Hey everybody my name is Curt Brown I’m a lobsterman and a marine biologist at Ready Seafood up here in Maine.
Today we’re going to show you how we sustainably harvest lobster, for Red Lobster.
We’re going to walk you through every step of the process right now.
The only way you can legally harvest the lobster here in Maine is with a trap.
Every lobster that comes up gets measured.
If a lobster is too small it goes back in the ocean.
This one right here doesn’t make the cut, so back it goes.
If a lobster is legal size then this measure touches the carapace and look at that.
It’s a legal size lobster right there.
That’s a keeper, its going right to Red Lobster.
If a lobster is too big it also has to go back into the ocean.
These provide lobsters for the next generation.
Very important that these stay on the bottom of the ocean.
This lobster right here we don’t even need to measure.
This is a female lobster with eggs she is required to go back into the ocean to release her eggs,
and give us another generation of lobsters.
Before she goes back we’re required to cut a v-notch into her tail flipper.
That signifies she’s a proven breeder,
and she gets a free pass for the rest of her life.
Thats how we sustainably harvest lobster from the cold, rocky shores of Maine,
direct to Red Lobster and were proud to bring you nothing but the best.
Honest to Good Seafood.
To learn more, visit Redlobster.com/seafoodwithstandards