what is the sweetest tasting lobster

Lobster is one of the worlds most popular luxury dishes. At first, the crustacean was thought to be food for prisoners and the poor. Its popularity and status rose when better ways to store and transport it made it possible to move it from the coast of New England to the restaurants of wealthy Manhattan. These days, you can eat lobster almost anywhere in the world, but it costs more.

According to the Marine Education Society of Australasia, there are 75 species of lobster inhabiting the worlds oceans. Thirty of these species have large claws and tend to inhabit colder waters. The remaining 40, which are commonly called “spiny” or “rock” lobsters, lack large claws on their forlimbs. Not all types of lobster are eaten, but there are big differences between the ones that are, from color to size to texture. There are also subtle differences in flavor, even among closely related varieties. Here are 16 types of lobster from around the world, along with what makes each of them unique.

Soft shell Maine lobster

The soft shell variant of the Maine (or American) lobster is the exact same species as the hard shell, except it has molted more recently and its exoskeleton is still in the hardening process (via The Ocean Mart). Soft shell lobsters are usually caught in the summer months, and are not as durable as hard-shell lobsters. As a result, transporting them away from the coastal areas they are caught in is extremely difficult. This means that they are extremely abundant in places like coastal Maine, and they tend to be cheaper as a result.

Because their new shell contains a lot of growing room, youll find less meat inside a soft shell lobster than you would a hard shell of the same weight. However, because the space that would be meat is taken up by water, you can expect extra tender lobste,r as the water within the lobster marinates the meat while cooking (via Wholesale Maine Lobster). For the best results, consider boiling your soft shell lobster in salt water, as this process will not damage the delicate meat. Lobster Anywhere provides instructions on the amount of salt to add and the time you need to boil your lobster. If you want to liven the dish up a bit, consider creating a traditional New England lobster roll by coating chunks of lobster meat in mayonnaise and adding them to a butter toasted hot dog bun.

Like the Maine lobster, the Canadian lobster is also of the genus Homarus americanus, meaning theyre the exact same species (via The Ocean Mart). However, the colder waters off the Canadian coast produce lobsters that are different enough to gain their own distinction.

Canadian lobsters tend to be larger and not as sweet as their kin south of the border. The shells and meat of Canadian lobsters also tend to be denser. However, the differences aren’t that big. Also, because “Canadian lobster” isn’t as well known as “Maine lobster,” it’s usually less expensive per pound, so lobster fans could get a good deal.

Because their meat is dense and their shells are thick, Canadian lobsters can handle being cooked in more harsh ways. A Canadian lobster might be the best choice if you want to try baking or grilling a lobster but want a type that is easier to mess up with and won’t cost you as much if you do.

Homarus gammarus is a type of lobster that lives in the seas around Europe. It is also called the European lobster, the French blue lobster, or the common lobster. This includes the Atlantic Ocean, North Sea, Irish Sea, Mediterranian Sea, and Baltic Sea. In contrast to its American cousin, the European lobster is often blue, though when they are cooked they turn brick red.

The European lobster also tends to be smaller than Homarus americanus, but the quantity is offset by quality, as the meat tends to be more flavorful. As lobsters dont tend to travel well, it is nearly impossible to get live European lobster in North America, and frozen French Blues come at a premium. The European lobster spends its time on the sea floor subsisting on small fishes, crustaceans, and shellfish, which all contribute to its fantastic flavor. It is best boiled, but can be baked, barbecued, steamed, or boiled and eaten hot or cold (via Mmmediterranean).

Like other warm water lobsters (and contrary to their cold water equivalents), the Florida spiny lobster lacks claws (via the Gates Hotel). However, it makes up for this by providing plenty of delicious tail meat. The meats flavor isnt as sweet or delicate as the kind youll find under a Maine lobsters shell, but it still tastes great and pairs well with a variety of dishes, from pasta to soup to omlettes to gumbo. The flavor has been described as similar to crawfish.

The Florida spiny lobster is often served on menus from Key West to Kingston. It is also known as the Caribbean lobster. This lobsters habitat ranges from South Carolina to Brazil. Fresh lobster of this variety tends to be available in Florida for around eight months per year.

This Fish says that before cooking, the Caribbean or Florida lobsters color varies from olive green to brown. They can also be found with yellow spots on their abdomen.

Also known as the Norwegian lobster or Dublin Bay prawn, this small species is popular in cuisines across Europe (via Great British Chefs). One of the more well-known dishes the langoustine crops up in is traditional scampi, though this tends to cost significantly more than the versions that use fish or shrimp. Langoustine season runs from September to May, and the most common fisheries are in the North Sea, close to Norway, Scotland, and off the north east coast of England.

Langoustines tend to be firmer and sweeter than larger lobster species, and they dont have to stand alone in a dish. The late, great Keith Floyd used langoustines alongside monkfish and bass, in what he described as “the best fish stew in the world.” Most langoustines available in North America will be frozen, but if you have an opportunity to buy fresh langoustines you should be on the lookout for dark black eyes, lively movements, and no signs of damage to the antennae, legs, or shell.

Like the Caribbean lobster, the California lobster is a warm water species and lacks claws (via Vice). However, unlike its East Coast cousin, the California lobster rarely finds itself on a Western plate. Described as “slightly chewy” and as having a “creamy and extremely nutty flavor,” the California spiny lobster might just be the West Coast scuba diving communitys best-kept secret, as theyre the only Americans that have access to them. However, they are quite popular in China, which is where the majority of commercially caught spiny lobsters from California and Mexico end up.

Scripps Institution of Oceanography graduate Kate Masury claims the Chinese prefer clawless lobster species to their cold water counterparts. This demand has driven up the price of the lobsters, leading Americans to select cheaper options. Still, if you manage to get your hands on a California spiny lobster, you may want to treat yourself by boiling them, dousing them with butter, slapping them on a hot grill for a few minutes, and then finishing with even more butter (via OC Wild Seafood).

Not all European lobsters have claws. The Mediterranean lobster (Palinurus elephas) is another type of warm water lobster that doesn’t have claws. It’s not very common around the world, but you might see one at a Southern European beach market.

Contrary to its name, the Mediterranean lobster can be found as far away as the coasts of Great Britain and Ireland. The crustacean has become a bit harder to source after being identified as “vulnerable” by the IUCN in 2013. Recovery efforts have included fishing restrictions and restocking attempts. One of the more promising actions has involved restocking areas where fishing is prohibited with below-legal size lobsters. Within the first few years, this tactic resulted in the “catch per unit effort (CPUE)” of the prohibited areas showing an estimated 300% to 700% increase in “both density and biomass burst” (via Nature.com). The increase in biomass also spilled over into areas where fishing was allowed, with regular fisheries showing a “30–50% increase in density and biomass CPUE.”

A traditional rock lobster recipe from the area involves boiling and halving the lobsters before covering them in an oil, lemon juice, and salt, dressing (via SBS).

Hard shell Maine lobster

If you order lobster at a restaurant or pluck one out of a supermarkets tank in most of the United States, chances are youre getting a hard shell Maine lobster. The Maine lobster itself is technically the same species as the soft shell Maine lobster and the Canadian lobster, but various conditions make it unique (via The Ocean Mart). The Maine Lobster is found in the North Atlantic, off the east coast of the United States, with the highest concentrations being close to New England and Maine specifically, hence the name.

The Maine lobster itself is smaller than the similar Canadian lobster, due to the slightly warmer waters it inhabits. Although its smaller, the meat tends to be sweeter, which balances things out somewhat. The “hard shell” part of the name refers to the length of time since the lobster last molted. Hard shell lobsters are usually fished between fall and spring. They tend to have around 20% more meat in their shells than soft shell lobsters, and are also more durable. That means hard shell lobsters can be transported further and kept alive longer than soft shell lobsters. So if you live away from the coast and see fresh lobsters in a local restaurant, you can bet theyre the hard shell version. Unlike the more delicate soft shell lobsters, hard shells are durable enough to be grilled — so you should consider buying a few if youre a fan of seafood BBQs (via Lobster Anywhere).

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