Maine lobster remains one of the most requested items on a wholesale seafood order sheet, and also one of the easiest to get wrong on the receiving dock. Understanding grading and handling protects both your food cost and your guests.
Weight classes explained
Lobster is typically graded by weight: chix (1–1.25 lb) for single-portion plating, quarters (1.25–1.5 lb) for standard entrées, selects (1.5–2.5 lb) for banquet or raw bar display, and jumbo (2.5 lb and up) for whole-table presentation. Ordering the right class for your menu format avoids overpaying for size you don't need.
Hard-shell vs. soft-shell
Hard-shell lobster, typically available in fall and winter, carries a higher meat-to-shell ratio and ships better. Soft-shell (new-shell) lobster, more common in summer after molting season, is priced lower and easier to crack for lobster rolls, but bruises more easily in transit.
Culls and split-tail
Culls — lobster missing one or both claws — and split-tail lobster offer a lower-cost option for bisque, stock, or dishes where whole presentation isn't required. These are worth building into a menu where food cost matters more than visual wow.
Holding live lobster on arrival
Keep live lobster in its shipping packaging, refrigerated between 38–45°F, away from direct ice contact and fresh water. Use within 24 hours for the best quality and lowest mortality. A circulating seawater tank extends holding time but requires proper salinity and temperature maintenance.
Ordering ahead of demand
Lobster pricing shifts with weather, landings, and holiday demand. Standing weekly orders with a supplier who holds live tank capacity gives your kitchen a buffer against sudden price spikes or short supply around peak weekends.