What’s the difference between the lobster tail varieties we carry?

At Adelphia, we currently have 3 lobster tails available for sale: Maine, South Africa, and the Caribbean. What are the differences between these? Is the taste different? You’re probably wondering which type to buy. Let us break it down for you.

Maine lobster tails have smooth and plain-colored shells compared to their warm-water friends. They typically are larger than warm-water lobsters with the large claws we commonly associate with these tasty crustaceans. The full adult size of this type of lobster is also among the largest of all lobsters. Their weight can reach 4 pounds or more.

You can find cold-water lobsters in the North Atlantic Ocean, which covers Canada’s east coast and as far south as the Carolinas. New Zealand and Australia are abundant with these species. Thanks to the freezing temperatures, the cold-water lobster has a sweetness you can taste! The meat becomes much firmer when cooked. The quality of the meat is outstanding, and you can eat every part of a cold-water lobster. The flavor is quite delicate and is loved by many people.

Shop a variety of sizes in COLD-WATER LOBSTER TAILS here:



While South African lobsters are, as a species, not cold-water lobsters, they live in cold water. The South African government strictly manages the fisheries; everything is processed, frozen, and packed at sea. This has earned them a reputation for producing high-quality lobsters. They have a unique flavor due to the muscular quality of their tail, and like the Maine Lobsters, they grow slower, which makes them develop better flavor. They are popular because of their sweet and tender meat encased in a bright red patterned shell. The best way to prepare these tails is to roast them on a grill or in an oven with the meat cut out of the tail and laid over the shell.

Caribbean lobsters fall under the category of warm-water lobsters, also known as spiny and rock lobsters. Caught on the North American coast, throughout the Gulf of Mexico, and on the Caribbean shore, they are unique in that they only spawn in the summer when the ocean temperature reaches precisely 73 degrees Fahrenheit. They are commercially fished, mostly in the Bahamas, with tail meat packaged in a nice hard shell patterned with gray and brown stripes and yellow spots. The spiny Caribbean lobster has a more flavorful taste, not as sweet as the other types we discussed.

These are the most affordable of the 3 options we discussed. The best cooking practice from these tails is in a highly salted pot of boiling water. Once you add the tails, wait for the water to come back to a boiling point and cook for 5 minutes per 4oz tail.

In conclusion, when it comes to lobster tails, there is a bit of something for everyone in this category. Stop by any of our 3 locations and pick your favorite today or try all 3 varieties! You won’t be sorry you did!