The fresh European Lobster that comes from the coasts gallegas is denominated Galician Blue European Lobster or Lubrigante. This one presents a robust body of dark blue color, marbled and that finishes in two powerful tweezers of unequal size, that it uses for subjection and to attack its prey like scissors. In the tweezers it presents / displays fine and sawed teeth and seven rings in its abdomen. The female is larger than the male and is distinguished by a thin membrane of pelillos or filaments at the ends of its shell.
It lives in rocky areas in depths of less than 40 meters, being captured with special pots and occasionally trasmallo. Its growth is very slow which forces it to respect the sizes and closures to avoid its scarcity.
It is prepared cooked and served with varied sauces, although its flavor without seasonings is surprising, grilled or as in the Balearic Islands with spicy touch rice.
COMMON SPINY LOBSTER
The lobster has a very robust body and a reddish brown or brownish violet color, with symmetrical yellow spots on the abdomen. The head has many thorns and very developed antennas.
It inhabits the rocky bottoms and currently in Galicia it is scarce due to the overexploitation, due to its slow cycle of growth since a lobster takes between four and five years to reach the sexual maturity when it is a size of 20 centimeters. In many cases they remain alive in cetáreas until they reach their time of greater demand. The catches are usually made almost artisanal with special pots.
It is one of the most coveted species of the sea. It is prepared simply cooked accompanied by a sauce; Mayonnaise or tartar …, in salpicón as main ingredient or to the plate.