Sourcing Premium Canadian Hard-Shell Live Lobsters in Prince Edward Island
By The Water Shellfish Inc has been supplying world markets for premium hard-shell Canadian lobster since 2003. We source premium Canadian hard-shell live lobster from around Atlantic Canada, allowing us to operate year-round with high-quality products capable of shipping to world markets. Our hard-shell live lobsters in Prince Edward Island are stored in a stress-free, state of the art facility, mirroring lobster’s natural habitat.
Our commitment to quality products year-round is made possible with our dedicated and experienced staff, who are seasoned professionals when it comes to selecting the strongest and healthiest products. Relying on years of industry know-how along with the latest in applied science has allowed By The Water Shellfish Inc to continue growing in the live lobster as well as the cooked lobster market.
Benefits
Buying live lobsters from By The Water Shellfish Inc is advantageous in a number of ways:
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Fresh live lobsters with the hardest shells have maximum meat quantity
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Quality and flavour maintained for a perfect ocean to plate experience
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Natural, wild-caught lobsters to deliver the most authentic flavours
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Accurate pricing according to the size and weight of lobsters
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Food safety ensured through internationally recognized agency certifications
Harvesting and Processing
Our hard-shell live lobsters in Prince Edward Island are stored in a stress-free, state of the art facility, mirroring lobster’s natural habitat. Our lobster storage system is free from chemicals to provide you with a natural product. We use an advanced computerized size and quality grading system to carefully select and precisely size lobsters to your needs. We slow down the metabolism of lobsters, seal their freshness to maintain their health and quality of life.
Nutrition and Health Benefits
Lobsters can be a best friend for your health-conscious self because of their good protein content and zero sugars. Here is why lobster may be a healthy choice for you:
Per 100g Serving
| Calories/Energy | 56 kcal/235 kJ |
| Fat | 0g |
| Saturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 80mg |
| Sodium | 510mg |
| Salt | 1.3g |
| Potassium | 230mg |
| Carbohydrate | 0g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Protein | 13g |
Insulated Packaging
Our live lobsters are available in various sizes for your distinct portion needs. We can ship lobsters to you in Asia, United States (USA), European Union (EU), Canada…basically anywhere in the world. Rest assured, we maintain the freshness and deliciousness of the lobsters by carefully cold packing them and delivering them to you at their peak of perfection.
Lobster Sizing & Weight
| Sizing | Weight |
| Canners | 0.95 lbs & under or 430 g and under |
| Small Chix | 0.95 – 1.15 lbs or 430 g – 521 g |
| Large Chix | 1.15 – 1.25 lbs or 521 g – 567 g |
| Quarters | 1.4 - 1.5 lbs or 635 g - 680 g |
| Halves | 1.6 - 1.7 lbs or 725 g - 771 g |
| 1 ¾’s | 1.75 - 1.85 lbs or 793 g - 839 g |
| Selects | 1.86 - 2.5 lbs or 843 g - 1.1 kg |
| Small Jumbos | 2.6 - 3.1 lbs or 1.1 kg - 1.4 kg |
| 3 - 4 lbs | 3.1 - 4.85 lbs or 1.4 kg - 2.1 kg, |
| 5 - 6 lbs | 4.86 - 6.85 lbs or 2.2 kg - 3.1 kg |
| 7 - 9 lbs | 6.86 - 9 lbs or 3.1 kg - 4 kg |
| 9 + lbs to Hard-Shell Culls |
How to Cook
Planning to host guests for a seafood party? Here’s a quick method to make properly cooked lobsters in your kitchen:
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Use a meat thermometer and insert it into the centre of the thickest portion of the lobster’s body. If the lobster reaches 80°C (180°F), then it is properly cooked.
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You can choose from traditional boiled, steamed, broiled and grilled cooking methods.
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Be careful not to overcook the lobster.
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Reheat cooked lobster by placing it in boiling water
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Check if your lobster is undercooked by checking for a thick translucent liquid inside its body
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If undercooked, return it to the boiling pot until it reaches the desired temperature
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Fully cooked lobster appears white with a red shell
Service Area
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Asia
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United States (USA)
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European Union (EU)
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Canada
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Worldwide Shipping
