How To Shell & Eat Nova Scotia Lobster
Harvesting lobster along the rugged Atlantic Coast is steeped in tradition. Prized for its hard shelled and full meat qualities, Nova Scotia Lobster is harvested from the cold, clean, pristine waters along the coast of the province, by thousands of independent harvesters, and shipped all over the world.
Cracking a lobster? It's easier than you might think! We have outlined the steps for you here. Don’t forget your seafood bib!
1. TWIST THE TAIL
To remove the tail, grasp the lobster around the body with one hand and the tail with the other and gently twist. Pull apart the two pieces. You may notice a green substance on the meat which is called the tomalley. There may also be a red substance known as the roe (eggs) found in some female lobster. Both are edible and considered by many to be one of their favorite parts, however they can be scraped off if desired.
2. TWIST THE CLAWS
To remove the claws, simply grab the body with one hand and gently twist the claws and knuckle with the other hand. Both claws and knuckles will separate easily from the body. Use care when holding the knuckle, since it has sharp protrusions that can hurt if not handled carefully
3. CUT OR CRACK THE TAIL OPEN
To remove the meat from the tail, squeeze both sides together until you hear (feel) the shell crack. Grab each side of the tail with a hand and open like a book. The meat can now be easily removed.
4. CUT OR CRACK THE CLAWS OPEN
Crack the claws open with a heavy and sharp knife, or use a lobster cracker (like a nut cracker). Simply bend the claws after it is cracked and the meat can easily be extracted. You can also use the cracker to break the knuckle shell. Don’t forget to remove the meat found in the small part of the lower claws… you will want to get every tasty morsel.
5. DON’T FORGET THE LEGS AND BODY!
The legs and the body also contain edible meat. Break and open the legs at the joint and use a fork or skewer to draw out the slender pieces of meat contained inside. For the body, simply pull apart the shell to expose the meat around the body. Remember, all of the lobster aside from the part located behind the eyes is edible and the choice is up to you on how much you wish to eat.
How To Cook Nova Scotia Lobster
Cooking lobster is easier than you might think. The first two basic things that you need are a large pot and water. Some people use only seawater to cook lobsters but if you can't get it, add plenty salt to fresh water – it's important step to keep the sweet flavour of the lobster meat!
We've outlined a few tips for you to prepare Nova Scotia Seafood at home. Read on to learn how!
LOBSTER COOKING INSTRUCTIONS
Boiling and steaming are the most popular and traditional ways to cook live lobster and the method of choice if you want to serve a whole lobster. Boiling is a little quicker and easier to time precisely, and the meat comes out of the shell more readily than when steamed. For recipes that call for fully cooked and picked lobster meat, boiling is the best approach.
In contrast, steaming is gentler, yielding a slightly more tender meat. It preserves a little more flavor and it’s more forgiving on the timing front. It’s harder to overcook a steamed lobster. When partially cooked lobster meat is needed for a dish, parboiling is the perfect option. Parboiling, or blanching, cooks the lobster just enough so that the meat can be removed from the shell, then chill the meat and reuse it later in a dish that calls for further cooking.
COOKING TIMES
The suggested guidelines below are appropriate when cooking one lobster at a time or several lobsters of the same size. For timing, use the weight of individual lobsters, not total weight of all lobsters being cooked.
WEIGHT: BOIL:
| 1 pound | 8 – 10 minutes |
| 1 ¼ pounds | 9 – 11 minutes |
| 1 ½ pounds | 11 – 12 minutes |
| 1 ¾ pounds | 12 – 13 minutes |
| 2 pounds | 15 minutes |
| 2 ½ pounds | 20 minutes |
| 3 pounds | 25 minutes |
| 5 pounds | 35 – 40 minutes |
And just like that, you're done! You've successfully cooked your own succulent Nova Scotia lobster. More of a visual learner? Check out our video tutorial with chef Andrew Farrell below!
James L. Mood Fisheries Ltd.
130 Falls Point Road, Woods Harbour, Nova Scotia, Canada, B0W 2E0
+1-902-307-4182
Graydon Mood
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Gidney Fisheries
138 Dakin Park Road, Centreville, Nova Scotia, Canada, E1G 0L5
+1-506-850-5230
John Martin
High Pressure Processed RAW Frozen North Atlantic Lobster Processing Facility in business for over 125 years.
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World Link Food Distributors Inc.
209 Aerotech Drive, Unit 10-12B, Goffs, Nova Scotia, Canada, B2T 1K3
+1-902-423-0787 ext. 106
Kelly Zhuang
World Link Food Distributors ships over 8 million pounds of live lobster to 24 countries in North America, Europe and Asia from 3 processing facilities in South Nova Scotia and 1 processing unit in Prince Edward Island.
We distribute frozen and fresh seafood products from Atlantic Canada to our valued customers using the most efficient logistic routes possible.
World Link Food Distributors Inc were awarded a spot on the 2017 PROFIT 500 ranking of Canada’s fastest growing companies.
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Lobster Hub Inc.
45 John Thibodeau Road, Meteghan, Nova Scotia, Canada, B0W 2K0
+1-902-645-2950
Geoffrey Jobert
Lobster Hub is wholly owned by World Link Food Distributors Inc..
Our second-generation business is a dynamic blend of family and friends, united in their passion and professionalism. With a young and energetic team at its core, we embody a modern approach rooted in deep-seated family values. Always ready to assist, we strive to offer not just services, but lasting partnerships and reliable support. This unique combination of youthfulness, expertise, and a family-centric approach defines our way of doing business and building relationships.
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Australia, Belgium, Canada, China, Denmark, France, Germany, Greece, Hong Kong, Italy, Japan, Netherlands, New Zealand, Portugal, Saudi Arabia, Singapore, South Korea, Spain, Thailand, United Arab Emirates (UAE), United States, United Kingdom, Vietnam
IMO Foods Limited
26 Water Street, Yarmouth, Nova Scotia, Canada, B5A 1K8
+1-902-742-3519
David Jollimore
IMO Foods is a seafood cannery located in Yarmouth that has been producing high quality, locally sourced canned seafood on the Yarmouth waterfront for more than 50 years. We produce canned herring, sardines, and mackerel, using freshly caught fish from the Bay of Fundy and the North Atlantic.
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D&R Seafood Inc.
349 Herring Cove Road, Suite 203, Halifax, Nova Scotia, Canada, B3R 1V9
+1-902-446-4267
Ian Dempsey
D&R Seafood Inc is a Canadian seafood brokerage located in Halifax, Nova Scotia and specializes in procurement and sales of Atlantic Halibut, Canadian groundfish, Icelandic Cod and Yellowfin Tuna.
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Atlantic Sea Monsters
3080 Dublin Street, Halifax, Nova Scotia, Canada, B3L 3L3
+1-902-414-4346
Matthew MacDougall
Nova Scotian Seafood Supplier | Live Lobster
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Afishionado Fishmongers
275 Rocky Lake Drive, Bedford, Nova Scotia, Canada, B4A 2T3
+1-902-788-3474
Mike McGlone
Afishionado Fishmongers is your local source for fresh and fresh-frozen seafood, committed to reviving low-impact fishing traditions and delivering them right to your plate. We prioritize knowing the story behind every fish we offer, guided primarily by Ocean Wise certification to ensure sustainable fishing practices and responsible catch methods. We also foster strong relationships with our region’s smallscale, community-based fishers and aquaculturists.
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