Title: Differences Between Warm and Cold Water Lobster : Seafood University
Headings: Warm Water vs Cold Water Lobster: What’s the Difference?
Warm Water vs Cold Water Lobster: What’s the Difference?
Warm-Water Lobster
The Appearance
The Meat
The Price
Cold-Water Lobster
The Appearance
The Meat
The Price
Cold Water vs Warm Water Lobster: Is One Better Than the Other?

Content: These lobsters go through molting sessions every year or so in which they shed their shells to grow and then produce a new shell that becomes thick and hard over time. The largest ones can reach four pounds or more, on average. Lobsters from cold waters will always have the large claws that we tend to associate with the animal, with one claw larger than the other. They also carry subtler colors than their warm-water cousins, usually dark greenish-brown. They have smooth shells with no spikes. The Meat
Since lobsters in cold water live in frigid temperatures, their meat gets significantly firmer than those from warm waters. When you cook and eat a cold-water lobster, you’ll notice that the meat tends to stay together in chunks and is tender, but not mushy, when you eat it. The meat’s flavor is what brings in most of its draw, though. Coldwater lobsters tend to have a slight hint of sweetness to it without an overpowering fishy taste like warm water lobster has, making it perfect for people who like more subtle flavors. The Price
We won’t lie: