Sustainably harvested – before it was cool

Many of the regulations used today to manage the Maine lobster industry have existed for over 100 years, resulting in one of the most sustainable fisheries in the world.

New shell lobster

New Shell Lobster – The Time is Now

New shell lobster season is not a season like baseball or striper fishing. While the peak harvest does coincide with those great summer and fall pastimes (and might we add, lobster goes really well with watching your favorite team!), the Maine new shell season is not a season based around opening or closing.

GM Peter Kendall drops crates of live lobster into the new tanks

Maine Coast celebrates grand opening of Boston Facility

Maine Coast’s live lobster sales are growing 25 to 50 percent annually, Adams said, with about 60 percent sold internationally and 40 percent sold domestically.

Tom Adams, Maine Coast live lobster facility in York, Maine

How an ex-dockworker turned his passion for lobster into a $40 million business

After getting a taste of life as a dockworker when he was a teenager, Tom Adams was hooked on the lobster business.

Maine Coast’s Boston facility nearly ready, general manager hired

Peter Kendall has been hired as general manager of the new facility. Kendall comes to Maine Coast with a lifetime of experience in the industry and is the former manager of the Yankee Fishermen’s Co-op and operations manager at Gloucester Seafood Processing.

Lobster always draws a crowd of curious customers

The littlest lobster lovers

Seafood consumption in the United States is very low. Most Americans eat less than 13 pounds of seafood on average each year (compare that to our average annual consumption of 112 pounds of potatoes or 59 pounds of pork). The US Department of Agriculture suggests eating two, 8 oz portions of seafood each week.