Why Kiwi Foodies Are Ditching the Classic for These Three Hidden Gem Lobsters

There's a distinct chill in the air now, the kind that makes you crave a proper, hearty seafood feed. Walking through the market, those tanks of lively lobsters always grab your attention. But honestly, if you're still pointing at anything with big claws calling it a lobster, the foodies walking past are silently judging. These days, knowing your seafood isn't about picking the reddest shell; it's about knowing exactly which one to pick for the best flavour.

Is It A Lobster Or Not? And Does It Really Matter?

This always sparks a debate: "Is a Boston lobster actually a lobster?" Technically, the ones you often see at buffets with those massive claws are actually relatives from the clawed lobster family. Their main difference from true lobsters (like the tropical rock lobsters or ornate spiny lobsters) is, well, those impressive front claws. True lobsters don't have them. But for most of us who just want a great meal, taxonomy is for the academics. For us, it's all about taste and texture.

Real seafood lovers are now digging deeper into the clawed lobster family. Beyond the well-known Boston lobster, you'll occasionally find wild-caught "spiny" or "scampi" species at the markets. The firmness and sweetness of their meat? It's just on another level compared to farmed stuff. I'm willing to bet that once you buy one from your local fishmonger, you'll never go back.

Red Lobster Restaurant: A Taste of Taipei's Golden Era

Bring up the topic of lobster with anyone who's spent time in Taipei, and mentioning Red Lobster Restaurant will immediately bring a nostalgic smile to their face. This iconic spot on Linsen North Road is a living legend in the world of high-end Cantonese seafood. I remember walking in there over twenty years ago – the classic, dimly lit Western-style dining room, the impeccable table service, and their signature "Lobster Sandwich" still makes my mouth water just thinking about it.

Their lobster dishes aren't about rough, American-style cooking. It's all about refined Cantonese technique. Premium lobster meat (sometimes rock lobster, sometimes a specially selected clawed lobster variety) is expertly prepared, lightly fried in a delicate batter, and then sandwiched between crispy toasted bread with a drizzle of mayonnaise. That contrast of crispy exterior, springy, juicy lobster, and creamy sauce was pure perfection and set the standard for fine dining for an entire generation. Even with all the new restaurants popping up now, Red Lobster Restaurant still holds an unshakeable place in the hearts of seasoned gourmands.

Don't Overlook These "Clawed Lobster" Treasures

Bringing it back to the present, younger foodies are now embracing some seriously cool new ways to enjoy lobster. What used to be overlooked, the humble clawed lobster, is now the star of hot pots and izakayas. These are the preparations that true connoisseurs rave about:

• Sake-Steamed Clawed Lobster: Live clawed lobster is simply steamed in a sake broth until just cooked. The sweetness of the meat is beautifully lifted by the aromatic sake, and the broth left behind is pure gold.
• Char-Grilled Clawed Lobster with Garlic Butter: Split down the middle, slathered with a generous garlic and herb butter, and thrown on the charcoal grill. That smoky char paired with the plump claw meat? It's even more satisfying than eating the tail.
• Luxury Lobster Noodles, Tainan-Style: More and more private kitchens are getting creative, using whole baby lobsters or large clawed lobsters atop a bed of noodles, all swimming in a rich broth made with Tainan-style minced pork and prawn stock. When that intense lobster tomalley mingles with the broth... it's simply heavenly.

See, from the legendary dishes at Red Lobster Restaurant back in the day, to the charcoal-grilled clawed lobsters in today's trendy spots, this flavour journey through the clawed lobster family has never really stopped. It's just evolved, continuing to hold its special place in our Kiwi food memory for what we consider a truly "good feed."

So next time you're eyeing up the seafood counter, don't just go by looks. Take a moment to get to know the different members of the clawed lobster family. Connect with the classic restaurant dishes and then head to your local market to find your own perfect candidate for the grill. Trust me, this is what eating like a true food lover this autumn is all about.