What lobster species are there? Introduction to the eating seasons and main producing areas of each species

The Grain in Ear solar term is approaching, and this is precisely the peak period for lobsters coming to market, so I believe everyone has already seen crayfish at many restaurants, night markets, and wet markets. Yet crayfish are only a very small branch of lobster species. It is said that there are as many as 400-plus lobster species worldwide, and I believe many people have heard of the relatively famous Australian lobster. Below, the Nongxun website editor has compiled some lobster species for everyone, focusing on distinguishing their eating seasons and main producing areas, to help everyone better understand the species known as lobster.

1. Painted spiny lobster

The painted spiny lobster is commonly known as the green lobster, is green all over, and is very easy to identify. Each green lobster weighs a little over 1 jin, is thinner than the Australian lobster, but its price is very expensive. In addition, the green lobster also has a very attractive appearance, and is generally one of the must-have fashionable ingredients in high-end restaurants.

Main producing areas: Dapeng Bay in Hong Kong, China, Sai Kung, Sri Lanka, and the seas of South Asia.

Eating season: available year-round, best eaten from the sixth to the seventh lunar month.

2. Ornate spiny lobster

The ornate spiny lobster is commonly known as the flower lobster, and is an outstanding one among large lobsters, reaching a maximum of 4-5 kg. In addition, because of the flower lobster's name and its beautiful multicolored pattern, it is often taken by diners as a symbol of flourishing business.

Main producing areas: the area around the Zhoushan Islands in Zhejiang, with small output.

Eating season: October to March.

3. Australian rock lobster

Australian lobster meat is smooth with a crisp texture and full of juices. I believe some friends with good economic conditions should have tasted it. In some high-end seafood markets, Australian lobster is basically always sold. In addition, Australian lobster has extremely strong vitality and is suitable for long-distance transport.

Main producing areas: southern and northern Australia, FAO Area 57.

Eating season: available year-round.

4. American red lobster

The American red lobster and the Australian lobster are both common lobster species. Its meat is slightly red, and it has long antennae and no claws. It is also rich in nutritional value, and is truly a precious seafood product.

Main producing areas: the West Coast of the United States.

Eating season: July to October.

5. Canadian lobster

The Canadian lobster is also called the Boston lobster by the market, but in fact the meat of the Canadian lobster is plumper than that of the American Boston lobster. In terms of cooking techniques, whether Western-style grilling, roasting, charcoal grilling, or cooking in white wine, it is all very delicious.

Main producing areas: the Atlantic coast of Canada.

Eating season: available year-round.

The above is an introduction to some lobster species. Lobsters are currently in hot season on the market. I wonder which kind of lobster everyone will choose to taste?

Regarding wonderful pictures and articles and popular comments about lobster species, you may be interested in the content recommended below by the Nongxun website. You are welcome to read it.

Recommended reading: What species of peacock are there? Which peacock is suitable for artificial breeding?