What physical trait distinguishes warm-water lobsters compared to American species?
Answer
Generally smaller with softer meat
Lobsters sourced from warm-water environments, such as those found in the Caribbean, represent a distinctly different category from the cold-water American species, *Homarus americanus*. The primary differences noted relate to physical size and shell composition. Warm-water lobsters are typically characterized as being generally smaller in overall size compared to their northern counterparts. Additionally, their meat tends to be softer rather than dense or firm. Culturally, this difference also manifests in consumption habits, as typically only the tail section of warm-water varieties is commonly eaten, unlike the whole body consumption preferred for cold-water species.
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