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We believe in delivering the best quality products available.

To us quality is important; every lot of raw material is checked for freshness and we work side by side with our employees to achieve our collective goals.

The site also has a pond for live storage of lobster, located adjacent to the processing plant. Our plant processes raw and cooked freshly frozen lobster products.

Vacuum packed Lobster meat:
  • Regular meat (tails, claw and knuckle) 
  • CK meat (claw and knuckle)   
  • Knuckle meat       
  • Claw meat   
  • Broken tail meat    
  • Tail meat     
  • Leg meat    
  • Minced meat                                                                                                                                                                                                                                                                                                                                            
Other Products              
  • Frozen whole raw lobster
  • Split tails in shell
  • Raw tails  
  • Blanched tails
  • Frozen whole cooked lobster



Lobster cakes (makes 6)

1 lbs lobster meat cut into small pieces
1 egg
3 tbsp cream
1/2 tsp worcestershire 
1 tsp dijon mustard
1/2-1 tsp old bay seasoning
dash of tobasco
1 minced scallion
1/2 red pepper minced
1/3 cup mayonnaise
1/2- 1 cup panko bread crumbs

Combine all ingredients in a bowl and mix thoroughly.  Season with salt and pepper. Add enough panko crumbs so that the mixture binds to form a pattie.  Form into 6 patties. Heat oil or butter in frying pan and fry on both sides until golden brown or bake in a 350ºF oven for 5 to 10 minutes. Makes 6 servings.

Update on production

 We will be producing

Wednesday June 28, 2017

Raw Track, Packing & Tunnel 7:00 am

Raw Tails 7:00 am (Cannery)

Cooked Track 7:00am, Preop 6:00 am

Cannery 7:00 am,  Preop 6:00 am
  • 5 O’Neill’s Raw Lobster Tails
  • 1 Pkg  beer batter seafood batter mix
  • 2 quarts vegetable oil(for frying)


  1. If the tails are frozen, thaw completely. 
  2. Boil water in pot and salt to taste.
  3. Add tails and boil for 4 minutes on medium heat.
  4. Remove from water and split the inside of the tails.
  5. Remove the meat from the shell leaving the flipper part of the tail meat attached to the shell.
  6. Mix batter according to directions. Coat lobster tail and shell with the batter.
  7. Heat oil in a deep fryer to 365 degrees. 
  8. Drop the Tails one at a time into the hot oil.Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towel.

  • 2 whole O’Neill’s Raw Lobster Tails
  • 1/2 cup butter, melted
  • 1/2 teaspoon ground paprika
  • Salt to taste
  • Ground white pepper, to taste
  • 1 lemon - cut into wedges, for garnish

  1. Preheat the broiler.
  2. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
  3. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
  • 1 pound O’Neill lobster meat 
  • 1 pound small cooked shrimp
  • 1 pounds scallops cut in bite sized pieces
  • 1 bottle bar clams with juice 
  • 2 Tablespoons butter
  • 1 cups chopped white onions
  • 1  cups chopped celery
  • 6 medium potatoes, cubed
  • salt and pepper to taste
  • 1 ½-2 cups 18% cream
  • ¼ cup butter
  • Pinch of nutmeg(optional)

  1. Heat the 2 tablespoons of butter in a frying pan over medium heat.
  2. Sauté the onion and celery.  Set aside.
  3. In a large pot add potatoes, cooked celery and onions, juices from seafood, salt and pepper and enough water to cover potatoes.
  4. Bring to a boil then reduce heat to simmer. Simmer until potatoes are al dente stirring occasionally. 
  5. Add scallops, cook 1 minute.
  6. Add the remaining bite sized seafood, nutmeg, butter and cream to the soup.
  • 1 pound O’Neill’s cooked lobster meat
  • 1 cup diced (1/4-inch) celery
  • 1/2 cup chopped lettuce
  • ½ - 3/4 cup moyonnaise
  • Cut the lobster meat into 1/2-inch pieces and place them in a mixing bowl. Add ½ - 3/4 cup of the mayonnaise, the celery, lettuce Toss well
  • 6 top-split hot dog rolls
  • 2 Tablespoons unsalted butter, at room temperature (optional)


  1. Heat a large skillet. 
  2. Brush the sides of the hot dog buns with the butter and toast over moderate heat until golden brown on both sides.
  3. Transfer the buns to plate.
  4. Using a small spoon, gently place the lobster in the rolls, being careful not to break them.
  5. Serve immediately.



  • Buying
    Lobster is fished in approved waters regulated by the Canadian department of fisheries and oceans. We also have our MSC certification.
  • Weighing
    Lobster is weighed, iced and trucked to the plant that is located walking distance from the wharf.
  • Lobster Disassembly
    Lobster Disassembly
    Claws are taken off and placed in separate slots on a conveyor. Cap and body are removed from the tail. Body, cap and tail are placed in separate slots on a conveyor. All parts go into separate bins to be processed further.
  • Cleaning Tails
    Cleaning Tails
    Raw tails are deveined with the use of a suction hose, graded, weighed, packed and placed on racks. Online checks are done for grading accuracy throughout the day.
  • Refrigerated Soak For Tails
    Refrigerated Soak For Tails
    Lobster tails will soak in a cold water bath before moving on to the next process.
  • Freezing
    Tails are frozen for an amount of time before moving on to packaging.
  • Raw Tails
    Raw Tails
    The lobster tails are placed in an inner case, then master cased. They are now ready to be shipped.
  • Finished Product (Raw Tails)
    Finished Product (Raw Tails)
    Packaged lobster tails are now ready to be packed into larger boxes and shipped out.
  • Cooking Process
    Cooking Process
    Every batch of lobster is cooked for a specific amount of time determined by the Production Manager. The cooking times are based on the origin of the lobster, size and the specific body part of the lobster that is being cooked.
  • Cooling Opperation
    Cooling Opperation
    The hot rack of cooked lobster is lowered into the cooling vat filled with cold water. Once it is cooled to an acceptable temperature, it is processed immediately or stored in a cooler until it is ready to process.
  • Checking Stations
    Checking Stations
    We check all meat for cartilage, shells and foreign material.
  • Online & Final Inspection
    Online & Final Inspection
    During production our QC staff test bags at random every 30 minutes for packing weight, smell, taste, texture, labels and general appearance.  The following day we test the product for weight and sensory at the plant and for micro analysis at an independent accredited lab.
  • Packing Table & Bagging
    Packing Table & Bagging
    Product is packed into bags before moving on to the next process.
  • Vacuum Sealing
    Vacuum Sealing
    Bagged product moves on to the vacuum sealing machine where it is sealed shut and ready to be packaged.
  • Final Product
    Final Product
    Sealed product is now ready for final packaging.
  • Shipping
    All products are placed through a metal detector and then master cased. Our product is now ready to be shipped to our clients!



Good people wanted!

We’re always interested in working with positive people with a great work ethic that thrives in a team environment.

Plant Labourer

Fish plant labourers Duties include cleaning, opening and packaging lobster on an assembly type line.
Work Conditions: Repetitive tasks, physically demanding, light lifting. 
Must be able to stand for extended periods of time
No work experience needed.

Floor Supervisor

Primary Responsibilities:
Provide guidance and direction to the production floor personnel.
Coordinate daily production floor activities and delegate assignments to production personnel.
Communicate clear expectations to production personnel.
Monitor employee work performance relative to expectations and maintain material/workflow through the facility.
Discipline employees when necessary.
Ensure material handlers supply the workstations with material quickly and efficiently.
Ensure equipment and tools are in good working order and available for use when required.
Attend and participate in regular production meetings.
Assist other personnel as may be required for the purpose of ensuring an efficient and effective work environment. 

Packaging/Shipping Labourer

Duties include but not limited to: 
Freezing, transporting and master casing and palletizing product.  Preparing packaging and salt, washing racks and pans, performing frozen assurance test and working on production line in downtime.

Work Conditions: Repetitive tasks, physically demanding, light lifting.   Must be able to stand for extended periods of time

Nitrogen Freezer Operator/Supervisor

Duties include but not limited to: 
Determine stop/ start times for Nitrogen freezer, perform basic maintenance on machines,  ensure the production line is set up and ready to go,  monitor and supervise process flow and employees to ensure everything is running smoothly and that the final product is packed as per the required specs,  ensure employees are trained for their individual positions,  transport product to freezer using forklift,  work with QC department when problems arise.
Work Conditions: Repetitive tasks, physically demanding, light lifting.   Must be able to stand for extended periods of time


Our History

Raymond O’Neill & Son Fisheries Ltd. was founded in 1983, starting as a small lobster pond located next to the family home. From there a demand for lobster products grew and soon the existing site used for the Company became too small. A parcel of land nearby was available for purchase and the vision of owning and operating a process plant for finished lobster products was born.

We began production in a 2500 square foot building with 12 employees. Through the years the Company gained a reputable place in the industry and the family owned facility now has approximately 45,000 square feet on the premises. There are about 220 employees working seasonally for the Company and 90% are local people. It operates approximately six days of the week with a single shift 8am to 5pm.

Presently the plant processes freshly frozen raw and cooked lobster products. The site also has a pond for live storage of lobster, located adjacent to the processing plant. 

The plant is registered with CFIA, PIP and FDA, US Home Security C-TPAT, Bioterrorism Preparedness and has certification on file. We are always working to improve our food safety programs and we have received SQF certification.

To accommodate the growth of the Company; construction changes over the years has allowed the company to become seekers & innovators who welcome new ideas as put forth in the world market.

The Company and its employees have improved and kept up- to-date on the industry’s demands and expectations since it began and has grown to become a main stay in the community and a serious contender in the world market. Changes are made within the infrastructure when needed and/or recommended; this could be within management, process flows, government policies or customer specifications.