Cómo cocinar langosta de aguas frías y de aguas cálidas
La langosta, antes considerada un alimento barato, se divide en dos grandes grupos, las de aguas frías y las de aguas cálidas, que piden técnicas distintas.
Lobster is enjoyed both at home and in Michelin-starred restaurants. There are more than 70 subspecies, according to the Australasian Marine Education Society, but they are grouped into two main categories.
Cold-water lobsters, like the American lobster (Homarus americanus), are the classic symbol of lobster because of the vibrant red color they turn when cooked. These are Maine or Atlantic lobsters, and they live on the rocky coasts of the North Atlantic, from North Carolina to Canada. The best way to cook them is using simple methods such as boiling, steaming, or grilling.
Warm-water spiny lobsters, also known as rock lobsters, are found from California and Florida to the waters surrounding Australia. They belong to the Palinuridae family, so they are a different type of arthropod, and they don't have claws: instead, they have long, pointed antennae. Their tails are firmer, and they have more meat in their abdomen than Maine lobsters, so the flavor, texture, and preparation methods differ.
Maine lobsters can weigh between 0.5 and 2 kilos, so you'll need enough space to cook them whole or in parts: claws, tail, head, legs, and body. Boiling is the most traditional method: allow about eight minutes per pound and five more for each additional pound. You can generously salt tap water or use filtered seawater. For steaming, just a few inches of water are enough, allowing about 10 minutes for a 1-pound lobster, and about eight more for each additional pound.
It's ready when the meat turns from translucent to white and reaches an internal temperature of 60 degrees Celsius (140 degrees Fahrenheit). If you want to enhance its flavor, poach it in a mixture of white wine, lemon juice, and butter, or make a sauce with the cooking liquid.
Maine lobsters are perfect for lobster rolls, a New England classic, served with salad, roasted corn, and boiled or baked potatoes. They also pair well with Italian-American cuisine, either as a main course or in a creamy risotto, and dishes like lobster fra diavolo or linguine all'astice combine them with tomato and garlic.
Warm-water lobsters handle high heat well. Butterfly the tails, brush them with olive oil and melted butter, and grill them on a clean, oiled grill. You can grill tomatoes, peppers, onions, and corn at the same time as a side dish. For spiny lobster tails, use a baking sheet on the top rack of the oven. Season them with salt and pepper, and finish with parsley and chives, herb and citrus compound butter, or Old Bay for a spicy kick.
Spiny crabs have a firmer texture and a sweet, briny flavor, so they are cut and cooked in dishes that soften their taste with spices and sauces. They are common in Caribbean and Indian cuisine, where chadon beni, turmeric, cumin, and coriander are used. They can be made in a jerk sauce with rum, with coconut rice, or with a mango and jalapeño salsa, and are ideal for ceviche, seafood stew, or a casserole.
