Lobsters are unique. We hope this helps you. Please write or call with other questions so we can assist you. Unless it has to do with "burpless" cucumbers. We also do not know what that means.
WHY DO YOU SHIP LOBSTERS ALIVE? We ship lobsters fresh from the ocean and while they are still alive so they arrive to you as fresh as possible.
HOW DO LOBSTERS LIVE OUTSIDE THE WATER? Lobsters take oxygen through 'gills," similar to fish. Where a fish needs to be in water, lobsters can continue breathing while their "gills" are moist.
We pack them in wet paper to help them retain moisture and breathe and we ship them chilled to slow their metabolism and breathe less. They live in pretty cold water so this is not unkind.
SO LOBSTERS WILL ARRIVE ALIVE. AND I HAVE TO KILL THEM WHEN I COOK THEM? From the UMaine Lobster Institute: "Being concerned about this important question, researchers conducted experiments and studied the lobster’s nervous system. The nervous system of a lobster is very simple – not unlike that of an insect. Neither insects nor lobsters have brains. For an organism to perceive pain it must have a more complex nervous system. Neurophysiologists tell us that lobsters, like insects, do not process pain."
I THOUGHT LOBSTERS WERE RED. MINE ARE BROWN AND DARK GREEN-ISH. IS THIS OKAY? The color of live lobsters comes from many different color pigments called chromatophores. When the lobster is cooked the various colors are "masked," except for the red colors. The lobster's red colors show as the other colors are "masked."
ARE LOBSTERS NUTRITIOUS? From the UMaine lobster Institute: "Lobster is one of, if not the most tasty and famous of seafoods. It is not only good, it is good for you. It has less calories, less total fat and less cholesterol (based on 100 grams of cooked product) than lean beef; whole poached eggs; and even roasted, skinless chicken breast. Lobster is also high in amino acids; potassium and magnesium; Vitamins A, B12, B6, B3 (niacin) and B2 (riboflavin); calcium and phosphorus; iron; and zinc."
WHAT IS THE GREEN STUFF YOU FIND IN COOKED LOBSTERS? CAN YOU EAT IT? From the UMaine lobster Institute: "This is the tomalley or tamali, which functions like the liver, pancreas and intestines in the lobster. Many find it delicious to eat. Recently there have been concerns about finding dioxin in tomalley. The Maine Lobster Promotion Council offers this advice to consumers and concerned citizens: “(According to the Advanced Seafood Handbook,) ‘there are no known safety considerations when it comes to eating lobster meat. However, consumers are advised not to eat the tomalley, the light green substance found in the lobster’s carapace. This is the liver and pancreas, which are thought to accumulate contaminants from the environment.’ Much like the liver of other animals, the lobster’s tomalley is the natural filter for contaminants, like dioxins, from entering the system. Finding the dioxins in the lobster tomalley is regrettable, and certainly a sign of the times in which we live. However, it is also a reassuring indication of the lobster’s natural defense system at work, keeping the lobster meat wholesome, nutritious and delicious.”
WHAT SHOULD I DO IF THE PACKAGE ARRIVES DAMAGED OR DESTROYED? WILL YOU REFUND MY MONEY? If the package is damaged but the lobsters are still alive, go ahead and enjoy your meal! If the lobsters themselves were mangled in shipping, or arrived to you dead, do not eat them. But please call! If we know about problems in shipping we can try to solve them.
