Lobster

The Maine lobster (smaller than the similar Canadian lobster, due to the slightly warmer waters it inhabits) meat tends to be sweeter and the “hard shell” part of the name refers to the length of time since the lobster last molted. Hard shell lobsters are usually fished between fall and spring. They tend to have around 20% more meat in their shells than soft shell lobsters, and are also more durable. That means hard shell lobsters can be transported further and kept alive longer than soft shell lobsters. The soft shell variant of the Maine (or American) lobster is the exact same species as the hard shell, except it has molted more recently and its exoskeleton is still in the hardening process. Because their new shell contains a lot of growing room, you’ll find less meat inside a soft shell lobster than you would a hard shell of the same weight.

Canadian lobsters tend to be larger and not as sweet as their kin south of the border. The shells and meat of Canadian lobsters also tend to be denser.

This is where the COLD WATER TAILS come from-learn sizes 4oz, 4/5, 5/6, 7-8. And all lobster PARTS: all forms of CK meat (broken CKL, blend, minced), head meat, head and body meat.

Also known as the Norwegian lobster or Dublin Bay prawn, this small species is popular in cuisines across Europe. Langoustine season runs from September to May, and the most common fisheries are in the North Sea, close to Norway, Scotland, and off the north east coast of England. Langoustines tend to be firmer and sweeter than larger lobster species, and they don’t have to stand alone in a dish.

The Caribbean spiny lobster is one of the largest crustaceans on coral reefs and seagrass beds and is one of the most valuable fishery resources for every country throughout its range as they are highly sought after for their meat. Measured in dollars, the spiny lobster fishery is the second largest commercial fishery in Florida, behind shrimp.

Spiny lobsters get their name from the forward-pointing spines that cover their bodies to help protect them from predators. They are nocturnal scavengers and feed during the twilight hours and at night, foraging along the reefs. Unlike the famous Maine lobster, Caribbean spiny lobsters do not have enlarged front claws and are sold commercially on ice, not live like the MAINES.

BIOLOGY
Like all decapods, the spiny lobster’s shell does not expand, and therefore the lobster must molt (or shed) it regularly in order to grow bigger. Before molting, an individual begins building a new, larger skeleton inside the existing one. In Maine lobsters, these FIRM shell lobsters are sold at a cheaper price than the HARD shelled counterparts.

FLAVOR PROFILE
Generally speaking, spiny lobster tastes like lobster, with medium sweetness and a bit on the firmer side, especially since it does not have knuckle or claw meat. The warmer water creates a more saline environment and allows for a stronger absorption of the salt.

SEASONALITY
August 6th- March 31, 2022
The lobsters spawn from March through August and female lobsters carry the bright orange eggs on their undersides until they turn brown and hatch.

MANAGEMENT
The 2021 recreational and commercial spiny lobster season starts Aug. 6 and runs through March 31, 2022 . The recreational fishery for the spiny lobster begins in July with a two-day sport season. There are daily bag limits and minimum size limits and license requirements.

PRODUCTS
All warm water tails, (NO CLAW KNUCKLE MEAT),

If red or blue aren’t your colors, maybe you should try the Eastern rock lobster or Sagmariasus verauxxi, which tends to arrive in a shade of green. The Eastern rock lobster is said to taste “sweet, with a big umami character,” and has been described by some of the world’s top chefs as the best lobster available. For those unfamiliar with the term “rock lobster,” that means that these are a warm water species that lacks claws. Its front legs are small, and are basically designed to move the creature’s eggs
around when necessary. This differs from true lobster species like the Maine and European lobsters, whose front legs have adapted into two large claws — one “cutter” and one “crusher” — that are both used in the way their names suggest.

The South African lobster is a pretty unique species. It is spiny and lacks claws, which you may believe makes it essentially the same as any other rock or warm lobster, but you’d be wrong. It’s the South African lobster’s similarities to a warm water species that set it apart — because it’s actually a cold water lobster.

South African Pink Lobster Tails (Palinurus gilchristi) are trap caught in the frigid, clean waters of the coast of South Africa and are immediately processed frozen-at-sea to preserve freshness. The fishery is year round BUT strictly managed and HIGHLY regulated by the South African Government under an annual quota system. There are only 2 quota holders in the entire industry.

There are two cold water species caught, one referred to as “Pinks” commonly found on the East Coast and the “Reds” found on the West Coast. The South African lobster tails boast a brilliant red shell, exquisitely sweet meat, and a succulent firmness that has made it one of the premiere lobster tails in the world. With a tail to total body mass of 45%, it has one of the highest tail yields of any lobster in the world.

SAF TAILS typically don’t get that LARGE. Most common sizes are 4-8oz tails. Users like the larger but are much harder to come by. Sizing has it’s own weird system.

14/16 oz….A
12/14 oz…B
10/12….C
8/10…D (etc)

Caught in deep waters close to the world’s most remote island, Tristan da Cunha, the Tristan or St. Paul rock lobster (Jasus tristani) is one of the most expensive and sought-after species of lobster in the world. This variety of lobster has been described as having a “sweet, succulent flavor and a plump texture beyond compare.” The lobster’s unique flavor may come from its diet, which is predominantly vegetarian. Tristan lobsters tend to be on the smaller side, with the average tail weighing between three to five ounces, though some examples can weigh as much as ten. There is also an ethical element that comes with Tristan lobsters.
The inhabitants of the island know how important the lobsters are to their economy. As a result, the waters around Tristan da Cunha are “considered to be one of the best managed and sustainable lobster fisheries in the world.