Lobster delivered in 24 hours or less
At Homarus, we felt the standard lobstering process involved way too many touch points. By using our own trucks and delivering all of our product ourselves, we introduced a new approach of working to an industry that hadn't changed in the past 100 years. Which means we can deliver straight to chefs in some of the best-known restaurants in the world, all in 24 hours or less.
Boats are baited and readied for the day
To the ocean they make their way
A lone Homarus truck approaches Massachusetts
As lobster men start hauling their first traps
Up to 20 lbs of lobster have made their way onto the boats
Cranking through the haul as fast as they are cigarettes, the catch nears 100 lbs
A quick break to taste-test the day’s wares
The Homarus truck passes through New Hampshire
and into Maine
Traps are rebaited and dropped, as the
last of the lobsters are hauled in
The Homarus truck pulls into the wharf
Lining up, the boats are ready to sell the day’s catch
Workers busy themselves loading crates and unloading bait
Fully loaded, the Homarus truck heads back home to NYC
Arriving at the Long Island City warehouse after midnight
Sorting, packaging, and prepping for delivery
is the focus for the next 3 hours
Homarus vans are locked, loaded, and ready for delivery
As a new day begins, the Homarus trucks finish up
by delivering lobsters to some of the best known
and most respected restaurants in the world