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Whole lobster


Scientific name
Panulirus gracilis

English name
Green spiny lobster

General description
The green spiny lobster (Panulirus gracilis) is one of the most valued crustaceans in the Eastern Pacific, found from Mexico to northern Peru. It inhabits rocky bottoms, reefs, and mixed sand and rock areas, where it seeks refuge in crevices and caves during the day, emerging at night to feed.

Unlike other lobsters, it lacks large claws but compensates with a robust body covered in spines and long antennae that it uses for defense and to navigate its environment. Its greenish coloration with brown and yellow hues allows it to camouflage effectively among rocks and the marine substrate.

It is a relatively slow-growing species with reproductive habits sensitive to fishing pressure, which makes it particularly vulnerable to overexploitation. It also plays an important role as a benthic predator, feeding on mollusks, small crustaceans, and organic matter, contributing to the ecosystem's balance.

Taxonomic classification

Order:Decapoda

Family:Palinuridae

In the culinary field

Lobster is synonymous with luxury, celebration, and fine dining. Its meat is firm, juicy, and delicately flavored, with sweet notes and a texture that holds up even with precise cooking.

It is enjoyed in preparations that highlight its quality:

  • Grilled or with butter
  • Steamed or boiled
  • In rice dishes and seafood broths
  • In contemporary haute cuisine presentations

The secret is to respect its cooking point: overcooking can toughen the meat and make it lose its character. When sourced from responsible fisheries, its consumption represents not only a gastronomic pleasure but also a commitment to marine sustainability.

Whole lobster
Whole lobster Sale priceS/ 1.00
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