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 lobster 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.
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.
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.
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.