We have all seen the standard homarus americanus, the large red lobsters fished off the Canadian coast. The pricier – and less known – version is the homarus vulgaris, the blue lobsters found in the icey polar waters from the shores of England to Morocco.
One taste of blue lobster and it’s obvious why you have to pay more to have your lobster blue. The tasty meat is even juicier. It turns red once cooked so diner accustomed to standard red lobster don’t have to be deterred. The creatures are wild and can not be raised in farm environments. Blue lobsters have their own desire for delicacies, as the animals eat only other lobsters. A tip for buyers: females taste better than the males. One can see the difference because male lobsters have one larger claw, while females have equally sized pincers.

Share: