The word "lobster" first appeared in Wang Shimao's "Minbu Shu" in the Ming Dynasty: "The most peculiar thing is the lobster, which still wriggles when placed on a plate. It is about a foot long. Its antennae are coiled in four directions and are half the length of its body. Its eyes bulge out and two horns are hidden on top. It carries its shell and stands tall. Its body is like a small dragon. It spits out red eggs from behind its tail. Its color is as beautiful as a pomegranate flower. It is truly a peculiar species." The Chinese word "lobster" originated from this.
The Erya (a Chinese dictionary) records the following about crayfish: "The crayfish is a large shrimp. The largest crayfish can be two or three zhang long, with whiskers several chi long. Such a crayfish is called a crayfish."
Lobster is a beloved seafood in modern times, prized for its rich nutrition and unique flavor. Globally, there are over 400 species of lobsters, with a wide variety of names. So, which lobster is considered the best? Some of the more well-known varieties include the spiny lobster, wavy lobster, rose lobster, rock lobster, red lobster, black and white striped lobster, variegated lobster, eyed lobster, oil lobster, and blue lobster. Below, we've compiled a list of ten lobster species for you to check out, along with their classifications and related information.
1. Spinach Lobster
Features: Colorful and vibrant shrimp shells / Large size
Habitat: Indian Ocean/Western Pacific Ocean
The ornate spiny lobster, also known as the flower lobster, is one of the larger species of lobster, characterized by its vibrant colors. Its body is bluish-green, with a blue carapace dotted with purplish-pink patches, and pale yellow spots near the joints. Ornate spiny lobsters can weigh up to 5 kilograms and reach a maximum length of 60 centimeters, but typically range in length from 20 to 35 centimeters.
This type of lobster is mainly distributed in the Indo-West Pacific region, ranging from East Africa to Japan, Australia, and the Fiji Islands. In China, it is mainly found in the South China Sea and the waters around Taiwan. It lays eggs in large quantities during the summer and autumn, producing numerous small eggs. The best time to eat it is from October to March of the following year, when its meat is sweet, tender, and particularly suitable for sashimi. The market price is generally several hundred yuan per kilogram.
2. Wavy lobster
Features: Greenish-blue shell/attractive appearance
Habitat: South Asian waters
The wavy lobster, also known as the green lobster or green-shelled lobster, is quite common in the waters of South Asia. Its body is green to brown, with orange and blue markings between the front of the cephalothorax and the eyestalk. Its walking legs also have blue and orange markings, and its abdomen is adorned with tiny white spots, making it very attractive. Each lobster weighs about one pound, making it perfect for banquets; one per person is just right.
Although not large in size, the blue lobster has a thin shell and its meat is fresh, sweet, and flavorful, surpassing other lobsters in taste. Therefore, it commands a higher price and is a staple ingredient in upscale restaurants. It's suitable for steaming with garlic, baking with cheese, or enjoying as sashimi; the meat is incredibly tender.
3. Rose Lobster
Characteristics: Shell color is brownish-red / bright red after cooking
Habitat: Mozambique Channel
The rose lobster, also known as the Mozambique lobster or pink lobster, is one of the top ten famous lobsters. Compared to other lobsters, the rose lobster is relatively rare, mainly distributed in the Mozambique Channel between Madagascar and the African mainland. The exported product is primarily frozen. Its shell is brownish-red with white markings, turning bright red when cooked, making it exceptionally beautiful and considered a delicacy among seafood.
Mozambican lobsters are cooked similarly to other lobsters, including steaming, baking, and pan-frying. They are especially prized for their delicious flavor when grilled on a teppanyaki grill. The natural color of the rose lobster is light pink, which turns a deep pink when heated, resulting in a vibrant color and a smooth, bouncy texture.
4. Rock lobster
Characteristics: Shell is dark red/brownish-purple
Habitat: Southern/Western/Northern Australia
Rock lobsters are undoubtedly among the world's finest lobsters, and the world-famous Australian lobster is a prime example. Rock lobsters generally refer to Australian lobsters, primarily distributed in southern, western, and northern Australia. Due to the unique local climate, they can be caught almost year-round, and their extreme hardiness makes them suitable for long-distance transport.
Rock lobsters have firm, crisp, and sweet meat, and can weigh around six to seven pounds, with those weighing up to thirty pounds considered the most delicious and juicy. The rock lobster's carapace has dense, coarse spines, and its body is dark red or brownish-purple, with yellow spots on both sides. When the tail fan is spread, its color matches the carapace, with a large area in the center that is orange-yellow or light yellow.
5. Red Dragon
Features: Red shell / long whiskers / no pincers
Habitat: USA/Mexico
Red lobsters are a relatively common type of lobster, mainly distributed along the west coast of the United States and Mexico. Because these waters are among the cleanest in the world, red lobsters live in pristine environments, resulting in exceptionally high-quality meat. They are a prized seafood and a favorite in upscale seafood restaurants worldwide. Due to strong market demand and relatively limited supply, red lobsters consistently command high prices.
It is understood that American red lobsters have slightly reddish flesh, long whiskers, no claws, and bright red stripes on their legs; while Mexican red lobsters are larger, meatier, and similar to American red lobsters, with pink or red bodies. Regardless of their origin, red lobster meat is delicious, tender, and nutritious.
6. Black and white striped lobster
Features: Shell color is black and white
Habitat: Southeast Asia
The black and white striped lobster, also known as the variegated lobster or white-whiskered lobster, is one of the ten most common lobsters in the world. As its name suggests, the black and white striped lobster is dark green with black and white stripes. Its carapace has black markings, its second pair of antennae are white, its walking legs are blue with distinct white stripes, and each abdominal segment has a white line with a blue edge along its posterior margin. It mainly lives in Southeast Asian waters and can be caught year-round, with summer and autumn being the best seasons for consumption.
This type of lobster has snow-white, translucent meat that is sweet, crisp, and has an excellent texture. Slicing it for sashimi best preserves its original flavor, while simply baking it in broth is also a good option. In addition, you can stir-fry the lobster head with black bean sauce and chili, make the meat into deep-fried lobster balls, and use the lobster tail to make lobster soup.
7. Spotted Lobster
Characteristics: White spots on the carapace / Black and yellow tail fan
Habitat: South America
The spotted lobster is a rather unique type of lobster, with a brightly colored appearance resembling that of a bee. This lobster primarily inhabits South America, and is commonly found in the Caribbean, the United States, and Cuba. It is a very cost-effective lobster. Initially, exports were mainly frozen products, but with increased demand, live lobsters are now available year-round.
The spotted lobster is characterized by white spots on its body, with a base color of olive green or brown and beautiful multicolored patterns. Its abdominal segments are smooth with a shallow groove in the middle, and its tail fan is black and yellow, resembling a "bee." This lobster lacks claws but has long antennae, and its body length is typically between 20 and 40 centimeters.
8. Oil Dragon
Characteristics: Turquoise/with white rings
Habitat: Indonesia/Pakistan
The oil lobster, also known as the yellow-spotted lobster or spotted lobster, is one of the top ten most common lobsters. Its shell is bluish-green with light-colored rings on its body. It is mainly distributed in the vast waters of the Indian and western Pacific Oceans, with Indonesia and Pakistan being its primary production areas. Oil lobsters live on the slopes surrounding coral reefs and in deeper muddy or sandy areas. They are among the larger lobsters in the genus, with a maximum length reaching 60 centimeters.
As a representative of high quality at a low price, the lobster, despite living in warm waters, has very firm flesh due to its high activity level, resulting in a texture that is both chewy and tender. Its strong vitality, lively nature, and ease of storage make it a top choice for many hotels.
9. Blue Lobster
Features: Bright blue outer shell
Habitat: France/UK/New Zealand
Blue lobsters are a relatively rare species of lobster, a rare genetic mutation in American lobsters that gives them a bright blue shell. It's said that only one in approximately two million lobsters is blue, earning them the reputation of being rare marine creatures comparable to living fossils. While they have a long growth period, age has little impact on the quality of their meat. Regardless of size, the meat is tender and delicate, with a rich yet sweet flavor. Upon tasting, one can immediately experience the unique sweetness of lobster and a subtle salty ocean aroma, making them highly sought after in the market.
Blue lobsters are mainly produced in France, the United Kingdom, Ireland, and New Zealand, with those from Brittany, France, being the most famous. In French cuisine, blue lobster is considered one of the four great delicacies, alongside foie gras, truffles, and caviar.
10. Lobster
Characteristics: Fiery red when ripe / Large size
Habitat: Eastern Australia
The fire lobster, also known as the fire dragon, is a unique lobster from eastern Australia, named for its fiery red color after cooking. A true gem among lobsters, the fire lobster is considered one of the largest known lobsters, weighing up to 16 pounds. Its meat is exceptionally tender, firm, and has a distinctly sweet flavor.
Currently, awareness of this type of lobster is low in both international and domestic markets. It is mainly accepted by highly specialized seafood restaurants and is rarely seen in ordinary seafood shops. Therefore, compared to other Australian lobsters, its price remains relatively affordable. Whether steamed with garlic, baked with cheese, or used as sashimi, it is incredibly delicious.
The list of the top ten lobster varieties is based on the characteristics and quality of common lobsters, taking into account public awareness and other relevant information, and combining this with other relevant rankings/lists on the internet. This list is for reference only. If you have any questions, please feel free to comment/discuss at the end.
More famous lobsters:
Lobster, Clawed Lobster, Hairy Lobster, Long-legged Lobster
