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Seafood Information

North America is home to 2 species of lobster, both of which are important commercial fisheries. The waters of Canada and much of the Eastern seaboard are home to the Northern or American lobster. The Northern lobster is caught commercially In Canada from Nova Scotia and other areas. The lobster fishery for this species in the USA extends from Maine down to Virginia.

Northern Lobsters are typically fished by setting traps from just off the shore in some areas out to depths of several hundred feet. In many areas the distance to the fishing grounds can be 50 nautical miles or more.

Northern lobsters shed their shells or molt to grow. During molting, the shell becomes softened by enzymes and  then splits up the back. The lobster wiggles out leaving it behind. Lobsters increase their size by about 20% per molt, averaging 4-5 molts a year. Northern lobsters molt around 20 times before reaching market size. These lobsters take 5 to 7 years to reach minimum market size, referred to as "chicken lobsters".

Adolescent Northern lobsters prefer habitat with rocky or rough bottom. Adult lobsters frequent more types of ocean bottom and also migrate long distances. Northern lobsters commonly eat fish, crabs, mussels, sea stars, sea urchins and other organisms. Their diet includes about 100 different kinds of plants and animals.

Northern Lobsters are an important catch in the USA. Lobster catches share the top rankings with sea scallops for seafood sales on the Eastern USA seaboard.  Canada exports as much as $1 billion in lobster sales, shipping lobsters to 55 countries around the world, according to Agriculture and Agri-Food Canada.

Northern lobsters are often served whole, boiled. They are also grilled or used in dishes such a lobster bisque and lobster cakes.

Spiny or rock lobsters are found along the coasts of Florida and the Caribbean. They are found worldwide and are common in and the Mediterranean Sea. These smaller crustaceans are not closely related to Northern lobsters. They lack claws but have a similar tail meat. Spiny lobsters are caught using traps or by divers.

Spiny lobsters are usually served as tail only, grilled or prepared in a variety of other ways. They are very popular in Caribbean cuisine. A cooked spiny lobster yields mild white meat with a slightly sweet flavor. Spiny lobster is low in calories and high in protein. 

Spiny lobsters are available as whole live specimens as well as fresh or frozen tail only products. Plan on about one pound per serving.

Spiny Lobster Cooking Tips

To boil lobsters:  Place in boiling salted water and simmer for 12 to 15 minutes.  For tails only, simmer for 5 to 10 minutes depending on size.

To grill lobsters:  Brush tail meat with olive oil and place on grill, meat side down, for 5-6 minutes per side.

To prepare lobster tails: Break tail section away from the body. Cut through the underside of the tail shell with kitchen shears. Pull shell apart from top to fan tip and remove meat. Remove the sand vein with a shallow cut along the top of the meat. Cook lobster tail meat until opaque and plump.