Spiny Lobster

Spiny Lobsters have very small claws — in fact, the claws are called “feelers.” There’s hardly any meat in the claws at all. Almost all the meat in a Spiny Lobster is in the tail. Because of this, when you order a “Lobster Tail” in a restaurant, chances are it’s the tail of a Spiny Lobster. Lobster Tails could also come from “regular” lobsters, but “regular” lobsters are more valuable sold whole.

The size of a Spiny Lobster ranges from 2 to 20 pounds (1 to 9 kg), depending on where in the world they come from. In the Americas, they are caught off the coast of California, in the Caribbean, and straight down on south into Latin America. Those caught in Australia, New Zealand, and South Africa are called “coldwater”; those caught in Latin America and the Caribbean are called “warmwater.” They can be caught by spearing, but they fetch a higher price if caught live.

Spiny Lobsters attempt to fend off predators by making rasping noises. It usually works if that is a predator’s first experience with a Spiny Lobster, but it appears that experienced predators get used to the noise and are no longer frightened by it.

Coldwater ones grow more slowly so the meat is more tender and whiter and is 2 or 3 times the price of warmwater ones.

In North America, Spiny Lobster is usually sold frozen, and labelled as “Lobster Tails.”

Cooking Tips

If you don’t cook Spiny Lobster to well-done, then you need to serve it right away, otherwise the flesh will turn black quickly. So cook to well-done, or get it on the table.

Nutrition Facts Per 100 g (3.5 oz)
		Amount
Calories		112
Fat		1.5 g
Cholesterol		70 mg
Protein		20.5 g