Shucks Maine Lobster Expands Markets for Raw, Packaged Product

An established presence in the sustainable seafood industry, John Hathaway guides Shucks Maine Lobster as president and CEO. A core attribute of John Hathaway’s operation is a technology-driven High Pressure Processing (HPP) approach that efficiently separates raw lobster meat from the shell.

An alternative to the standard cooking approach of processing, HPP enables workers to extract the meat from the shell in a single piece. This in turn allows locally sourced Shucks Maine Lobster product to be packaged in raw form and sold instead of live lobsters. The advantage of this for restaurants and supermarkets is that consumers can enjoy the fresh flavor and texture they expect from a live lobster without the hassle of boiling and shucking it themselves.

As Mr. Hathaway describes it, the demand for lobster from his state is expanding, with a potential market well beyond New England. Consumers coast to coast are attracted to a raw product that lasts up to a month, and is available in a fresh and convenient form.