Lobster Meat, Canadian Vac Pac
Lobster Tails,
Canadian Coldwater
Lobster Tails, Hondoras, Bahamas, Brazil
Warmwater
Maine Lobsters are found off of the east coast of
the United States and Canada. The American Lobster also known as a Maine
Lobster, is most common live in restaurants and supermarkets. Clawed
lobsters contain more meat then spiny lobsters thus they are most
commonly sold live. Clawed lobsters are typically cold water lobsters.
Clawed lobsters thrive in cold, shallow waters as far north as New Found
land and as far south as North Carolina. Lobsters usually live in deep
water in the fall and
return to shallower depths in the spring.
Spiny lobsters have no claws, have
a harder shell and have very large antenna. The two main regions that
support spiny lobsters are the California coast and in the Caribbean.
Because spiny lobsters have no claws, most of the meat is contained in
the lobster tails. Because of this, spiny lobsters are most often sold
live locally or usually harvested just for the lobster tail.
Spiny lobsters are typically warm water lobsters.
North Australian Lobsters are known for their
colored green shell. These lobsters are from the Northern coast of
Australia and have a smooth and mild flavor. Each
North Australian tail weighs between 8-10 oz.
Brazilian lobsters are from the warm waters off the
coast of Brazil. These waters provide the perfect setting for some of
the best tasting
warm water lobster tails in the world.
European lobsters typically have a darker color
and the claws may be slightly smaller.
New Zealand lobster
tails are from the cold, deep waters of the South
Pacific. The deep scarlet-colored shell has a sweet & smooth meat is
what
makes our New Zealand tails so distinct.
