The Fish/Shellfish We Cook - Lobster
LOBSTER
Lobster is one of the most delicious and prized shellfish found in today's seafood markets. They are found in saltwater in all parts of the globe and they range in size from the large, clawed North American lobster to some of the smaller spiny lobsters which do not have claws. All lobsters have 5 pairs of legs and a hard outer shell which they shed, or molt, many times during their life which enables them to grow. The largest American lobster known topped the scales at about 44 pounds. They are slow-growing and it is believed they have a lifespan of over 100 years. Lobsters shed their shell about 20 times in their first 5-8 years and once or twice a year after that. It is because of this that it is hard to determine the actual age of a lobster. They spend most of their life walking but have the ability to propel backwards with a swift curl of the tail. They can do this at a speed of about 11 miles per hour. There are two basic groups of lobsters, clawed and spiny lobsters. The American lobster which is also known as northern or Maine lobster is a true lobster and the spiny lobster which is sold as lobster is actually a different species. The female lobster is considered by many to be the best eating. They can be distinguished by the leathery fins on the underside where the body meats the tail. The male has the same fins but they are very bony.
COMMON or MAINE LOBSTER
The common lobster is the most popular and the only true lobster found in the United States waters. Also known as northern, American or Maine lobster, the common lobster are found in the cold waters of the North Atlantic from Canada to North Carolina. It averages about 2 -4 pounds and 9-15 inches in length but it has been known to reach 3 ½ feet and 44 pounds. It ranges from yellow or reddish-brown to bluish-green when alive and turns bright red with white meat when cooked. The common lobster has 5 pair of legs with the front 3 pair having claws. The front pair of claws is very large and are used for crushing and cutting its food where the second and third pair is very small. The common lobster is considered by many to be the best tasting of the different species. The lobsterette and the langostino are similar in shape and taste to the common lobster but they are much smaller, about 3 inches long, and only the tails are eaten.
SPINY LOBSTER
The spiny lobster, also known as warm water or rock lobster, has long spines that they use for protection and lack the large claws characteristic of the common lobster. The spiny lobster is prized for its tail meat which comprises about 1/3 of its total weight. The majority of frozen lobster tails are taken from spiny lobster. They are marketed under 2 different types, warm water and cold water. Warm water tails come mostly from Brazil and the Caribbean. The Caribbean spiny lobster is the most common warm water tail found in the United States. The cold water tails come mostly from Australia, New Zealand and South Africa with Australia being the largest producer. The spiny lobster has a smooth shell that is usually brownish-green with large yellow or white spots on the first segment of the tail. Cold water tails will not have these spots. If from the Pacific, they have a smooth shell and lack the spots and vary in color from dark red to orange and brown. Like the common lobster, the shell turns bright red when cooked and the meat turns opaque white.
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