Ranking the Top Ten Lobster Species in the World
Lobster is a traditional premium seafood, with a great many species widely distributed across every continent, generally inhabiting the seabed or shores of warm coastal waters. Lobster is a delicacy many people cannot resist, and many love its tender, crisp, springy texture. In people's impressions, lobster means the Boston lobster with big claws and the Australian lobster without claws, but in fact the famous lobsters go far beyond Boston and Australian lobster.
1. Australian Lobster
The Australian lobster can be said to be one of the most common lobsters on the market. Australia's uniquely favourable natural environment nurtures the world's top-class lobster delicacy, and the Australian lobster is an ingredient that diners and chefs alike enjoy.
2. Boston Lobster
The Boston lobster is not actually produced in Boston; it was originally called the Maine lobster, mainly living in cold seas. Its meat is relatively tender, smooth and fine, and the product is characterised by high protein and low fat, rich in nutrients and delicious in taste.
3. Black-and-White Striped Lobster
Its whole body is dark green, interspersed with black-and-white stripes, also known as the pine lobster. It is mainly produced in Southeast Asia, the Taiwan Strait, China and the South China area. Its meat is snowy white and crystalline, sweet and crisp, with an excellent taste; sliced as sashimi it is at its most original.
4. Cicada Lobster
The cicada lobster, also known as the sea cicada or deep-sea cicada shrimp, has an extremely scarce yield and belongs to an extremely rare deep-sea shrimp category, making it more precious than ordinary lobster. Its meat is very firm and chewy, with a sweet taste and a rich flavour.
5. South African Rock Lobster
A South African specialty, produced in the Cape of Good Hope area of Cape Town, South Africa, and named after the Cape of Good Hope. Because it grows in the pure, warm waters off Cape Town, its meat is extremely delicious, and after cooking it turns a very beautiful bright red that greatly whets the appetite.
6. Mexican Red Lobster
The red lobster has a large body and plenty of meat, and is one of the larger species in the genus Lobster. Similar to the American lobster, its body is pink or red, its meat is delicious, it is rich in nutrients and has strong vitality. It is a precious aquatic product and also a favourite of high-end seafood restaurants around the world.
7. Cuban Lobster
It is mainly produced in the Caribbean area of Central America, so its true scientific name is also the Caribbean lobster, and it is a "distant relative" of the Australian lobster. Although the meat of the Cuban lobster is not as good as that of the Australian lobster, because of its lower price, its extremely high cost-performance quickly captured the Chinese market.
8. Japanese Lobster
The Japanese lobster, also called Ise lobster, is mostly produced in Chiba Prefecture and the Shima area of Mie Prefecture in Japan. In Japan itself, live Ise lobster is also an expensive ingredient. In addition, the Ise lobster has been designated a specialty marine product of Mie Prefecture and is a symbol of longevity and power.
9. Wavy Lobster
Commonly known as the green dragon, its whole body is turquoise green and very easy to identify. Those commonly seen on the market are mostly local dragons, while others also come from Sri Lanka, the South Asian seas and other places. The green dragon has a beautiful appearance and is a must-have ingredient for fashionable high-end restaurants, greatly favoured by head chefs. Because the female has particularly abundant roe, it is best served steamed with minced garlic and can also be served as cheese-baked and sashimi; its meat is incomparably tender.
10. European Blue Lobster
In French cuisine, the blue lobster, together with foie gras, truffle and caviar, is known as the "Four Heavenly Kings". It is mainly produced in Ireland, the United Kingdom, New Zealand, France and other regions. The main characteristic of the blue lobster is that it is rare and precious, with a relatively long growth period; the lobster's age has little effect on its meat, and regardless of size it is tender, smooth and delicate, rich in flavour and sweet, which is why it commands an extraordinary price.
Overall, there are more than 400 species of lobster worldwide, with more than ten important commercially fished species, and many of these can now be seen on the market. I wonder which precious lobsters everyone has tried? You are welcome to leave a comment and share.
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