And have you tried it? The Chinese spiny lobster, also known as the Hong Kong rock lobster or Panulirus stimpsoni, is a small species of warm water lobster that tends to be net caught and sold in local markets. Cold-water lobsters have meat in their . Their peak season is in the winter months. Brazilian Lobster | Wild Oceans They are found on the coasts of Canada and are part of the Homarus americanus, along with Maine lobster, and this is why they are usually confused for each other. Canadian lobsters are often harvested for the meat in their claws. The West Coast Rock Lobster is the more commonly known species amongst South African consumers. According to California Sea Grant, these lobsters are smaller than Maine lobsters and usually weigh about 2 pounds, although they can reach as much as 26.They do not have pincers or claws, meaning there is no pincer meat to be enjoyed. Unlike other lobsters, these bury themselves in mud and not in holes. They can also be found with yellow spots on their abdomen. Not all European lobsters have claws. Cold-water lobsters yield whiter meat than warm-water lobsters. Its easy to boil, bake, grill, or microwave a lobster tail, and it stays in form while cooking with a great uniformity to the cooking. It is also known as Atlantic lobster, Canadian lobster, true lobster, northern lobster, Canadian Reds, [3] or Maine lobster. The most sought after lobster tail. No lobsters have permanent soft shells. The Canadian variant comes from colder waters and looks slightly different. This is the basis of the distinction between both types of lobsters. Maine lobsters are commonly sold in restaurants and supermarkets with an average price of about $50/pound or more. Wild-caught and flash-frozen upon catch to ensure the freshest of seafood tastes. Maine Lobster Bisque. Whether youre making grilled lobster, ravioli, or bisque, its always nice to use the best lobster possible for the occasion. Buying Maine lobsters directly from the source is the recommended way to get the best ones. Anyone for a lobster? The meat is easier to work with than warm-water lobster meat because it is firmer. The wild lobsters are trap caught, and then frozen at sea to ensure freshness.

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