Live Lobster
Live lobster is a crustacean product that is sold alive, fresh or chilled. It is consumed whole or as parts in seafood markets and food service establishments.
Prices, specifications and international trade for live lobster under HS 030632.
Live Lobster Price
Published reference · Jul 1, 2026
Live lobster is quoted in USD/t at CAN. Historical customs values may differ from the headline reference.
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Canada led reported live lobster exports in 2025, at $799M.
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Live lobster grading factors include Size, Shell condition, and Claw presence and condition.
Grading Factors
Quality assessment for live lobster considers Size, Shell condition, and Claw presence and condition.
- Size
Size is a primary grading factor, as larger lobsters command higher prices and are preferred for certain markets.
- Shell condition
The condition of the shell, including hardness and color, indicates the lobster's health and meat quality.
- Claw presence and condition
The presence and condition of claws are important for presentation and meat yield.
- Activity level
Activity level is a sign of vitality and health, which is critical for live shipment.
Common Defects
Recorded defects for live lobster include Missing or damaged claws, Soft shell, and Lethargy or inactivity.
- Missing or damaged claws
Lobsters with missing or damaged claws are less desirable for presentation and may be discounted.
- Soft shell
A soft shell indicates a recently molted lobster, which has lower meat yield and is more fragile.
- Lethargy or inactivity
Lethargic or inactive lobsters may be stressed or unhealthy, leading to higher mortality during transit.
Live Lobster Facts and HS Code
Live lobster belongs to seafood within protein and dairy. Its customs classification covers HS 030632.
Live Lobster HS Code
| Also known as | Live lobster |
|---|---|
| Scientific name | Homarus spp. |
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030632 |
| HS6 description | Crustaceans; live, fresh or chilled, lobsters (Homarus spp.), whether in shell or not |
| Quoted in | USD/t |
| Reference location | CAN |
Production & Handling
Live lobster storage guidance: Store live lobsters in cold, damp conditions, ideally in seawater tanks or with wet seaweed to maintain humidity. Control temperature and oxygen levels to reduce stress and mortality.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Store live lobsters in cold, damp conditions, ideally in seawater tanks or with wet seaweed to maintain humidity. Control temperature and oxygen levels to reduce stress and mortality. |
| Production methods | Wild capture |
| Processing steps |
|
Packaging
Typical live lobster packaging includes Insulated styrofoam box and Ventilated plastic crate.
- Insulated styrofoam box
Insulated styrofoam boxes with damp seaweed or seawater are used for air and ground transport to maintain humidity and temperature.
- Ventilated plastic crate
Live lobsters are often shipped in reusable plastic crates with ventilation for short-distance transport.
Uses & Risks
Live lobster is used in Whole live sale, Live display, and Direct-to-consumer.
End Uses
- Whole live sale
Live lobsters are sold whole to restaurants and markets for cooking and serving as a premium dish.
- Live display
Live lobsters are displayed in tanks in seafood markets and restaurants, allowing customers to select their own.
- Direct-to-consumer
Live lobsters are shipped to consumers for home cooking, often as part of a premium meal kit or direct order.
Uses and Related Commodities
| Downstream industries | Seafood restaurants, Seafood retail markets, High-end grocery stores, Live seafood distributors |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Mortality during transit LogisticsHigh Live lobsters are highly perishable and can die during transport if temperature, humidity, or oxygen levels are not controlled. | Use insulated packaging, maintain cold temperatures, and ensure adequate moisture and oxygen during transit. |
Climate-related supply variability ClimateMedium Changes in ocean temperature can affect lobster populations and availability, leading to supply fluctuations. | Diversify sourcing regions and monitor environmental conditions to anticipate supply changes. |
Disease or parasite infection DiseaseMedium Lobsters can carry diseases or parasites that may affect their health and survival, impacting the quality of the live product. | Source from certified healthy populations and inspect lobsters for signs of disease before shipment. |
Live Lobster Questions
- What defines a live lobster as a commodity?
- Live lobster refers to crustaceans of the genus Homarus that are sold live, fresh, or chilled, whether in the shell or not. It is classified under HS code 030632 as a distinct seafood product.
- How should live lobsters be stored and transported to preserve quality?
- Live lobsters should be kept chilled, ideally on ice or in refrigerated seawater, and the cold chain must be maintained from harvest to delivery. Temperature control prevents stress and maintains freshness for fine‑dining and retail use.
- What are common uses of live lobsters in the market?
- Live lobsters are consumed in fine‑dining establishments, seafood markets, and home kitchens, often prepared whole or as part of premium seafood dishes. They may also be further processed into frozen or prepared products under related HS codes.