Known for their sweet flavor and tender meat, these wild North Atlantic lobsters thrive in cold, shallow waters where there are many rocks and other places to hide from predators. As a result, these lobster tails are not your supermarket lobster tails… they average ~1.25 lbs each!

Maine and Canada are the most well-known for this cold-water delicacy and for a good reason. The icy waters of the northern Atlantic allow lobsters to grow more slowly which in turn makes the meat more tender. These Lobsters are also usually larger than warm water lobsters and as a result have more meat.

What's the coral-colored material you see in a cooked lobster? Coral is the egg mass of a female lobster. Cooking colors the tiny eggs a deep coral or red.

Tristan Lobster Tails Tristan Lobster Tails are often referred to as the best Lobster Tails in the world.

Known for their sweet flavor and tender meat, these wild North Atlantic lobsters thrive in cold, shallow waters where there are many rocks and other places to hide from predators. As a result, these lobster tails are not your supermarket lobster tails… they average ~1.25 lbs each!

The American Lobster is found along the Northwestern Atlantic coast, from North Carolina in the United States to the Straight of Belle Isle, between Newfoundland and Labrador in Canada. Most lobsters live in the Gulf of Maine in the U.S., and in Canada close to Nova Scotia and in the southern part of the Gulf of St.

Maine and Canada are the most well-known for this cold-water delicacy and for a good reason. The icy waters of the northern Atlantic allow lobsters to grow more slowly which in turn makes the meat more tender. These Lobsters are also usually larger than warm water lobsters and as a result have more meat.

Roe is the small coral ball you'll find at the base of the body or along the top of the tail of some female lobsters. Just pop it in your mouth. Or whisk it into your drawn butter with a touch of garlic and lemon - it gives it a lovely rosy hue.

Lobsters have the ability to regenerate some of their body parts; for example, the claws, walking legs, and antennae. The fact that lobsters are capable of limb loss and regeneration shows they have a very primitive nervous system and a different sensitivity to pain compared to humans or other types of animals.

Where The Best Lobsters Come From

• Maine, United States. Maine is widely considered to be the lobster capital of the world, and with good reason.
• Nova Scotia, Canada.
• Brittany, France.
• Tasmania, Australia.
• Hokkaido, Japan.

The New England lobster, scientifically known as Homarus Americanus, is characterized by its large claws and is revered for its sweet, tender, and succulent meat. This species possesses a more refined flavor than the related European lobster, Homarus Gammarus, or the clawless warm-water spiny lobsters.

Where The Best Lobsters Come From

• Maine, United States. Maine is widely considered to be the lobster capital of the world, and with good reason.
• Nova Scotia, Canada.
• Brittany, France.
• Tasmania, Australia.
• Hokkaido, Japan.

Bridlington Bridlington is the lobster capital of Europe and it's easy to see why. The town is home to a number of lobster fisherman who ply their trade in the harbour.

White stuff=hemolymph. It is congealed blood of the lobster. Also completely safe to eat or add to sauces or soups. Red stuff=roe.

If you have a whole lobster you can eat the tail meat, claw meat, and meat in the knuckles, legs, and body. If you purchased a female lobster, the tail should have red roe (lobster eggs) along the tip of the shell, which are edible. Avoid eating the tail vein, as well as any cartilage or portions of the shell.

They eventually became a delicacy. The booming wartime economy allowed wealthy cravers of crustaceans to consume them at unprecedented rates. Though considered a rich and decadent food, lobster meat contains fewer calories than an equal portion of skinless chicken breast.