Lobster by Trap

Eastern Shore, Nova Scotia — Lobster Fishing Area 31B


Atlantic Lobster


Apr 20 - Jun 20

Lobster Trap

Fishermen use wooden and wire traps submerged on the seafloor to catch lobster. Traps are attached to lines and marked by floats on the surface. The traps attract lobster with bait and capture them live. Fishermen check their traps regularly to haul in their catch. This traditional fishing method has little impact on the seafloor and traps minimal bycatch or unwanted fish.

Harvesting Method

Lobster Trap

Lobster traps consist of a rectangular wooden or wire frame covered with nylon netting. The traps capture lobster live by attracting them through an entrance to the centre of the trap where the bait is located. As more lobsters enter the trap, the others move into a side “parlour.” Once inside the holding parlour, the larger lobsters are unable to escape. All traps have an escape hatch to allow small lobster, crabs and fish to get out.

Lobster Trap

Fish harvesters attach one or more traps on a line and set them on the ocean floor. Lobster fishing vessels are less than 45 feet (13.7 meters) and each is limited to 250 traps, depending on the time of year. There are 71 licensed vessels in this lobster fishing area. 

Conservation Measures

The lobster fishery is managed by effort control, which involves limits to the number of traps and fishing days. A number of measures address conservation in the fishery. These include:

  • minimum lobster carapace size of 82.5 mm (3.25 inches)
  • a limited number of licensed fishing vessels (71) in the lobster fishing area
  • seasonal openings and closures to limit catch and protect molts with soft shells
  • a limit of 250 traps for each licensed fishing vessel depending on the time of year
  • escape mechanisms that enable undersized lobsters to exit traps
  • rules governing the size, design and type of trap
  • biodegradable components that will dismantle traps if lost at sea and therefore prevent “ghost” fishing
  • a rule requiring the release and marking of all female lobsters bearing eggs

In this lobster fishing area, fish harvesters actively participate in scientific data collection and research such as:

  • a comprehensive data collection system on catches
  • scientific sampling of lobsters at sea
  • maintaining catch logbooks and scientific field notebooks

Eastern Shore, Nova Scotia


Ocean Wise - Not Recommended

SeaChoice - Some Concerns


Apr 20 - Jun 20


The Department of Fisheries and Oceans manages this fishery under an integrated fishery management plan for Lobster Fishing Areas 27 to 38 in Nova Scotia.


For the most recent lobster stock status, check the Department of Fisheries and Ocean’s science advisory reports.

Quality and Handling

Local fish havesters pride themselves on harvesting cold-water lobsters with a hard shell. Proper handling is paramount for lobster quality and health. Once landed aboard, lobsters are graded and undersized catch and egg-bearing females returned to the ocean. Rubber bands are fastened around lobster claws for safety and quality. They are then placed in crates. At the dock, the lobsters are sold and usually taken to a local buying facility where they are held several days before being shipped live to market. Some lobsters are also processed, either by cooking or freezing raw.

In some cases, fishermen hold their lobsters in storage facilities called “cars.” These floating structures are moored along the seashore and have compartments that hold lobster crates. Tides flush the lobsters twice a day with fresh seawater. Fishermen typically hold lobster in hopes that the market prices will improve later in their fishing season.

Local buyers and exporters also keep live lobsters in a variety of storage facilities, including tidal pounds and tank houses. The best facilities try to mimic the natural hibernating conditions of lobster. They are individually separated into plastic tubes or trays, and placed in fresh, cold seawater to replicate their solitary existence on the seafloor. Proper facilities closely monitor oxygen levels, temperature and salinity of the seawater. Under good conditions, live lobsters can maintain their top quality for several months.


Food Info Atlantic Lobster


  • Colour: when cooked, a bright red shell and snow white meat with red tinges
  • Texture: a firm, dense, somewhat fibrous texture with claw meat more tender than tails
  • Flavour: sweet, mild, but distinctive taste, which can vary depending on habitat
  • Perfect serve: Lobster lends itself to a huge variety of cooking preparations but the simple steamed lobster served with drawn butter is still the ultimate seafood feast.