Shell games aside—here’s how to choose the right lobster for cooking, shipping, and budget.
We compare meat yield and texture, survival time out of water (hard-shell 24–36 hours vs soft-shell 3–15), and the best cooking methods so you know exactly when to pick each.
If you’re eating lobster at the end of summer in New England, there’s a good chance 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 they’re—you guessed it—harder. Learn 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.
- Lobsters grow about 20% in size with each molt.
- The molt itself takes roughly ~30 minutes.
- Younger lobsters shed about once a year; larger adults molt less often.
- Right after a molt, they’re soft/new-shell—more fragile and lower yield until re-hardening.
What Are Soft Shell Lobsters?
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.
What Are Hard Shell Lobsters?
Hard shell lobsters have completed the molting cycle and developed thick, rigid shells that provide maximum protection. These are often called “old shell” lobsters because they haven’t molted recently—typically for 6-12 months or longer.
Hard-shell lobster meat is firm, dense, and sweet, with minimal water content. The shells require tools (crackers, mallets) to open, but the reward is worth the effort: hard shells deliver 20-25% meat yield by weight compared to just 15-18% for soft shells.
Hard-shell lobsters are the industry standard for commercial shipping and are available year-round, with peak availability from December to June. Their thick shells allow them to survive 24-36 hours out of water, making them ideal for overnight delivery anywhere in the country.
When cooked, hard-shell lobsters turn a vibrant red-orange color, and their meat remains firm rather than becoming waterlogged. This makes them suitable for all cooking methods, including grilling, which would destroy delicate soft-shell lobsters.
What About Firm Shell Lobsters?
Between the extremes of hard-shell and soft-shell sits the firm-shell lobster—a transitional stage that offers a practical middle ground for many buyers.
Firm shell lobsters are in the process of hardening their shells after molting. They’ve moved past the fragile “new shell” stage but haven’t yet developed the thick, brittle armor of a fully hardened lobster. This typically occurs 4-8 weeks after molting, during the shoulder seasons of late spring and mid-to-late fall.
Why Choose Firm Shell?
Firm shells deliver the best of both worlds:
- Better meat content than soft shells — as the shell hardens, lobsters feed actively and pack on meat
- Easier to crack than hard shells — you can often open claws with moderate hand pressure or basic crackers
- Ships reliably — firm shells survive 20-30 hours out of water, making them suitable for overnight delivery
- Sweet flavor profile — retains some of the tenderness and sweetness associated with soft shells while offering a firmer texture
- Less messy — contains significantly less water than soft shells, but isn’t as labor-intensive as hard shells
Firm Shell vs Hard Shell vs Soft Shell
| Characteristic | Soft Shell (New-Shell) | Firm Shell | Hard Shell (Old-Shell) |
| Shell Thickness | Paper-thin, flexible | Medium | Thick, brittle |
| Ease of Cracking | Can be cracked by hand | Requires some pressure | Requires tools |
| Meat Yield | Lowest (often around 15-20%) | Medium | Highest (20-25%) |
| Shipping Survival | Poor (a few hours) | Moderate (up to 24 hours) | Excellent (24-48+ hours) |
| Water Content | High | Moderate | Low |
| Best Season | Late Spring – Early Fall (May-Oct) | N/A (transitional) | Fall – Spring (Oct-May) |
| Price Point | Lowest | Mid-range | Highest |
When to Choose Firm Shell:
- You want the sweet, tender qualities of soft shell with better meat yield
- Shipping within 1-2 day range (regional delivery)
- You’re hosting guests who find hard shells too difficult to crack
- You’re buying during shoulder seasons (May-June or October-November) when firm shells are most available
- You want a compromise between price and quality
Quick tip: Many online lobster sellers don’t distinguish between firm and hard shells—they simply label both as “hard shell.” If you’re ordering in late spring or mid-fall, you’re likely receiving firm shells, which is actually a pleasant surprise for ease of eating.
So What’s The Difference Between Soft Shell and Hard Shell Lobsters
- Best Season Spring and late fall
-
Meat Content
20% more meatFirm, dense texture with sweet flavor
- Shell Thick and brittle. Requires tools to crack.
-
Out of Water
24–36 hours
- Shipping Ships well nationwide Learn more
- Cooking All methods — grill, bake/roast, boil, steam
- Value Premium quality with better meat-to-shell ratio
- Best Season Summer and early fall (July–September)
- Meat Content Less meat, higher water content; softer texture, brighter red color
- Shell Paper-thin. Easy to crack by hand.
-
Out of Water
3–15 hours
- Shipping Difficult to transport — higher mortality rate
- Cooking Boil or steam only. Too delicate for grilling.
- Value Lower price, but you’re paying for water weight
Lobsters grow by shedding their shells in a process called molting. It takes about 30 minutes and they increase in size by ~20% with each molt. The new shell is paper-thin and takes months to harden as the lobster feeds. Learn how lobsters grow.
Squeeze the sides of the lobster’s body. A soft shell yields to pressure; a hard shell feels firm and rigid.
Hard-Shell Lobsters are the industry standard — more meat and better shipping durability. See our guide to buying live lobster.
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
Soft-shell lobster meat has a brighter red color and a softer texture, with more 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.
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 accounts for only about 20% of the lobster’s 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 24–36 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) peak during molting season—easier to crack, less meat. Firm-shell lobsters (🟡 May–June & October–November) offer the best balance: sweeter than hard shells, more meat than soft shells, and ship reliably. Hard-shell lobsters (⬛ December–June) deliver maximum meat yield and premium quality, with limited supplies (⬛ January–March). Choose based on your priorities: convenience (soft), balance (firm), or maximum meat (hard).
Learn more about when hard shell lobsters are available and the soft shell lobster season in Maine.
-
On sale
Live Lobster – 3 lb$94.00 -
On sale
Live Lobster – 2 Pound$78.95 -
On sale
Live Lobster – 1.5 Pounds$58.00
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.
FAQS About Hard-Shell and Soft-Shell Lobsters.
Are soft-shell lobsters sweeter than hard-shell?
Often a touch sweeter and “brinier,” but the meat is softer and holds more water. Hard-shell meat tastes clean and is firmer and denser.
Which ships better—hard or soft shell?
Hard-shell. They withstand handling and temperature swings better and typically survive 24–36 hours out of water. Soft-shells have higher mortality (often 3–15 hours) and are best eaten close to the dock.
Can you grill soft-shell lobsters?
Not recommended. The shells tear and the meat can dry out. Boil or steam soft-shells. For grilling, choose hard-shell (you can par-boil 3–4 min, halve, then finish on the grill).
When is soft-shell vs hard-shell season in Maine?
Soft-shell (new-shell/shedders): peak summer to early fall (roughly July–September; can extend into October).
Hard-shell: predominant late fall through spring; you’ll still find hard-shells year-round, but they’re the norm outside the summer shed.
How much meat do I get from a 1.5 lb hard-shell?
About 5–6 oz picked meat total (roughly 20–25% yield). Soft-shell of the same size is typically closer to 4–5 oz.
How do I tell shell type quickly?
Squeeze test: press the sides of the carapace—soft-shell gives, hard-shell feels rigid.
Weight for size: hard-shell feels heavier in the hand.
Claw/knuckle check: hard-shell claws are firm; soft-shell claws dent easily.
Edge/texture: hard-shell edges feel thick and crisp; soft-shell edges feel thin.
What is a firm shell lobster?
Firm shell lobsters are in the transitional hardening stage—typically 4-8 weeks post-molt. They offer a middle ground: more meat than soft shells, easier to crack than hard shells, and ship reliably for 20-30 hours. They’re most available during shoulder seasons (late spring and mid-fall).
Great info! I’ll buy hard shell lobsters from now on.