live lobsters; reserve livers and/or roe

SeafoodSummer months (May through October) mark peak lobster season in the North Atlantic, when molting occurs and meat quality is optimal. Year-round availability exists through cold-water fishing and storage, though winter supplies are more limited and command premium prices.

Lobster meat is an excellent source of lean protein, selenium, and B vitamins, particularly B12. The tomalley and roe are rich in lipids, fat-soluble vitamins (A, D, E), and provide concentrated sources of omega-3 fatty acids.

About

Lobster (Homarus americanus and related species in the family Nephropidae) is a large marine decapod crustacean prized for its sweet, tender meat and distinctive flavor. Native to the North Atlantic, particularly off the coasts of New England and Canada, lobsters are distinguished by their elongated bodies, prominent claws, and segmented exoskeletons that range from dark blue-green to reddish-brown in color. The lobster's internal organs include the hepatopancreas (commonly called the "liver" or tomalley), which is soft, greenish or yellowish, and the reproductive glands—roe (eggs) in females and milt (sperm) in males. The tomalley and roe are delicacies highly valued for their rich, briny flavor and are traditionally reserved during butchering to enhance sauces and stocks.

Live lobsters are typically sold at market weight ranging from 1.25 to 2.5 pounds, though larger specimens are available. Their freshness is indicated by vigorous movement and intact shells, ensuring optimal meat quality and the preservation of internal organs for culinary use.

Culinary Uses

Live lobster is prepared through various methods: poaching in salted water, steaming, grilling, or breaking down for butter-poaching of the tail and claws. The reserved tomalley and roe are classical ingredients in French cuisine, particularly in sauce américaine (américaine), homard à l'américaine, and bisque preparations, where they impart rich umami and briny complexity. In contemporary cuisine, these organs are used to create compound butters, emulsified sauces, and refined garnishes. The entire lobster—meat, shells, and organs—contributes to intensely flavored stocks and broths. Lobster is featured prominently in New England clam chowder, lobster rolls, grilled preparations, and as the centerpiece of fine dining preparations.

Forms & Preparations

Whole Live Lobster — Intact crustacean sold alive for maximum freshness and organ preservation; requires refrigeration and cooking within 24 hours.
Tomalley (Hepatopancreas) — The soft, greenish-yellow organ reserved and used as a thickening and flavoring agent in sauces and butters.
Roe (Coral) — Female reproductive gland, bright coral or orange when cooked; used as a garnish, flavoring ingredient, or constituent of compound butters.
Lobster Meat (Tails and Claws) — Extracted and cooked meat, either left whole for presentation or chopped for applications such as rolls, salads, and bisques.
Lobster Stock/Fumet — Broth made from shells, bodies, and trimmings; fundamental base for bisques, sauces, and seafood preparations.