that consumers get the tastier, meatier more nutritious lobster that has become a favorite everywhere. The white flesh is pleasantly firm and dense with a rich, savory flavor. Live lobsters should be active and their tails should curl, not dangle, beneath them.

The meat from a hard-shell lobster is low in fat and carbohydrates while high in protein. In fact, it has less saturated fat, calories and cholesterol than many of our lean favorites such as pork, extra lean beef, and white chicken meat. At less than 100 calories per serving (89% of calories from protein), Canadian Atlantic Lobster is a great meal choice for any diet.