Warm water lobster tails have more meat in them than cold water lobster tails, but it is mushier and not as easy to handle. Cold water lobsters have meat in their claws and their tails, but the only edible meat you'll find in a warm water lobster is in the tail. read more
I do not know for sure why cold water lobsters are sweeter than warm water lobsters, but I have a theory that it is due to the differences in species. I agree that cold water lobsters are tastier than warm water lobsters. I thought it might be fat content that makes a difference, but it is not. read more
Most warm water lobster tails will come from Florida, the Caribbean or Latin America. Most cold water tails will come from Maine, Australia, New Zealand or South Africa. As we had to explain to some of our staff, the further away you get from the equator, the colder the waters. read more
Cold-water lobsters yield whiter meat than warm-water lobsters. The meat is easier to work with than warm-water lobster meat because it is firmer. Warm-water lobster tails contain more meat in them than cold-water lobster tails, but it is mushier and not as easy to handle. read more