American lobsters, also called cold water or Maine lobsters, have two strong claws distinguishing them from their warm water cousins, which do not have claws. Their meat is mild, sweet and firm. Lobster shell color varies but all turn bright red when cooked. The meat turns white with red streaks. Most of the meat is found in the tail but smaller amounts are available in the claws, knuckles, body and legs.
Additive free chunks of tail and claw meat.