New Zealand Lobster Tails? Top Answer Update

Find out everything you need to know about the king of the seas with our Lobster 101 guide. Our introduction to lobster begins with a brief overview of the history of Maine lobster, lobster species, lobster grades, seasons when they are caught, lobster colors, and of course, lobster cooking. We also list our favorite fun facts about lobsters.

A brief history of the lobster in Maine

Lobsters have been harvested commercially since the mid-1800s. Before that time, it was clear that lobsters were plentiful, larger, and lived much longer than they do today. Magellan’s journals note that these “creatures” were as thick as “molasses” in some parts of the coastal waters explored in the ancient Massachusetts territory now known as Maine.

Maine’s fishing industry is second only to timber (per capita). While most pulp and paper activities are controlled by large corporations, the lobster industry is still largely family-owned. This heritage and way of life are passed on from generation to generation to this day. Although some new technological additions have been added to the mix, little has changed about this culture since lobsters were first harvested commercially since the mid-1800s

It was New Yorkers and Bostonians who really put Maine lobster on the culinary map after developing a taste of its deliciously sweet and juicy flesh. Lobsters are now synonymous with exclusive restaurants and expensive buffets. We envision them nestled among leafy greens, drizzled with buttery sauces, displayed on pure white china and treated with golden cutlery. Lobster has been prized as a delicacy throughout history, particularly throughout Western Europe, as its history stretches from Roman banquet halls to festivals hosted by Tudor monarchs. But lobster is too delicious to be left to just those precious reserves.

Maine lobsters, also known as American lobsters, are found in the waters between eastern Canada and North Carolina, with Maine contributing to more than half of all lobsters caught in the United States.

What Are the Different Types of Lobsters?

For the most part, there are two main types of lobster, cold water and warm water. First up is the warm-water lobster, which is commonly caught off the coasts of Asia, the Caribbean, Florida, California and the Mediterranean. Warm-water lobsters have a fishier flavor, often with a softer, mushy texture, meaning they’re often difficult to manage. Cold water lobster is commonly caught off the coast of New Zealand, South Africa, Australia and of course Maine. These lobsters are firmer, sweeter, and juicier, with whiter flesh. They’re shipped frozen to many warm-water regions because you just can’t match the taste. Don’t compromise—always choose cold-water Maine lobster. You will never be disappointed.

What is a Maine lobster?

First you need to choose the right lobster species: Homarus americanus, also known as American Lobster, Boston Lobster, New England Lobster, Atlantic Lobster, Northern Lobster, Nova Scotia Lobster and of course Maine Lobster. This large crustacean has a long body and five pairs of legs and one pair of large, strong claws. In fact, almost half the lobster’s weight comes from its claws. Its shell can be mottled brown, green, and black. Lobsters grow more slowly in cold waters like the North Atlantic. Because of this, Maine lobster meat is firmer and juicier. The cool temperatures prevent the saltwater from penetrating the meat.

What is the difference between a Maine lobster and a crawfish?

The Maine lobster should never be confused with crayfish, Panulirus arus, or rock crabs. Maine lobsters are easily distinguished from the “spiky” lobster by their large, heavy claws. The crayfish is caught in warm waters off Florida and on the Caribbean and Southern California coasts. The crayfish has long, powerful antennae and a pair of horns above its eyes, but lacks large front claws. The crayfish has tiny claws and is usually marketed as uncooked frozen tails. It is often made into cheap tails and sold in the big club shops. Because of its sweet, delicious flavor and tender texture, Maine lobster is the world’s most prized catch.

lobster season

Lobsters are caught all year round. Typically, some of the best months to buy hard-shell lobster are in late spring, from May to June, and again in fall, from October to November. New shelled lobsters are usually harvested from late summer to early fall.

Live Maine lobster is available year-round, with the majority of the catch being harvested in the summer and fall. During the winter months, many lobster fishermen draw their traps to avoid damage and danger from Nor’easter and other storms. The lobster price, like most prices, is determined by supply and demand and the weather. Unpredictable weather and seasonal changes will affect offerings. In recent years, lobster season has been anything but typical.

Lobster prices typically rise at the start of Memorial Day and fall as the season ends with Labor Day weekend. May and September are good times to buy hard shell lobster. In June and July, when the lobster molt is at its peak, most lobsters sold locally are soft-shelled.

Hard shell lobster

Lobsters grow by molting or shedding their shells. Immediately after moulting, they are soft and fragile until their new shell has hardened. (It takes about 25 molts over 5-7 years for a lobster to grow to the minimum legal size of 1 pound.) Freshly molted lobsters are referred to as soft-shelled or “new-shelled” lobsters. It is important to be aware of the quality and price of soft-shell lobster. Soft-shelled lobsters have less meat than hard-shelled lobsters relative to their total body weight. Hard-shelled meat is firmer, while soft-shelled meat is softer and tends to hold more water. Because soft-shelled lobsters aren’t as strong as hard-shelled lobsters, they don’t ship well. That’s why soft-shelled lobster is always cheaper. Cracking a hard-shell Maine lobster takes some effort, but the results are more than worth it. Learn more about how to buy hard shell lobsters.

lobster fishing

Lobsters are caught in traps marked with colorful buoys to identify the trap owners. If you happen to be out on a boat and come across one, don’t even think about pulling it up to have a look. There is no real authority that specifically regulates lobster traps unless you count Smith & Wesson and the notoriously short-tempered lobster fishermen themselves.

When the lobsters are removed from the trap, they are “strapped” with strong rubber bands. Sometimes you may see wooden plugs set into the base of the claw. Do not remove the straps or connectors…they are for your safety!!!

The state of Maine has very strict lobster laws. From June through August, lobster traps may not be towed in Maine waters at night or on Sundays (since 1967). It is illegal in Maine to keep lobsters under and over a certain size. Lobster people use a special gauge to accurately measure the length of the lobster’s carapace (body) — from the eye socket to the base of the tail, to ensure regulatory compliance.

The legal minimum length is 3 1/4 inches. Lobsters under this length are called “shorts” or “snappers” and must be thrown back into the sea.

Minimum sizes are enforced to ensure lobsters are mature enough to breed at least once before being harvested. If a female lobster is found carrying eggs, Maine law requires that a V-shaped notch be made in the right caudal fin before releasing the lobster to protect it so it can continue to reproduce.

The maximum legal length of a lobster is 5 inches of carapace length; called “Jumbos”. To protect the breeding stock, the maximum size limit is regulated. A minimum sized lobster weighs about 1 pound, while a maximum sized lobster weighs between 3 and 4 pounds. The most common and popular size of Maine Lobster is between 1 1/4 – 1 1/2 pounds each.

lobster color

Contrary to popular belief, live lobsters are not red in color but are dark blue-green in color due to the many different color pigments. When cooked, all pigments are hidden except for the red (astaxantbine). In addition to the typically colored lobsters, there are also rare yellow, red, blue and white specimens. About 1 in 30 million lobsters are born with a blue shell. Lobsters are usually nocturnal and will eat fish, crab, clams, clams, sea urchins and sometimes other lobsters!

You can tell if a lobster is male or female by looking at the first pair of swimmers found on the underside of the lobster. The male’s swimmers are larger and bonier; in the female they are smaller and softer.

lobster nutrition

Not only does Maine lobster taste good, it’s also healthy—at least if you’re sparing with the butter. It’s hard to believe, but Maine lobster has lower cholesterol, calories, and saturated fat than lean beef, skinless chicken, and pork. Lobster is a good source of protein and omega-3 fatty acids, which have been shown to reduce hardening of the arteries and the risk of heart disease. Lobster is also rich in amino acids, potassium, magnesium, calcium, phosphorus, zinc, iron, vitamin A and many B vitamins. Read more about lobster health.

cooking lobster

Live lobster can be boiled, steamed, grilled, or baked. The Maine lobster’s white meat is found in the tail, claws, and knuckles. Meat can also be found in body parts and legs. The red material in the tail portion is the coral “deer” or female eggs and is considered a delicacy. The greenish material at the junction of the body and tail is “tomalley” which is actually the liver and has a very unique “pepper” flavor used in many recipes.

Don’t worry about cooking live lobster. Lobsters have a ganglionic nervous system (as opposed to a central nervous system), so they don’t feel “pain” the way we do.

The supposed “scream” in the pot is actually the sound of steam escaping from the lobster’s shell.

Cooking a lobster longer than recommended usually results in the meat becoming too tough. When properly cooked, lobster meat is creamy white, shells are bright red, and the two front antennae pull out easily. A whole 1-2 pound lobster is enough for one person. A pound of flesh can be removed from four to six lobsters weighing 1.25 pounds (typical market size). About two cups of lobster meat equals one pound.

For more guidance on cooking Maine lobster, check out our Best of Times Cooking and Handling Guide

While best enjoyed “raw” (cooked whole in the shell), Maine lobster lends itself to a wide variety of recipes and styles. Celebrate any time of year anywhere in the country with the best live Maine lobster from LobsterAnywhere.com.

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Frequently asked questions about lobster fun

We’ve worked with Maine-based Hummer for nearly twenty years and have encountered many questions from landlubbers and lobster lovers alike. Find answers to frequently asked questions and learn interesting facts about lobster. We hope these fun facts will increase your appreciation for the crustaceans.

What Are the Different Types of Lobsters? For the most part, there are two main types of lobster, cold water and warm water. Cold water lobster is commonly caught off the coast of New Zealand, South Africa, Australia and of course Maine. These lobsters are firmer, sweeter, and juicier, with whiter flesh. What is a Maine lobster? Homarus americanus, also known as American Lobster, Boston Lobster, New England Lobster, Atlantic Lobster, Northern Lobster, Nova Scotia Lobster and of course Maine Lobster. This large crustacean has a long body and five pairs of legs and one pair of large, strong claws. In fact, nearly half the lobster’s weight comes from its claws. Its shell can be mottled brown, green, and black. What is the difference between a Maine lobster and a crawfish? The Maine lobster should never be confused with crayfish, Panulirus arus, or rock crabs. Maine lobsters are easily distinguished from the “spiky” lobster by their large, heavy claws. How do lobsters move? Lobsters curl and unroll their bodies to move backwards quickly.

How do lobsters swim? To get away quickly, the lobster swims backwards by flicking its tail vigorously, allowing it to escape quickly. They also use their swimmers and walking legs to propel themselves through the water.

Where do Maine lobsters live? Small lobsters (less than 1-1/2 inch shell length) live in and around coastal algae and rocky habitats where they can hide from prey. Larger juvenile lobsters (1-1/2″ to 3-1/2″ carapace length live in coastal and offshore areas. Larger lobsters migrate to deeper shore areas and may seasonally migrate to shallower, warmer waters.

What do lobsters eat? Lobsters were once thought to be scavengers, eating mostly dead things. But new research has shown that lobsters will catch fresh food (other than bait) including fish, crab, clams, clams, worms, sea urchins, quick-witted flounders, and sometimes other lobsters! Occasionally they eat plants. Lobsters are nocturnal and usually hunt for food at night.

How did Lobster Thermidor get its name? Lobster Thermidor is said to have been named by Napoleon. Thermidor was the 11th month of the calendar used during the French Revolution. This classic French dish is made with egg yolks, brandy and the meat of the lobster, which is returned to its shell for serving. Here’s a recipe for easy Lobster Thermidor

Where are Maine lobsters caught? The lobster fishery is most active in the Gulf of Maine, Bay of Fundy, southern Gulf of St. Lawrence and coastal Nova Scotia.

Who designed the Maine state license plate? Maine’s iconic license plate, featuring a bright red lobster, was designed by elementary school kids in 1987.

What is the largest lobster ever caught? According to the Guinness Book of World Records, the largest lobster ever caught was a 44-pound Leviathan caught off the coast of Nova Scotia in 1977.

Looking for a really big lobster online? Check out our colossal lobsters.

What is a berry lobster? It is a female lobster carrying eggs under its tail. It is illegal to keep lobsters with eggs in Maine. Lobster fishermen put a V-notch in the caudal fin of egg-carrying female lobsters and release them back to sea. This practice dates back to the 19th century and preserves the future health of Maine’s lobster fishery.

What is a chicken lobster? A chicken lobster is a small lobster that weighs about a pound. LobsterAnywhere does not sell chicken lobsters. Would you like a small lobster or a large lobster delivered to you?

What do you call a male lobster? You guessed it. A male lobster is called a rooster.

What is a lobster? It’s a lobster with only one claw. Most drumsticks are processed for their meat, but you can buy them for a good lobster pound price if available.

how old is my lobster A lobster can live 100 years, grow up to 5 feet and weigh up to 45 pounds! Officially, the largest lobster ever caught weighed 44 pounds. The age of a lobster is roughly equal to its weight multiplied by 4 plus 3 years. A lobster is about 7 years old before it can be legally harvested and weighs about 1 pound. A lobster has a longer lifespan than most humans. A 25-pound lobster could live to be over 100 years old!

What is the difference between a Maine lobster and crawfish? There are two types of lobster-like crustaceans found in the waters of the United States. The “true” lobster (the Maine lobster) is referred to as such to distinguish it from the other, the “spiky” lobster. The crayfish of southern waters and the Pacific is not a close relative. The two from different families have two main differences. The New England lobster has claws on the first four legs, which the crawfish lack. The crayfish has a pair of horns above its eyes, which the real lobster lacks. LobsterAnywhere only ships cold-water Maine lobster, the tastier of the two.

What is a sleeper lobster? You don’t want to buy a sleeper lobster. You may have seen one swimming in your lobster tank at your local grocery store. A sleeper lobster is a sluggish or not-so-lively lobster that can be close to death. Learn more about how to choose a lively lobster.

What is a soft-shell lobster? Soft shell is the term used for a freshly skinned lobster. Learn more about hard shell lobsters.

What are hard shell lobsters? A hard-shelled lobster is one whose shell has fully hardened after being molted. As the name suggests, hard shells are difficult to crack. Hard-shelled lobsters yield 50% more meat than soft-shelled lobsters. Learn more: Hard Shell Games: Hard Shell vs. Soft Shell Lobster

Can lobsters regenerate body parts? Yes, they regrow claws, legs, and antennae. When are female lobsters fertilized? Female lobsters did not fertilize their eggs immediately after mating. They can choose the perfect conditions for the birth of their babies, which can be a year after mating with a male. Is Lobster a Lean Protein? The crustacean is packed with protein. There’s a whopping 28 grams per serving and only 96 calories when not dipped in butter. Learn about the nutritional benefits of Maine lobster. Does a lobster mate for life? Sorry Phoebe from Friends, lobsters are quite promiscuous and actually mate with multiple partners. A dominant male lobster will mate with multiple female partners. Did you know that one of the nine original Beanie Babies was a lobster? Do you know his name? It was aptly named “Pinchers” the lobster. How long does it take for a lobster to reproduce? It can take about 10 years for a female lobster to reach sexual maturity! Can any live Maine lobster be caught? No, you must be a Maine resident and have the appropriate license. Did you know that the waiting list for a Maine lobster license can be more than a decade long? Learn more about the laws of lobstering. Is there a lobster season? no Lobsters can be caught all year round. There are a few months of the year when the catch is at its peak. Learn more about Maine’s lobster season. When is lobster season? Typically, some of the best months to buy hard-shell lobster are in late spring, from May to June, and again in fall, from October to November. New shelled lobsters are usually harvested from late summer to early fall. What was the world record for largest lobster roll? On July 5, 2017, the longest lobster roll in the world measuring 180 feet was built in Shediac, Canada! It took 125 pounds of lobster meat worth $5000. Did you know what the first lobster cannery in the state of Maine is selling now? The Burnham & Morrill Company opened a lobster cannery in 1836. Better known today as B&M, this Portland, ME company is famous for its baked beans. What is the record distance traveled by a lobster in miles? Lobsters are tagged by researchers to assess migration patterns and other traits. According to this research, a lobster holds the record for traveling 225 miles. This particular lobster was tagged off the continental shelf and recovered in Port Jefferson, Long Island, New York! Also, there was a lobster that traveled from Maine to Nantucket (273 miles), but some argue with those results. Since when have lobsters been fished in New England? The American lobster Homarus americanus has been fished commercially for 150 years. How many lobster fishermen are actively fishing in Maine? There are about 4500 lobster fishermen in Maine harvesting lobster. What is the maximum number of traps per lobster fisherman? In the state of Maine, each lobster fisherman is allowed to set a maximum of 800 traps. Why are lobsters sometimes called “bugs”? Although sometimes referred to as the “roaches of the sea,” they do not belong to the class Insecta and are not insects. Lobsters have two body segments while an insect has three. The lobster also has eight legs while insects have six. Like other crustaceans, lobsters are arthropods and belong to the subphylum Crustacea. That means they have a segmented body, jointed legs, and an exoskeleton that they skin at intervals. How do lobsters get those big claws out of their shells when they molt? They purposely dehydrate as they approach molting time! They get smaller, hatch out of the old shell, then eat the old shell for all those minerals and harden a new larger shell. How long do female lobsters carry their eggs around? A 1 pound female will typically carry around 8000 eggs! That’s 9 to 12 months in their bodies and another 9 to 12 outside before they hatch and swim to the surface of the ocean. Unfortunately, only 0.1% of these prelarvae survive more than six weeks after hatching. What kind of lobster does LobsterAnywhere sell? Here at LobsterAnywhere we sell the American lobster, also known as Homarus americanus, a species of lobster found on the Atlantic coast of North America. Straight off the Maine coast, these cold-water lobsters have only two large claws and whiter meat than warm-water lobsters and are what people think of when they refer to Maine lobsters.

The Maine lobster is available as a hard shell lobster that we ship live. Soft-shell lobsters, or shedder lobsters, which are sweeter but contain less meat, cannot survive long-distance transport and so are generally only eaten close to where they were caught.

Lobsters are truly remarkable (and delicious) creatures! It’s hard to believe they were ever used as a fertilizer for crops. In fact, we’re glad they aren’t because it leaves more of it for us to sell and for you to eat.

Can you tell the difference between a New Shell and a Hard Shell Maine Lobster? With these simple steps, becoming a Lobster Fish Ionado is as easy as 1-2-EAT.

But before we get to that, if you’re reading this and thinking, “Wait, wait, wait…are you telling me there’s more than one type of Maine lobster?” Let us fill you in!

From mid-June through November, lobsters shed their shells in Maine’s cold, clean waters to reveal larger new ones – the result: Maine New Shell Lobster. As the lobsters grow into their newly formed shell, there is a gap between the meat and the shell, which is filled with seawater, allowing the meat to marinate naturally. The result is the world’s sweetest, tenderest and lobgiest lobster.

Maine hard-shell lobsters are caught year-round, but are common during the winter and spring months from December through May, when the lobsters are caught in colder waters further offshore. Hard shell lobsters are packed with tasty lobster meat that has a more durable texture when cooked.

So how do you tell the difference?

BY APPEARANCE ALONE:

The easiest way to identify a Maine New Shell Lobster is by its softer, more malleable shell. If you squeeze the body (aka carapace) of a living New Shell, the shell will be crushed under the pressure of your hand – but be careful, as you could potentially puncture the shell entirely! A living hard shell has a thicker shell that is much less responsive to pressure (if at all).

Another easy trick? The color of the live lobster. When new, the carapace’s color is fairly unblemished, with very few dents or scars and crisp, clean claws and underbelly. A hard shell will have spent more time exploring the seabed, resulting in scars and scrapes that appear darker. Once the lobsters are cooked, a new shell will turn a bright orange-red, while a hard shell will turn a deeper red with its scars and scratches still visible.

ROLL UP YOUR SLEEVES:

If your first tests fell short, break into your boiled lobsters. With a Maine New Shell Lobster, you’ll find that almost no tools are required. A stack of napkins and your bare hands are usually all you need to extract every bite of lobster meat. A hard shell will usually require a pair of lobster crackers, a mallet, or kitchen shears.

Once you get through the shell, you’ll notice that the cooked lobster meat in a new shell is bright white with lots of bright red speckles. In a hard shell, the flesh is a softer white with muted pink flecks of color.

THE TASTE TEST:

The fun really starts with a side-by-side taste test. In a new shell, this bright red lobster meat has a noticeably smoother, sweeter flavor—a result of trapped seawater marinating in the lobster shell. In a hard shell, you’ll find denser meat with a salty flavor — a result of the meat filling the shell completely, leaving very little room for seawater.

NEXT STEP?

Enjoy the fruits of your labor – it’s time to slow down and enjoy Maine’s most famous treat. Bottom up!

There’s a reason lobster is the most expensive thing on the menu. The tender, juicy flesh of a fresh lobster dipped in hot butter is one in a million. While not always a meal for the rich and imaginative, lobster has become a truly expensive and “posh” dish. But don’t let that stop you from trying. If you’re looking for a new avenue to explore in the seafood realm, lobster is one of a kind. Learn how to cook it properly and you’ll never run out of ways to wow your taste buds. The question is, am I getting the freshest lobster bang for my buck? Is there a difference between type, taste and price? What tastes best lobster? I’m here to guide you and increase your knowledge of this interesting and delicious sea creature.

What exactly is a lobster?

All lobsters are decapod (have 5 leg sets) omnivores, feeding on plants, fish and other crustaceans at night. Lobsters are known for their violent cannibalism during periods of captivity, and they all molt (molt) several times during their lives to support their growth. These strange invertebrate crustaceans live solitarily, being carried by their mother for a full year before setting out on their own. They can regenerate lost limbs and live in the wild for up to 50 years! That’s a long time to survive on the predatory seabed. Research shows that although their meat isn’t as palatable, older lobsters are more fertile and stronger than the young (and may I add, probably smarter too?). They also taste with their legs, chew with their stomachs, have their brains in their throats and their kidneys in their heads. But enough with the fun facts. Let’s get down to business. Now that we know these beasts are anything but ordinary, let’s explore the different strains and their accompanying flavors. If you’ve been trying to buy lobsters, you’ve probably wondered what categories they fall into: hard shell vs. soft shell and warm water vs. cold water. Let’s take a look at each of them and explain the differences.

Hard shell or soft shell lobster?

Each species of lobster goes through a hard-shell and a soft-shell season as they rotate through the molting stages. These stages affect the flavor and quality of the lobster we eat. Lobsters molt seasonally, and unfortunately the timing isn’t universal. Depending on factors such as weather, climate, and species type, soft and hard shell seasons can vary by location and may not be at exactly the same time every year.

Soft Shell Season When lobsters shed their skin and molt, they stretch the soft shell and create a more spacious shell. This water-laden bowl offers a unique flavor that’s hard to describe. Most importantly, soft-shelled lobsters are extremely difficult to transport due to their fragility. Therefore, they can really only be enjoyed directly after catching on the spot or from the freezer. They also typically have less meat per pound than hard-shell lobsters. Soft-shell lobsters are caught primarily between July and late September.

Hard Shell Season Lobsters are easiest to transfer and keep alive as long as their shells are hard. Depending on molting times in different areas, the best time to harvest is after they have molted and regained their hard shell. In many places, lobsters are protected during the moulting season to reduce extreme drops in their population. Once caught, hard-shell lobsters can travel thousands of miles and arrive at their new destination alive! Their bowls tend to be filled with more meat, so they usually cost more. They are most common between late September and November. The most extreme version of a hard shell is “Old Shell” Hummer. These have not molted since last season and can be air-shipped anywhere in the world and arrive alive. These have a coarser flavor and are usually the most expensive due to shipping costs.

Warm or cold lobster?

While all lobsters go through soft-shell and hard-shell seasons, they can be divided into warm-water and cold-water types based on their anatomy and where they are harvested. Let’s look at which lobster species fall into which category.

Cold Water Lobster

Also known as “true” or “clawed” lobsters, these lobsters all fall under the Nephropidae family because of their three distinctive pairs of claws. These clawed creatures have become the expected experience when eating out or shopping at a market. Many people prefer hoof meat over tail meat, making cold-water lobster a specialty around the world.

Cold-water lobsters are prized above all other species for their sweet, salty richness.

Maine lobsters (Homarus americanus), also known as New England lobsters, are very popular for their juicy hoof meat, but also for their tails. Maine lobster is a common find in restaurants and supermarkets, and many swear it’s the best lobster available. They have a sweet, salty richness and their tail meat is extremely fibrous and firmer than any claw meat out there. Prices vary by location, but a typical price is around $50/lb. bought in store. If you order Maine lobster at a restaurant, you’ll find that the prices are well above that. Maine lobster fishermen have caught over 100 million pounds of lobster annually since 2011!

Season: All year round. High season is June-December

avg Price (Frozen Shipping): $90/lb. Lobster Meat Avg. Price (shipped frozen as Tails): $85/lb.

avg Price (Live): $50-100/lb.

Flavor Profile: Sweet, juicy, distinct flavor, tender flesh

Canadian lobsters fall under the same species (Homarus americanus) as Maine lobsters, but they live in much colder water and produce a harder shell, less sweetness, and denser meat. They’re particularly prized for their claw meat, and depending on the timing, you’ll get a soft- or hard-shelled lobster on Canada’s east coast. Order Canadian Lobster Tails here (affiliate link).

Season: October-January & June-July

avg Price (frozen shipping): $55/lb. lobster meat

avg Price (Live): $30/lb.

Flavor Profile: Distinct flavor, on the sweet side, denser flesh French blue lobsters, also known as Breton, Breton, or Breton lobsters, are known for their deep blue carapace that turns brick red when cooked. Despite its reputation as a Brittany specialty, many are imported into the region from Ireland or Scotland. Their flesh is firm and has strong marine notes as they live in shallow water. Breton lobster fans describe the taste as strong; This is a lobster for seafood lovers! Season: All year Avg. Price (Frozen Shipping): $30/lb. avg Price (Live): $40/lb, but cannot ship fresh to the US. Flavor Profile: Firm, juicy and salty

Warm water lobster

Collectively, these varieties are also known as “rock lobster,” “lobster,” or “false lobster,” as they are actually a type of large crayfish and are not members of the Nephropidae family, which includes lobsters. While they have 5 appendages, they do NOT have front claws. Instead, what many people mistake for their front legs are actually a large number of antennae. They are mainly found along the California coast and in the Caribbean and are largely harvested during the winter months. Warm-water lobsters are generally less expensive and are known for being an excellent source of tail meat. On average they weigh 1-5 pounds but can grow up to 15 pounds! Warm-water lobster = no front claws

Caribbean lobster falls into this category. They are caught off the North American coast, throughout the Gulf of Mexico, and off the coast of the Caribbean (hence their name). They are unique in that they only spawn in the summer, when the sea temperature reaches exactly 23°C. They are fished commercially (mainly in the Bahamas) for their unique and succulent tail meat, which is packaged in a beautiful hard shell patterned with gray and tan stripes and yellow spots.

Season: August-March Avg. Price (Frozen Shipping): $20/lb. avg Price (shipped frozen as Tails): $45/lb.

avg Price (Live): $20/lb.

Flavor Profile: Sweet and delicate flavor, juicy tail meat $45/lb.$20/lb.Sweet and delicate flavor, juicy tail meat

California lobsters are a species (one of the largest) of crawfish found along the coast from Monterey Bay, California to Mexico. They can grow up to 24 inches in length and are fished commercially and recreationally. 95% of these are shipped to China as this market brings in up to 3 times more than local customers. These are the most economically important lobsters on the American West Coast. Season: October-March Avg. Price (shipped frozen as Tails): $65/lb. avg Price (Live): $65/lb. Flavor profile: Creamy, nutty, delicate, sweet

South African lobsters live in cold water, but are classified as “warm-water” lobsters because they don’t have claws and, like other warm-water species, belong to the genus Palinarius. They tend to grow much more slowly than the Caribbean lobster and have a unique flavor due to their extremely muscular tail. If you haven’t experimented with the South African lobster tail yet, I would highly recommend it. It doesn’t come cheap, but when prepared well, this lobster will blow your mind. It is primarily sold as frozen raw tails or frozen whole lobsters in US markets. The South African government strictly manages the fisheries and everything is processed, frozen and packaged right at sea. This has earned them a reputation for producing high quality lobsters. Order now from LobsterGram. Season: November-April

avg Price (Frozen Shipping): $85/lb and up.

avg Price (Live): Unknown (Frozen at Sea)

Flavor Profile: Sweet and juicy

Australian lobsters are harvested off the northwest coast of, you guessed it, Australia. They are known for having a smooth, delicate flavor, with each tail weighing around 8-10 ounces. Their shades of red and green give them a unique visual feature. They are an extremely versatile lobster, suitable for all types of cooking, with a slightly fishy and salty flavor. Shipping here overnight. Season: All year round

avg Price (shipped frozen as Tails): $75/lb.

avg Price (Live): $70/lb.

Flavor Profile: Sweet and mild flavor, firm flesh New Zealand lobster lives in the deep waters of the South Pacific coast and has a beautiful deep scarlet skin. There are two types of these crawfish; the red/spiny rock crab and the packmule rock crab. They are known for their sweet, velvety flesh and firm white flesh. After being harvested from temperate, subtropical coastal waters throughout New Zealand, the lobsters are quickly flown live to markets around the world, particularly in Asia. It is one of the most prized seafood dishes for Chinese festivals. Check out this amazing resource. Season: May-February

avg Price (Frozen Shipping): $30/lb.

avg Price (Live): Unknown

Flavor Profile: Slightly sweet, meaty, juicy texture Tristan lobsters are fished in the waters around the world’s most remote inhabited island, Tristan da Cunha, in the South Atlantic. Their flesh is very sweet and is often described as “clean tasting”. The low fat content of this species means the meat has very small flakes, resulting in a texture not found in any other lobster in the world. The green skins turn red when cooked, and the pink flesh turns brilliant white. Season: July-December Avg. Price (shipped frozen as Tails): $60/lb. avg Price (Live): Unknown Flavor Profile: Very sweet, clean, unusual texture

Lobster not of commercial importance

While we seem to eat as many lobsters as we can get our hands on, there are dozens of species that we may or may not eat. For example, reef lobsters are beautiful but tiny and only useful in the aquarium trade. Some species of slipper lobsters are eaten, but they are mostly endangered. Squat lobsters, which are actually a type of crab, are only used as bait or sometimes as food coloring.

Global lobster import and export

The Homarus species (American cold-water lobster) from the North Atlantic are regularly exported to Europe from the USA and Canada. Canadian waters are very cold, so their lobsters typically have harder shells than Maine lobsters, making them ideal for shipping that distance (but the meat is less sweet and tender). Much of America’s warm-water lobster is now sold in Asian markets. The United States typically exports around 12 million pounds of California crawfish to China, where people are willing to pay higher prices. Because these fisheries can ship directly to Asia while keeping the lobsters alive, they can make a much bigger profit. Oddly enough, the US is also the world’s largest importer of lobster! Americans import large quantities of lobster from Caribbean markets to satisfy our insatiable craving for the tender meat.

The best time of year to buy and eat lobster

In Maine, where the most well-known lobsters grow, they are harvested year-round. But the biggest harvest numbers come in the summer months, when fishermen work around the clock to meet demand from both tourists and locals. The reason lobsters are more common during the summer season is because they migrate closer to shore in the warmer waters and shed their shells. After molting, they tend to feed, and hungry lobsters are considered easier to catch. Mother Nature does not always cooperate with human needs. Live lobsters are subject to seasonal fluctuations, and government regulations can often affect supply and demand. In Canada, where 60% of the world’s lobster is harvested, the season typically peaks twice a year. once between the months of April and June and again in December. May is usually the best month to buy live lobsters. Catches are very good but summer demand is not yet in place and prices have not skyrocketed. Also, after the cold months, the lobsters are generally very firm and meaty. Prices increase throughout the summer and even more so at Christmas and New Year. During the winter months only the bravest fishermen take on the choppy waters and venture far out to catch what they can. As a result, there are fewer lobsters in the winter, and that’s when it’s most expensive to get them alive.

Lobster side dishes

Typically, a fine lobster dish is served with more than one side dish. It really depends on your tastes as these side dishes are very diverse.

Light salad, like coleslaw

corn on the cob

shell soup

Asparagus, broccoli, tomatoes or cucumbers with a light lemon and olive oil dressing

Steamed mussels or clams

Crusty Bread

Macaroni and Cheese

Baked beans

Carrots glazed with brown sugar

Melted butter and fresh lemon juice

Cocktail sauce

Fried potatoes or potato salad

Lobster meat is a great source of protein, providing 28 grams of protein per cup, and is a great source of omega-3 fatty acids (for good heart health). Their meat is high in vitamin A, a great antioxidant, and vitamin B, which is important for a fast metabolism. It is also high in magnesium, potassium, iron and zinc, all of which are essential minerals for living a healthy life.

Freeze Lobster

Properly prepared lobster, whole or “in shell”, has a good freezer shelf life of 9 to 12 months. Cooking Raw Lobster from Frozen – If you plan to thaw your frozen lobster (uncooked), it should be done slowly to preserve quality flavor and texture – overnight in the fridge. Your thawed lobster can then cook for 12-15 minutes in a 2% brine (about 1/2 cup non-iodized salt or sea salt per 2 liters of water).

How to Make Pre-Cooked Lobster from Frozen Lobster – If you have lobster tail, shank, or claw meat that’s already cooked, thaw overnight using the chilling method and cook in brine for 2-3 minutes. You don’t want to keep cooking it; You only heat it up. Drain in a colander and enjoy. You can steam pre-cooked whole lobsters. Place a steamer rack in the bottom of a large saucepan and fill with 2 inches of water + 2 tablespoons of salt. Bring to a boil and place the lobster(s) on the grid, cover the pot. Average vaping time is 10 minutes.

Preparing and Freezing Cooked Lobster Blanch live lobster at 212°F for 60 seconds in 2% brine.

After blanching, chill in a tub half filled with ice and half filled with water.

After 15-20 minutes of cooling, remove excess surface water.

Place lobsters in commercial freezer bags, removing as much air as possible. Place in a second freezer bag or wrap with laminated freezer wrap.

Freeze at -18°C (0°F) or lower. The lower the freezing temperature, the better they recover flavor and quality.

Pro tip: Lobster steamed in a pilsner or lager is delicious!

taste influences

Freshness – Depending on how far your lobster has traveled to get to your plate, freshness will vary. When a lobster is alive, close to cooking, you have the ultimate freshness. Typically, a flash frozen lobster that is quickly thawed, cooked, and eaten will also recover most of its flavor.

– Depending on how far your lobster has traveled to get to your plate, freshness will vary. When a lobster is alive, close to cooking, you have the ultimate freshness. Typically, a flash frozen lobster that is quickly thawed, cooked, and eaten will also recover most of its flavor. Age – The older the lobster, the tougher the meat will be. Younger (smaller) lobsters usually have more flavor to offer. Lobster fishermen discard those that are too big or too small. The little ones have to grow while the big ones strengthen the gene pool.

– The older the lobster, the tougher the meat becomes. Younger (smaller) lobsters usually have more flavor to offer. Lobster fishermen discard those that are too big or too small. The little ones have to grow while the big ones strengthen the gene pool. Location – Where the lobster is harvested also affects the quality of the meat. Lobsters’ environment and diet can have different effects on their final flavor. Different location, different types, different tastes.

– Where the lobster is harvested also affects the quality of the meat. Lobsters’ environment and diet can have different effects on their final flavor. Different location, different types, different tastes. Season – Lobster is easiest to transfer (alive) when the shell is hard. They tend to have more flesh and firmness after the colder months. Find out about moulting times in your area if you want to buy locally.

The best lobster

Cold-water lobsters, especially those from Maine, are prized around the world for their sweet, tender meat. Because Maine has warmer water than Canada, their lobsters tend to be softer, allowing for more tender meat and an overall better-tasting lobster. The tender and sweet meat of a Maine lobster is unparalleled; it is the best! Maine cold-water lobsters provide the world’s most coveted cocks. We recommend this distributor to get your hands on some amazing Maine lobsters delivered live right to your door (affiliate link).

The most expensive lobster

Historically, Maine (New England) lobster is the most sought after by American consumers and is therefore the most expensive in the United States. Lovers insist on eating it fresh, so it’s killed minutes before it hits the plate. Maine lobster isn’t as rich as it used to be, making it a delicacy that can cost a pretty penny. However, the COVID-19 pandemic has wreaked havoc on the lobster market, and current lobster prices are high and unstable. At the same time, the recent increase in demand for lobster around the world has pushed up the price of all lobster species. While Maine lobster prices have skyrocketed, other lobster prices have kept up. The most expensive lobster dinner comes from the Le Parker Meridian Hotel in New York. This lobster frittata costs a whopping $2000 a plate. Would you be willing to treat yourself to see what this dish has to offer?

Some lobster history

Lobster wasn’t always considered a fine meal. It was once so plentiful that lobster was considered a “poor man’s food” for fit servants and members of the lower classes. It was even served in prisons and used as fertilizer or fish bait. These people didn’t know what they were missing! Maybe a side of melted butter? In the 19th century, New Yorkers and Bostonians got a taste for it. The lobster fishery only flourished after the invention of the Lobster Smack: a custom-built boat with open wells to keep the creatures alive during transit. Until the Second World War, lobster was considered a delicacy. To this day, lobsters are one of the most profitable commodities in the coastal areas they inhabit.

Conclusion

Whether it’s soup, bisque, lobster rolls, cappon magro, or a cooked or steamed whole lobster, nothing compares to this succulent meat. If you’re going to treat yourself to a lobster dinner, make sure you get something fresh that your taste buds will thank you for. Thanks for reading and let me know if you have any questions or comments. Regards, Caitlin

BANGOR, Maine – No room in store for live lobster tanks? No problem. Even seasoned lobster eaters have a hard time telling the difference between cryogenically frozen Maine lobster and the freshly cooked variety, according to blind tasting test results.

The Maine Lobster Promotion Council, Bangor, Maine, recently announced the tabulated results of a sampling the organization sponsored in Boston in early March, indicating that “the differences between fresh Maine lobster and frozen Maine lobster are minimal.” said Susan Barber, executive director of the MLPC. “It showed how very difficult it is to tell the difference.”

Maine value-added lobster producers use a cryogenic freezing method developed and perfected by University of Maine researchers that retains flavor, color and texture for up to nine months. The university was recently awarded a US patent for the process of injecting sugar-based compounds to preserve texture and antioxidants to protect flavor.

“This process creates an opportunity for companies that prefer not to handle live lobster,” said Alfred Bushway, a researcher in the university’s Department of Food Science and Human Nutrition and one of the process developers. “You can use a frozen product that tastes just as good and has a longer shelf life.”

Bushway conducted the research with Therese Work of his department and Bob Bayer, executive director of the Maine Lobster Institute, Orono, Maine, and a member of the university’s Department of Biosystems Science and Engineering.

The MLPC hosted the most recent taste test during the International Boston Seafood Show. All participants who compared samples of fresh or previously frozen lobster meat were experienced consumers of fresh lobster but in sensory evaluation categories such as interior color, flavor and texture: dry-moist; tender-chewy and mushy-fibrous, the results were almost identical.

These results closely resemble those of the sensory assessments conducted by the MLPC last January when they served dishes made with frozen lobster to a panel of 20 chefs from five-star resorts across the United States. The chefs were only told the lobster had previously been frozen after they provided feedback. All 20 chefs stated that they could not see any difference.

Tests conducted by the university in 1995 used 10 test subjects who received training in sensory perception techniques 13 hours prior to the study and again in 1-hour sessions prior to each of the four months in which the assessments took place.

This professional panel rated the quality of frozen hard-shell lobster and frozen soft-shell lobster when the foot or tail meat was newly frozen and again when stored for three, six, and nine months. The testers gave each frozen product good marks during nine months of storage; and discovered that the retention rates of soft-shell lobsters allow them to be blanched for as little as 60 to 90 seconds and then frozen whole or as tails or medallions with little or no impact on quality.

Maine frozen lobster products come in a variety of forms: whole lobster, fully cooked and frozen, or whole lobster blanched and frozen; blanched and frozen whole tails; fully cooked frozen claws and fully cooked plucked claw, knuckle and tail meat. Fresh lobster meat is also seasonally available pasteurized and vacuum packed with a refrigerated shelf life of 4 months.

Corky Clark, a seafood instructor at the Culinary Institute of America in Hyde Park, N.Y., has always used live lobster in his cooking classes, but said after the Boston taste test, “Maine lobster brings versatility to all segments of a menu. When added to lobster as an ingredient in appetizers, soups, salads or pasta dishes, it offers the added benefit of stable pricing.”

Lobster is marketed by the MLPC as “the ultimate white meat,” which likes to point out that the crustacean meat is lower in fat, calories, and cholesterol than the skinless white meat of chicken or turkey. A 3.5 ounce serving contains 72 mg. Cholesterol, 98 calories and 0.1 grams of saturated fat and 0.1 grams of omega-3 fatty acids, which help prevent heart disease, reports MLPC.

With the advent of the high-quality, value-added products, the Maine Lobster Processors, Inc. organization, also headquartered in Bangor, was formed to ensure quality. Last fall, the group adopted quality standards and a seal that reads “Quality Certified from Maine, USA.”

Each member of the group eligible to bear the seal of quality must have a Food and Drug Administration-accepted critical control point hazard analysis plan and Sanitation Standard Operating Procedures (SSOP) program and comply with the additional rules promulgated by the Food and Drug Administration MLPI have been developed and cover all phases of production from receiving the live product to cooking, freezing and testing.

Lobster fishing is practiced year-round off the Maine coast by the 6,000+ lobster fishermen who work primarily in small coastal communities. But is there lobster season? Is there a best time of year to buy Maine lobster?

In general, the best lobsters can be caught before Memorial Day or after Labor Day than any time in between. But that’s not always the case. Mother nature doesn’t always cooperate. As every New Englander knows, the weather is highly unpredictable. Live lobsters are subject to seasonal changes and government regulations that affect supply and demand.

What is the best time of year to buy lobsters?

The lobster fishery is most active in the Gulf of Maine, Bay of Fundy, southern Gulf of St. Lawrence and coastal Nova Scotia. Maritime Canada has its own lobster seasons designed to manage and conserve the lobster catch for future generations.

Learn about practices and laws to protect lobsters

Canada accounts for more than 60% of lobster landings in North America and supplies more than half of the world’s lobster supply. In Canada, lobster season typically peaks twice a year, once in spring (April-June) and again in December. The Canadian provinces have been divided into 41 separate Lobster Fishing Areas (LFAs). Each area is governed by its own season, which lasts between eight weeks and eight months. The catching breaks are coordinated with the molting time of the lobsters. The largest Canadian lobster catches occur in areas 33 and 34, with the largest catch generally occurring in the month of November.

Is summer lobster the best?

Summer is synonymous with lobster. Some of the highest lobster landings occur during the summer months. Lobsterman works around the clock to meet the demand of tourists on the coast. You’ll find more lobsters in the summer as they migrate to warmer waters on the coast and many shed their shells. After lobsters molt, they need to be fed. And hungry, active lobsters are easier to catch! A large part of the product between July and the end of September is characterized by a soft skin. These soft shell lobsters are not as strong and more difficult to transport alive. Also, soft-shelled lobsters have less meat per pound than hard-shelled lobsters. In summer you will see a few price levels; a cheap price for soft shell lobsters and higher prices for the limited hard shell lobsters.

Live lobster has historically been a summer staple in New England, but increased global demand, particularly from Asia, is beginning to change that. That means demand can be higher during the colder months, which were once considered lobster’s “off-season.”

Can we eat lobster in winter?

From mid-September to late November, lobster fishing is in full swing. The prey is great, especially for hard-shelled live lobsters. Much of the lobster stock is used to meet demand for Christmas dinner and New Year’s Eve celebrations. Much of the hard-shell lobster is shipped to Europe and Asia, where they fetch premium prices. In anticipation of seasonal changes and when harvest exceeds demand, the excess is stored or crushed to be available when catch is slower.

Lobsters are less active when the water temperature drops. When the water temperature is very cold (January to March) there is not much lobster fishing. Cold weather, wind and rough seas make lobster fishing difficult. There are a few brave souls who brave the elements. The quality of the lobsters increases again in May and June just before molting when the lobsters have more meat.

The best months to buy lobsters

January, February and March

Lobsters are scarce and prices are at their highest. During the winter months, lobsters move farther offshore, causing lobster boats to travel greater distances, and the harsh weather makes life difficult for fishermen.

April, May and June

Prices will peak in the spring, but as the weather warms, lobster fishing picks up and prices drop in May and June. May is usually one of the best months of the year to buy live lobsters. Stocks are very good as demand from the summer resorts has yet to start. The lobsters are generally firmest and meatiest after the cold weather months.

October November December

Along with late spring, fall is one of the best times of year to buy good hard shell lobsters. After Labor Day, all the tourists have gone home and lobster landings are at their highest. Lobster prices remain reasonable and increase slightly at Christmas time. The price rises sharply again when the winter weather sets in.

Catch Maine Lobster online

Good quality lobsters are available year-round at LobsterAnywhere.com. Hailing from the frigid waters of the North Atlantic of Maine and Canada, our live lobsters are stuffed with sweet, white meat from claw to tail. And it’s the very best of these live lobsters that we bring to you. When you buy lobsters from Lobsteranywhere.com, you get fresh lobsters, always hard shell lobsters. LobsterAnywhere has built its reputation by only shipping premium hard shell lobsters from Maine.

references

1. http://www.tastelobster.ca/eng_home.php

2. http://www.dfo-mpo.gc.ca/index-eng.htm

3. http://www.maine.gov/dmr/rm/lobster/

4.http://www.lobsterfrommaine.com/

5. Know jasper lobster at home. Simon and Schuster, 1998 New York

27 Seafood You Must Try Before You Die

When you go out to a restaurant, do you go for the tried and true favorites or something new? Even if you’re the type who regularly experiments with new types of food, seafood can be very different and very intimidating, especially when you don’t know what you’re getting into.

It’s very, very divisive – there’s not too much that’s just kind of “okay,” and there’s a lot of Pisces that’s kind of love or hate. For example, even if you’re a fan of beer batter fish sandwiches, the idea of ​​going for something with tentacles is a whole different matter. So when you go out to eat and see new, sometimes unfamiliar fish on the menu, is that a risk you want to take?

Don’t worry! We are here to help. We’ve compiled a list of fishy delights that you really should try at least once in your life. And who knows – you might just find a new favorite!

From Japan to France, here are the eight cities around the world where travelers eat the most seafood.*

The Hakodate Fish Market brings the freshest catch straight to your plate

You’re never far from world-class seafood in the city of Hakodate on the island of Hokkaido. This is one of Asia’s top destinations for the fruits of the sea – especially fresh squid. The place to look for your lunch is Hakodate Asaichi (the morning market), where you can tour tanks full of live catch, choose your favorite, and have it prepared for you then and there.

When it comes to places to stay, look no further than La Vista Hakodate Bay, just a few blocks from the morning market. This oceanfront hotel offers panoramic city and ocean views, as well as its own hot springs.

Cancale, France

Oyster fans will have a great day in Cancale

For seafood lovers, Cancale means oysters. In fact, even the uninitiated finds it hard to say anything else about this small seaside town, which is little more than a short strip of excellent seaside restaurants and oyster stands. But what kind of oysters are they – freshly caught, tasty and oh so juicy.

If you want to wake up at low tide with a view of the oyster beds, Metairie Du Vauhariot Vue Mer is for you. Or you can relax in Le Chatellier’s tranquil garden.

Kota Kinabalu, Malaysia

Grilled king prawns are a specialty of Kota Kinabalu

Fish is ubiquitous in Kota Kinabalu, a Malaysian city in the north of the island of Borneo. King prawns are a specialty – in the seas surrounding the city they are particularly chunky, buttery and juicy. It’s hard to pick the best shrimp in town, but Welcome Seafood and New Gaya Seafood both compete for the distinction of serving the tastiest shellfish.

For a luxurious stay in Kota Kinabalu, visit Shangri-La’s Rasa Ria Resort & Spa, a swanky resort with a prime beachfront location.

Alexandria, Egypt

Alexandria Harbor fills up with fishing boats bringing in the day’s catch

While falafel and fuul are Egypt’s staples, Alexandria’s seafood more than holds its own. With the Mediterranean on its doorstep, the town is perfect for an abundance of fresh fish. For down-to-earth traditional cuisine, head to one of the restaurants adjacent to the Abu al-Abbas Mosque – or indulge in the Fish Market Restaurant, where the fresh seafood is complemented by sea views.

The massive oceanfront Four Seasons Hotel Alexandria At San Stefano is a slice of opulence, with chandeliers in the dining room and a two-story spa.

Oban, UK

Oban serves an amazing range of seafood including all types of shellfish

Nowhere in Britain does seafood quite like Oban. This Scottish town has seafood lovers who flock to a bucket of mate like starved barracuda. Many head straight to the Oban Seafood Hut, a rough-and-tumble shack on the pier that oozes home-cooked charm and exudes all sorts of delicious smells; the scallops and crayfish are unmissable. However, if you prefer something more upscale, head to The WaterFront Fishouse or Ee-usk.

Oban has many cozy guest houses. MacKays is famous for its friendly staff, free sherry, and breakfasts of scrambled eggs and Scottish salmon.

Mui Ne, Vietnam

Mui Ne’s beachfront restaurants serve the freshest fish around

Mui Ne’s seafood restaurants are known as “Bo Ke”; No-frills seafood dishes that serve up giant jumbo prawns and succulent scallops, usually accompanied by a garnish of salt, pepper and lemon juice. If you want something a little more refined, however, Cay Bang is Mui Ne’s longest-established restaurant, and the seafood — which you can choose from their tanks — is out of this world.

Choose from a range of resorts such as Mia Mui Ne Resort or The Cliff Resort & Residences, both of which are beachfront.

Sapporo, Japan

Sapporo is known for its delicious crab selection

You’ll see a selection of succulent crabs on every menu and market stall in Sapporo. There are a few main varieties: horsehair crab, king crab, snow crab, and hanasaki crab—all delicious in their own way. Eating them does take a trick, though – to see how it’s done, catch a glimpse of the locals using their crab claws around Nijo Market.

Stay at the Century Royal Hotel Sapporo for elegant rooms, comfortable beds and a top-floor restaurant specializing in seafood.

Jimbaran, Indonesia

Grilled shrimp are everywhere in Jimbaran

Seafood dinners are dreamy enough, but what about candlelit seafood dinners right on the beach? The fishing village of Jimbaran offers this in abundance. At restaurants like Made Bagus, the freshest seafood dishes are drizzled with a flavorful sauce before being grilled on an open grill. Once you get to the beach, just follow your nose.

The village is full of relaxed places to rest, from large resorts to quiet villas. One of the best is Temple Hill Residence Villa, where each house has its own private pool.

**These properties were chosen based on their popularity with Booking.com guests who endorsed “Seafood” destinations.

City in North Carolina, United States

Calabash is a small fishing village in Brunswick County, North Carolina, USA. At the 2010 census, the population was 1,786, [5] up from 711 in 2000. It prides itself on being known as the ‘Seafood Capital of the World’ for the city’s ‘Calabash-style’ seafood restaurants.

Calabash is part of the Myrtle Beach metropolitan area.

Geography[ edit ]

Calabash is located in southwestern Brunswick County at (33.892619, -78.566547).[6] Its southwestern boundary is the South Carolina state line. It borders the city of Carolina Shores to the northwest and the city of Sunset Beach to the east. The tidal Calabash River flows through the southern part of the city and runs southwest to the Little River in South Carolina, 5 km upstream from that river’s mouth at Little River Inlet on the Atlantic.

The main thoroughfare through town is North Carolina Highway 179 (Beach Drive), which runs west to the U.S. Route 17 in South Carolina and east over a 15-mile (24 km) winding route to Shallotte.

According to the United States Census Bureau, the city of Calabash has a total area of ​​3.7 square miles (9.5 km2), of which 3.3 square miles (8.6 km2) is land and 0.35 square miles (0.9 km2) or 9.27% ​​land is water.[5]

history [edit]

Calabash was named for the gourds growing in the region[7] which were used to drink well water.[8] Since the 1930s, Calabash has been known for its distinctive style of fried seafood, which has come to be known as “Calabash Style”. Calabash-style buffets are common in many East Carolina coastal towns. Myrtle Beach, South Carolina is home to a large number of these restaurants as the town is only 25 miles from Calabash.

In 1998, much of the city of Calabash divided to form the City of Carolina Shores. The split was the result of years of bickering over “sewage, garbage collection and signage restrictions.”[10] Carolina Shores city limits are currently intersecting with those of Calabash.

The current City Hall is located at 882 Persimmon Road SW. The city’s emergency services serve the communities of Calabash, Sunset Beach, and Carolina Shores.

Demographics[ edit ]

Historical population census pop. %± 1980 128 – 1990 1,210 845.3% 2000 711 −41.2% 2010 1,786 151.2% 2019 (estimated) 2,270[2] 27.1% Ten-Year US Census[11]

Census 2020[edit]

As of the 2020 U.S. Census, 2,011 people, 812 households, and 415 families lived in the city.

2000 census[edit]

As of the 2000 census, 711 people, 377 households, and 232 families lived in the city. The population density was 501.5 people per square mile (193.3/km2). There were 508 housing units at an average density of 358.3 per square mile (138.1/km2). The racial makeup of the city was 93.25% White, 3.66% African American, 0.14% Asian, 2.25% from other races, and 0.70% from two or more races. Hispanic or Latino of any race made up 3.66% of the population.

There were 377 households, of which 11.4% were living with children under the age of 18, 52.5% were married couples living together, 6.4% had a female householder with no husband present, and 38.2% were non-traditional families (needs definition). 34.2% of all households were made up of individuals and 16.7% had someone aged 65 or older living alone. The average household size was 1.89 and the average family size was 2.32.

In the city, the population was distributed with 9.7% under 18 years, 4.5% from 18 to 24 years, 19.4% from 25 to 44 years, 29.7% from 45 to 64 years and 36.7% of 65 or 65 years older. The mean age was 58 years. There were 93.2 men for every 100 women. For every 100 women aged 18 and over, there were 94.5 men.

The median household income in the city was $32,946 and the median family income was $38,403. Men had a median income of $27,202 versus $25,368 for women. The city’s per capita income was $22,975. About 5.4% of families and 9.3% of the population lived below the poverty line, including 11.8% of those under 18 and 1.3% of those over 65.

The spiny lobster (Jasus edwardsii; koura) has always been important to the Maori people and has supported increasingly important commercial and amateur fisheries for much of this century. Rock lobsters support one of the oldest commercial fisheries in the country and are one of the fishing industry’s top export earners.

Commercial fishing has evolved through a series of phases as catches have increased in response to export market opportunities. Management of the resource has changed in response to the changing status of the stocks and stakeholder expectations.

Since 1990, the crayfish fishery has been managed under the quota management system and is governed by a mix of exit controls and fisheries regulations, including setting a legal minimum size, a ban on taking berried females and soft-shelled animals, method restrictions, and requiring all pots to have escape slots have to be.

Current management of the crawfish fishery focuses on moving stocks to agreed biological reference points and maintaining them at or above levels, mainly through adjustment of Total Allowable Catches (TACs).

Lobster species in New Zealand

Lobsters are strictly marine. They all share the same basic body plan consisting of a head, tail, 2 pairs of antennae, no fewer than 6 pairs of mouthpiece appendages and 5 pairs of legs.

“Crabs” or “crabs” are purely freshwater fish and are clawed, i. H. New Zealand’s koura.

Unfortunately, “cray” is a common term for New Zealand sea lobsters. Koura is the general Maori name for (freshwater) crab and (sea) lobster.

There are four species of crawfish (crawfish) in New Zealand, the most common of which is the red crayfish (Jasus edwardsii). In Australia this species is known as Southern Rock Lobster.

Other species found in New Zealand include:

Scallops are a local Kiwi favorite and a must-try when in New Zealand. They are in season from July to February. Scallops can be found in most parts of the country but prefer the warmer waters of The Coromandel and Northland. They live in the mud banks of sheltered bays. As a main course, the scallop is often served with the roe (the flesh of the orange). Because of New Zealand scallop’s tangy sweetness, cooking it in butter is often enough.

Lobster prices have gone up. Prior to 2019, 1 kg of lobster cost US$61.29 in 2017 and US$69.49 in 2018. In 2019, the export price changed by -9.437% to $62.93 per kilo.

Total lobster export values ​​in New Zealand were US$230,294, US$202,145, US$217,837 and US$197,908 in US$ thousand for the years 2016, 2017, 2018 and 2019 in that order.

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Lobster prices in New Zealand per tonne for 2016, 2017, 2018 and 2019 were US$68,539.88, US$61,293.21, US$69,485.49 and US$62,927.82, in that order.

Export Values ​​for New Zealand Lobster

Total lobster export values ​​in New Zealand were US$230,294, US$202,145, US$217,837 and US$197,908 in US$ thousand for the years 2016, 2017, 2018 and 2019 in that order.

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New Zealand Lobster Wholesale Price

In 2022, the approximate price range for New Zealand lobster is US$62.93 to US$69.49 per kilogram, or US$28.54 to US$31.52 per pound (lb).

The price in New Zealand dollars is NZD 87.45 per kg. The average price per ton in Auckland and Wellington is US$62927.82.

New Zealand’s lobster import price was US$19.64 per kilo in 2019.

There’s no better place on earth to enjoy fresh lobster than the state of Maine. Thousands of rowdy, independent lobster fishermen ply Maine’s frigid coastal waters, catching millions of pounds of the coveted crustacean annually. Here are 20 of the best places in Maine to enjoy freshly cooked lobster, freshly picked lobster rolls, and other lobster treats.

01 of 20 Bayley’s Lobster Pound Bayley’s Lobster Pound Show map Address 9 Ave 6 , Scarborough , ME 04074-8838 , USA Get directions Phone +1 207-883-4571 Web Visit Site Said to be the birthplace of Maine lobster rolls, Bayley’s in Pine Point, Maine, is a bustling lobster wholesale operation with a charming restaurant and bar on an open-air pier overlooking the swampy Nonesuch River. Bayley’s Bait Shed Restaurant is famous for its lobster roll and a variety of whole lobster dinners, including a Lazy Man’s Lobster Dinner: meat from two whole lobsters baked in breadcrumbs.

02 of 20 Five Islands Lobster Company Mike Urban Show map Address 1447 5 Islands Rd , Georgetown , ME 04548 , United States Get directions Phone +1 207-371-2990 Web Visit Website The lobster gods are sure to smile at Five Islands in Georgetown, Maine. It’s one of the best and most complete places to enjoy the quintessential Maine lobster experience. Freshly caught large deepwater lobsters are dumped here throughout the day and cooked to perfection. The lobster rolls are packed with freshly picked lobster, the haddock chowder is made fresh daily, and the fried seafood is top-notch. Top it all off with gorgeous views of the five barrier islands in Sheepscot Bay and you’ll think you’ve found lobster heaven.

03 of 20 Chauncey Creek Lobster Pier Mike Urban show map Address 16 Chauncey Creek Rd , Kittery Point , ME 03905 , USA Get Directions Phone +1 207-439-1030 Visit Web Site Located directly on a tidal creek on Maine’s southern border, this serves Place cooked lobsters on its colorful picnic tables during the summer months. Regulars at this BYO establishment bring their own side dishes and tableware (including the occasional candelabra) along with libations for alfresco waterside feasting. Boaters on the creek dock and enjoy the merrymaking at the pier throughout the day.

04 of 20 Thurston’s Lobster Pound Kim Knox Beckius show map address 9 Thurston Rd , Bernard , ME 04612 , USA get directions phone +1 207-244-7600 visit web site large lobster dock where dozens of boats come in all day with their fresh catch and leave. Thurston’s Lobster Cauldron is on your doorstep, giving you a little taste of the good things to come. Order a whole lobster with corn, coleslaw, chowder and fries, leaving some room for Thurston’s famous blueberry pie.

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05 of 20 Barnacle Billy’s View Map Address 70 Perkins Cove Rd , Ogunquit , ME 03907 , USA Get directions Phone +1 207-646-5575 Visit web site Located in the Perkins Cove area of ​​Ogunquit, this upscale lobster shack features a beautiful deck with views on the bay Whole boiled lobsters, paprika sprinkled lobster rolls and Billy’s famous rum punch are all enjoyed on a sunny day. If it’s chilly or rainy, grab a table by the fireplace on the indoor enclosed porch. This place was a favorite of former President George H.W. Bush, who spent summers on the coast in Kennebunkport.

06 of 20 The Clam Shack The Clam Shack Show map Address 2 Western Ave , Kennebunk , ME 04043 , USA Get directions Phone +1 207-967-3321 Visit website Another favorite of the Bush family is Kennebunkport’s famous Clam Shack, the serves what many consider the best lobster roll ever. Made from freshly picked shelled lobster and served on a locally baked hamburger-style bun, this superb bun can be ordered with mayo or melted butter, or both. The homemade clam chowder and onion rings are a good choice for side dishes.

07 of 20 Nunan’s Lobster Hut Mike Urban Show map Address 9 Mills Rd , Kennebunkport , ME 04046 , USA Get directions Phone +1 207-967-4362 Visit web site Just north of Kennebunkport in the hamlet of Cape Porpoise is a tailor’s hut made for lobster dinners . Nunan’s is owned and operated by the eponymous family of lobster fishermen and their spouses. Nunan’s motto: “We catch ’em, we cook ’em, we crack ’em, you eat ’em.” The freshly cooked lobsters are served on round metal trays, along with melted butter, a bag of chips, a bun, and pickles. Simple enjoyment at its finest!

08 of 20 The Lobster Shack at Two Lights The Lobster Shack at Two Lights, Inc Show map Address 225 Two Lights Rd , Cape Elizabeth , ME 04107 , USA Get directions Phone +1 207-799-1677 Visit web site This place may have the The best ocean view of any lobster shack in Maine, separated from the ocean by a rocky outcrop and backed by two lighthouses and a working foghorn. The lobsters here are sourced fresh each day from nearby Portland, and the generously portioned lobster rolls come with a large dollop of homemade mayo on the lobster meat.

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09 of 20 Bite Into Maine Bite Into Maine Show Map Address 1000 Shore Rd , Cape Elizabeth , ME 04107 , USA Get Directions Phone +1 207-289-6142 Visit Web Site Food Obsessed 4.8 This humble food trailer has a big hit in the US Fan base developed For several years it has been in Williams Park next to the Portland Head lighthouse in Cape Elizabeth. A variety of lobster rolls are available including the Connecticut (hot, with butter), the Maine (chilled with mayo), the Picnic (topped with coleslaw), and lobster rolls mixed with chipotle, curry, and wasabi mayos. The view of the lighthouse is unforgettable.

10 of 20 Portland Lobster Company PORTLAND LOBSTER COMPANY Show map Address 180 Commercial St , Portland , ME 04101 , USA Get directions Phone +1 207-775-2112 Visit web site This open air eatery offers delicious lobster and lobster rolls on the colorful waterfront of the City. The lobster bisque is also excellent – thick and creamy with freshly chopped chives and a piece of lobster claw on top. In summer there is live music almost every night and a large selection of local beers.

11 of 20 Red’s Eats Mike Urban Show Map Address 41 Water St , Wiscasset , ME 04578 , USA Get Directions Phone +1 207-882-6128 Web Visit Site Internationally known for its lobster rolls, Red’s is a must on many lobster lovers’ lists. Your meaty bun is served with mayonnaise or butter or both, and the bun is a meal in itself. If you think you can handle more try the seared mussels which are also very good. Be warned that lines and wait times are always long here.

12 of 20 Sprague’s Lobster Mike Urban Show map Address 22 Main St , Wiscasset , ME 04578 , USA Get directions Phone +1 207-882-1236 Web Visit Website Just across from Red’s Eats is the more unassuming Sprague’s Lobster. The lobster roll here is every bit as good as Red’s, and the wait is a fraction of the time you spend in line across the street. Plus, you can get a whole cooked lobster and enjoy it at a picnic table on the spacious deck overlooking the Sheepscot River. Give this place a try if you’re looking for a good lobster experience in the pretty town of Wiscasset, Maine.

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13 of 20 Boothbay Lobster Wharf Show map Address 97 Atlantic Ave , Boothbay Harbor , ME 04538 , USA Get Directions Phone +1 207-633-4900 Web Visit Website In the small enclave of Boothbay Harbor, it’s best to head to the east side of the harbor go and visit Boothbay Lobster Wharf for a premier lobster experience. This large, working lobster wharf sits high above the waterline on a massive wooden dock covered with picnic tables and lobster tanks. Choose your lobster and it will be prepared for you on site. Meaty lobster rolls and creamy lobster bisque round out the lobster menu at this Midcoast Maine gem.

14 of 20 Muscongus Bay Lobster Show map Address 28 Landing Road , Round Pond , ME 04564 , USA Get directions Phone +1 207-529-5528 Visit web site Like many lobster shacks in Midcoast Maine, Muscongus Bay is a family business dating back three generations and counting. Current owner Dan Reny oversees a large lobster wharf where numerous boats unload their catch daily. He selects the best lobsters from the catch and sends them to his cooking lodge, where customers can select their favorites and have them cooked on the spot, along with an ear of locally grown corn. The outdoor patio here is one of the most scenic and comfortable on the Maine coast.

15 of 20 Round Pond Lobster Mike Urban Show Map Address 25 Town Landing Rd , Round Pond , ME 04564 , USA Get Directions Phone +1 207-529-5725 Web Visit Site Food Obsessed 4.9 If you blink you might miss this wonderful one small lobster stand next to Muscongus Bay Lobster. Owner Buddy Poland is a laid-back Mainer who may have the friendliest and most charming lobster shack in the state. It’s just a few picnic tables on a lobster dock serviced by a small shed with a stove, fridge and not much else. The lobsters are fresh off the boat and you are welcome to bring any side dishes and beverages you want to complement your meal.

16 of 20 Miller’s Lobster Company Show map Address 92 Eagle Quarry Rd , Spruce Head , ME 04859 , USA Get directions Phone +1 207-594-7406 Right in the heart of lobster country. The Miller family lobsters operate this lodge in micro season (Father’s Day to Labor Day) from their humble wharf serviced by 10 lobster boats. Whole cooked lobster is the go-to choice here, but they also have a fine lobster roll and several types of chowder, including lobster corn chowder.

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17 of 20 McLoon’s Lobster Shack Mike Urban Show Map Address 315 Island Rd , South Thomaston , ME 04858 , USA Get Directions Phone +1 207-593-1382 Web Visit Site Quick Bite 4.2 McLoon’s was formed a few years ago as an addition to a long-standing wholesale business Lobster Wharf at Spruce Head. In its short life, McLoon’s has received plaudits for its delicious lobster rolls and super-fresh lobster dinners. Ask for the lobster roll with mayonnaise on the inside of the bun, or head down to the small dock to retrieve all your lobster from the large plastic crate attached to one of the pilings. Be sure to stay for the stunning sunsets that take place almost nightly over the pine-speckled forest across the bay.

18 of 20 Young’s Lobster Pound Mike Urban Show map Address 2 Fairview St , Belfast , ME 04915 , USA Get directions Phone +1 207-338-1160 Visit web site Want to see 30,000 pounds of live lobsters under one roof? Young’s cavernous, tank-filled warehouse in East Belfast, Maine, has so many ready to ship around the world, and they serve up fresh lobster dinners and other delights from their little cooking stand. Try the Shore Dinner featuring a whole lobster, corn on the cob, steamers and freshly made chowder. If you’re particularly hungry, have two lobsters and potato chips on the side for dinner. This is also a great place to stock your cooler with live lobsters to cook or steam later.

19 of 20 Trenton Bridge Lobster Pound Mike Urban Show Map Address 1237 Bar Harbor Rd , Trenton , ME 04605 , USA Get Directions Phone +1 207-667-2977 Visit Web Site While driving, keep an eye out for Mount Desert Island and Acadia National Park after that lobster pound’s quaint, smoking chimneys from their outdoor wood-fired roadside kettles. Trenton Bridge has been luring lobster fans off the highway for decades with its famous outdoor cooktops and outdoor picnic tables, ideal for enjoying freshly cooked lobster and steamers. Lobster stew is another specialty here.

If you’re a lobster lover, there’s a good chance you’ve enjoyed both Florida and Maine versions of the delicious deep-sea dish. But what is the difference, if any, between the two?

LOOK

Maine lobsters are considered the “true” lobsters because of their classic appearance, as they have claws on the first three pairs of legs. Florida lobsters, also known as crawfish, are known for their lack of claws and long, spiny antennae.

Although they look similar (minus the claws), the two lobster species are not closely related.

THE TASTE

Most believe that a Maine lobster will win the flavor contest hands down, as the flavor is more pronounced and slightly sweeter, while a Florida lobster’s flavor is slightly milder. If you order a lobster tail at a restaurant, chances are it’s a Florida lobster.

Maine Lobster – How Do I Love You? Let me count the ways…

Lobster is a delicious nutritious seafood. And Maine’s lobster is the best…

Why? Maine Lobster is the most tender, not chewy, not overly salty…or chewy…

Because Maine lobster comes from our cold Atlantic waters, Maine lobster meat tastes sweeter than warm-water lobster — crawfish tend to be tougher. Cold Maine water also prevents the meat from absorbing the salt from the sea.

Maine Lobster can be enjoyed year round! Lobster fishermen bring lobsters in all seasons…

Maine Lobster is called Homarus Americanus, it doesn’t get much more American than that!

Maine Lobster can be shipped live and fresh or frozen!

Maine lobster is sold on the docks in Maine fishing villages like Kennebunkport, at Maine markets, online, and in stores across the United States.

Maine Lobster can fly, buy it at Portland International Airport to have it packed to fly home with you.

You can tow a lobster trap in Maine! See Maine Lobster Boat Tours!

More Reasons to Love Maine Lobsters:

Lobster is low in calories and packed with protein!

Lobster is a source of copper, selenium, zinc, phosphorus and omega-3 fatty acids.

Lobster contains vitamin B12, vitamin E and magnesium.

Lobster has 100 calories per 3-ounce serving (beware of the butter)

Lobster has only 1 gram of fat

Lobster has zero carbohydrates

Lobster has 10 grams of protein

Lobster is and always has been gluten free!

More Maine Lobster Fun Facts!

Maine lobster can be prepared in a myriad of ways:

Steamed Lobster

Baked Stuffed Lobster

Lobster Rolls

Lobster bisque

Lobster mac n’ cheese

Lobster Soup

Grilled lobster tails

Lobster Salad

lobster stew

Lobster scampi

Lobster Newburg

Lobster Risotto

Lobster Quesadilla

Lobster Fettuccine Alfredo

Lobster Nachos

lobster dip

Lobster Poutine

lobster Thermidor

Fried lobster

Lazy Man’s Lobster

We’re shore, there are many more ways to make Maine Lobster…

See How to Cook a Maine Lobster

Eat a Maine lobster today, it’s good for you, good for Maine fishermen, lobster lifts your spirits and makes for a great DownEast celebration, makes for fun photos too! Share on our Maine Facebook or visit Maine Instagram! Buy local Maine lobster or ship yourself fresh Maine lobster today!

Produced off the frigid shores of South Africa, these lobster tails are some of the finest lobster tails served anywhere in the world. South African lobster tails are in high demand due to the sweet, juicy meat inside the bright red shell. THIS IS A REAL DELICIOUS NOT TO BE MISSED! This is #1 Best Steakhouses in America!

Chef Adam cooking tip:

Ingredients:

Lemon, Butter, Salt & Pepper

Method:

This is such a great protein, the less you do with it the better it will be.

Divide the tail and add a small amount of lemon, butter, salt and pepper.

Wrap in foil and you can grill or bake at 350 for 10/12 minutes

Open the foil and place on the grill or under the grill for an additional 2/4 minutes until the internal temperature reaches 165

Brush with butter and organic lemon

nutritional