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Cold vs. Warm Water Lobster Tails

Cold vs. Warm Water Lobster Tails

Price tells the story. If you’re looking to save money, go with the warm water tails, found in tropical waters from Florida to the CaribbeanCold Water Tails from Maine and Canada bring a pretty penny and here’s why. The frigid water conditions in the north cause the lobster to develop harder shells to protect themselves from the cold. They even molt seasonally to produce a shell ideal for their growing body and the temperatures. Plump, tender and dense, this body and claw meat, when cooked, breaks off in chunks for an oceanic taste with a buttery sweet hint. With all this molting, they can grow upwards to 4 pounds! Warm water lobsters, on the other hand, don’t molt as much and possess long antennae rather than claws for catching and feeding themselves. The red, black, and brown coloring impresses the seafarer compared to the greenish brown of the cold water, but these lobsters have less meat with a slightly mushy texture. Less sweet and plump, warm water tails serve ideally in sauces and recipes, while cold water headline a dish. So, the difference depends on your recipe. Decide what you want to serve and buy accordingly. A picante sauce will go just fine with a warm water tail and you’ll end up with a thicker wallet!

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