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Hey everybody my name is Curt Brown I’m a lobsterman and a marine biologist at Ready Seafood up here in Maine. 

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Today we’re going to show you how we sustainably harvest lobster, for Red Lobster. 

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We’re going to walk you through every step of the process right now.

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The only way you can legally harvest the lobster here in Maine is with a trap. 


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Every lobster that comes up gets measured.

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If a lobster is too small it goes back in the ocean.

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This one right here doesn’t make the cut, so back it goes. 

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If a lobster is legal size then this measure touches the carapace and look at that.

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It’s a legal size lobster right there. 

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That’s a keeper, its going right to Red Lobster. 

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If a lobster is too big it also has to go back into the ocean.  

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These provide lobsters for the next generation.  

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Very important that these stay on the bottom of the ocean.

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This lobster right here we don’t even need to measure.

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This is a female lobster with eggs she is required to go back into the ocean to release her eggs,

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and give us another generation of lobsters.

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Before she goes back we’re required to cut a v-notch into her tail flipper.

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That signifies she’s a proven breeder,

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and she gets a free pass for the rest of her life. 

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Thats how we sustainably harvest lobster from the cold, rocky shores of Maine,

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direct to Red Lobster and were proud to bring you nothing but the best. 

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Honest to Good Seafood. 

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To learn more, visit Redlobster.com/seafoodwithstandards