Lobster: defined by Webster’s dictionary as “a large marine crustacean with a cylindrical body, stalked eyes, and the first of its five pairs of limbs modified as pincers.” In layman’s terms, a yummy seafood dish, typically paired with corn on the cob or mashed potatoes, stirred into macaroni and cheese, or just by itself dunked in rich, melted butter. Delicious!
Did you know, though, that there is more to lobster than meets the tastebud? According to the Marine Education Society of Australasia, the world’s oceans hold approximately 75 different species of the table-gracing crustacean, ranging from the warm waters of the Caribbean to the frigid depths off the coast of Maine.
And that is where the differences come in – warm-water and cold-water lobsters are completely opposite creatures. Warm-water lobster are harvested for their tails alone – they do not grow pincers or claws, and typically present in a variety of colors. They tend to be smaller than their cold-water cousins, and the meat from their tails tends toward a less firm texture. Due to the fact that their tails are smaller and there is no other edible meat from warm-water lobsters, their price point is usually considerably lower than cold water species.
For the cold-water variety, many connoisseurs prefer lobsters harvested from the shores of Maine. The cold waters of the Atlantic Ocean keep the animals from absorbing much salt, making for a sweeter-tasting meat. The frigid temperatures also lend a firmer texture to these highly coveted sea creatures. Cold-water lobsters have a much larger quantity of edible meat, including that from their claws; this, along with their worldwide desirability over warm-water lobsters, creates a much higher price point.
Here at Alto, we only offer the best for our members – our kitchen uses cold-water crustaceans in all of our lobster dishes. We invite you to try Chef Damian’s Lobster Thermidor or Lobster Ravioli a la Pesto when you next come to dine at Alto!
Click here to be taken to our Alto Dinner Menu – bon apetit!
