Harvesting lobster along the rugged Atlantic Coast is steeped in tradition. Prized for its hard shelled and full meat qualities, Canadian lobster is harvested from the cold, clean, pristine waters along the Atlantic Coast of The Maritimes Province(s), by thousands of independent harvesters, and shipped all over the world.
Lobster meat is mild and sweet in flavor. The texture is firm and somewhat fibrous; tail meat is firmer than that in the claws. Live lobsters range in color from brownish rust to bright blue to greenish brown. All lobster shells turn bright red when cooked. The meat is white with red tinges.
Both inshore and offshore lobster fishing areas in Nova Scotia are Marine Stewardship Council certified (MSC) and Monterey Bay Seafood Watch rated "Good Alternative."