What meat characteristics are attributed to Maine lobsters due to slightly warmer water?
Answer
More tender and possesses a noticeable sweetness
The slightly warmer ambient water temperature characteristic of the Gulf of Maine habitat is believed to directly influence the physical composition of the meat within the lobster. This environmental difference is often credited by enthusiasts with resulting in meat that is notably more tender than Canadian specimens. Furthermore, this meat is perceived to carry a distinct sweetness, making it highly desirable, particularly for preparations where texture is paramount, such as being broken off in tender chunks suitable for classic lobster rolls. This contrast is frequently drawn when comparing them side-by-side with lobsters from colder northern regions.
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