If you haven’t tried lobster eggs before then you are missing out! Lobster roe is just as delicious as lobster meat, but they have a slightly different texture compared to caviar.
Can you eat lobster eggs (roe)? What do they taste like? Lobster roe has a very pleasant briny flavor. They are also known to deliver slightly sweet undertones. While the flavor may not be as intense as some caviar varieties, it is an excellent delicacy that can be enjoyed in several ways!
Read below to learn more about eating lobster eggs, their characteristics, and how to prepare a few classic dishes using them.
Lobster Roe vs Caviar
Lobster roe and caviar are types of seafood eggs but as you may have already guessed, they come from different species. Caviar can come from several marine animals, but sturgeon is an excellent stand-out because of its availability and favorable characteristics.
Caviar has a slightly brinier flavor with a smooth buttery finish while lobster roe is known for its slightly less but still delicious briny and mildly sweet flavor.
Lobster eggs come from the tail of a female lobster. The tail section contains numerous eggs that the female ejects in the wild. When this happens, it is said that the water around the lobster turns milky white because of the astounding number of eggs that surround the lobster!
Caviar, on the other hand, usually comes from sturgeon, a species that is commonly found around the Black Sea regions. Sturgeon is an extremely important marine species because of its eggs.
Over the years, humans have harvested sturgeon for its meat and eggs but the increase in demand for caviar has caused a decline in the population of the species too. Today, sturgeons are grown responsibly and kept in sustainable farms that exclusively produce caviar – and fortunately, this practice has had a positive impact on sturgeon populations too!
Important Characteristics of Lobster Roe
To understand how lobster roe is different from regular caviar, we must first look at the different characteristics of lobster roe.
The flavor of lobster roe is one of the reasons why it is so revered in gastronomy. Unlike stronger varieties of caviar, the flavor of lobster roe is subtle. It provides a very pleasant briny flavor that can pair well with any food or condiment.
Thanks to the mild sweetness in lobster roe, it can also be paired with spicy ingredients – and it can even provide a roundness to recipes that call for spicy and tangy flavors.
We highly recommend that you try lobster roe on its own or with plain crackers. You can even use it as a garnish for grilled fish, grilled lobster, and a wide variety of other seafood.
This is where lobster roe takes a complete departure from regular caviar. Lobster eggs have a distinct and vibrant red color that can be used in several ways to add presentation to dishes. The eggs are also slightly firmer than caviar but they provide the same great buttery mouthfeel!
They subtly pop in your mouth when bit into which can add an interesting dimension of texture to soft foods like fish steak or even grilled lobster.
These features are completely different from caviar which is known for its darker, and usually black, color. Caviar is also quite delicate and provides a very buttery smooth texture. The eggs are extremely easy to chew and can even melt in your mouth!
Lobster roe can be used in the same way as caviar – but if you want to take a break from regular caviar then we highly recommend that you try lobster eggs instead.
The eggs can be used in virtually any recipe that calls for caviar, but the advantage here is that you can add more texture to the food than if you were to use regular caviar.
For example, lobster roe goes great with pasta and can hold its texture which adds a delicious dimension to pasta recipes.
Both lobster roe and caviar are known for their luxury status, so you can use them for special occasions. The best part is that out of both types of eggs, lobster roe is a more affordable option.
Don’t get us wrong, lobster eggs are expensive too, but when compared to caviar from a high-quality wild sturgeon, they aren’t as expensive.
Lobster roe is also widely available and can be found in most well-known fisheries. Both types are stored the same way, so you don’t need to give lobster roe any special treatment either!
Popular Recipes for Lobster Roe
Here are three different recipes that showcase the impressive versatility of lobster roe and how its mild flavor and delicious texture can be used in multiple ways:
- Lobster roe 1 tablespoon
- 1-2 cooked lobster tails
- Pasta of your choice
- Fresh parsley for garnish
- Lemon zest
- Salt and pepper to taste
Step 1) Cook the pasta until it is al Dente. Drain most of the water but keep some of it. Set aside.
Step 2) In a saucepan, melt butter and sauté the garlic until fragrant.
Step 3) Add the lobster tails (precooked) and coat the tails with the butter and garlic mixture.
Step 4) Gently add and stir the lobster roe in the pan. Cook everything at medium heat for a minute. The idea here is to just heat the roe without overcooking the eggs.
Step 5) Now add the pasta to the pan, mix well, and season with salt and pepper. If the pasta is too dry, then you can use the saved-up pasta water to “loosen” it up a bit.
Step 6) Turn off the heat and garnish with lemon zest and fresh parsley as needed. Enjoy!
Lobster Roe Dip
If you want an all-purpose and flavorful dip then we highly recommend that you try this lobster roe dip that can add an oceanic flavor and a very memorable texture!
- Lobster Roe (as needed)
- Cream cheese
- Sour cream
- Lemon juice
- Salt to taste
- Freshly chopped chives
Step 1) Mix all the ingredients listed above (except for the roe) in a bowl and gently fold everything together.
Step 2) Now fold in the lobster roe to the dip. Be very gentle when working with a spoon as you might damage the eggs with a rough hand!
Step 3) Taste the dip when the ingredients are well incorporated. You can adjust the seasonings accordingly. We recommend adding a dash of black pepper to add a bit of heat and flavor to the dip.
Step 4) When the dip is ready, cover and immediately store it in the fridge at 40F. Refrigerate the dip for about an hour so that all the flavors can come together!
Step 5) Serve the dip with your favorite sides. We suggest going with plain crackers for the best experience.
Oceanic Salad – Lobster Roe Salad
- A combination of your favorite leafy greens
- Lemon juice
- Salt and pepper to taste
- Olive oil
- Lobster roe – 1-2 tbsp (s)
Step 1) Carefully clean the leafy greens until they are free from dirt or debris. Once clean, dry the vegetables using a clean and dry paper cloth. Set aside.
Step 2) Take a sizable bowl and whisk in lemon juice, salt, pepper, and olive oil. This recipe will make a simple yet delicious vinaigrette. You can also add mayo and adjust the recipe accordingly but we recommend going with the vinaigrette to get the best experience with lobster roe.
Step 3) Add the leafy greens to the bowl and toss thoroughly. Taste the salad to check if it needs any flavor adjustment.
Step 4) Carefully fold in the lobster roe with the salad. Remember, use a gentle hand or the eggs might break!
Step 5) Store the salad in the fridge for about 30 minutes so that all the flavors can meld together.
Step 6) Serve the salad with additional toppings of your choice (optional) and enjoy!
Lobster eggs are a delicacy that can be enjoyed in the same way as high-end caviar. Now that you know how to eat lobster roe, here are some related questions:
Are There Different Qualities of Lobster Roe?
Lobster roe is available in different qualities. For example, the quality can depend on the freshness of the lobster, its type (Maine lobsters tend to be expensive), and the time of year they were caught. Other factors like handling and processing are also considered when determining the grade of the roe.
How to Store Lobster Roe?
Lobster roe is stored in the same way as caviar. The best way to ensure the quality of the roe is to keep it chilled. Always store the roe in the fridge at 40F. Storing it at room temperature can cause them to go bad quickly!
Always check the quality and ensure the safety of the roe before eating. If the roe has an odd odor or a slimy film, then it has likely gone bad.