Understanding Cold Water Lobster Tails: Flavor, Texture, Price & More

Lobster is one of the most decadent and delicious seafood treats out there. When grilled baked or broiled, a fresh lobster tail is hard to beat. But not all lobster tails are created equal. Cold water lobster tails offer some distinct advantages in terms of taste, texture, and overall quality compared to their warm water counterparts.

In this article, we’ll dive into everything you need to know about cold water lobster tails. I’ll compare them to warm water tails, highlight why they command a higher price, and share tips for choosing the best cold water lobster tails for your meal. After reading, you’ll be a lobster tail expert ready to indulge in these special crustaceans.

What Are Cold Water Lobster Tails?

Cold water lobster tails come from lobsters that live in the frigid waters of the northern Atlantic Ocean and Arctic seas. This includes lobsters caught off the northeastern coast of the United States, Nova Scotia, Newfoundland, and New England.

Maine is especially famous for its cold water lobsters. The chilly ocean current along Maine’s coast ensures lobsters grow slowly here, taking 5-7 years to reach maturity. The cold environment makes their meat exceptionally tasty.

Lobster tails from these cold water regions tend to be larger in size compared to warm water tails. They have a firm texture and more substantial meat content. The cold water also lends a sweeter, more succulent flavor.

How Are Cold Water Lobster Tails Different Than Warm Water Tails?

Cold water and warm water lobster tails have several key differences:

• Size – Cold water tails are larger, averaging 5-8 oz. Warm water tails weigh just 3-5 oz.

• Shell – The shell of a cold water tail is thinner and more translucent. Warm water tails have thicker, harder shells.

• Meat – Cold water tail meat is firmer in texture while still tender when cooked. Warm water meat is more mushy.

• Flavor – Cold water tails have a noticeably sweeter taste and aroma compared to warm water tails.

• Claws – Lobsters from cold waters have large front claws. Warm water lobsters lack claws.

• Price – Due to higher demand and limited supply, cold water tails cost more per pound than warm water tails.

When side by side, the visual difference between the two is also apparent. Cold water tails tend to be darker blue-green in color while warm water tails are more reddish-brown.

Why Are Cold Water Lobster Tails More Expensive?

Several factors contribute to the higher price tag for cold water lobster tails:

• Limited Supply – There are a finite number of lobsters in the cold northern waters, keeping availability lower than warm water fisheries.

• High Demand – Chefs and consumers overwhelmingly prefer the premium quality of cold water lobster, driving up prices.

• Growth Rate – Cold water slows lobsters’ growth, taking longer to reach maturity and limiting how many can be harvested.

• Meat Yield – The larger size and meatier tails of cold water lobsters equate to higher pricing per pound.

• Flavor – Their unparalleled sweet taste commands top dollar prices at restaurants and fish markets.

While not cheap, cold water lobster tails provide excellent value given their impressive flavor and generous portion sizes. The splurge is worth it for a special occasion or dinner party.

What Size Lobster Tails Should I Buy?

Lobster tail sizes are categorized as follows:

• Small – 3-4 oz.
• Medium – 5-6 oz.
• Large – 7-8 oz.
• Jumbo – 8+ oz.

For a dinner entree, medium or large tails are recommended. They’ll give you a hearty serving with plenty of meat. Jumbo tails are perfect for indulgent surf and turf dinners.

Smaller tails work well as appetizers or for lobster rolls. They’re also a smart choice if you’re just cooking for yourself.

No matter the size, choose tails that feel heavy for their size and smell pleasantly briny – signs they’ll be tasty.

How to Select Fresh, High-Quality Cold Water Lobster Tails

Follow these tips when shopping for cold water lobster tails:

• Choose tails labeled as “Maine lobster” or from other well-known cold water regions. This guarantees authenticity.

• Look for a bluish-green shell with a pale white underside. Reddish shells indicate warm water lobster.

• Select tails that are still stiffly curved, not straight or limp. This signals freshness.

• Avoid tails with dark black spots or discoloration on the shell.

• Make sure the shell isn’t cracked or leaking water, which compromises quality.

• Pick tails with thick, solid meat inside that fills the tail cavity.

• The tail should have a mild sea breeze aroma, not a strong fishy smell.

• Ask your fishmonger when the shipment came in and pick the freshest catch.

Storing Cold Water Lobster Tails

Keep lobster tails chilled to maintain quality. Store raw tails on ice or in the coldest part of your refrigerator. Place them on a plate or in a shallow pan to catch any drips.

Raw, unshelled tails will keep for 2-3 days maximum. Cooked lobster meat should be used within 4-5 days.

For longer storage, you can freeze lobster tails for 2-3 months. Wrap tails individually in plastic wrap then place in freezer bags, squeezing out excess air. Thaw overnight in the fridge before cooking.

Enjoying Perfectly Cooked Cold Water Lobster Tails

Cold water lobster tails taste amazing steamed, baked, broiled, or grilled. Cook just until the meat is opaque and reaches 145°F internally. Be careful not to overcook or the texture will become rubbery.

Serve with drawn butter, lemon wedges, or dipping sauces like hollandaise. Pair with roasted asparagus, rice pilaf, or crusty bread to delight your guests.

Now that you know what sets cold water lobster tails apart, you can splurge on these lobster treats for your next special occasion. Their unmatched sweetness and tender meat make them worth the premium price. Follow these tips to pick outstanding cold water tails and serve them at their tastebud-pleasing best.