Warm-season is time in a year for the lobster molt. They need a bigger shell, they shed their old shell and grow in a new one. The new shell lobster then pumps itself with fluid to enlarge the very soft shell, that's also explained why they have MORE JUICE and LESS MEAT inside when you crack.
SOFT/NEW/FIRM SHELL LOBSTERS has tender and sweeter meat compared to the HARD SHELL LOBSTERS. This makes sense—with less water weight in their deflated flesh, it's not only the red/orange pigments that get compounded but flavorful molecules as well
They are harder to transport due to their weakness, about 75-80% alive upon arrival - We recommend we cook before shipping to guarantee the quality. Call us if you want us to cook (extra charge applied)