The Lobster Man

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Frequently Asked Questions

Although it may seem intimidating, shucking oysters is simple once you know how.  Remember to wear gloves, or keep a dish cloth wrapped around the hand that is holding the oyster to protect it from the shucker. It is recommended you use a proper oyster shucking knife for ease of use and saftey. Here are two methods for shucking oysters. On the first you go into the oyster on the side.

  1. Hold the oyster with the hinge in the palm of your hand. The cup side of the oyster should be down.
  2. Look for the crevice between the two shell and insert the knife. Push the knife firmly into the crevice until it goes between the shells.
  3. Slide the blade along the top of the shell to sever the connecting muscle.
  4. Twist the knife along the edge until it can be pried apart.
  5. Remove the top shell.
  6. To free the oyster from the cupped shell, slide the knife under the oyster meat close to the shell to cut the muscle.

For the second method you go into the oyster on the back hinge.

  1. With the cupped shell on the bottom, hold the wide end of the oyster in the palm of your hand.
  2. Insert your knife near the hinge and apply pressure to slide the knife through the hinge.
  3. The shells should pop open slightly.
  4. After the hinge has been loosened, slide the knife along the top of the flat shell to sever the abductor muscle and remove the top shell.
  5. Free the oyster from the cupped shell by sliding the knife under the oyster, as close to the shell as possible.

 Follow this link for images of the above method.

  • Place your lobster in a large pot of salted rapidly boiling water (enough water to cover the lobster).
  • When water returns to a boil, time as follows:
    • 1 lb lobster 8· 10mlnutes
    • 1 1/4 lb lobster - 10 - 12 minutes
    • 1 1/2 lb. lobster - 12 - 15 minutes
    • 2 lb. lobster - 16 - 18 minutes
    • 3 lb. lobster - 20 - 25 minutes
    • 4 lb. lobster - 25 - 28 minutes 
  • Once the lobster is cooked. Plunge briefly into cold water to stop cooking.
  • Serve with melted lemon or garlic butter.
  1. Remove the broad back shell: Hold the base of the crab with one hand and its back shell with the other. Lift off the shell. This will remove most of the visera.
  2. Discard the top shell and remove the remaining visera in the chest cavity by sliding a finger or spoon down the centre. Remove the gills by sliding your finger along the base of them. Rinse the crab thoroughly under cool running water to wash away all remaining visera. 
  3. Grasp the crab in both hands and break it in half. Separate the legs from each other leaving a portion of the body connected to each for easy handling. 
  4. Crack the shell of each leg with a small meat mallet or nut cracker. or use kitchen shears to cut through the shell. Break back the shell to expose the meat. Remove the meat using the tip of a leg or a small pick or fork. 
  5. To remove meat from claws. Break each from leg joint and crack. Break off small pincer by pulling it back and out. Use a pick to remove meat from shell.

Shipping charges will be calculated for all orders before the completion of your order for your approval. This will occur prior to requesting your credit card information and is based on Fed EX overnight shipping rates. This rate is determined by the quantity, weight and destination of your shipment.

Shipping to addresses in the Lower Mainland is available Monday to Friday and on weekends to select areas using local courier service. Please contact The Lobster Man directly at 604-687-4531 for more information.

The Lobster Man cannot be held responsible for product shipped on the scheduled day, but delayed by weather, unforeseen circumstances or courier error.

There are no returns. Please contact our customer service department at 604-687-4531 if you have any concerns regarding your delivery.

Delivery is only available Tuesday through Friday.

Order must be received by 11 AM PST, to receive next day delivery. Any order received later than 11 AM on Thursday will not be deliverable until the following Tuesday.

Deliveries are unavailable on all municipal, provincial or federal holidays.

We cannot deliver to P.O boxes.

Please ensure someone is available to receive the order at the shipping address the day it is to be received. Deliveries are usually delivered before 5PM local time. If no one is available, the courier is instructed to leave the delivery at the door. Due to the nature of live products, it cannot be redelivered the following day. If the product is a gift and you are unsure of the recipient’s plans, it is better to send a gift card and allow them to plan their special dinner.

Currently we only ship to addresses within Canada to ensure freshness and timely delivery. Unfortunately we cannot guarantee overnight delivery outside of Canada due to potential customs delays.

We ship using Fed EX Overnight delivery to ensure that all shellfish is received the following day live and fresh. Live shellfish is not available to any area that cannot be delivered to overnight. Alternative shipping may be available to certain areas. Please contact our customer service at 604-687-4531 for any questions regarding additional shipping methods.