Lobster

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Revered as the king of the crustacean family with its hard armor and firm, succulent flesh, lobster commands high prices. There are two main types of lobster—“true” lobsters are those with large claws; those without large claws are known as spiny lobsters. The latter type is an essential item for celebratory feasts in Japan. Both types of lobster can vary in length from 12–40in (30–100cm) and weigh as much as 6–9lb (3–4kg). Buy small- to medium-sized lobsters, as larger ones tend to have drier, less succulent flesh and blander flavor. Large lobsters are also usually female, and therefore important breeding stock for wild lobster populations.

Cooked lobster

Lobsters come in a wide variety of colors but they all turn a deep burgundy red when properly cooked.

AVAILABILITY

The east coast of North America is the major source of true lobster; the high season is between June and October. In Europe, true lobster is available year-round, although they are best between October and June. Australia is the main provider of spiny lobster, where it is in season from mid-November to May. The west coast of North America is also a good source of spiny lobster.

SUSTAINABILITY

True lobster is slow-growing and both American and European stocks are decreasing. American lobster is also associated with bycatch of endangered species. Buy from certified fisheries only, or try spiny lobster from the U.S. west coast or Australia instead.