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Jun 27, 2010 01:29 AM

Maine lobster vs. Nova Scotia: any difference in flavor?

Just curious . . . is there a significant difference between Maine Lobster and Nova Scotia Lobster?

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  1. One type, Homarus americanus ranging from Labrador on down the coast of the US to Virginia:

    3 Replies
    1. re: Servorg

      hypothetically, they may feed on different stuff, or the water may have a slight temperature difference, so the lobsters have a different taste, depending on the ecosystem they are in? For some reason in France where I'm from, lobsters from Brittany taste slightly different from the ones in the Channel islands even though I'm pretty certain it's the same species, and geographically these are as close as Maine is to Nova Scotia.

      1. re: bad nono

        If you did a "blind taste test" of the two geographically different (but same type) lobsters of the same size and cooked by the same chef at the same time in the same way I would be willing to wager my last dollar that you could not pick out any taste difference. It's only when you know that you are eating those from one place over the other that your brain tells you that they "taste" different.

      2. The original comment has been removed
        1. Last week, I brought home some 3 lb soft shell Maine lobsters. My wife complained that they have much less meat than the hard shell 2 pounders we had the previous week.
          Unfortunately, my supplier only has soft shell this time of year, so we won't be buying more til the cooler weather sets in.

          1. re: bagelman01

            BM, yes soft shell has less meat, but it is sweeter. Local compare soft shell and hard shell to veal & beef. Soft shell are cheaper per pound, so get a bigger one!

            1. re: Passadumkeg

              Unfortunately, it's not about the price, currently all my supplier has is 'new shell' they buy from one source and until the fall, they'll all be soft. Our preference is between 4 and 5 pounds size, but that has not been easy to find this year, they been maxing out at 3 pounds.
              I eat everything, but my wife only eats tail and claws, so less meat is no good. I end up picking her lobster's body for knuckle and tube meat and making lobster salad the following day.

              But a soft shell lobeter is better than no lobster...................

            2. re: bagelman01

              Dude, a 3 pound lobster is not legal size in Maine let alone 4 or 5 pounders. Maine has a very strict size limit it's hard to get a lobster much over 2 pounds in Maine, if you had lobsters that big they were Canadian and you were duped.

              1. re: cocop

                According to Maine's online "Lobster Facts" website maximum legal size is between 3 and 4 lbs.


                "The maximum legal length of a lobster is 5 inches carapace-length; which are called "jumbos". The maximum size limit is regulated to protect the breeding stock. A minimum size lobster will weigh around 1 pound, while a maximum size lobster will weigh between 3-4 pounds."

                1. re: cocop

                  Replying to my THREE YEAR OLD post and citing current legal restrictions is meaningless.

                  and since I bought them right off the dock in southern Maine, I don't believe that they were Canadian and I was not duped. Did the lobsterman break the Law? I don't know and after THREE years I think the statute of limitations may have run out.

                  BTW>>>>I'm pushing 60, 'Dude' is not an acceptable term to address me. It assumes a familiarity you do not have

            3. They taste exactly the same!

              4 Replies
              1. re: CocoDan

                The oldtimers in Maine will take a freshly shed softshell lobster and pan fry it. I don't think it was done for a ethereal dining experience rather it was cheap!!!!!

                  1. re: Passadumkeg

                    There's something unbelieveably delicious about lobster and whisky. Jasper White (currently Summer Shack/previously Jasper's, on the Boston waterfront) used to (an may still) make a lobster /whisky dish. If you have a chance to have it prepared this way, by all means, get on board. It's a real treat.

                    1. re: CocoDan

                      The Claremont Hotel in SW Hbr., Me, the last of the old MDI hotels, does lobster sauteed (braised?) in bourbon. That is what iw was "funnin'".

              2. The Gulf of Maine is like a big toilet bowl w/a counter (anti) clockwise rotation. Females jettison their eggs to the current. Eggs from NS & NB can wind up all along the coast of Maine. Lobbers do not recognize international borders not matter how much our chauvinism wants them to. If Montcalm hadn't come out of the fortress at Quebec and lost to Wolfe, on the Plains of Abraham, I'd be sitting in Quebec and the bugs would still taste the same!
                Go Montreal Canadiens!

                1. Thought a resurrection of this thread could be fun! Manie lobster is almost more of a species when it comes to restaurants and the table... A whole lot of lobster comes from the waters of RI and Massachusetts. .. Never mind Canada. .. Its funny to see people say you were duped. .. You got Canadian. .. LOL! Shit if you eat a lot 9 lobster you will notice two things. two lobsters that come from the same boat can often taste very different I am told this often depending on there diet.. 2 The biggest flavor difference you will fine is soft shell vs hard shell soft shell much sweeter and a stronger flavor.. Hard shell having more meat