Cooked Lobster

Since 1976, it’s what we do best – taste the Clearwater lobster difference!


The ultimate in convenience, Clearwater’s 100% natural and wild-caught Premium Hardshell Fresh™ Lobster arrive at your doorstep pre-cooked and ready to enjoy! MSC-certified and harvested from the pristine waters of Canada’s North Atlantic, Clearwater lobster is caught when energy levels are highest, meat content is at a maximum and shells are hardest, yielding up to 50% more meat compared to soft shell lobster. By harvesting Clearwater Premium Hardshell Fresh™ Lobster at ideal times, the superb quality is immediately evident in the hardshell crammed with full-meat and flavour. Typically, a 1.25 lb to 1.5 lb plus lobster in the shell serves one person.

To view a list of Frequently Asked Lobster Questions, click here.

Calories/Energy 56 kcal/236 kj
Fat 0 g
Satured Fat 0 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 510 mg
Salt 1.3 g
Potassium 230 mg
Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 13 g

* Per 100g serving


To re-heat cooked lobster, simply steam in 1” of boiling water, in a heavy bottom, covered pot for 3 minutes for a 1.25 pound lobster (increase time by 30 seconds per pound over 1.25 pounds).

To re-heat by boiling, place lobsters into boiling water for 3 minutes for a 1.25 pound lobster (increase time by 30 seconds per pound over 1.25 pounds).

How to Eat a Lobster

  1. Grasp the body and twist off the large front legs and claws.
  2. Separate the claw from the knuckle.
  3. Break the hinged part off the claw and remove the meat with a fork or pick. Crack the claw with lobster crackers. Be careful to crack the shell only and not damage the meat inside. Knuckle meat can be removed with a fork.
  4. Twist the tail away from the body. 
  5. Cut the tail on both sides or grasp it tightly and squeeze until it cracks. Snap off the tail flippers.
  6. Push out the meat in one piece. Pull back the flap on the upper side of the tail piece to expose the vein. Remove and discard the vein.
  7. Unhinge the back from the body and remove the edible green tomalley.
  8. Open the main lobster body section by cracking it apart. The delicious meat in this section can be dug out with a fork or pick. Discard the dark sac located between the eyes (since this is not edible). Twist the walking legs from the body. Clench between teeth and nibble meat from legs. The same method can be used to extract meat from tail flippers.
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