Overview

The American lobster, Homarus americanus, is a large clawed crustacean native to the Atlantic coast of North America. It has firm, sweet white meat and is considered a premium seafood ingredient. It is among the heaviest crustaceans, capable of exceeding 20 kilograms.

Origin and history

American lobsters range from Labrador to New Jersey, with the highest commercial concentrations in the Gulf of Maine and off Nova Scotia [1]. According to historical accounts, Indigenous peoples of the Northeast coast harvested lobsters for food and bait long before European contact. By the 19th century, lobster was reportedly abundant and inexpensive in New England, often fed to prisoners and servants. The development of canning and rail transport in the mid-1800s is credited with turning lobster into a luxury commodity in inland markets. Today, Maine is reported to account for the majority of U.S. landings.

Varieties and aliases

  • Northern lobster
  • Maine lobster
  • Canadian lobster (in some export markets)

Culinary uses

American lobster is most commonly boiled or steamed whole and served with melted butter. The meat is used in lobster rolls, bisques, stews, and salads. The tomalley (hepatopancreas) and roe are considered delicacies by some. Classic pairings include drawn butter, lemon, and white wine. The shell is often used to make stock or bisque base.

Cross-cuisine context

In Mexican cuisine, there is no direct analogue to the American lobster. The closest crustacean is the langosta (spiny lobster, predominantly Panulirus interruptus on the Pacific coast and Panulirus argus in the Caribbean), which lacks claws and has a slightly different texture. Langosta is used in dishes such as langosta a la mantequilla (butter lobster) in Baja California and caldo de langosta in the Yucatán. In East Asian cuisines represented in Los Angeles, the American lobster is sometimes substituted for the more expensive spiny lobster or for Chinese mitten crab in stir-fries and hot pot.

Notes for cooks

  • Live lobsters should be cooked within 24 hours of purchase. Discard any that are sluggish or dead before cooking.
  • The meat is fully cooked when the shell turns bright red and the antennae pull off easily.
  • Frozen lobster tails are a common substitute for whole live lobster but have a softer texture and less concentrated flavor.