Though lobster is a delicacy enjoyed by many, the average person may not be very knowledgeable about this large marine crustacean. Most of us simply order it at a fine restaurant or pick one up at the supermarket or seafood store, hoping for a good specimen filled with sweet, white meat. Sometimes we’re lucky; other times, not so much.
A little knowledge about the types of lobsters available can help you determine what to expect when you order lobster, whether at a restaurant, in a store, or from an online lobster pound that ships directly to your home or business.
Clawed vs. Spiny Lobsters
There are two main types of lobsters available to diners: the clawed lobster and the spiny lobster. It’s easy to tell the difference by appearance, but there are also some differences in taste and texture. Your choice may depend on personal preference or price, as there is often a cost difference.
Clawed Lobster
Clawed lobsters are typically divided into two categories: American Lobsters and European Lobsters. Most North Americans are familiar with the American Lobster, which is harvested off the coast of Maine and other New England states, as well as in Canada’s Atlantic provinces, such as New Brunswick, Nova Scotia, Prince Edward Island, and Newfoundland. European Lobsters, as the name suggests, are found in the waters of the eastern Atlantic Ocean, from northwestern Norway to Morocco and the Azores. They can also be found in the Mediterranean Sea, west of Crete, and occasionally in the Black Sea.
Both American and European clawed lobsters are cold-water species and thrive in chilly, shallow waters. Before cooking, American lobsters are typically brown, while European lobsters are often blue. Both turn bright red once cooked.
In general, clawed lobsters contain more meat than spiny lobsters and are the type that restaurant-goers on the East Coast of North America are most likely to encounter. Much of their meat is in their large first set of legs/claws (the ones closest to the head). They have five pairs of legs in total, but the others are much smaller. Their tails don’t contain as much meat as the spiny lobster’s, but the tail meat from a Maine lobster is considered the best and sweetest.
Spiny Lobsters
Spiny lobsters are typically warm-water crustaceans. Also known as rock lobsters, they are often found along the coasts of California, Florida, and the Caribbean Sea. They are the biggest food export from the Bahamas and are also found in the Mediterranean, near Australia, New Zealand, Papua New Guinea, and some Pacific islands, as well as along the coast of South Africa.
Physically, spiny lobsters look quite different from their clawed counterparts. They have long antennae that help them detect nearby movement, and they are covered in spiny protuberances for protection from predators. Unlike clawed lobsters, spiny lobsters do not have large front claws but instead possess five pairs of identical legs. As a result, most of the meat is found in the tail.
What Should I Order?
When ordering lobster at a restaurant, you generally won’t get a choice between the two types. On the East Coast of North America, you’ll most likely encounter Maine (American) lobster, which is typically the most expensive but is also considered the most flavorful and tender. Despite the smaller amount of meat in the American lobster tail, it remains quite costly.
In the islands, Florida, or on the West Coast of North America, you’re more likely to find rock lobster on the menu. Outside these regions, most spiny (rock) lobster meat is sold as frozen lobster tail. This meat is usually firmer, stringier, and not as sweet as clawed lobster, but it is still delicious and generally less expensive.
If you’re ordering lobster online, you’ll find that Maine lobster is more commonly available, though both types can be found. As with restaurant menus, spiny lobster is typically less expensive than American lobster.
