Soft-shell crabs are commonly found in the market.
Lobsters also come in soft-shell varieties.
This is what they look like after molting their original shell.
The remaining outer membrane is the softest part. The whole lobster is edible.
The meat is softer and less chewy than regular lobster meat.
It's best eaten whole after frying.
What is a soft-shell lobster? Lobsters molt periodically to grow. The brief period immediately after molting, when the new shell is still soft (usually several minutes to a few hours), is called the "soft-shell" state. During this time, the shell, gills, and intestines are renewed, and the lobster is clean and 100% edible (unlike hard-shell lobsters where only about one-third is edible). Hong Kong-produced lobsters are mostly blue lobsters/flower lobsters, farmed in high-quality fish farms (such as Yung Shue O in Sai Kung), and certified by the Agriculture, Fisheries and Conservation Department's "Quality Fish Farm Scheme."
Origin and Processing: Primarily farmed in Hong Kong, with some from Taiwan or Southeast Asia. To maintain the soft-shell state, fish farms immediately process the lobster using IQF (Individual Quick Freeze) technology after molting, locking in freshness at ultra-low temperatures and preserving the meat's texture and shape. The product contains no added hormones or antibiotics and has passed heavy metal and drug residue testing.
Meat Texture and Flavor: The tail meat is plump, sweet, chewy, and juicy; the head has abundant and fragrant roe. The shell is thin and soft, resulting in a crispy texture after frying or grilling, quite different from regular hard-shell lobsters. The overall flavor is sweet and rich, with a very high consumption rate and no waste.
Nutritional Characteristics: High in high-quality protein, rich in calcium, phosphorus, vitamin B12, and selenium; low in fat. The shell contains chitin, which helps regulate physiological functions. Suitable for a healthy diet.
Cooking Suggestions:
Fried/Salt & Pepper: The most classic, crispy on the outside and tender on the inside, eat it whole, shell and all.
Tempura: Japanese style, highlighting sweetness.
Typhoon Shelter Stir-fry: A classic Hong Kong style, spicy and flavorful.
In Broth/Steamed: Preserves the original flavor.
Also can be grilled or air-fried.
After thawing, pat dry before cooking; no need to remove shell or gills.
Purchase and Precautions: Prioritize flash-frozen products from reputable local fish farms or reliable sources. Store below -18°C and consume as soon as possible after thawing. Limited quantities available; seasonal or limited-edition.
Soft-shell lobsters are a delicacy among lobsters, combining a high consumption rate, unique taste, and the advantages of local sustainable farming, making them highly attractive whether fried at home or served in a fine restaurant.
Molting is a natural phenomenon during lobster growth. Each molt increases their total body length by about 15%. The number of molts and the increase in body length vary depending on the species, water temperature, and diet.
They first undergo hydration to soften their bodies and eat very little. They then reabsorb the chitin and protein contained in the old shell. After molting, they are immediately caught and flash-frozen and vacuum-packed.
