Types lobster are there

Whether it be a soup, bisque, lobster roll, cappon magro, or a boiled or steamed whole lobster, nothing can compare to this succulent meat. Thanks for reading and let me know if you have any questions or comments. Dhary, A.

Asian Journal of Fisheries and Aquatic Research , 11 3 , 9— Pereira, G. The world lobster market. Caitlin is a Ph. D student and chocolate researcher at Colorado State University. When she is not acting in her capacity as resident chocolate guru, she researches other fermented foods and beverages like beer, sausage, and natto.

Caitlin was drawn to fermented foods while living in rural Spain for six years, where she was exposed to traditional, time-honored practices of food preservation. At home, she practices Bollywood dance for fun and is followed everywhere by two small pet rabbits. Your email address will not be published. Required fields are marked. Was in Las Vegas two weeks ago. It was good, but the meat didn't quite reach both ends of the bun they didn't split both ends.

Even so, I live in a desert…I went back for another. Never been to Lobster ME but their website pictures are literally making me drool. If I ever go to Vegas, this is on the list! Could you forward any articles that would support your case? Your article above states… Spiny — Avg. Maine — Avg. Please forgive me for the delayed response. This post most definitely needs and update and I apologize for the discrepancies. In the next few days I will be revising this article and making sure all information is fluid.

Thanks again for letting us know! Are they covered with gold?! Yes, an absolute travesty! Check out these price comparisons to have Maine lobster delivered. Maine friends are a valuable commodity! Pin 0. Share 0. Tweet 0. Table of Contents. What Exactly is a Lobster? Hard or Soft Shell Lobster? Soft Shell Season. Hard Shell Season. Warm or Cold Water Lobster? Cold Water Lobster. Warm Water Lobster. Lobsters Not of Commercial Importance. Global Lobster Import and Export. Lobster Side-Dishes.

Freezing Lobster. Flavor Influences. The Best Lobster. Most Expensive Lobster. Some Lobster History. Soft Shell Season When lobsters shed their skin and molt , they stretch the soft carapace and create a roomier shell.

Hard Shell Season Lobsters are easiest to transfer and keep alive while their shells are hard. Flavor Profile: Sweet, succulent, pronounced flavor, tender meat Canadian Lobsters fall under the same species Homarus americanus as Maine lobsters, but they live in much colder water, producing a harder shell, less sweetness and denser meat. Flavor Profile: Pronounced flavor, on the sweet side, denser meat French Blue Lobsters , also called Breton, Bretagne, or Brittany Lobsters, are renowned for their deep blue carapace which turns brick red upon cooking.

Season : August-March Avg. Flavor Profile: Sweet and delicate flavor, succulent tail meat California Lobsters are a species one of the largest of spiny lobster found on the coast from Monterey Bay, CA to Mexico.

Season: October-March Avg. Flavor Profile: Creamy, nutty, delicate, sweet South African Lobsters live in cold water, but they are classified as a "warm water" lobsters because they lack claws and are part of the genus Palinarius like other warm water species.

Price Live : Unknown frozen at sea Flavor Profile: Sweet and succulent A ustralian Lobsters are harvested off the northwest coast of, you guessed it, Australia. Flavor Profile: Sweet and mild taste, firm meat New Zealand Lobsters live in the deep waters of the South Pacific coast and have a beautiful deep scarlet-colored shell.

Price Live : Unknown Flavor Profile: Slightly sweet, meaty succulent texture Tristan Lobsters are fished from the waters surrounding the most remote inhabited island in the world, Tristan da Cunha, in the South Atlantic. Season: July-December Avg. 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 rich in magnesium, potassium, iron, and zinc, which are all essential minerals to lead a healthy life. Chill after blanching in a tub full of half ice, half water.

After a minute chill, remove excess surface water. Put lobsters in commercial freezer bags and remove as much air as possible. Place in a second freezer bag or wrap over with a laminated freezer wrap. The lower the freezer temp, the better they will regain flavor and quality.

Freshness - Depending on how far your lobster has traveled to get to your plate, the freshness will vary. If a lobster is alive right before being cooked, you will have ultimate freshness. Usually, a flash-frozen lobster that is thawed, cooked, and eaten quickly will regain most of its flavor as well. Age - The older the lobster, the tougher the meat will be. Younger smaller lobsters will usually have more flavor to offer. Lobster fishermen throw back the ones that are too big or too small.

The small ones need to grow, while the large ones add vigor to the gene pool. Location - Where the lobster is harvested will also have an effect on the quality of the meat. Lobsters' environment and diet can have distinguishing effects on their ultimate taste. Different location, different species, different tastes.

Season - Lobster is easiest to transfer alive when the shell is hard. They tend to have more meat and firmness after the colder months. Educate yourself about the molting season in your area if you want to buy locally.

Cold-water lobster from Maine provides the most coveted tails in the world. Fun Fact: All Reef Lobsters are very territorial and aggressive towards each other, so only one specimen or a mated pair should be kept per tank. You can buy them from online fishing stores or general pet stores like Petco. Ever wondered what a lobster without claws is called?

Well, spiny lobsters are one of these species of lobster. They are also known as rock lobster and they do not have claws on the front of the body. These kinds of lobsters are also a popular source of food and can be ordered at restaurants.

They have very large or long antennae which are spiny in appearance hence their name. They feed on crab , snails , algae, and other small creatures. Spiny lobsters can be seen marching after a rainstorm. Also called rock lobster or a spiny lobster. Fun Fact: Potential predators may be deterred from eating spiny lobsters because they get scared off by a loud screech made by the antennae of the spiny lobsters rubbing against a smooth part of the exoskeleton.

Slipper lobsters are also lobsters without claws and, like spiny lobsters, they have enlarged antennae. However, slipper lobsters are flat. In fact, these kinds of lobsters look like they were flat pressed. Unlike other lobsters that hide in rocks, slipper lobsters are more likely to bury themselves in mud or sand during the day. These lobster species have hairlike follicles over their bodies, hence the name, furry lobster.

They have noticeable antennae but not as large as spiny lobsters. Furry lobsters are smaller than other species of lobster. Furry lobsters are small decapod crustaceans, closely related to the slipper lobsters and spiny lobsters. The antennae are not as enlarged as in spiny and slipper lobsters, and the body is covered in short hairs, hence the name furry lobster.

Though not officially a type of lobster, they do somewhat resemble clawed lobsters, however, they are more closely related to hermit crabs. Squat lobsters live in crevices but are also known to burrow into sand in search of food. Squat lobsters are flattened crustaceans with long tails held curled beneath the cephalothorax.

Their pincerlike claws are used to crush and tear food into smaller pieces. If scared the crayfish rears up, raising its claws threateningly.

The fanshaped tail then propels the crayfish backward, flinging mud at the enemy. Australasia has over freshwater species including the marron Cherax tenuimanus , red-claw crayfish Cherax quadricarinatus , yabby Cherax destructor and western yabby Cherax preissii. The world's largest freshwater crayfish, Astacopsis gouldi , can weigh up to 5 kilograms and is found in the rivers of northern Tasmania. Squat Lobsters are not lobsters at all, but are more closely related to porcelain crabs, hermit crabs and, more distantly, the true crabs.

They belong to a group called the Anomurans. The species are found worldwide in theall the oceans from near the surface to deep sea hydrothermal vents, living mostly in rock crevices and under boulders.

They are much smaller than the true lobsters usually with flattened bodies and the abdomen is usually curled under its body. The front legs are very long with long claws. Most of them are are scavengers, scooping up muddy or sandy deposits to sort out edible bits with their mouth parts. Some are predators of small fish, larger fish are also one of their predators.

Their big eyes give them good vision, and flapping their muscular tail propels them backwards at high speeds. The largest species of squat lobster growis up to 19 cm in length. Squat lobster. External anatomy of a lobster.