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.
Is Lobster Tail the Same as Lobster? A Detailed Comparison
Lobster is one of the most prized and delicious seafood delicacies, renowned for its sweet and tender meat. But when it comes to enjoying this crustacean, you have options – eating a whole lobster or just the tails. So is lobster tail really the same thing as eating lobster? Let’s dig into the details and find out.
Anatomy of a Lobster
To understand the difference between lobster tail and whole lobster, we first need to look at the anatomy. Lobsters have two main body sections – the cephalothorax (head) and the abdomen (tail).
The cephalothorax houses the claws, legs, antennae, and internal organs like the digestive system This is where the desirable claw meat is found
The abdomen is the familiar tail that can flap to propel through water. It contains a good portion of edible lobster meat.
Key Differences Between Lobster Tail and Whole Lobster
Now that we understand the anatomy, let’s explore some key differences:
Meat Amount – A whole lobster contains around 4-6 oz of meat depending on size. A single tail may have 2-4 oz.
Parts – Tail meat only vs. meat from claws, legs, tail, and body.
Preparation – Lobster tails come pre-cooked. Whole lobsters need cooking.
Convenience – Tails are faster and easier. Whole lobster requires work.
Price – Lobster tails cost more per pound due to processing.
Flavor – Some prefer the fresher flavor of cooking a whole lobster.
Experience – Whole lobster is more interactive and hands-on.
So while lobster tail provides that sweet flavor, you miss out on the claw, leg, and body meat of a whole lobster.
Lobster Tail Buying Tips
When purchasing lobster tails, keep these tips in mind:
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Choose wild-caught vs. farmed to ensure quality. Maine and Canada are best.
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American lobster (Homarus americanus) is considered superior. Avoid spiny lobster.
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Opt for reddish-brown or blackish-green shells, not pale or spotty. Indicates freshness.
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Raw, uncooked tails will taste fresher when you cook them yourself.
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Make sure the shell isn’t cracked or leaking.
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Ask how the lobster was caught to make an eco-friendly choice.
Following these tips will provide the best texture and flavor from your lobster tails.
How to Cook Lobster Tails vs. Whole Lobster
The preparation method differs between the two:
Lobster Tails
- Thaw frozen tails overnight in the fridge.
- Use kitchen shears to cut through top of shell.
- Brush with melted butter and season.
- Grill, broil or bake 7-9 minutes until opaque.
Whole Lobster
- Boil live lobster headfirst in rapidly boiling water.
- Cook 7-10 minutes per pound.
- Cool slightly then twist off claws and tail.
- Use lobster crackers to extract the meat.
While the hands-on effort is higher for whole lobsters, some enjoy the process. Tails provide a convenient shortcut.
Lobster Tail and Whole Lobster Nutrition
Both options are low calorie, low fat, and high in protein:
- 3 oz lobster tail: 90 calories, 18g protein, 1.5g fat
- 3 oz lobster meat from whole: 89 calories, 19g protein, 1g fat
The nutrition is nearly identical. The advantage of whole lobster is more total meat and protein.
The Verdict: Not Identical But Both Delicious
When you analyze the details, it’s clear lobster tail and whole lobster are not exactly the same:
- Amount and variety of meat differs
- Convenience vs. authentic experience
- Preparation time varies
- Subtle flavor and texture differences
However, lobster tail still provides that sweet, coveted flavor. The tender texture of the tails is preferred by many.
So while not an identical substitute, lobster tails satisfy the craving conveniently. The choice comes down to personal taste and priorities. Both offer exceptional yet slightly different experiences.
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.
Steak and Lobster Tails
If you’re really aiming to impress, serve up restaurant-quality steak and lobster for dinner. A brilliant red lobster tail makes a statement on the plate. Add a homemade oven-broiled steak and you have an all-around winning combination for every palate that’ll satisfy even the most pretentious New England seafood chef.
We make this show-stopping dinner easy to pull off with our ready-to-prepare Captain’s Tails and Turf package. This combo includes two buttery-soft fillets with the meatiest Atlantic cold water lobster tails and a zesty key lime pie to finish things off.
Here’s how to prepare steak and lobster tails for dinner:
First, prep and season your lobster.
- Make a deep lengthwise cut in the top of the lobster tails.
- Gently pry the shells apart and season the meat with melted butter and a sprinkle of salt and pepper. If you like, you can add a dusting of Old Bay seasoning, smoked paprika, or any dried herb you love.
(For more tips on how to properly prepare lobster, Checkout our recipe How to cook Lobster Tails .)
Meanwhile, fire up your broiler to high and prepare the steaks.
- Place an oven rack two to three inches from the heat source.
- Place the steaks on a baking sheet and generously season both sides with salt and pepper.
- Place the baking sheet under the broiler.
- Use this chart to determine the best cooking time for your steaks.
- Remove the steaks from the oven just before they reach your desired doneness, transfer to a cutting board, cover with aluminum foil, and let the meat rest while you broil the lobster.
Cook the lobster.
- Place the prepared lobster tails on the same baking sheet.
- Place them under the broiler and cook until the meat is opaque, about 5 to 10 minutes.
Finally, plate everything up and dig in!
Steak and scallops might be a more unusual approach to surf and turf, but it still fits the bill. In fact, plump, fresh sea scallops have a soft and flaky texture that pairs well with steak.
Since scallops are so naturally buttery on their own, you can swap the more traditional fillet with a high-quality New York strip steak.
This surf and turf pairing calls for the stovetop. Use a large, heavy-bottomed cast-iron pan or skillet to sear both your steaks and scallops.
Here’s how to cook it:
- First, pat the scallops and 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 a 2-tablespoon pat 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 rest while you sear the scallops.
- Return the skillet to medium-high heat.
- When the oil is hot, gently place the scallops into the skillet, leaving several inches of space between each scallop.
- Sear for 2 minutes undisturbed, then add 1 tablespoon of butter to and gently flip the scallops with tongs or a thin fish spatula to sear for another minute, until cooked through but still soft in the center.
Plate up your steaks and scallops and serve hot!
Maine LOBSTER vs Florida LOBSTERS Cookoff – OMG!!
FAQ
Do you eat the whole lobster or just the tail?
Yes, you should eat the body of a lobster. The meat in the lobster’s body, particularly in the tail, claws, and legs, is considered a delicacy and is rich in flavor and texture. Here are some common parts to eat: Tail: The most substantial portion of meat, often considered the best part.
What is the best lobster to eat?
The most common edible lobster is the clawed lobster (within the Nephropidae family), also known as cold water lobsters and prized for their sweet and …
Why do people only eat lobster tails?
Ease of Preparation and Eating: Lobster tails are easier to cook and eat. They can be quickly boiled, grilled, or baked, and the meat is easily accessible without the need for specialized tools. Eating whole lobsters often requires cracking shells and using seafood utensils, which can be messy and time-consuming.
What is the best part of lobster to eat?
What Is the Best Part of the Lobster to Eat? The tail is the most substantial part, while the claws are tender and succulent. The knuckles, legs, and body meat are also popular choices. Lobster is a healthy seafood, high in protein and low in fat.
What is the difference between whole lobster and lobster tail?
The main difference between whole lobster and lobster tail is that whole lobsters are typically sold fresh, while lobster tails are mainly available frozen. Whole lobster has more meat overall, whereas lobster tail is largely considered to be the best tasting flesh with the best texture as well.
What does a Maine lobster tail look like?
Maine lobster tails have smooth and plain-colored shells compared to their warm-water friends. They typically are larger than warm-water lobsters with the large claws we commonly associate with these tasty crustaceans. The full adult size of this type of lobster is also among the largest of all lobsters. Their weight can reach 4 pounds or more.
Are there different types of lobster?
There are two main types of lobster that are on sale across the world: whole lobster and lobster tail. These are also two key foods that many struggle to decide between. Whole lobster and lobster tail are the most common varieties.
Is lobster tail soft?
Anything other than the lobster’s tail and pincers is typically melt-in-your-mouth soft. Whole lobster and lobster tail generally cost the same price, unless the lobster tail is sold alone and fresh instead of frozen.
Is lobster a type of shellfish?
Shellfish, including lobster, are popular foods. There are two main varieties of lobster: whole lobster and lobster tail. Lobster is a type of shellfish. These are also two key foods that many struggle to decide between.
What does lobster tail taste like?
Lobster tail has a texture that is comparable to a midway point between a large, perfectly cooked prawn and a shrimp. It offers both firmness and chewiness that is sought-after. The texture of this part of the lobster is most appreciated.