If you want to bring an air of sophistication and celebration to your dinner table without spending hours in the kitchen, a surf and turf dinner might be the perfect solution.
With the right ingredients and a bit of planning, you can pull off an effortless meal that looks (and tastes!) over the top—and we’ve got just the recipes to show you how.
Lobster is one of the most popular and coveted seafood delicacies With its sweet, tender meat and rich flavor, it’s no wonder why lobster is a luxury ingredient used in a variety of dishes from lobster rolls to baked lobster tails However, with different types of lobster available, it can get confusing trying to determine if Boston and Maine lobster are the same.
In this article, we’ll examine the key differences between Boston and Maine lobster to uncover whether they are indeed identical crustaceans. We’ll explore their size meat content flavor profiles, shell appearance, texture, harvest locations, cost, sustainability practices, and best culinary uses. Read on to become a lobster expert!
An Overview of Boston vs Maine Lobster
First, let’s outline the basic distinctions:
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Boston lobster refers to lobster caught off the shores of Massachusetts near Boston. It may also be called American lobster or Atlantic lobster
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Maine lobster refers to lobster harvested in the Gulf of Maine waters off the coast of Maine. This area is renowned for high-quality lobsters.
While both are American lobsters (Homarus americanus species), there are notable variances between lobsters caught in these two regions.
Key Differences Between Boston and Maine Lobster
Although Boston and Maine lobsters may look similar, there are some important differences:
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Size and Meat Content: Maine lobsters are bigger with longer claws and more tail and body meat. Boston lobsters tend to be smaller with less meat.
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Flavor Profile: Maine lobster has a sweeter, delicate flavor. Boston lobster is associated with a stronger, brinier taste.
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Shell Appearance: Maine lobster shells turn reddish-brown when cooked. Boston lobster shells become bright red.
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Texture: Maine lobster meat is more tender while Boston lobster is slightly firmer.
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Harvesting Location: Maine lobster is caught off Maine; Boston lobster off Massachusetts.
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Average Cost: Maine lobster costs more per pound than the abundant Boston lobster.
So while related, variances in taste, texture, looks, and price set these two popular lobsters apart.
The Origin of Each Lobster’s Distinct Traits
To understand the differences, it helps to examine where each lobster is harvested and how that impacts their traits.
The Maine Lobster
The Maine lobster is found in the Gulf of Maine off Maine’s Atlantic coast. This cold habitat with rocky ocean floors and tidal pools allows lobsters to thrive. The abundant plankton and algae make for prime lobster feeding grounds. The chilly 53-68°F temperatures enable Maine lobsters to grow larger and fuller. The cooler waters also regulate their growth to produce firm yet tender texture. Overall, the pristine Gulf of Maine environment allows Maine lobsters to develop their signature sweet flavor, hefty size, and tender-firm texture.
The Boston Lobster
In contrast, the Boston lobster is harvested near Massachusetts in warmer 70°F waters around Boston. This temperature causes faster growth, resulting in smaller size and less meat compared to Maine lobsters. The warmer waters also lead to a higher rate of soft shell molting, creating a more slippery texture than Maine lobster. The balmy ocean climate impacts taste as well, producing a robust briny flavor. While Boston waters yield hearty lobsters, the conditions aren’t ideal for producing the sweet delicacy of Maine lobsters.
Harvesting and Handling Impact Quality
In addition to habitat, the harvesting and handling process affects the final product:
Maine Lobster Practices
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Strict size regulations help preserve stocks by returning undersized lobsters to the sea.
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Gentle handling and storage in seawater tanks reduces meat deterioration.
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Quick transport from catch to processors ensures freshness.
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Monitoring prevents overfishing.
Boston Lobster Practices
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Fewer size regulations increase risks of catching immature lobsters.
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More time out of water during transport affects quality.
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Lack of monitoring makes Boston more susceptible to overfishing.
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Longer transit times to processors reduce freshness.
Maine’s strict fishing and handling practices promote both quality and sustainability.
Flavor, Texture and Best Uses
When cooking and eating lobster, flavor, texture, and ideal uses differ:
Flavor
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Maine – Sweet, subtle, faint briny
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Boston – Robust, briny, salty
Texture
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Maine – Tender-firm, easy to bite through but still has some chew
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Boston – Tougher, rubbery from frequent soft shell molting
Best Uses
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Maine – Delicate dishes like lobster rolls, baked/grilled
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Boston – Hearty foods like chowders, pastas, steaming/boiling
So each excels in different applications based on taste and texture nuances.
Sustainability and Harvesting Impacts
Sustainability is key when harvesting lobsters. Here are some important distinctions:
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Maine – Strict regulations, size limits, and monitoring support sustainability. Investing in lobster health preserves the fishery.
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Boston – Lighter regulations increase overfishing risks. Limited sustainability efforts jeopardize Boston’s long-term supply.
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Maine’s practices like seawater holding tanks also reduce mortality and waste versus Boston’s longer supply chain.
Overall, Maine makes greater sustainability efforts while Boston faces more environmental pressures.
Pricing Differences
Given the variances between Maine and Boston lobster, they also differ in price:
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Maine lobster commands a higher price per pound, given high demand and limited supply from Maine’s regulated fishery. Availability is lower but quality is high.
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Boston lobster costs less than Maine lobster due to its smaller size and greater abundance.
The Verdict: Not All Lobsters Are Created Equal
While Boston and Maine lobsters belong to the same American lobster species, key differences in their harvesting locations, handling practices, size, texture, flavor, and sustainability efforts set them apart.
Maine lobsters reign supreme for their tender-firm meat, sweet taste, and sustainable fishing practices. For a true premium lobster experience, certified Maine lobster is the way to go. Its exquisite flavor and ethically minded harvesting make it the pinnacle of lobster quality and taste.
So the next time you visit a lobster shack or browse a seafood menu, seek out Maine lobster. Treat yourself to those flawless lobster rolls and decadent baked, broiled and grilled lobster dishes that let the Maine lobster’s impressive traits shine. While Boston lobster has its merits, the Maine lobster is in a league of its own when it comes to achieving lobster perfection.
Fillet and Crab Cakes
Jumbo Lump Crab Cakes come packed with flavor and seasoned to perfection. This means you can rely on crab cakes for an easy yet impressive surf offering. Pair them with tender fillet for a well-balanced meal that comes together in minutes.
Before you start cooking, make sure your crab cakes are thawed in the refrigerator. This way, they’ll cook in 10 minutes or less.
Use a large heavy cast-iron skillet for both the steak and the crab cakes.
Here’s how to do it:
- First, pat the steaks dry with paper towels and season both sides with salt and pepper. Brush them with a thin coating of canola oil or another high-heat oil.
- Heat your pan over medium-high heat for a good 3 to 5 minutes, until hot.
- Gently place the steaks in the skillet and sear for 4 minutes, or until you have a nice brown crust on one side. Use tongs to flip the steaks and cook for 3 to 4 minutes on the other side.
- Add 2 tablespoons of butter to the skillet and as it melts, spoon the butter over the steaks for another minute.
- Remove the steaks from the skillet when they are 5 to 10 degrees away from your desired doneness. Place on a cutting board, cover with aluminum foil, and let rest while you cook the crab cakes.
- Melt another 2 tablespoons of butter in the empty skillet.
- When the butter is melted, place the crab cakes in the hot pan and sear for 4-5 minutes per side, until golden brown on both sides and cooked through.
Side Dishes that Pair Perfectly with Dinner
To round out your surf and turf dinner, add a side dish or two that adds a bit of color and freshness to the plate.
Some classic side dishes to pair with surf and turf include:
- Sautéed Mushrooms. Melt down thinly sliced mushrooms in plenty of garlic and butter for a side dish that doubles as a sauce for your steak.
- Grilled Asparagus. Throw thick stalks of asparagus on the grill alongside your shrimp and fillet for an instant splash of brightness with minimal effort.
- Mashed Potatoes. This steakhouse classic is always welcome next to the steak. Add fresh herbs for a lighter touch to compliment your seafood.
- Caesar Salad. Crisp romaine, savory parmesan, and crunchy croutons add a refreshing counterpoint to the feast on your dinner plate.
- Boston Seafood Chowder. We’re always partial to a creamy seafood soup as a first course. Don’t forget the oyster crackers for the full New England experience.
Canadian Lobster Known as Maine or Boston Lobster
FAQ
What is another name for Maine lobster?
The American lobster (Homarus americanus) is a species of lobster found on the Atlantic coast of North America, chiefly from Labrador to New Jersey. It is also known as Atlantic lobster, Canadian lobster, true lobster, northern lobster, Canadian Reds, or Maine lobster.
Which is the best tasting lobster?
In addition, Maine lobsters are the largest around, and under their smooth, dark red shell is some of the best-tasting seafood you can find.
What kind of lobster is in Massachusetts?
The American lobster is also known as the Massachusetts lobster, the Maine lobster, the Canadian lobster or the North Atlantic lobster.
Is Boston lobster a real lobster?
The American lobster is a species of lobster found on the Atlantic coast of North America, from Labrador to New Jersey. American Lobster is distributed along the Atlantic coast of North America, from Labrador in the north to Cape Hatteras, North Carolina in the south.
What type of lobster is a Maine lobster?
It is also known as the American lobster, Boston lobster, Atlantic lobster, New England lobster, and Northern lobster. The Maine lobster is different from other types of lobster because they are bigger, with much larger claws, and they grow at a slower rate (this makes the meat of the lobster more firm and succulent than others).
Are Boston and Maine lobster the same?
Lobster is one of the most beloved seafood delicacies, renowned for its tender meat and rich sweet flavor. From buttery lobster rolls to decadent lobster tails this crustacean is a coveted ingredient. However, with different types of lobster available, it can get confusing trying to determine if Boston and Maine lobster are one and the same.
Where is the meat in Maine lobsters located?
The meat of the Maine lobster is found in the tail, claws, and knuckles. Additionally, meat can also be found in parts of the body and legs. The red material in the tail section is the coral “roe” or the female eggs and is considered a delicacy.
Are Maine lobsters the same as Canadian lobsters?
Main lobsters are similar to Canadian lobsters because they are both from the Homarus Americanus species. However, the former refers to members of this species found across North America’s Atlantic Coast (usually off the coast of Maine), while the latter is found in Eastern Canada. Maine lobsters live in cold and shallow waters.
Why are Maine lobsters better than other lobsters?
The cool temperatures of the ocean keep the salt from entering the meat of the lobster, so naturally, Maine lobster is much more sweet and tender compared to others. For these reasons alone, Maine lobsters are considered to be far more superior than other lobsters in warmer climates.
What does Maine lobster taste like?
Maine lobster has a sweet and delicate meat flavor that pairs well with a variety of dishes, such as pasta, soup, omelettes, and gumbo. Its flavor is distinct from other types of lobster, like the one described in the passage.