Australian Lobster is sweet and rich in flavor. Fun fact: Australian, or spiny lobsters, lack the giant claw found on their North Atlantic counterparts! Don’t get confused though, not all spiny lobster are Australians. Available frozen year-round.
North Atlantic Lobster meat is mild and sweet, with a firm texture. Tail meat is more firm than meat found in the claws and knuckles. Tails available frozen year-round. Whole live lobsters available year-round, they typically weight 1.5-2.5 pounds. Larger lobsters are available upon request.
Coldwater vs Warmwater is always up for debate. Both North Atlantic and Australian Lobsters are coldwater tails, known for being more tender and succulent than their warmwater cousins. Warmwater lobsters are most often harvested in the Caribbean and are noted to be more savory (less sweet).
Proffered cooking methods vary from chef to chef; they can be baked, broiled, boiled, grilled or steamed. My personal preference is baking or broiling, as I think these methods seal in flavor and offer a beautiful presentation. In any cooking method, the general rule-of-thumb for cooking times is: 1-1.5 minutes per ounce of lobster.