Because of the South African cold-water lobsters natural habitat, including the water depth and temperatures it lives in, the tails meat has an exceptionally steak-like, meaty texture that youre sure to enjoy. It takes more time for them to grow than Caribbean lobsters. The texture of a Maine lobster tail is generally firmer than that of a South African lobster. Maine Lobster (North American Hardshell Lobster) . If your lobster has any sort of smell, its best to avoid that aisle or shop, until further notice. Boiling draws out too much of its wonderful flavor and dilutes the taste of premium lobster. The "hard shell" part of the name refers to the length of time since the lobster last molted. domestic sales of lobsters in the United States of America have dropped because many states and cities have also closed all restaurants. In comparison, soft-shelled lobsters are more prevalent in warmer climates. Our menus feature a delicious variety of seafood dishes, including chilled lobster tail, lobster and shrimp risotto, and a surf and turf entree with a butter-poached lobster tail. The meat is firm, and the flavor is mildly sweet. The shells and meat of Canadian lobsters also tend to be denser. Locals often call them crayfish or kreef, though youll most likely see them labeled with their full name on your favorite seafood restaurants menu. This demand has driven up the price of the lobsters, leading Americans to select cheaper options. Total body lengths for the Chinese rock lobster range between six inches and one foot, but specimens as large as 20 inches have been reported. They are small but have very large antennas. Fresh lobster of this variety tends to be available in Florida for around eight months per year. However, the best Brazilian lobsters wont command the same level of culinary respect as Maine lobsters. The flavor and texture are second to none, and the tail boasts a beautiful bright shade of red that makes it extra-appealing. They live in the mud and are tricky to cook, thats why their meat is not the best among all types of lobster. This is also one of the most common types of lobster sold in America as frozen lobsters. True lobsters are found in all but polar seas and the greater depths. Fresh and exotic Tristan Island Lobster Tails travel over 7,000 miles straight from the pristine waters of these volcanic islands to arrive at our Seafood Department. Canadian lobster has a much sweeter and more refined taste. If you live in the U.S., you are most likely to encounter this lobster variety as a frozen tail (via Wild Oceans). Lobster - Independent Seafoods Brazilian lobsters are highly rated as one of the tastiest warm water species in the world. The South African lobster had a better taste than Maine or Australian lobster I've eaten at other restaurants. They are in season between October and January, and also between June and July. The only part that you can eat from a warm water lobster is the tail. Flavor: Slightly sweet, meaty succulent texture. This lobster's habitat ranges from South Carolina to Brazil. Similarly, Maine lobsters are easier to get between June and October, while Canadian lobsters are the best to go with outside that window. And they have a good reputation for having muscular tails with a unique flavor.
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