Lobsters can be found all over the world's oceans,
and are a valued commercial harvest in
many areas of the world.
The most commonly eaten Lobster is Homarus Americanus, The American Lobster,
it makes up almost half of all lobster consumed.
Like Nephrops norvegicus, It is a "true" lobster, meaning it has claws, and although several other groups of crustaceans have
the word "lobster" in their names, the term "Lobster"
generally refers Clawed lobsters.
The Spiny Lobster of the family Palinuridae,
which have no claws, come in second
with about 28% of the Lobster market.
Of that 28%, The Caribbean Spiny Lobster is by far the most popular. The balance is made up of assorted other "lobsters", including several other species of Spiny Lobsters, Slipper lobsters,
which also have no claws,
and squat lobsters, which are relatively rare.
Species / Common Names
The Caribbean Spiny Lobster
What is Lobster Tomalley?
When you order a Lobster here in St. Maarten and throughout most of the Caribbean, this is what you'll get, The Caribbean Spiny Lobster, Panulirus argus.
Although it is called a Lobster, the Spiny Lobster is not considered to be a "true" lobster, as it lacks the requisite claws. It also has two large spines that form forward-pointing "horns" above the eye stalks and second pair of large antennae that are longer than the body, and covered with forward pointing spines.
The Tomalley is what functions as the lobster's liver
and pancreas, It becomes noticeable once the lobster has been cooked and the tail has been removed because it turns green. Tomalley is considered to be a delicacy, and is a salty, sweet paste that adds extra concentrated lobster taste to whatever you add it to. In addition to being eaten alone on bread, it is also added to soups, stews, pastas, and sauces.