3 lb. Lobster

The largest lobster McLoons offers – 3 lbs. of cold Penobscot Bay Maine lobster from the family-owned working wharf on Spruce Head Island, steamed the same day it’s caught. McLoons recommends splitting and grilling it; their crew will tell you it’s the best way to handle a lobster this size. Yankee Magazine named McLoons’ roll the best in the state; this is the whole animal.

MORE DETAILS

This package includes a 3 lb Lobster

• Choose between Live or Cooked Lobster
• Each lobster serves 2 people
• This is only available as hard shell
• Add Local Butter
• Includes bibs, wet napkins, and lobster cooking and cracking instructions!
• Choose to add on Merch!

Merch Add On Options Include

• 1 McLoons Baseball Hat
• 1 McLoons T-Shirt

INSTRUCTIONS / STORAGE

• McLoons Lobster Shack ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
• For guaranteed delivery to Hawaii, order cooked lobsters. Live lobster orders may be denied entry into Hawaii.

• Live and cooked lobsters are meant to be prepared the day you receive your package. However, cooked lobsters can stay in the refrigerator overnight if necessary. Below are two different options to possibly store a live lobster for a later cook time:
  • OPTION 1 Remove the lobsters from the insulated package and place them into the bottom drawer of your refrigerator with seaweed and/or saltwater newspaper. You can place the frozen gel packs on top of the lobsters, or replace with new frozen gel packs. DO NOT PUT THE ICE ON THE LOBSTERS. The fresh water will suffocate the lobsters and they will die immediately.
  • OPTION 2 Leave the lobsters in the provided insulated package and replace the gel packs inside. Handling the lobsters warms them up and decreases their overall lifespan. If you handle the lobsters, you also risk the lobsters dropping a claw or cracking them by accident. You can place the entire box in a walk in cooler or cold basement with new gel packs to extend their life span out of water.
• Please be aware that lobsters may be lethargic after transit. Just because a lobster is tired and low moving doesn’t mean that its dead and not useable. If you suspect that a lobster is close to the end of its life span, you are probably right and should cook the lobster as soon as possible and store the others.

To Serve (Cracking Your Lobster)

• Get your bibs, you’re going to need it!
• Twist off the claws.
• Crack each claw and knuckle with a lobster or a nut cracker (although you can also do this by hand). Remove the meat with that tiny fork or your fingers.
• Separate the tail from the body and break off the tail flippers. Extract the meat from each flipper.
• Insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat.
• Separate the shell of the body from the underside by pulling them apart. Discard the green substance called tomalley.
• Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Extract the meat from the leg joints and the legs themselves by biting down on the leg and squeezing the meat out with your teeth.
• Wash those hands and get another lobster, you deserve it!

Ingredients

Lobster