1. Lobster Training Revised 05/2009

2. Harvest Methods Lobster Trap Typical Main Lobster Boat Harvesting lobster in Maine How a trap works

3. Lobster Definitions  American Lobster / North American Lobster Cold water lobster from the north Atlantic (Maine/Canada) Species is Homarus americanus  Live Lobster North American lobsters (H. americanus) that are transported live and cooked whole  Rock Lobster / Spiny Lobster Wide variety of warm water lobsters from the Equatorial regions of the globe; usually only in tail form Most famous regions: Brazil, Bahamas, Nicaragua, Honduras, South Africa, Australia Also available from: Mexico, Ecuador, Oman, Madagascar, Cuba

4. Chemical Abuse Sodium Tri-Poly Phosphate Evidence of tri-poly abuse. Notice how the meat still looks raw after cooking.  Sodium Tri-Poly Phosphate (STP) is used to retain moisture in a variety of seafood products  Although legal for use, the over-use of the chemical causes product to become rubbery and remain translucent when cooked  Can impart a metallic flavor

5. Lobster Pack Styles  Dry  Glazed  Individual Poly Wrapped (IPW) Dry WW Tail (IPW) Dry N. A. Tail

6. Lobster Species Bahamas #2 (P. argus Bahamas #2 Tail Notice:  Black belly  Yellow meat  Shell defects

7. Lobster Species Brazil Species  Brazil has 2 species that are fished P. argus P. laevicuda  These are not interchangeable but may end up in the same box as a method of reducing price  P. argus is the more desirable and higher priced species P. argusP. laevicuda

8. Lobster Species Costa Rica P. argus

9. Lobster Species Ecuador Red Shell P. pencillatus

10. Lobster Species Mexico P. argus

11. Lobster Species Mexico Red Shell P. interruptes

12. Lobster Species Mexico Species P. argusP. Interruptes Red Shell

13. Lobster Species Nicaragua Species P. argus

14. Lobster Species Oman Species P. homarus

15. Lobster Species Pacific Species P. gracilis

16. Lobster Species Panulirus argus Species

17. Lobster Sizing Tails Stated net ounces; 4-5 = 4 to 5 ounces each Glaze should be removed before weighing Live / Whole Stated net weight Usually in ½ pound increments

18.  Check net weight  Confirm species  Confirm counts against actual weight, not stated weight  Confirm ingredients and labeling Lobster Evaluation

19. What Makes Lobster Cheaper?  Non-equivalence  Seller long on inventory  Seller needs cash  “Loss leader” or “buying the business”  Illegal Harvesting Taking “egged Females” Taking undersized Lobster

20.  Species substitution / mixing  Incorrect counts  Heavy glaze  Mislabeled size  Short weight  Excessive bi-sulfites or STP  Excessive defects-broken shell, missing flippers, blackbelly, etc.  Decomposition, age, off flavors, etc. Lobster Tricks I can buy my lobster cheaper from someone else...

21. If it isn’t, it has to go! Revised 05/2009