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Flotsam
Close to the water as possible
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#7987
05/04/2009 08:51 AM
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Joined: Feb 2009
Posts: 425
Traveler
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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="" />
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Joined: Feb 2004
Posts: 19,406
Traveler
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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" <*}}}><{
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Joined: Feb 2009
Posts: 425
Traveler
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Joined: Feb 2009
Posts: 425 |
Thank you!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />
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