A New Wave of Culinary Creations Awaits
Cold Cracked Lobster from Ready Bros Seafood comes in its pure, unadulterated raw form — processed cold the entire way through, 12 hours from harvest, and pressure-extracted without heat or steam to avoid any type of “double-cooking.” This advanced processing technology ensures that the protein structure of the lobster meat isn’t denatured in any way so you receive fresh-shucked, raw meat and tails — opening up endless possibilities for culinary creations. Season and saute, grill or sous vide it and enjoy sweet, tender lobster with a bit of juicy, ocean-brined pop of flavor at the end. The high-pressure processing helps lock in the premium freshness, texture, moisture and delectable flavor of this Northeastern specialty; it’s truly some of the highest quality lobster in the world and perfect for the home chef!
The Brothers’ Beginning
Ready Bros Seafood was founded in 2004 by John and Brendan Ready, two brothers who grew up lobstering in Cape Elizabeth, Maine. They were introduced to the industry by their Uncle Ted and even worked in the summers getting paid in lobster traps instead of cash. Although they wanted to start lobstering full-time right after high school, their parents pushed them to further their education (something they now appreciate). Lobster was always on their mind though — even through college, they’d come back on the weekends to sell it, combining their fishing experience and education to better understand the business and carve a niche in the industry. The day after graduation, it was game-on for the brothers and Ready Bros Seafood was officially born. Now working with hundreds of independent lobstermen up the coast of Maine, Ready Bros continues to put passion over profit to bring this delicacy to an even greater audience.
Common Sense Sustainability & Industry Stewardship
The Maine lobster industry is recognized globally as one of the most sustainable fisheries in the world, and stocks are maintained through a strong conservation ethic and common-sense rules. Each trap is required to have escape vents to allow juvenile lobsters and other species out of the traps, plus any bycatch caught is returned to the ocean alive. There’s even a maximum size for lobster — the bigger ones, considered the broodstock, are put back into the sea along with any female lobsters with eggs. The latter are even marked with a v-notch on their tails to show that the particular lobster is a proven breeder and is illegal to harvest — something this tight-knit community of fishermen takes very seriously. They honor these practices to ensure the success of their business and keep it flourishing for years to come.
Research & Community
As Ready Bros Seafood grew, they recognized the need for lobster research and added a marine biologist on-site — the first in the industry. Curt Brown joined the team — and, along with being an avid licensed lobsterman himself, works on collaborative research projects to improve their understanding of the region’s lobster resources. In collaboration with the University of Maine, Ready Bros Seafood is doing invaluable groundwork on very early life stages of the lobster life cycle to identify what catches will look like years in advance. Education outreach is also incredibly important to the company — and they work closely with local schools and programs to educate and inspire the next generation of lobstermen and women, scientists and stewards of the sea.