Lobster is a favorite delicacy of many seafood enthusiasts around the world. They are divided into two main categories, warm water lobster and cold water lobster, and each has its unique characteristics. These distinctions are important to understand because it affects the taste, texture, and overall quality of the lobster.
The meat of warm water lobsters is known for its delicate, sweet flavor with a hint of brininess. It tends to be softer compared to cold water lobsters. Warm water lobster tails are especially popular in lobster culinary dishes where a subtle seafood flavor is desired.
Main Differences Between Cold and Warm Water Lobsters
Warm water lobsters are typically found in the Caribbean and the Gulf of Mexico. They are also known as spiny lobsters because they lack claws and have a hard exoskeleton with spiny projections. In contrast, cold water lobsters are found in the northern Atlantic Ocean and the eastern Pacific Ocean. They have claws and a softer exoskeleton.
Different Taste Profiles
One of the biggest differences between warm water and cold water lobsters is their taste. Warm water lobsters tend to have a sweeter and more delicate flavor, while cold water lobsters are firmer and have a slightly briny taste. Warm water lobsters are often compared to crayfish because of their sweet taste and soft texture. Cold water lobsters, on the other hand, have a firmer and meatier texture and a slightly salty flavor.
In terms of flavor, warm water lobsters tend to have a milder taste with a slightly softer meat texture compared to cold water lobsters. Cold water lobsters, on the other hand, have a firmer and denser meat texture, and a more intense flavor that is often described as sweet and briny.
Another difference is their appearance. Warm water lobsters have a dark brown or greenish-black color and can grow up to two feet long. They have a spiny exterior that is difficult to crack open. In contrast, cold water lobsters have a bright blue-green color and can grow up to three feet long. Their softer exterior is easier to crack open, and their claws are larger than those of warm water lobsters.
Warm water lobsters typically have a spiny exterior with a smooth and hard shell, while cold water lobsters have a rougher, more textured shell with larger claws.
When it comes to cooking, the differences between warm water and cold water lobsters can also affect the outcome. Warm water lobsters are best cooked quickly, such as grilling or broiling, to preserve their delicate flavor and texture. Cold water lobsters, on the other hand, can be boiled or steamed, which enhances their natural briny taste.
Overall, both warm water and cold water lobsters have their unique qualities and are prized for their delicious taste and delicate texture. However, cold water lobsters are generally considered to be of higher quality and more sought after by seafood enthusiasts because of their larger size, meatier texture, and briny taste.
Maine LOBSTER vs Florida LOBSTERS Cookoff – OMG!!
FAQ
Are cold or warm water lobster tails better?
Can you eat warm water lobster?
Why is warm water lobster more expensive?
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.
What is a cold water lobster tail?
Cold water lobster tails are known for their sweet and succulent flavor, with a firm, meaty texture. These lobsters are typically found in deep, cold waters, such as those off the coast of Maine, New Brunswick, and Nova Scotia. Because they take longer to mature in the cold water, they tend to have larger, meatier tails.
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.