The hard work continues in our production facility, or the kitchen, as we call it, where we process the lobster using our "Big Mother Shucker." This machine uses high water pressure to loosen the meat from the shell. This process is analogous to putting a grape inside a plastic water bottle, filling it with water, and squeezing the outside of the bottle — the pressure on the grape is equal from all sides, so it doesn't deform or squish.

Then, we carefully and thoroughly shuck the lobsters by hand, package the meat, and vacuum-seal in its great taste and freshness. The meat is put through another round of water pressure treatment, effectively cold pasturizing for extended refrigerated shelf life — and then shipped around the country.

We strive to ensure that this Maine legacy of hard work and independence is infused into every bite of our fresh Maine Lobster. We offer our certified Maine Lobster the way it should be offered: fresh and raw (never cooked), and all-natural, without additives or preservatives and without adding the heat pasteurization that changes the true taste and texture of Maine Lobster. At Shucks Maine Lobster, we are committed to keeping the reputation of Maine Lobster as the most premium and best-loved celebration food in the world.

Why you’ll love Shucks’ fresh, raw, hand-shucked Maine Lobster:

Creativity: Chefs and home-chefs alike can prepare their fresh, raw Shucks Maine Lobster in many new, creative ways since it isn’t already cooked.

Source: Shucks Maine Lobster is guaranteed certified wild-caught Maine Lobster — the most famous lobster in the world. You’ll always know where your lobster is coming from.

Quality: Shucks Maine Lobster is guaranteed fresh, shipped from the wharf, and shucked and packaged the same day to lock in the natural flavor and texture.

Convenience: Shucks Maine Lobster is more convenient because we do the shucking for you. There is no longer all of the mess and fuss for you, your sous-chef, or your customer. And there's none of the waste, shrinkage, and mortality loss that come with using live lobsters.

Safety: Our high pressure process kills bacteria, viruses and pathogens, so you’ll know your Maine Lobster is safe to eat and has an extended refrigerated shelf life.

“The Maine lobster brand is known the world over for its quality and high value,” Governor Baldacci said, “and we know that the lobster resource is sustainable thanks to the efforts of Maine lobstermen. Obtaining certification by the Marine Stewardship Council is an essential step in protecting and enhancing our brand and making sure that Maine lobsters can compete in markets around the world.”

Update: March 13, 2008 Another good story about Maine Lobster and MSC certification available here

February 28, 2008

AUGUSTA – Governor John E. Baldacci today named an informal working group to pursue certification of the Maine lobster industry as a sustainable fishery by the national Marine Stewardship Council (MCS), an independent nonprofit organization that promotes responsible fishing practices.

“The Maine lobster brand is known the world over for its quality and high value,” Governor Baldacci said, “and we know that the lobster resource is sustainable thanks to the efforts of Maine lobstermen. Obtaining certification by the Marine Stewardship Council is an essential step in protecting and enhancing our brand and making sure that Maine lobsters can compete in markets around the world.”

Governor Baldacci said a growing number of major food retailers, including Wal-Mart, Whole Foods, Target and Cosco, will only carry seafood that carries the sustainable certification by the Marine Stewardship Council. And seafood industries – including Western Australia Rock Lobster, Alaskan salmon and Oregon shrimp – have already achieved sustainable certification.

“If we fail to take this step toward sustainability, Maine lobsters could be shut out of major markets in this country and particularly in Europe where the market is demanding sustainability for many products,” Governor Baldacci said. “This could cost Maine jobs and diminish Maine’s brand. Certification is an opportunity to celebrate the fact that Maine lobstermen already practice good stewardship. We just need it to be documented and certified.”

Coinciding with the start of today’s Fishermen’s Forum in Rockland, the Governor said the working group will include George Lapointe, Commissioner of the Department of Marine Resources, John Hathaway, president and owner of Shucks Maine Lobster of Richmond, and Linda L. Bean, owner of Port Clyde Lobster in Port Clyde. Other members are to be named later.

Building on two pre-assessments that the industry completed a year ago, the working group will develop a plan, encourage voluntary participation from the lobster industry and seek funds from private businesses to cover the cost of the eight-month process of analysis and third-party endorsement of the lobster industry’s sustainable practices. Once completed, the industry can apply for certification through the MSC, which describes itself as an independent, global organization whose role is to recognize well-managed fisheries and harness consumer preference bearing the MSC label.

The certification process for the Maine lobster industry follows Maine’s leadership in green certification of the State’s woods products and timberlands.

“The State as a whole should be recognized as achieving sustainable, responsible practices for all its natural resources. Given the market demand for sustainable products, this is a positive and powerful calling card for our fishing, farming and paper industries,” Governor Baldacci said.

The Marine Stewardship Council is an international nonprofit organization that was created in 1997 to promote solutions to the problem of overfishing and its impacts on the world’s oceans. The MSC runs an internationally recognized environmental certification and eco-labeling program for sustainability in wild capture fisheries.

Governor Creates Working Group to Pursue Sustainable Fishery Certification for Lobster Industry.

- Great for Butter Poached Lobster recipes
- Less expensive and easier than blanching live Maine lobster for the same result.

Available fresh in portion-packed deli-tubs or frozen in vac-packed bags

Whole Shucked Frozen

Whole Shucked Fresh

- Less expensive and far easier than blanching live Maine lobster for the same result.

- Convenient cook-in packaging simplifies preparation and clean-up

- Far superior quality than cooked, frozen lobster meat

- Finalist in the 2008 new product competition at the International Boston Seafood Show.

This product can be used for:

- Baked Stuffed Maine Lobster
- Grilled Maine Lobster
- Butter Poached Maine Lobster
- Grilled Maine Lobster Tail with Butter Poached Claws
- Steamed or Boiled Maine Lobster

Convenience of Frozen Storage - no mortality issues, no seasonally price fluctuations, always have lobster when you need it.

Frozen in a protective net and glazed to preserve quality.

--Warm Butter Poached Maine lobster rolls (simple, yet amazing)

--Butter Poached Maine Lobster Shooters (serve with small cube of avocado, squirt of lemon, and a little poaching liquid)

--Maine Lobster Tempura

--As an accompaniment to a pasta dish (Maine Lobster Mac and Cheese for example)