646 MARINE PRODUCTS OF COMMERCE 



Canning of Lobsters 



No lobsters have been canned in the United States since 1895 because the 

 Maine law restricting the sale of lobsters less than 10.5 inches long has made it 

 impossible for the packers to obtain large quantities of cheap lobsters. In Canada 

 and Newfoundland laws restricting the use of short lobsters have been made, but 

 have not been strictly enforced; consequently, the canners have been able to 

 operate profitably. The canning industry is conducted on a large scale in the 

 Maritime Provinces. In 1946 71,280 standard cases of 48 pounds each were 

 canned and distributed among the Provinces as follows: Prince Edward Island, 

 26,323; Nova Scotia, 19,600; New Brunswick, 19,041; and Quebec, 6,316. 



The first step in the canning of lobsters is boiling. The live lobsters are usually 

 placed in an iron framework basket which is lowered by means of a small der- 

 rick into rapidly boiling water. The boilers in common use are rectangular wooden 

 tanks lined with zinc and equipped with a cover. These tanks are heated by 

 steam which is passed into the water in the boiler through perforated pipes in 

 the bottom. About 3 per cent of salt is usually added to the water used in boil- 

 ing the lobsters. 



After boiling for 20 to 30 minutes the lobsters are cooled in a cold salt solu- 

 tion. When the lobsters are cool enough to handle, the claws and tail are broken 

 oflF. The body shell is opened, the stomach, liver and coral removed, and the 

 body taken out of the shell. The claws are cracked and the meat is removed 

 whole, if possible. The "arms" are split longitudinally and the meat removed with 

 a fork. The tails are split and the intestine is pulled out. 



The meat is packed in several different sizes of C-enamel-lined cans, having a 

 second lining of parchment paper which prevents the meat from coming in di- 

 rect contact with the tin and being thus discolored. In filling the cans the tails 

 are usually placed in the bottom and the arm-meat and claws on top. Salt is always 

 added, either dry or as brine. Occasionally the lobster is flavored with pepper, 

 bay leaves, and cloves. 



The modern procedure is to exhaust the topped cans in a steam box for about 

 10 to 12 minutes, after which the cans are vented and sealed. The sealed cans 

 are then heated in a retort for 1 hour and 15 minutes at 250° F (121° C). The 

 cans are cooled in cold water, and 48 1-pound cans or 96 half-pound cans are 

 packed in a case. 



Frozen Lobsters 



Both boiled and raw lobsters are frozen for the market. The meat is often 

 picked from the boiled lobsters and packed in tin cans with a tight cover, or in 

 waxed cardboard cartons for freezing. The whole lobsters are sometimes frozen 

 and packed in individual waxed cartons. It has been reported that frozen raw 

 lobsters retain the quality better than those which have been boiled. The deteri- 

 oration of the meat which has been cooked results in a toughening and loss of 

 flavor on long storage. There is often considerable breakage of lobsters which are 

 frozen whole. When frozen they are very brittle and the legs snap off easily unless 

 they are handled with considerable care. In order to reduce breakage the lob- 

 sters are usually packed in cartons before they are frozen. 



