Everything you ever wanted to know about lobsters

TYPE: Nephropidae

BEST FISHING SEASONS: In general, the European lobster is caught more often during the summer and autumn months when it is closer to the coast. The Canadian lobster, on the other hand, is usually caught from spring to autumn.

PREPARATION: Fried, grilled, boiled or raw

RELATED: Crawfish, shrimp, crab

RECIPE SUGGESTION: American Lobster Roll oder Lobster Pasta



The lobster has an aromatic, sweet-nutty aroma and tastes slightly of the sea. The texture is fine and tender, yet firm and juicy. While the “claw meat” tastes more sweet, the “tail meat” has a firmer texture and a more intense taste. The lobster's meat is white with a slight pink or cream tinge and is tender - almost buttery. The typical red color only occurs during cooking.

The lobster belongs to the nephropid family and is often differentiated between the European (Homarus gammarus) and the Canadian lobster (Homarus americanus). Lobsters live near the coast at a depth of between four and fifty meters - the Canadian lobster on the northern Atlantic coast off the USA and Canada, the European lobster on the Atlantic coasts of Europe and North Africa, in the North Sea, in the Mediterranean and in the western part of the Black Sea. The most striking body feature of the lobster are the huge claws of the first pair of legs, which give it its characteristic appearance. In old animals they can grow so large that they make up more than half of the body weight. The scissors are also built unevenly. You can find out more about this in our fun fact.

When alive, the animals are black, dark gray, greenish or slightly purple. The Canadian lobster is black-brown and has an orange underside. The European lobster is a little bluer and is therefore also called the blue lobster. The latter is rarer and therefore more expensive.

Both American and European lobsters are considered a delicacy and one of the most versatile luxury products in the kitchen. Because of this, there are few limits to culinary diversity and preparation, even in the star kitchen. You can find tips on this in our Hummer How to . Lobster is a lean protein food high in heart-healthy omega-3 fatty acids. It also contains vitamins and minerals necessary for optimal health.

Lobster in detail


Legs and arms

Lobsters have 10 legs, although it is not obvious that the grasping arms are also part of the legs.

Legs and arms

Lobsters have 10 legs, although it is not obvious that the grasping arms are also part of the legs.

Fun fact:

Lobsters can be right- or left-handed, as many of them have two different sized claws. The larger scissors, the cracking scissors, are used to open the shells of their prey, while the smaller scissors, the grasping scissors, are equipped with teeth or thorns and are used to hold onto prey or catch small fish. Therefore, lobsters prefer their left or right claws depending on their individual anatomy and functionality.