There are two types: warm-water lobsters (from eg Florida, California, Caribbean, Australia) and cold-water lobsters (from eg Canada and Maine). Most places agree that the more expensive cold-water lobster is superior: more tender, whiter meat, and cleaner flavor. Warm glues are not as reliable (they can get mushy when cooked longer) and are mentioned by some as having a slight ammonia odor.
How much lobster tail should I calculate per person?
Allow for 5 to 10 ounces (141 to 283 grams) per person, depending on what you can afford and the size of those eating. The buttered lobster is quite tasty so keep that in mind. One or two tails per person is a good portion.
Can you sous vide lobster claws?
You can, but the meat on the claws is hard to remove from the shell in one piece, so I’d say sous vide isn’t the best option. Claw meat also needs a different temperature, closer to 150°F (65.6°C), but the cooking time is the same.
