Whenever you see a seafood menu in any restaurant, a similar thing you will notice first is that lobsters are among the most expensive food. The tender meat of fresh lobster dipped in cheese can blow your wallet away. However, since it is worth every penny, many people are willing to disburse. The question is, there are many types of lobster, which type is the best tasting one?
Normally, when it comes to types of lobsters, scientists divide them into warm water lobster and cold water lobster.
Coldwater lobster
Lobsters living in cold water are also called “true” or “clawed” lobsters – the popular one you can see in the supermarket or when dining out. With 5 sets of walking legs and 3 sets of a claw, you can expect more meat in these lobsters than those living in warm water. And thanks to their sweet and briny richness, cold-water lobsters have become a specialty all over the world.
Canadian lobsters
Canadian lobsters. Source: Amazon.co.uk
Canadian lobsters are harvested along the East Coast of Canada mainly for their claw meat. Many people find it hard to distinguish between Canadian lobsters and Maine lobsters. They are from the same species so a difference you can notice is the shell of the lobster. Because Canadian water is colder than that in Maine, Canadian lobsters have a harder shell and less sweetness and denser meat.
Season: From October to January and between June-July
Flavor: pronounced flavor, on the sweet side, denser meat
Maine lobsters
Maine lobsters are the same types of lobsters as Canadian ones. Although they appear quite similar to Canadian lobsters, their juicy claw meat is extremely favored. Most lobster dishes served in luxurious restaurants and hotels are made from Maine lobsters. And, with no doubt, Maine lobster is the best lobster available: sweet briny richness, extremely fibrous tail meat which is firmer than any claw meat out there. As Maine lobster is the tastiest of all types of lobsters, its average price is about $50/pound. If you have a chance to visit Maine, enjoy lobsters here since they are fresher before a transportation process to restaurants. If you don’t have the time to travel or go out, remember that you can always order the best Get Maine Lobster Tails online. They are flash-frozen to lock in that ocean-fresh flavor, and shipped straight from their docks to your doorstep.
Season: Maine lobsters are available all year-round; however, the peak time is from June to December
- Flavor: sweet, succulent pronounced flavor, tender meat
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New Zealand lobsters
The habitat of New Zealand lobsters is mainly the deep water of the South Pacific coast. They have beautiful deep scarlet color in their shells, which is quite eye-catching. Two species of New Zealand lobsters include the red rock lobsters and the packhorse rock lobster. Lobsterman often harvests them in the temperate, subtropical coastal waters across New Zealand, and then quickly being transported to markets throughout the world. The lobsters are loved because of their sweet and velvety smooth meat, along with firm white flesh. Its flavor makes it the prized seafood dish for Chinese celebrations.
Warm water lobsters
The types of lobsters are also known as “rock lobster” or “spiny lobster”. They have 5 appendages and no front claws but a font set of legs that are thick and oversized. Most of them are harvest in the California coastline and the Caribbean during the winter months.
Caribbean lobsters
Enjoy a lobster dish and feel that it is worth every penny. Source: Delish.com
The Caribbean lobsters are often caught on the North American coast, throughout the Gulf of Mexico and along the shore of the Caribbean when the ocean temperature reaches 73°F. Their commercial benefits of Caribbean lobsters are because of their unique and succulent tail meat, which are often packaged in a nice hard shell.
- Season: Peak from August to March
- Flavor: sweet and delicate flavor, succulent tail meat
South African lobsters
South African lobsters are not like the other types of lobsters. They are warm species but live in cold water. They do not grow as quickly as Caribbean lobsters but once they are big enough, their muscular tails make you never forget. South African lobsters are highly recommended by many famous chefs in the world. The lobsters, like the other types of lobsters, are offered at a high price. People often sell the frozen tails of the lobsters or sometimes, the whole lobsters are frozen for selling.
Australian lobsters
Along the northwest coast of Australia, there are many lobstermen seeking the best delicacy. Australian lobsters are smooth, delicately flavorful. The tail of the lobsters is the best part which can weigh approximately 8-10 ounces. Australian lobsters have red and green shades, making them outstanding from others with unique visual characteristics.
- Season: all year-round
- Flavor: sweet and mild taste and firm meat
Furry lobsters
Like what it is called, the furry lobsters appear coved in hair. Furry lobsters own small antennas. They are quite small, making it easier for lobster to escape. Sometimes they are caught by divers. If you are lucky enough, you will collect furry lobsters. Its dark color body ranges from brown to purple, with blue markings on their hard and white stripes on their legs.
- Season: no interest in commercial fisheries, fishing is banned.
Conclusion: Among the best types of lobsters mentioned above, have you find the most flavored one that you would enjoy? Although lobsters are too expensive, their flavor is worth your money.
