Mark Murrell, who grew up in Maine and now proudly calls it home, has revolutionized how people across the United States experience fresh, high-quality lobster. What began as a curious observation during his marketing consulting days in Chicago has blossomed into Get Maine Lobster, a company synonymous with exceptional seafood and an unparalleled commitment to customer satisfaction. His journey is a vibrant tapestry woven with entrepreneurial spirit, a deep understanding of quality, and a genuine desire to connect people through memorable culinary moments.
The Spark: A Mainer’s Revelation in the Midwest
Growing up in Maine, lobster was a familiar “celebratory food” for Murrell, its prevalence making it almost commonplace. It wasn’t until he ventured to Chicago as a marketing consultant, immersed in a diverse client portfolio, that the true value and scarcity of fresh, authentic Get Maine Lobster outside its native waters truly struck him.
“When I was in Chicago, people were always asking me about lobster,” Murrell recalled. “Then I would see lobsters in a grocery store tank, and I couldn’t help thinking that the tanks didn’t look clean.”
This stark contrast between the pristine, readily available lobster of his home state and the often questionable, overpriced options elsewhere ignited a pivotal question: “How fresh is that lobster that I’m paying a tremendous amount for?”
The catalyst for Get Maine Lobster arrived in 2009 during a visit home. A friend who was a local fish shop owner approached Murrell with an idea to sell lobsters online. Murrell’s subsequent research confirmed a burgeoning demand for direct lobster delivery, coupled with a notable lack of companies effectively meeting this demand. He saw a clear opportunity.
However, Murrell’s business acumen, honed by years in consulting, immediately identified a crucial gap: customer service.
He emphasized to his friend, “When you ship lobster to Donna in Des Moines, Iowa, and she opens a box of live lobsters and needs help, you’d better have someone ready to answer the phone when she calls.”
When his friend demurred, Murrell stepped forward.
“I’m not afraid of figuring out the messy details that keep a business running, succeeding, and leaving customers satisfied. I’ve always enjoyed that part of the business,” he stated, offering to launch the company himself while his friend handled fulfillment. This foundational commitment to the customer would become the bedrock of Get Maine Lobster.
From Apartment Startup to Industry Leader: A Journey of Growth
Initially operating out of his Chicago apartment, Murrell’s nascent lobster delivery service quickly outgrew its initial fulfillment partner within a mere eight months. This rapid expansion continued, necessitating a series of new partnerships as the business scaled. Ultimately, the undeniable success of Get Maine Lobster prompted Murrell to make a significant life change: he moved back to his beloved home state.
Murrell humbly described his entry into the lobster business as a fortunate stumble into an unexpected yet deeply rewarding career. He views his entrepreneurial endeavor as a natural evolution of his consulting days—identifying a widespread problem (the quest for truly fresh lobster) and devising an effective solution. His diverse educational background, encompassing degrees in hospitality, creative writing, and an MBA in sustainable business, provides a unique blend of skills that underpins his holistic approach to the business.
“I love the customer service side of things,” he reiterated, underscoring the core value that sets Get Maine Lobster apart. “Anyone can sell lobster, but not everyone can make customers feel seen and taken care of. It’s about being there when they call, answering their questions, and making sure they feel confident every step of the way.”
The Art of Freshness: Obsessing Over Every Detail
At the heart of Get Maine Lobster’s success is Murrell’s unwavering, almost obsessive commitment to delivering the freshest, highest-quality product. This dedication manifested in a meticulous, multi-layered approach to quality control.
“The first thing I did was find the right partner,” he explained. “They needed to have high standards for sourcing, handling, and a thorough quality assurance process.”
Murrell applied lessons learned from a previous client who supplied filet mignon to airlines, where consistency was paramount. This principle of uniformity extended to his lobster products. When inspecting orders, Murrell ensured that, for instance, if a customer ordered four lobster tails, they were equal in size, and all the fins were intact. He stressed that “what it looks like is just as important as anything else.”
For live lobsters, sourcing was critical. Get Maine Lobster procured from the “northern part of the state, where the waters are incredibly clean,” collaborating with fishermen who would venture into deep, ice-cold water. This process ensured the lobsters were livelier and better prepared for their journey across the country. Get Maine Lobster sources lobster tails from processors who use liquid nitrogen freezing, a cutting-edge technique that rapidly freezes lobster at its peak freshness while preserving its flavor, texture, and moisture. This method creates tiny ice crystals that protect the lobster’s cellular structure, ensuring it tastes and feels like it was just caught when it reaches your table.
He steadfastly avoids processes like High-Pressure Processing (HPP), which he believes compromises the delicacy and quality of the meat. This unwavering commitment to quality at every stage, combined with a philosophy of “being generous with your knowledge” and fostering cooperative relationships with industry peers, has allowed Get Maine Lobster to partner with the best processors in the world.
The Luxury of Lobster: Catering to Discerning Tastes
Get Maine Lobster serves a broad customer base, but Murrell has observed a striking trend: medical professionals are among his most frequent and loyal clients.
“Half of our top fifteen customers of all-time are medical professionals,” he revealed.
Murrell theorized that busy doctors, who often have demanding careers and substantial incomes, tend to seek both convenience and a well-deserved reward.
“Medical professionals work hard and often don’t have time to run to the store to find high-quality food,” he mused. “I can picture them thinking, ‘I want the good stuff. I want it on the weekend, I don’t feel like going out, and I don’t care what it costs.’”
This demographic values the ease of having premium, restaurant-quality seafood delivered directly to their doorstep. Beyond convenience, Murrell highlighted lobster’s favorable nutritional profile.
“It offers great macros compared to other animal proteins,” he said. “It’s low in calories, low in fat, and high in protein.”
For professionals seeking healthy yet indulgent options, it’s an ideal choice. Lawyers and “blue-collar business owners” also feature prominently in his customer base. These individuals often use Get Maine Lobster for entertaining guests, serving as a symbol of their success and generosity.
While lobster tails, lobster rolls, and live lobsters are the mainstays, Murrell prides himself on fulfilling unique customer requests, with products like whole squid, demonstrating his dedication to bespoke service.
The Miracle, The Future, and The Human Connection
Murrell spoke with profound respect for the lobster’s journey, describing its arrival on a plate as a “miracle.” He pointed to the astonishing odds against a lobster surviving to legal weight—a mere 0.4% of eggs—and the many years it takes for larger specimens to mature. This deep appreciation for the rarity of the product has even led him to conceptualize a “rarity chart” for lobsters, akin to diamond grading, to help customers truly grasp the unique value of their purchase.
“You’re lucky even to have the chance to buy this lobster,” Murrell said, emphasizing how special each catch is. “The odds of a lobster surviving long enough to reach legal catching size are incredibly low, which makes every one of them something rare.”
Looking ahead, Murrell envisions Get Maine Lobster continuing to innovate, particularly in creating more accessible and elegant at-home dining experiences he terms “modern Sunday supper.” He’s developing “ready to sous vide” product lines, featuring pre-cooked, cleaned, and picked whole lobsters with compound butter, designed for effortless preparation.
“I’m never gonna sell cheap lobster. What I can do is show you massive value by working hard to make it so that you can enjoy that experience at home, impress your guests, and create lasting memories,” he declared.
He aims to forge partnerships with chefs and embrace “food tech” to continually innovate, all with the overarching goal of fostering connections.
“I want people to gather more and make lasting relationships around good, quality food,” he stated, viewing amazing food experiences as a powerful catalyst for this.
Mark Murrell’s deep dedication to customer experience and providing truly exceptional lobster has driven Get Maine Lobster’s success, even through demanding periods like the 600 percent growth the company experienced during the COVID-19 pandemic. Every order reflects Murrell’s commitment to delivering the freshest, highest-quality lobster while ensuring customers feel supported every step of the way.
Notably, Get Maine Lobster operates from Maine’s first commercial wharf, built in the 1700s, grounding its mission in the state’s rich maritime heritage. This connection to Maine’s working waterfront is more than a backdrop; it is a promise that every lobster you receive is part of a tradition of quality and care.
If you are ready to experience premium Maine lobster delivered directly to your door and create unforgettable moments around your own table, visit Get Maine Lobster to learn more and place your order.
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