|
|
|
Forums39
Topics40,890
Posts331,703
Members27,228
| |
Most Online4,124
Sep 5th, 2025
|
|
|
Posts: 55
Joined: September 2006
|
|
|
21 members (SXMScubaman, WWII, MISkeeter, bostonbob, Lucyann, SeeDiver, JimNLyn, windward2c, pl3, Rover, JeanneB, 10 invisible),
493
guests, and
44
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
#7987
05/04/2009 08:51 AM
|
Joined: Feb 2009
Posts: 425
Traveler
|
OP
Traveler
Joined: Feb 2009
Posts: 425 |
Hopefully I am posting on the correct forum. What are the differences between cold and warm water lobster? Thanks. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />
|
|
|
|
|
Joined: Feb 2004
Posts: 19,406
Traveler
|
|
Traveler
Joined: Feb 2004
Posts: 19,406 |
Cold water lobsters are the Maine Type... Large claws, sweeter and more tender meat...
Warm Water lobsters are Spiney Lobsters, no claws to speak of, less sweet, and IMO a lot tougher, unless cooked correctlty...
they are more on the savory side...
The warm water lobsters are more suited to grilling than their Maine cousins...
I'm not a big fan of warm water lobsters, because of the general toughness and less sweet flavor, but many people love tham...
Warm water lobsters do make a great Lobster Thermador though, if prepared correctly and not over cooked, which seems to be the bigest problem...
Most places (IMO) on SXM overcook them...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
|
|
|
|
|
Joined: Feb 2009
Posts: 425
Traveler
|
|
OP
Traveler
Joined: Feb 2009
Posts: 425 |
Thank you!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />
|
|
|
|
|
|
|
