Canadian Lobster Vs Maine Lobster Differences | Fishermen's Net (2024)

FAQs

Canadian Lobster Vs Maine Lobster Differences | Fishermen's Net? ›

“Maine has warmer waters than Canada which results in Maine Lobsters being a little softer than Canadians. With the water being a bit warmer but not too warm, this allows for a better tasting lobster and the meat being more tender”.

Canadian lobsters are characterized as having thicker, harder shells, which diminish the sweetness and softness of lobster meat compared to that caught in Maine. This is often attributed to differences in water temperature. That Canadian lobsters live in colder waters than Maine lobsters is a given.

Part of the cost, admittedly, is because Maine lobster has become such an essential piece of American culture and Maine's economy. The whole country looks forward to the Maine lobster season! But, the only way for lobster to become this important to people around the globe is because of its taste.

As we recap what we have discussed above, Maine lobsters have softer shells that make their meat tenderer and sweeter. Canadian lobsters have harder shells, which cause their meat to be less tender and sweet. However, Canadian lobsters can survive up to 72 hours while Maine lobsters can only survive up to 48 hours.

Rock Lobsters or Spiny Lobsters do not have large edible claws like Maine lobster, but only tiny claws, which don't have any edible meat. Whereas the American lobster has marketable meat in its claws, body, and tail, the spiny lobster only has marketable meat in its tail.

While warm water lobsters have their own unique qualities and are enjoyed by locals in various regions, Maine lobsters remain unrivaled in their size, meatiness, and flavor. Their cold-water environment gives them a distinctive taste and texture that has made them a beloved delicacy around the world.

The New England lobster, scientifically known as Homarus Americanus, is characterized by its large claws and is revered for its sweet, tender, and succulent meat. This species possesses a more refined flavor than the related European lobster, Homarus Gammarus, or the clawless warm-water spiny lobsters.

Due to differences in water temperatures, Maine lobster meat is often considered softer and more succulent compared to its Canadian counterpart. The milder climate in Maine results in a more delicate texture and a sweeter taste.

If you want some of the best food you will ever try and certainly the best lobster, Maine is the best place to go. No matter where you travel in Maine you are pretty much guaranteed great food. The lobster that comes from Maine is the best in the world, and Mainers have learned how to make their lobster truly great.

Maine and Canada are the most well-known for this cold-water delicacy and for a good reason. The icy waters of the northern Atlantic allow lobsters to grow more slowly which in turn makes the meat more tender. These Lobsters are also usually larger than warm water lobsters and as a result have more meat.

What fish is known as poor man's lobster? ›

Being a delicate, mild, white-fleshed fish, burbot is versatile in preparation possibilities. When boiled and dipped in garlic butter, burbot tastes and feels like lobster. In fact, many folks call burbot, “Poor Man's Lobster.”

Due to the warm water the rock lobster dwells in, it tends to be a bit brinier in taste. Conversely, Maine lobsters are known for more of a clean, sweet taste. So if clean, delicate, and sweet is the criteria you're looking for in your lobster, there's nothing better than Maine lobster!

Description. Tropical rock lobsters, or pearl lobsters, as they're better known, are one of the rarest and most expensive lobster varieties. The colorful crustaceans are so valuable that there have even been international smuggling attempts of its larvae.

Hard shells are delicious. Some people prefer these guys for their firm, dense texture. Lots of locals prefer a soft shell lobster. The extra water in their shells while they cook seems to marinate them a bit, making them a bit more tender.

Unlike true lobsters, spiny lobsters (Palinuridae), so called because of their very spiny bodies, do not have large claws. People eat the abdomen, which is marketed as lobster tail. The antennae are long.

Canadian Lobster

They are still the same types of lobster, but the ones from Canada are bigger and not as sweet. Their shells and meat are also denser, but not too different. Since not many people talk about Canadian lobsters, they are usually cheaper than Maine lobsters.

Cold water equals sweeter meat – period. And you won't find that in lobsters who grow in warmer ocean temperatures. The meat of Maine lobsters is so much sweeter because they grow in cold water. In addition, the cold water keeps Maine lobsters from absorbing the salt in the water.

Canada's Atlantic lobster comes from the salt waters around Nova Scotia, New Brunswick, Prince Edward Island, Newfoundland and Québec, and is our most valuable and best-known seafood export.