North Atlantic Lobster
Lobster is Canada’s most valuable seafood export and an iconic Canadian species exported around the world. Canadian lobster landings remain at one of the highest levels recorded in 100 years, with an upward trend over recent decades. The majority (78%) of Canadian lobster exports are destined for the United States. Other key markets include Asia (Japan and China) and the European Union (Belgium, France). Lobster is also exported to an additional 50 countries.
Lobster recipes include lobster Newberg and lobster Thermidor. Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a heightened flavour.
Why are Canadian Lobsters better than American lobsters?
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- The shell quality is harder on the Canadian lobster. They are caught before they moult annually. This means that the meat content in the lobster will be greater. Canadian lobsters are about 31% meat yield whereas American lobsters are 24 or 25% meat yield.
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- Canadian lobsters have higher blood protein level. This is a measurement of quality and survivability. Canadian lobsters will ship to Asia with 3% mortality or less. American lobsters do not ship nearly as well long distances out of water.
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- American lobsters are “hot potatoes” – they must be handled and shipped and consumed immediately. Canadian lobsters live well in a tank system for up to 6 months in Canada. We can offer them year round whereas American lobsters can only be offered in season.
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- The market appreciates the superior quality of Canadian lobster. We have the expression “you get what you pay for “in life. For lobsters this is very much the reality.
