Although most of us tend to picture lobster as this one-type-fits-all creature, there are a lot of different kinds of lobsters. We’re partial to Maine lobster, of course, but the crustaceans come from several parts of the world, like California, Australia, and the Caribbean.
With their native land comes very different looks and flavors. There is one characteristic that offers a lot of similarities between lobsters, though, and that’s the temperature of the waters in which they live. Warm water lobsters and cold water lobsters have several similarities within their class, but the two types are very different from each other.
Warm-water lobsters come from – you guessed it – waters with warm climates, like the coast of Florida, California, the Caribbean, and the South Pacific region. These lobsters tend to migrate together when they need to find warmer waters, a new place to make their home or more food.
Warm-water lobsters usually have what’s known as a “spiny” look (the photo above is a spiny lobster). They have small spiked points that protrude from their shells, which are part of the lobster’s defense mechanism. They’re also quite colorful compared to cold-water lobsters, boasting several red, brown, and black hues all over their bodies.
One of the most notable differences between warm and cold water lobsters, though, is that spiny lobsters have no claws. Instead, they have antennae-like “arms” that they use to feed themselves with.
The only part of a warm-water lobster that humans can eat is the tail. These crustaceans are harvested for their tail meat, only, which is why you’ll often see their lobster tails cut and frozen in the grocery store or on your restaurant dinner plate. It tends to be a little mushier than the firm-but-tender meat from a cold-water animal.
Lobsters from warm waters are significantly lower in price than their cold-water counterparts, mostly because the meat isn’t as desirable and there’s less edible meat in them.
Cold-water lobsters typically come from the eastern coast of the United States and Canada. The majority of these creatures live near Maine and Canada but can be found as far south as the Carolinas. These crustaceans also live along the western coast of Europe.
Cold-water lobsters are solitary, meaning that they prefer to travel alone when looking for food or new dwelling space.
When cold water lobsters become full-size, they tend to be larger than those that live in warm climates. These lobsters go through molting sessions every year or so in which they shed their shells to grow and then produce a new shell that becomes thick and hard over time. The largest ones can reach four pounds or more, on average.
Lobsters from cold waters will always have the large claws that we tend to associate with the animal, with one claw larger than the other. They also carry subtler colors than their warm-water cousins, usually dark greenish-brown. They have smooth shells with no spikes.
Since lobsters in cold water live in frigid temperatures, their meat gets significantly firmer than those from warm waters. When you cook and eat a cold-water lobster, you’ll notice that the meat tends to stay together in chunks and is tender, but not mushy, when you eat it.
The meat’s flavor is what brings in most of its draw, though. Coldwater lobsters tend to have a slight hint of sweetness to it without an overpowering fishy taste like warm water lobster has, making it perfect for people who like more subtle flavors.
We won’t lie: Coldwater lobsters are more, per pound than warm water ones. But, most people agree that they also deserve their price tag. They’re bigger, have better flavor and texture, and they have more edible meat inside than warm-water versions, so you don’t pay for a lot of lobster you can’t even eat.
Which Is Better Cold Water or Warm Water Lobster Tails?
Lobster tails are a beloved delicacy for seafood lovers across the world. Their sweet, succulent meat makes them a luxurious treat. When it comes to lobster tails, there are two main varieties – cold water and warm water. This leads to the hotly debated question – which is better, cold water or warm water lobster tails? In this article, we’ll explore the differences between these two types of lobster tails and look at the pros and cons of each to help you determine which lobster tails are best for your needs.
Cold Water Lobster Tails
Cold water lobster tails come from lobsters found in the colder waters of the northern Atlantic Ocean. This includes areas like the coast of Maine, Nova Scotia, and New Brunswick. The frigid waters here allow the lobsters to grow larger and mature more slowly. This results in lobster tails with thicker, meatier chunks of flesh compared to their warm water counterparts.
Here are some key features of cold water lobster tails
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Origin – Caught in the North Atlantic Ocean in areas like Maine, Canada, and New England.
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Size – Tend to be larger with meatier tails due to slower growth in cold water.
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Texture – Firm, dense meat that holds its shape well when cooked.
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Flavor – Sweet, succulent flavor with a more intensely lobster-y taste.
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Shell – Hard shells that turn bright red when cooked.
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Price – More expensive than warm water tails due to limited supply.
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Uses – Ideal for broiling, grilling, or any recipe where you want the tail meat to hold its shape.
The rich, indulgent flavor and hearty texture of cold water lobster tails make them a luxurious choice. Their firm flesh stands up well to high-heat cooking methods like broiling or grilling. They’re perfect for lobster rolls, surf and turf, or simply enjoying with melted butter. However, their high price tag means cold water lobster is usually saved for special occasions rather than everyday cooking.
Warm Water Lobster Tails
Warm water lobster tails come from lobsters found in the warmer waters of the Gulf of Mexico, Caribbean, and Florida. Here, the warmer climate allows lobsters to grow and reach maturity faster. As a result, warm water lobster tails tend to be smaller with less meat compared to their cold water counterparts.
Here are some characteristics of warm water lobster tails:
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Origin – Caught in the warm waters of the Gulf of Mexico, Caribbean, and Florida.
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Size – Typically smaller with less meat due to faster growth in warm water.
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Texture – Softer, more delicate meat with a looser texture.
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Flavor – Sweeter, more mild flavor compared to cold water lobster.
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Shell – Thinner, more flexible shells with spotted coloring.
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Price – More affordable and readily available year-round.
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Uses – Better for chopping into seafood salad or where a softer texture is desired.
The smaller size and softer texture of warm water lobster tails lend themselves to gentle cooking methods like steaming. Their sweeter flavor adds delightful lobster essence to seafood stews, pastas, or creamy lobster bisques. With their affordable price tag, warm water lobster tails can bring luxury to everyday meals. Just don’t expect them to hold up on the grill as well as their cold water cousins.
Key Differences
To summarize, here are some of the main differences between cold water and warm water lobster tails:
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Cold water tails are larger, meatier, and have a heartier texture. Warm water tails are smaller with a softer, more delicate texture.
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Cold water lobster meat has a richer, more intensely lobster flavored taste. Warm water lobster is milder and sweeter.
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Cold water tails are better for grilling and broiling. Warm water tails work better for steaming, soups, and stews.
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Cold water tails are more expensive and harder to find. Warm water tails are affordable and available year-round.
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Cold water tails come from the North Atlantic. Warm water tails come from the Gulf of Mexico and Caribbean.
Which is Better?
So when it comes down to cold water vs. warm water lobster tails, which is better? The answer depends on your priorities:
If you want an indulgent lobster experience with tender, meaty chunks, go for cold water tails. Their hefty size and firm texture makes them worth the splurge for a special occasion.
If you’re looking for an everyday lobster flavor to enhance soups, pastas, and seafood dishes, warm water tails are a budget-friendly choice.
For grilling, broiling, or dipping in butter, cold water tails excel thanks to their sturdy texture.
For lobster bisques, lobster rolls, or seafood salad, the more delicate warm water tails work well.
From a sustainability standpoint, U.S. cold water lobster from Maine is considered an environmentally responsible choice while many Caribbean spiny lobster fisheries are poorly regulated.
At the end of the day, it comes down to personal preferences and budget. Both cold water and warm water lobster meat is delicious in its own right. Cold water provides a heartier, indulgent bite while warm water offers affordable luxury. The best way to decide is to try them side by side and see which tails speak to you!
Cold Water vs Warm Water Lobster: Is One Better Than the Other?
Like most things, the best kind of lobster comes down to your preference for flavor, texture, and price. But, if you think cold water lobster is the way to go, then we invite you to order lobster online from Maine Lobster House today to try out some of the best lobsters your money can buy.
Costco Wild Cold Water Lobster Tails Previously Frozen – Cooking – Item Number 35586
FAQ
What is better, warm water or cold water lobster tails?
Choose cold water-caught lobster. There are two types of environments lobsters are caught from (cold water & warm water). If you have the option, buy cold water lobster which is more consistent and generally has a better taste, and texture because the cold water makes them sweeter and more tender.
Why is warm water lobster more expensive?
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Meat Quality and Texture:Cold-water lobsters, particularly those from Maine, are known for their firm, flavorful, and sweeter meat. This is attributed to their colder habitat, which leads to a firmer texture and a less salty taste. Warm-water lobsters, in contrast, tend to have a softer, less firm texture and a potentially fishier taste, especially when compared to the sweeter meat of cold-water lobsters.
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Edible Meat and Availability:Cold-water lobsters offer more edible meat, including both the tail and claws, making them more desirable for a variety of dishes. Warm-water lobsters are typically harvested for their tails only, and they have a smaller size overall.
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Demand and Preference:Cold-water lobsters, especially those from Maine, are highly sought after by food connoisseurs and restaurants. This higher demand and perceived premium quality drive up the price. Warm-water lobsters are generally less sought after and are not as readily available in many areas, contributing to their lower price point.
What is the most flavorful way to cook lobster tails?
Many people consider broiling lobster tails a fast and foolproof way to enjoy delicious lobster every time. Simply broil butterflied and seasoned lobster tails on high until the shells turn bright orange and the flesh is opaque.
Do you cook lobster in cold water or boiling water?
Boiling: This is a common method where live lobsters are placed in a pot of boiling water. The high heat cooks the lobster quickly and evenly. The shell helps prevent the meat from overcooking while allowing it to cook well.
Are cold water lobster tails good?
Cold water tails come from the North Atlantic and are known for their firmer texture and sweeter flavor. When choosing a lobster tail, it’s important to consider your cooking method and personal taste preferences. If you’re planning to grill or broil your lobster tail, go for a cold water tail as it will hold up better to the heat.
Should you cook lobster tails hot or cold?
This is because the heat from the grill or broiler can cause the cold water in the lobster tails to steam, which will cook the meat evenly without making it tough or rubbery. On the other hand, if you’re planning on boiling or steaming your lobster tails, it’s important to use warm water lobster tails.
Are cold water lobsters better than warm water?
We won’t lie: Coldwater lobsters are more, per pound than warm water ones. But, most people agree that they also deserve their price tag. They’re bigger, have better flavor and texture, and they have more edible meat inside than warm-water versions, so you don’t pay for a lot of lobster you can’t even eat.
What is the difference between cold water and warm water lobster tails?
Cold water lobster tails tend to be larger and heavier, while warm water lobster tails are typically smaller and lighter. This can affect cooking times and methods as larger lobster tails may require longer cooking times or different cooking techniques to ensure they cook evenly.
Do cold water lobsters have meat?
Cold-water lobsters have meat in their claws and their tails, but the only edible meat you’ll find in a warm-water lobster lies in the tail. Cold-water lobsters have a sweeter meat than warm-water lobsters, the meat of which often has a fishier flavor.
What does cold water lobster taste like?
Cold water lobsters, typically from the North Atlantic, are prized for their delicate, sweet flavor and tender texture, particularly noted in their tail meat. These lobsters, often referred to as Maine lobsters, have a hard shell which contributes to the quality of their meat.