How to Eat Squat Lobster: A Guide to Preparing and Enjoying This Unique Crustacean

Squat lobsters, also known as squat lobsters or Munida quadrispina, are a type of decapod crustacean found off the coast of British Columbia. With their stocky bodies, armored shells, and four pairs of walking legs, they resemble tiny lobsters or large shrimp. While not as well known as their true lobster cousins, squat lobsters have a delightful sweet, briny flavor and tender texture when cooked properly. This guide will cover everything you need to know to purchase, prepare, and savor squat lobsters at home.

What are Squat Lobsters?

Squat lobsters belong to the family Munididae and get their name from their flattened bodies and tails tucked under their bodies. They are found in the cold waters of the Pacific Northeast, with large populations off Vancouver Island and the Saanich Inlet. Squat lobsters typically measure 3-5 inches long as adults and live at depths of 100-300 meters.

Squat lobsters should not be confused with true lobsters, which belong to the family Nephropidae. Nor should they be mistaken for langostino lobster, which is the common name for the species Pleuroncodes planipes, an unrelated crustacean from South America

Buying Squat Lobsters

Fresh squat lobsters are seldom found in grocery stores or fish markets, but you may find them at the docks after an angler’s successful hooping trip. Look for specimens with intact shells and no obvious damage. The lobsters should smell pleasantly briny and oceanic – discard any with an ammonia-like odor.

Since fresh squat lobsters are uncommon retail items, most people enjoy them after capturing them personally while recreational fishing. They are abundant in the waters off Victoria and the Gulf Islands. Look for them clinging to rocky seafloors or hiding in eelgrass beds. Use baited traps or hoop nets to capture them.

Is it Safe to Eat Squat Lobsters?

Squat lobsters are entirely edible, though some anglers throw them back. Always thoroughly cook seafood to eliminate any possible parasitic or bacterial risks. Start by boiling or steaming the lobsters for a few minutes until the shells turn red. Then crack the shells to remove the meat.

While squat lobsters aren’t a mainstream seafood, some daring fishers have tried them and lived to tell the tale. Cooked properly, the meat has a pleasant flavor reminiscent of crab or shrimp. Just be sure to clean off any residue from inside the body cavity before consuming.

How to Prepare and Cook Squat Lobsters

Once captured or purchased, here are some tips for preparing squat lobsters:

• Store live squat lobsters in saltwater in the refrigerator until ready to cook. They will survive for several days.

• Before cooking, rinse each lobster under cold running water while scrubbing with a vegetable brush to remove debris.

• To kill and cook, drop the lobsters into boiling salted water or steam them for 2-3 minutes until the shells turn bright red.

• Cool the cooked squat lobsters briefly in ice water to stop the cooking process.

• Twist off the tails and use scissors or lobster crackers to open the shells. Remove the meat.

• Extract the meat from the body and claws by breaking apart the joints and shell. Rinse out any internal residue.

• The edible yield is approximately 1⁄4 to 1⁄3 of the lobster’s total weight.

Serving Suggestions for Squat Lobster Meat

Once cooked and shelled, squat lobster meat offers a sweet mild flavor. It can be enjoyed in many ways:

• On crackers or crostini with lemon and fresh herbs

• Mixed into seafood salad, pasta salad, or potato salad

• Sautéed in butter and tossed with pasta

• Wrapped in dough or phyllo and baked into appetizers

• Skewered and grilled with vegetables and dipping sauces

• Stirred into seafood risotto or paella

• Added to chowders, bisques, or seafood boils

• Served over toast points with hollandaise sauce

• Mixed with mayo, lemon, and celery for lobster rolls

Cooking Methods for Squat Lobsters

In addition to boiling and steaming, consider these cooking techniques:

• Grilling: Split the lobsters in half lengthwise. Brush with olive oil and grill cut-side down over medium heat for 5 minutes. Finish grilling shell-side down for 2 more minutes.

• Baking: Place whole squat lobsters on a baking sheet. Drizzle with olive oil and bake at 400°F for 12-15 minutes until the shells turn red. Crack shells and remove meat.

• Sautéing: Chop raw squat lobster meat into bite-sized pieces. Sauté in olive oil or butter over medium-high heat for 2-3 minutes until opaque. Season with garlic, lemon, and herbs.

• Broiling: Place raw squat lobster tails shell-side up on a broiling pan. Brush with melted butter and broil 5-6 inches from heat for 5-7 minutes until meat is opaque.

Make a Squat Lobster Feast

Planning a surf and turf dinner party? Go all out with a spread featuring squat lobsters:

• Chilled squat lobster platter with aioli and lemon wedges

• Squat lobster and corn chowder

• Green salad with squat lobster meat

• Garlic squat lobster pasta or risotto

• Surf and turf kabobs with steak and squat lobsters

• Squat lobster rolls on brioche buns

• Lemon meringue pie for dessert

With their unique flavor and texture, squat lobsters are perfect for special occasion meals when you want to impress your guests with an unusual seafood delicacy. Follow these preparation and cooking tips for a spectacular squat lobster feast.

So don’t overlook these “mini lobsters” just because they aren’t a mainstream seafood item. With abundant local populations, squat lobsters are a sustainable fishing option. Give them a try to add exciting new flavors to your recipes and menus. Cooked right, their sweet tender meat makes a real treat straight from the sea.