Lobster is the ideal date night dinner. Its the epitome of decadence, plus it doesnt hurt that lobster is considered an aphrodisiac by many. However, its far from a perfect food with price, availability, and the cooking process poses challenges to some. Getting live lobsters can be hard depending on where you live, and when you do manage to get one, putting the whole wriggling animal into a boiling pot isn’t something that many people would want to do. When that happens, lobster tails come into play. They are an option that is usually easy to find and much less scary to cook.
Many people think the best part of the lobster is the tail, which is the meatiest part and tastes sweeter and less fishy than the rest of the animal. Many stores sell lobster tails when they don’t have any live lobsters available. The tails may come frozen, though, and they are easier to cook than the whole lobster. Of course, one of the best things about lobster is that it’s expensive—often more than $50 a pound—which can be another challenge for many shoppers. When looking for the cheapest lobster tails, you’ll quickly find two choices: cold water tails and warm water tails. The warm water tails are much cheaper. But are the savings really worth it?.
Are Warm Water Lobster Tails Good? Everything You Need To Know
Lobster tails are considered one of the most decadent and delicious seafood treats. Their sweet, succulent meat makes them a coveted ingredient in fine dining restaurants and backyard barbecues alike. But not all lobster tails are created equal. There are significant differences between cold water and warm water lobster tails that impact their flavor, texture, and overall quality.
In this article, we’ll explore whether warm water lobster tails stand up to their cold water counterparts and if they make a good addition to your next surf and turf dinner. Armed with the facts, you can determine if warm water lobster tails deserve a spot on your plate or if you’re better off splurging on cold water tails.
The Key Differences Between Cold and Warm Water Lobster Tails
Lobsters are found in waters all over the world, but the main varieties eaten come from two primary regions – cold northern waters and warm tropical waters.
Cold water lobster tails come from the Atlantic Ocean, harvested off the northeastern coasts of the U.S. and Canada. They live in frigid waters that average 40-55°F. These challenging conditions cause them to develop harder shells and seasonally shed them as they grow. It also gives their meat a firmer texture and a more pronounced sweet flavor.
Warm water tails are harvested from the Gulf of Mexico, the Caribbean, and other tropical regions. The warmer water allows them to grow and molt year-round. As a result, warm water tails have a softer shell and mushier texture. Their meat also has a milder, less briny taste.
When it comes to appearance, cold water tails are dark blue or greenish-brown. Warm water tails display more vibrant shades of red, orange, and black. But while aesthetically pleasing, their muted flavor fails to match up.
Key Factors Impacting Warm Water Lobster Tail Quality
Several factors contribute to the perceived inferiority of warm water lobster tails compared to their cold water counterparts:
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Smaller Size – Warm environments enable fast growth, but limit overall size potential. Warm water tails are often 50% smaller than equivalent cold water tails. The limited meat supply impacts recipes.
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Milder Flavor – The flavor of warm water lobster meat is less pronounced. Compounds that give lobster its sweet, briny taste are not as prevalent. This gives the meat a flat, almost bland quality.
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Soft Texture – Without seasonal molting, shells remain soft. This causes the meat to take on a mushy, paste-like texture when cooked instead of being firm.
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Loss of Antennae – Warm water lobsters lose their antennae which help them catch food. This impacts their diet and nutrient intake compared to cold water lobsters.
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Limited Nutritional Value – Research shows cold water lobster meat has higher levels of protein, omega-3s and minerals like zinc and phosphorus than warm water varieties.
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Common Mislabeling – Warm water tails are sometimes misleadingly marketed as cold water tails, confusing consumers expecting superior flavor and quality.
How To Cook Warm Water Lobster Tails
The soft texture and mild flavor profile of warm water lobster tails lends itself better to certain preparation methods compared to cold water tails:
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Steaming/Boiling – The moist heat helps prevent the delicate meat from drying out and becoming tough. Keep cook times brief, checking starting at 5 minutes.
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Grilling/Broiling – Go low and slow, setting grills or broilers to medium heat. Baste frequently with lemon-herb butter. Pull tails off early once white meat just turns opaque.
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Sautéing/Stir Frying – Slice meat thin and sauté quickly over high heat with bold flavors like garlic and chili sauce. Add veggies like bok choy and baby corn for crunch.
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Adding to Salads/Pastas – Dice into bite-size pieces and mix into pasta, grain bowls and hardy leafy salads where it won’t overcook. The mild flavor won’t overpower other ingredients.
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Using in Casseroles/Chowders – Mix chopped lobster meat into creamy chowders and casserole bakes. The velvety texture blends right in with other ingredients.
Should You Buy Warm Water Lobster Tails?
Warm water lobster tails offer an affordable way to enjoy lobster, costing 25-50% less per pound than cold water tails. Their small size also means you can serve more guests. However, sacrifices clearly come in the quality department.
If enjoying tender, sweet lobster meat with that ocean-fresh flavor is your top priority, then only real cold water lobster tails will do. The firmer texture and more pronounced briny taste is worth the splurge for lobster aficionados.
But for cooks on a budget or who want to incorporate lobster into recipes where its attributes won’t stand out, warm water tails present a cost-effective alternative. Just avoid directly comparing them to cold water tails and set your expectations accordingly.
The Bottom Line
While not a match for premium cold water lobster tails, warm water tails have their place. Their affordability and mild flavor make them ideal for stretching lobster meat across more dishes. Just utilize cooking methods that complement their delicate texture. Avoid overcooking to prevent rubberiness.
And recognize that “you get what you pay for” applies. The limited sweetness and soft bite means serious lobster fans should still opt for the good stuff from Maine and Canada when they want that authentic lobster tail experience. But those satisfied with a subtle lobster essence at a bargain price will find warm water tails to be a totally tail-licious choice!
Cold water lobsters vs. warm water lobsters
You wouldnt guess it from their names, but cold-water lobsters and warm-water lobsters come from different biological families. Cold water lobsters, also known as “true lobsters,” belong to the Homaridae family (also called Nephropsidae). Warm water lobsters, on the other hand, are in the Palinuridae family and are sometimes called “spiny lobsters.” The American lobster and the langoustine are the most well-known types of true lobster. When you think of lobster, you probably picture the American lobster. True (cold water) lobsters have big front claws that they use for hunting. These claws are great for humans who are hungry because they hold a lot of meat. Spiny (warm water) lobsters have no claws and much larger antennae.
The cold and warm water designations refer to the native habitats of each lobster family. Cold-water lobsters are found in the high latitudes of the North Atlantic. Most famously, they are caught off the coast of Maine. But they have also been seen in Canada, Western Europe, and close to Australia, New Zealand, and South Africa. Warm water lobsters live near the equator, in places like the Caribbean, the coasts of Florida and California, and even the Mediterranean Sea. The stark environmental differences of their respective homes have a profound effect on each type of lobster meat.
Maine LOBSTER vs Florida LOBSTERS Cookoff – OMG!!
Are warm water lobster tails better than cold water?
When it comes to cost and availability, warm water lobster tails are generally more affordable and easier to find compared to cold water lobster tails. This is primarily because warm water lobster species, such as the Caribbean and spiny lobsters, are more abundant and grow quicker than cold water lobster species.
Should you cook lobster tails hot or cold?
This is because the heat from the grill or broiler can cause the cold water in the lobster tails to steam, which will cook the meat evenly without making it tough or rubbery. On the other hand, if you’re planning on boiling or steaming your lobster tails, it’s important to use warm water lobster tails.
Can you eat a warm water lobster?
The only part of a warm-water lobster that humans can eat is the tail. These crustaceans are harvested for their tail meat, only, which is why you’ll often see their lobster tails cut and frozen in the grocery store or on your restaurant dinner plate. It tends to be a little mushier than the firm-but-tender meat from a cold-water animal.
Should you boil or steam lobster tails?
On the other hand, if you’re planning on boiling or steaming your lobster tails, it’s important to use warm water lobster tails. This is because the warm water in the lobster tails will help to cook the meat evenly, while also preserving its natural texture and flavor.