Lobsters

Lobster Dishes In The Klang Valley
Succulent and sweet, lobster has a reputation for being one of the most luxurious meats on the market, and for good reason too—few things compare to the shellfish's delicate yet flavourful flesh. Ranging from Lobster Tagliatelle at The Brasserie to Lobster Thermidor at Bistro à Table, these eight decadent lobster dishes in the Klang Valley are worth picking off one by one.

Crab-Stuffed Lobster Tails with Blender Bearnaise Sauce
Ingredients

Six 6-ounce lobster tails
4 tablespoons salted butter, melted
1 teaspoon lemon zest
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon dry sherry, optional
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning
1 large egg
15 round buttery crackers, crushed

8 ounces lump crabmeat
Blender Béarnaise Sauce:

1/4 cup dry white wine
1 tablespoon white wine vinegar
1 tablespoon minced shallot
2 tablespoons chopped fresh tarragon
4 large pasteurized egg yolks
1 stick (8 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper

Grilled Lobster Tail
Lobster tail for dinner can seem pretty fancy, but it's actually incredibly easy to make. This recipe comes together in under 30 minutes and is the perfect dinner to make for a special occasion. The herb butter is perfect, making this ideal for serving with creamy risotto or a bright and fresh arugula salad.

Roasted lobster with tarragon and chervil butter
Ingredients
2.7 kglive Southern Rock Lobster
1 bunchtarragon, leaves picked, finely chopped
1 bunchchervil, leaves picked, finely chopped
1lemon, zest only
sea salt
freshly ground white pepper
lemon wedges to serve

Chili Lobster

When chef Chris Yeo was growing up in Singapore, he went to restaurants to eat chili crab, the classic Singaporean dish of whole crabs in a potent red chili-garlic sauce. "Nobody made chili crab at home—it was so much work to prepare," he says. Here, he's modified the traditional recipe by adding a little ketchup to the sauce and substituting lobster for the crab.

Canadian lobster

Canadian lobster is not unlike its Maine counterpart. In fact, it's actually the same species. Canada's large and double-clawed variety is also bound to the north Atlantic Ocean, and although these two regional lobsters are similar, it's worth differentiating the two solely based on geographic location. Unsurprisingly, Atlantic Ocean temperatures drop the further north you travel, so Canadian lobsters are bred in colder temperatures and grow to even greater sizes (via Maine Lobster Now).

Clawed Lobsters

The clawed lobster is the most common kind and it is the one that comes to mind first. They have three pairs of claws out of their total five pairs of limbs. These lobsters are especially important for the fishing industry since they are the most widely consumed ones, and they are the ones you expect to be served on a platter when you order in a fancy restaurant.

This type includes European and American lobsters.

Blue Lobster

Known primarily as the common yabby, these false lobsters are actually a type of crayfish found throughout Australia. Despite having a body very similar to that of a lobster, these small crustaceans can thrive in both warm and cold water environments.

Due to their commercial popularity, the common yabby has been introduced to the Indian subcontinent, Southern Africa, and parts of Europe along the Mediterranean.

Steamed Lobster with Lemon-Herb Butter

This is the dogma for butter-and-lobster purists. Make the butter sauce with lemon juice and serve cole slaw on the side for some necessary crunch.

Surmai Curry with Lobster Butter Rice

A spicy, tangy dish of fish curry, perfect for a dinner party at home. Served with some delicious lobster cubes sauteed well in butter, this dish is surely going to get you hooked.

Calico lobster

Calico lobsters, also known as ‘orange lobsters’, are also quite rare. They rank alongside the yellow lobster at roughly one in 30 million. They are notable in the unique pattern of mottled orange and black on their shells.

Yellow Lobster

While yellow lobsters only appear once in every thirty million, two yellow lobsters were found in 2017. One of the lobsters was caught in Massachusetts by lobsterman Bill Porter and donated to the New England Aquarium. The other yellow lobster was caught in Nova Scotia and made it all the way to a Manhattan restaurant before anyone noticed. The restaurant decided not to cook the yellow lobster, named her Ruby, and put her on display in her own tank.

Similar to orange lobsters, yellow lobsters lack the proper proteins to produce normal coloration.

Reef Lobsters

Reef lobsters belong to the genus Enoplometopus, which has 11 species in all. While reef lobsters are also a clawed variety, they are different from clawed lobsters; instead of having claws on three limbs, these lobsters only have one large set of claws on the first one. They are strikingly colored, with some even sporting purple or lavender markings.

Albino Lobsters

Albino lobsters do exist, and one was caught in 2006 in Massachusetts. These lobsters are true albinos. They entirely lack pigmentation throughout their bodies, which is thought to be a significant disadvantage in the wild. It is therefore not surprising that experts estimate that only one in 100 million adult lobsters are albino.

This broad category is reserved for all lobsters that lack claws on the front of their bodies, and several species come under this genre. These crustaceans are easily recognizable because of their very thick and oversized antennae; this is where the word ‘spiny’ comes from.

Despite being the most recognizable, there are only two common species of clawed lobster: the American lobster (AKA Maine lobster) and European lobster.

Maine lobsters​

Maine lobsters are the same species as Canadian lobster, otherwise known as Homarus americanus. If you’re a fan of claw meat, Maine and Canadian lobsters will definitely be your favorites.

Squat Lobsters

A unique mix of lobster and shrimp, squat lobsters are not ‘true’ lobsters; they are closer in the family tree to other crustaceans like crabs and hermit crabs. They find their homes in the various cracks and crevices of rocks, but they do dig into sand to find food.

Slipper Lobsters

In slipper lobsters, the front claws are lacking while the antennae are enlarged. Because of their flattened look, it seems like their faces have been squashed. These lobsters hide under the mud during day time instead of lounging in crevices like others, and because of this quality, they are not favored much as food.

There is one thing about South African lobsters that can confuse you. Obviously, they are warm water lobsters because they have long appendages and no claws. However, they live in cold water.

It takes more time for them to grow than Caribbean lobsters. And they have a good reputation for having muscular tails with a unique flavor. This is also one of the most common types of lobster sold in America as frozen lobsters.

Acanthacaris is the only genus in the subfamily Neophoberinae and contains only two species: the Acanthacaris caeca, which is native to the Caribbean Sea and burrows several hundred meters under the sea bed, and Acanthacaris tenuimana, which is specific to the Indian and Pacific Oceans and is found in very deep sea bottoms.

One of the main characteristics that give furry lobsters their name is the hair-like protrusions on their bodies that look like actual hair from a distance. These lobsters have large antennae but are small themselves, which makes them stealthy and so they are able to evade most lobster traps.

Slipper lobsters, the front claws are lacking while the antennae are enlarged. Because of their flattened look, it seems like their faces have been squashed. These lobsters hide under the mud during day time instead of lounging in crevices like others, and because of this quality, they are not favored much as food.

Spiny lobsters are best known for their mass migration after rainstorms at their place of habitation.

Reef lobsters belong to the genus Enoplometopus, which has 11 species in all. While reef lobsters are also a clawed variety, they are different from clawed lobsters; instead of having claws on three limbs, these lobsters only have one large set of claws on the first one. They are strikingly colored, with some even sporting purple or lavender markings.

The clawed lobster is the most common kind and it is the one that comes to mind first. They have three pairs of claws out of their total five pairs of limbs. These lobsters are especially important for the fishing industry since they are the most widely consumed ones, and they are the ones you expect to be served on a platter when you order in a fancy restaurant.

Metanephrops challengeri is a species of slim, pink lobster that lives around the coast of New Zealand. It is typically 13–18 cm long and weighs around 100 g. The carapace and abdomen are smooth, and adults are white with pink and brown markings and a conspicuous pair of long, slim claws.