Lobster Varieties

Lobsters are Crustaceans that are Decapods. They have five leg sets. Some lobsters have grown front claws through time.

In general, a cold water lobster has definite front claws, while a warm water lobster has five sets of appendages but no front claws.

Characteristics Common To All Lobsters

Lobsters are omnivores that eat at night, according to the Marine Education Society of Australia. They consume plants, fish, and crabs.

They will scavenge from dead corpses if required. Lobsters are consumed by fish, crabs, and seals in addition to humans.

Since all lobsters molt or lose their shell to develop, there are hard and soft shell seasons for all lobster kinds.

They puff up their own flesh with water after molting and creating a new carapace to extend the fragile carapace and make a roomier shell. Its water-loaded meat has a distinct taste.

Soft lobsters are more delicate and consequently more difficult to export.

The difference in handling between soft and hard shells affects the amount of labour required to prepare and serve a lobster.

• Price is a helpful criterion when deciding between cold and warm water lobster.
• Depending on the stage of molting, lobster may be numerous on the coastlines but scarce inland.
• If you want claw flesh, you’ll need a cold water lobster.

When you browse the menu and read the Market Pricing for lobster, keep in mind that the lobster farmer is dealing with a number of uncertainties.

Warm Water Lobster

A lobster with huge front claws is the stereotypical picture. Warm water lobsters, on the other hand, have front legs that look like antennae rather than claws.

Warm water lobsters are shown in photographs without claws. It is also known as a rock lobster or a spiny lobster.

Pacific Lobster​

The Pacific lobster is a rock or spiny lobster with no discernible front claws. They are normally between one and five pounds when harvested, however they may grow to fifteen pounds.

These are good sources of lobster tail and are usually less costly than cold water lobster.

According to PacSeaFood.com, the most of these lobsters are taken during the winter months.

Caribbean lobsters​

Caribbean lobsters may be found along the Caribbean coast, the Gulf of Mexico, and the North American coast.

The temperature is 23 degrees Celsius. According to Marinebio.org, Caribbean lobsters reproduce from April to October when the water temperature hits 73 degrees Fahrenheit.

Tails of Caribbean Lobster

7.6 cm. These lobsters are caught commercially, largely for their tails. The minimal size of Caribbean lobster that may be captured and processed by commercial fisherman is now 3 inches.

Its shell is firmer than that of a cold water lobster, with gray and brown stripes and yellow dots on the tail.

South African lobster​

South African lobster is another warm water lobster with long appendages that function as antenna instead of claws.

Lobsters move slowly while moving ahead, but their large tails allow them to swiftly reverse direction when alarmed.

Although South African lobsters are not cold water lobsters as a species, they do dwell in cold water. They develop at a slower rate than Caribbean lobster and have a distinct taste owing to the muscularity of their tail.

Australian lobster​

Red and green Australian lobsters are available.

Although most lobsters are red to brown with speckled tails, the Jasus Verrauxi is a one-of-a-kind lobster found off Australia’s northwest coast.

This lobster is known for its smooth, delicate taste, in addition to its stunning green shell. Each of these luscious tails weighs between 8 and 10 ounces.

Cold Water Lobster

​Canadian lobster

On Canada’s east coast, lobster is taken from the Atlantic. You’ll receive a hard or soft shell depending on when it’s harvested.

To safeguard the lobster population during their summer molts, the Canadian lobster harvesting season is staggered.

This harvesting practice, according to TasteLobster.ca, minimizes dramatic decreases in lobster population.

Maine lobsters​

Maine lobsters are the same species as Canadian lobsters (Homarus americanus). Maine and Canadian lobsters will undoubtedly be your favorites if you like claw flesh.

Are you craving Maine lobster? Check out our most recent article, Purchasing Lobster Online.

According to the Gulf of Maine Research Institute, the closest thing to Maine lobster in the world is the Homarus gammarus, or European lobster. This lobster’s claw is larger than that of the Maine lobster.

Lobster may be found on practically every seacoast. The following are the key characteristics that influence taste quality:

1. Freshness. Warm water lobster tails that have been flash frozen and transported to your grocery shop should have decent taste if properly thawed and consumed soon.
2. Age. The flesh of older lobsters is harder. If you have the option of buying multiple one-pound lobsters or a few huge ones when shopping, choose the smaller ones.
3. Purchasing in season. When the shell of a lobster is firm, it is simpler to carry. If you learn about the molting season in your location, you’ll have a greater variety and higher quality. The selection, like other seasonal dishes, is best when the food is plentiful.

Don’t be scared to experiment with lobster! Acquire little flash frozen tails, gently defrost them, and cook them right away. After you’ve honed your talents, you may advance to fresh lobsters.