The Maine lobster inhabits the cold waters of the Atlantic in the area of Canada and the northeast United States. This lobster has two claws, one claw very large and flat, while the other is smaller and thinner. These lobster take up to seven years to reach one pound and average about one to three pounds when harvested. The Maine lobster is sold live or already cooked and usually the meat used in mixed dishes or dishes like lobster thermador

The spiny lobster is a clawless warmwater variety, which are actually large seagoing crayfish. There are 49 species of spiny lobster which swim the world?s warm waters. Because the tail is the only real edible part of the spiny lobster, it is usually sold frozen as a lobster tail. The spiny lobster found off Florida, Brazil and the Caribbean are called ?warmwater tails?, while those found off South Africa, New Zealand and Australia are markets as ?coldwater tails?. The coldwater variety of spiny lobster is considered superior and favored among restaurants.

Cooking lobster at home can be a delicious alternative to going out. Why not give it a try?

Chef Richard has worked for some of the top fine dining restaurants in the United States and is the author of the ebook ?Chef?s Special?. You can find free recipes, informative articles and order the ebook at http://www.csrecipes.com