Shell Games: Hard Shell vs Soft Shell Lobster – Which is Better?

If you are eating lobster at the end of the summer in New England, chances are you can crack its claw with your bare hands.

So what gives? It’s simple— you’re cracking into a soft-shell lobster. Hard shell lobsters are less prevalent this time of year and are— you guessed it— harder. In the end, you’ll want to crack into one of these beauties. Learn the secrets of when and how to order hard-shell lobsters online or at your local lobster pound.

Understanding Lobster Molting and Shell Types

As lobsters grow, they must periodically shed their shells in a process called molting. This natural growth cycle produces two distinct types of lobsters available to consumers: hard-shell and soft-shell varieties.

For a complete explanation of the molting process, shell development, and growth patterns, see our detailed guide: How Lobsters Molt and Grow.

Quick overview: After molting, lobsters have soft, flexible shells that gradually harden over several months — typically ~14–30 days depending on water temperature and conditions. This timing creates seasonal availability of different shell types.

What is a soft-shell lobster?

The only way Maine lobsters can grow is by shedding their shells and growing a new, larger shell. Lobsters shed (or molt) several times each year. Soft shell lobsters (called shedders) are lobsters that have recently shed their shells. While lobsters don’t shed according to a set schedule, they tend to shed in early July and September. The lobster first forms a new shell, complete in every detail, underneath its old one. Just before molting, the lobster drinks in water, which causes the new shell to swell, lifting the top of the midsection of the old shell. They then reabsorb minerals and harden the new shell, sometimes even eating parts of their old one for calcium (NOAA). They synthesize a harder and larger shell with each molt using calcium carbonate from the ocean seawater they inhabit.

Soft-shell lobster meat has a brighter red color, a softer texture, and higher water content than hard-shell lobster meat. Although soft shell lobsters are easier to crack, you will pay more for their water weight, which will cook off.

The new shells are soft and take several months to harden, which is why so many soft-shell lobsters are available in the summer and fall. The shell hardens as the lobster feeds, which also adds meat. The hard shell acts as the lobster’s natural armor, protecting it from prey.

So What’s The Difference Between Soft Shell and Hard Shell Lobsters

Soft shell lobsters are more common in Massachusetts and Maine in the summer months. They are also more challenging to transport alive. While soft-shell lobsters have less meat, some find the meat to be sweeter.

Soft shell lobsters have a shell with room for growth. This extra space is filled with water, which is reflected in a lower price per pound. You will pay more for a soft shell’s water weight, which is cooked off in steaming or boiling. The shell becomes hard again six to eight weeks after molting.

Why are Soft Shell Lobsters Cheaper

Hard shell lobsters remain the industry standard due to the quantity and quality of the meat. When cooked, its shell turns a bright red to orange color. Its white flesh is firm and dense with a sweet flavor. Hard-shell lobsters are the industry standard for quality, boasting a higher ratio of meat to shell, which translates to better value. Typically, the meat only makes up about 20% of the lobster by weight. Sure, soft shell lobsters are easier to crack, but hard shell lobsters have a better texture and are full of meat from claws to tail.

Live Lobster Meat Yield Guide

Live Lobster Weight	Hard-Shell Meat Yield (Approx.)	Soft-Shell Meat Yield (Approx.)
1 lb (16 oz)	4 oz	3 oz
1.25 lbs (20 oz)	5 oz	3.5 oz
1.5 lbs (24 oz)	6 oz	4.25 oz
2 lbs (32 oz)	8 oz	5.5 oz

What this means: A 1.5 lb hard shell lobster gives you the same amount of meat as almost a 2 lb soft shell lobster, making hard shells a better value despite higher per-pound pricing.

Value Example: If hard-shell lobsters cost $15/lb and soft-shell lobsters cost $12/lb, the hard shell actually delivers $15 ÷ 4oz = $3.75 per ounce of meat, versus the soft shell at $12 ÷ 3oz = $4.00 per ounce of meat. Despite the higher sticker price, hard shells provide better value.

This yield difference is why experienced lobster buyers focus on hard-shell lobsters when they want maximum meat for their money.

Hard Shell vs Soft Shell: Quick Facts

Meat & Quality:

• Hard-shell lobsters have approximately 35-45% more meat than soft-shell varieties
• Hard-shell meat is firmer and denser; soft-shell meat is softer with more water content

Shipping & Survival:

• Hard shell lobsters live 30-40 hours out of water
• Soft shell lobsters live less than 24 hours out of water
• Hard shell lobsters ship overnight successfully; soft shells have high mortality rates

Cooking Considerations:

• Soft shell lobsters are too delicate to grill – their thin shells crack under direct heat, and the meat becomes waterlogged (learn more about grilling whole lobsters)
• Hard shells work for all cooking methods.

FACT: If you squeeze the sides of the lobster’s body, the soft shell will yield to pressure, while the hard shell will be firm, brittle, and tightly packed.

Which Lobster Travels Best? Go for the Hard Shell!

Generally speaking, the firmer the lobster’s shell, the longer the lobster will live out of water. Lobster dealers sometimes refer to soft-shell lobsters as low quality. It’s not that they don’t taste as good; instead, in their weakened post-molt condition, soft-shell lobsters don’t transport well. Hard shell lobsters live about 24-36 hours out of water; Soft shell lobsters can live anywhere from 3-15 hours out of water. So if you plan to take a Maine lobster across state lines, go for the hard shell!

Storage Tips by Shell Type

Factor	Hard Shell	Soft Shell
Survival Time	24-36 hours out of water	3-15 hours out of water
Storage Method	Refrigerated in damp newspaper or seaweed	Immediate cooking recommended
Handling	Normal handling, durable shell	Very gentle – fragile shells crack easily
Shipping	Excellent for overnight delivery	High mortality risk, not recommended
Temperature	Keep cold (32-40°F) and damp	Keep cold, cook within hours

For complete storage instructions and troubleshooting tips, see our detailed guide: How to Store Live Lobster

When are Hard Shell Lobsters Available

Spring and late fall are the best times to purchase “old shell” lobsters. By the middle of April, as the Maine winter loosens its grip, lobsters move closer to shore. Boats go out, traps begin to fill, and high supply means low prices. Unlike summer lobsters, spring and late-fall lobsters swim in cold water; their sweet meat is firm and bursting with concentrated flavors beneath a hard winter shell.

Maine Lobster Season Chart:
Soft-shell lobsters (🔴 July–September) are most abundant during peak molting season, making them easier to crack but with less meat. Hard-shell lobsters (⬛ October–June) dominate the rest of the year and deliver the best meat yield, flavor, and shipping quality. From (⬛ January–March), supplies are limited but still hard-shell. Use this guide to know the best time to buy lobster depending on whether you want tender shedders or premium, firm hard-shells.

Learn more about when hard shell lobsters are available and the soft shell lobster season in Maine.

To learn about how lobsters are categorized, see our guide on selecting the best lobsters.

Summary: Hard Shell vs Soft Shell Decision Guide

Choose Hard Shell Lobsters When:

• You want maximum meat for your money
• Shipping lobsters anywhere outside your local area
• Planning to grill or use high-heat cooking methods
• Buying for special occasions or gifts
• You prefer firmer, denser meat texture

Choose Soft Shell Lobsters When:

• You’re eating them locally within hours of purchase
• You prefer very tender, easy-to-crack shells
• Budget is a primary concern, and you don’t mind less meat
• You enjoy the slightly sweeter, more delicate flavor profile
• You’re not planning to grill them (soft shells are too delicate to grill – learn more about how to grill whole lobsters)

The Bottom Line: Maine hard-shell lobsters are considered premium lobsters and are famous worldwide for their outstanding taste and high-quality meat. For most buyers, hard shell lobsters provide better value, quality, and versatility, which is why they remain the industry standard for premium lobster experiences. When choosing lobsters online for that special occasion, make sure you are getting what you paid for!

Online Lobster. Are You Getting Your Clams Worth?

Though sometimes hard to find through other sellers, hard-shell fresh Maine lobster delivery is available year-round from LobsterAnywhere.com. With its thick, solid shell, hard-shelled fresh Maine lobster is sturdy enough to ship anywhere across the country. You can grill, sauté, bake, or even fry the thick, succulent fresh Maine lobster meat after it’s delivered right to your door.

Test the waters and give online purveyor LobsterAnywhere.com a try. LobsterAnywhere.com has been online since 1999. They have a great reputation for shipping only the best live lobsters. You’ll find live lobster in all sizes, all the way up to an impressive, colossal 6-pound lobster. You can mix and match live lobster sizes.