Cold Water vs. Warm Water Lobsters
The Difference Between Warm Water vs. Cold Water Lobster
Two words come to mind when I hear the words “lobster tail”: fancy, and delicious. Lobster tail just screams fancy meal, and instantly gets my mouth watering. There’s so much that I didn’t know about these fascinating crustaceans, including the difference between warm-water and cold-water lobsters. Apart from the difference in water temperatures in which they swim, these two types of lobsters differ in so many other ways as well, including appearance, texture, and taste.
The Geography
As their name would suggest, warm-water lobsters live in the waters of regions with warm climates, namely the waters of Florida, California, the Mediterranean, the Caribbean, and the South Pacific.
On the contrary, cold-water lobsters live in the waters of regions with cold climates, typically in the North Atlantic near Maine and Canada. The ever-so-famous Maine lobsters are indeed cold-water lobsters!
The Appearance
Warm-water lobsters are also sometimes called spiny lobster, and for good reason: they have a bumpy shell and long spiny antennae. These antennae act like arms, since these lobsters have no claws!
Cold-water lobsters on the other hand possess large claws, an iconic feature that most people tend to picture on a lobster. They are typically larger in size than warm-water lobsters, and carry a smooth shell.
The Meat
Now on to the most interesting part most people will want to know about: the meat! (See what I did there?)
Technically, warm-water lobsters actually contain more meat within them overall, but most of it is not edible; you can really only eat the tails. Warm-lobster tails are mushier than their cold-water counterparts, and have a fishier flavor.
On the contrary, you can eat almost all of the meat that cold-water lobsters so generously yield, including in its claws. The meat is whiter than that of warm-lobsters, and boasts a subtly sweet flavor that makes it so sought-after. The texture is firm, yet tender, making it easier to work with.
The Choice: Which Type of Lobster Should You Opt for?
Bigger does not always mean better, but it holds true in the case of cold-water vs. warm-water lobsters. Cold-water lobsters (yes, the ones from Maine and Canada!) are bigger, and better. They have more edible meat (the part that really matters), have a sweeter flavor and a better texture. Talk about triple whammy!
However, they often come with a steeper price tag; the more sought-after cold-water lobsters are almost always more expensive than warm-water lobsters. So, if you’re willing to spend a few extra dollars, go for the higher-quality cold-water lobsters. You will not regret it!