Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
There are many, many types of lobster in the world, but all of them are divided into two groups — those with claws and those without. In the United States, the best known and most coveted is the Maine lobster, which has claws and is harvested in the wild along the upper Atlantic seacoast. Most cooks feel that lobsters with claws are much superior to those without. However, all lobster meat can be used interchangeably.