Cannmer lobsters are only caught in the Gulf of St. Lawrence. Because the coastal waters of Northumberland Strait are much warmer, they normally moult twice a year, rather than once a year in most other colder water areas. It does take awhile for the meat to fill the new shelL (and much of the lobsters energy goes into that) , and the meat is soft and mushy for awhile. Meat 9ount can be up to about 27 percent in hard shelled lobsters- but down as low as 18 percent of the weight in recently moulted ones. The lobsters also reach sexual maturity at a smaller size in these areas than in colder water areas. The stocks would be impacted negatively if the smaller canners were fished in colder water areas. (BTW, the Gulf of St Lawrence is very cold in deeper water areas- it is just warmer in shaller areas near the coast in summer)



Because water temperatures arer warmer recently, it has thrown off the match between hard shell seasons. So,the quality is impacted- and more of the larger market lobsters are canned- as they ship and store poorly.

Personally, I find the soft shelled lobsters not worth eating- no matter where they are from.