Why Is Lobster So Salty? A Full Guide

Lobster is a delicacy that many people enjoy, but have you ever wondered why it can sometimes taste so salty?

Is it because of where they come from or how they are cooked?

In this article, we will explore the reasons behind the saltiness of lobster and provide some tips on how to avoid over-seasoning.

From the difference between hard-shell and soft-shell lobsters to the amount of salt needed when boiling, we will cover everything you need to know about this delicious crustacean.

So sit back, relax, and let’s dive into the world of lobster!

Why Is Lobster So Salty?

Contrary to popular belief, lobsters do not get salty from where they come from. Lobsters live in saltwater, but their flesh does not absorb the salt. The saltiness of lobster can be attributed to how it is cooked.

When lobster is over-seasoned, it can become too salty and overpower the natural sweetness of the meat. This is a common problem in restaurants where large amounts of lobster are cooked in heavily salted water or even seawater.

To avoid over-seasoning, a good rule of thumb is to use 2 or 3 tablespoons of salt for every gallon of water when boiling lobster. This will provide a flavor boost without overwhelming the natural sweetness of the meat.

It’s also important to note that hard-shell and soft-shell lobsters have different meat yields and textures. Soft-shell lobsters are easier to crack and pick because they have recently shed their old shells, but they do not ship well and should only be eaten locally. Hard-shell lobsters have a higher meat yield because they have grown into their shells.

Additionally, Martha Stewart suggests adding a combination of water and either vodka or tequila when boiling lobster to add another layer of sweet and salty flavor to the meat. The alcohol evaporates out and leaves behind a more robust flavor without much effort.

The Science Behind Lobster Salinity

Lobsters are capable of detecting changes in salinity, which can influence their behavior and distribution in estuarine habitats. Studies have shown that lobsters can detect changes in salinity levels that are comparable to those found during natural fluctuations in coastal bays and estuaries. When exposed to low salinity levels of sufficient magnitude, lobsters attempt to avoid it. Females appear to be more sensitive to drops in salinity and/or find it more aversive than males.

Thermal acclimation is also a factor that affects lobsters’ response to changes in salinity. Lobsters transferred from 14.5°C to 23.0°C take about 22 days to complete thermal acclimation. Substantial acclimation to low salinity and low oxygen occurs within one week. However, moulting lobsters are less resistant to high temperature, low salinity, and low oxygen conditions than hard-shelled lobsters.

The upper lethal temperature for lobsters is raised by an increase in thermal acclimation and lowered by a decrease in the salinity and oxygen acclimation levels. The lower lethal salinity is raised by an increase in the level of thermal acclimation and a decrease in the level of oxygen acclimation, while it is lowered by acclimation to reduced salinity. The lower lethal oxygen is raised by either an increase in the temperature acclimation level or a decrease in the salinity acclimation level.

These findings suggest that lobster behavior and physiology are closely linked to changes in salinity levels. The ability of lobsters to detect and respond to changes in salinity is crucial for their survival in estuarine habitats, where fluctuations in salinity are common. It also highlights the importance of proper cooking techniques to avoid over-seasoning lobster meat, which can overpower its natural sweetness.

Hard-Shell Vs Soft-Shell Lobsters: Which Is Saltier?

When it comes to saltiness, there is a slight difference between hard-shell and soft-shell lobsters. Soft-shell lobsters have a higher water content inside their shells, which can make the meat saltier due to the meat soaking in water. On the other hand, hard-shell lobsters have less water content inside their shells, resulting in a slightly less salty taste.

It’s important to note that the saltiness of lobster can also depend on how it is cooked and seasoned. Over-seasoning can make any lobster, regardless of its shell type, taste too salty.

While soft-shell lobsters are known for their tenderness and easy cracking, they may not be the best option for those who prefer a less salty taste. Hard-shell lobsters, with their firm and dense texture, may be a better choice for those looking for a more balanced flavor profile.

Ultimately, whether you prefer hard-shell or soft-shell lobster depends on personal preference and the desired texture and flavor. It’s always a good idea to try both and see which one you enjoy more!

The Impact Of Lobster Habitat On Salinity

Lobsters are known to inhabit saltwater environments, which makes salinity a crucial factor in their habitat. Studies have shown that lobsters are capable of detecting changes in salinity and exhibit behavioral responses when exposed to reduced salinity. In fact, lobsters attempt to avoid low salinity levels of sufficient magnitude, and females appear to be more sensitive to drops in salinity and/or find it more aversive than males.

During periods of substantial freshwater runoff, lobsters that inhabit estuaries are exposed to seawater that is diluted as low as 10 ppt. This exposure can cause physiological stress on the lobsters, leading to an increase in oxygen consumption, heart rate, ventilation rate, and hemolymph osmolarity. The energetic demands of osmoregulation are greater for females than males at low salinities, and the physiological stress imposed may determine their distribution and/or movements in estuarine habitats.

It has been concluded that the behavioral responses of male and female lobsters to low salinity may determine, in part, the distribution and movements of lobsters in estuarine habitats. Therefore, the impact of lobster habitat on salinity is significant in understanding the behavior and survival of these creatures.

Cooking Techniques That Affect Lobster Salinity

The way lobster is cooked can also affect its salinity. Lobsters that are boiled in seawater or heavily salted water can absorb more salt, resulting in a saltier taste. To avoid this, it’s recommended to use fresh water with a moderate amount of salt when boiling lobster.

Another cooking technique that can affect lobster salinity is sous vide cooking. When cooked sous vide, lobster can be infused with additional flavors such as butter or herbs. However, it’s important to note that the cooking temperature and time can also impact the salinity of the lobster meat.

It’s also worth mentioning that the salinity of lobster can vary depending on where it was caught. Lobsters caught in colder waters tend to have a lower salinity than those caught in warmer waters.

How To Control The Saltiness Of Your Lobster Dish

If you find that your lobster dish is too salty, there are a few ways to control the saltiness and salvage the meal. One option is to dilute the salt concentration by adding sodium-free liquid, such as water or stock, to the dish. However, this may thin out the dish and alter its consistency. To avoid this, you can make a roux or cornstarch slurry and add it to the dish as a thickener.

Another option is to rinse off any excess salt from the lobster meat before cooking it. This can be done by quickly rinsing the meat under cold water and patting it dry with a paper towel. Additionally, you can control the saltiness of your lobster dish by adding acidic ingredients, such as vinegar or lemon juice, to balance out the saltiness.

If you want to elevate the flavor of your lobster dish, you can make a lobster stock by boiling lobsters in water and reserving the shells and juice. In a separate pot, sauté vegetables like carrots, celery, onions, and herbs like parsley and thyme with olive oil. Add white wine and reduce it before adding the reserved lobster cooking liquid gradually. Keep reducing until you reach the desired taste of the stock. This ultra-flavored stock can be used for sauces, bisques or fish stews.

Other Factors That Contribute To Lobster Flavor And Texture

Aside from the cooking method and seasoning, there are other factors that can contribute to the flavor and texture of lobster meat. One of the most significant factors is the water temperature where the lobster was harvested. Cold water lobsters, such as those found in Northern Europe, New Zealand, and South Africa, have sweeter and more succulent meat compared to warm water lobsters. This is because cold water lobsters grow at a slower rate, allowing them to develop a richer flavor and firmer texture.

The diet of the lobster can also affect its flavor. For example, the Tristan or St. Paul rock lobster has a predominantly vegetarian diet, which gives it a sweet and succulent flavor that is highly sought after. On the other hand, lobsters that feed on fish or other shellfish may have a more savory or briny taste.

The season when the lobster is caught can also play a role in its flavor. Lobsters caught in the fall or early winter tend to have the highest meat quality because they are storing fat during this time. The meaty taste of lobster during this season is at its best.

Finally, the species of lobster can also affect its flavor and texture. The American lobster, also known as Homarus Americanus, is considered to have some of the best-tasting meat due to its clean, cold waters and slow growth rate. It is important to be wary of imposters such as slipper “lobster”, langostino, crawfish, and even pollock masquerading as American lobster. These imposters may have a different taste and texture than authentic American lobster.