Overview
Clawed lobsters are a family (Nephropidae) of large marine crustaceans with long bodies, muscular tails, and five pairs of legs, the first three of which bear claws. They are highly prized as seafood for their sweet, firm meat, found primarily in the tail, claws, and legs. The most commercially important species include the American lobster (Homarus americanus) and the European lobster (Homarus gammarus).
Origin and history
Clawed lobsters are native to cold and temperate waters of the Atlantic Ocean, with the American lobster ranging from Labrador to North Carolina and the European lobster found from Norway to the Mediterranean. They have been harvested for centuries, with Indigenous peoples of North America using them as food. In the 19th century, lobster was considered a poor man’s food in New England, often served to prisoners and servants, before rising in status as transportation and canning made it a luxury item in the 20th century [1]. Today, lobster fisheries are tightly regulated in the U.S., Canada, and Europe to prevent overfishing.
Varieties and aliases
- American lobster (Homarus americanus), also called Maine lobster or northern lobster
- European lobster (Homarus gammarus)
- Norway lobster (Nephrops norvegicus), also called langoustine or Dublin Bay prawn
Culinary uses
Clawed lobsters are typically boiled or steamed whole, then served with melted butter. The meat is used in dishes such as lobster rolls (a New England specialty of chopped meat in a buttered bun), lobster bisque, lobster thermidor (baked with a cream sauce and cheese), and lobster Newberg (in a sherry cream sauce). The tomalley (hepatopancreas) and roe (coral) are considered delicacies by some. Lobster is also grilled, broiled, or used in salads and pasta dishes. Common pairings include butter, lemon, garlic, white wine, and herbs like tarragon and parsley.
Cross-cuisine context
Clawed lobsters have no direct analogue in Mexican cuisine, as the warm Pacific and Gulf waters are home to spiny lobsters (Palinuridae), which lack large claws and have a different texture and flavor. In East Asian cuisines, the Chinese mitten crab (Eriocheir sinensis) is a clawed crustacean with a similar prized roe and meat, but it is not a lobster. In Japanese cuisine, the Japanese spiny lobster (Panulirus japonicus), called ise-ebi, is used in sashimi and grilled preparations, but it is clawless.
Notes for cooks
- Live lobsters should be cooked within 24 hours of purchase; they spoil quickly after death.
- The meat is most tender when the lobster is cooked just until the shell turns bright red and the meat is opaque.
- Substitution: in recipes calling for clawed lobster, spiny lobster (rock lobster) can be used, but the claws will be absent.