Lobster vs. Crab: Indulge or Save?

Lobster is often the top choice when you want to impress your guests. However, crab is usually more affordable, tempting those on a budget to swap it in. Let's explore when to treat yourself, when to save, and how to combine the best of both worlds.

Lobster: The Centerpiece Dish

"Lobster should definitely be your choice when seafood is the main focus of the dish," advises Michael LaDuke, the executive chef and senior director of culinary development at Red Lobster. "For larger servings, it has to be lobster. But if you're preparing a dish like pasta or a creamy sauce, where the seafood is secondary, crab works perfectly." He suggests that a lobster salad, where the lobster’s flavor stands out, is not the time to substitute. And, of course, you shouldn’t skimp if you’re planning to serve grilled lobster or classic lobster dishes like lobster rolls.

Crab is often the star of appetizers, such as crab cakes, spring rolls, or dips. It's best suited for dishes that require minced or shredded meat rather than large chunks. This makes crab a more affordable substitute for lobster in entrees where the starch is the main component, like pasta, couscous, or risotto.

The Cost Comparison

Lobsters and crabs are closely related, both members of the crustacean family, with hard shells and soft, boneless meat. Their flavors are alike in some ways but still unique — many experts describe crab as having a flavor that’s more representative of the ocean. As viewers of "Lobster Wars" and "The Deadliest Catch" know, harvesting either from the sea requires significant effort.

Crab typically costs around 35% less than lobster, per ounce of meat [source: LaDuke]. However, comparing the two can be tricky because consumers usually buy crab meat in lumps but purchase lobster in its shell. After removing the shell and internal organs, only about a quarter of the lobster’s weight is edible meat [source: LaDuke].

Chef LaDuke warns, "Many people tend to buy too much seafood." Home cooks often assume one whole lobster tail per person, but depending on the recipe, that might be enough to serve two. In some dishes, as little as two ounces of crabmeat per person can suffice. You can save money by avoiding the common mistake of overestimating how much rich seafood you need.

The Great Compromise

Rather than focusing on substitution, you might want to explore how lobster and crab can complement each other. The lobster can take center stage, while the crab provides subtle flavors, all while helping to lower costs.

This approach works well in seafood stews and paellas. A few pieces of lobster combined with crab can elevate the dish, making it feel luxurious without breaking the bank. Mixing lobster or crab with shrimp is another great way to enhance a dish and save money simultaneously.

Other Ways to Save

"Think of lobster more as a garnish than a main course," advises Cynthia Lair, co-creator of the online cooking show "Cookus Interruptus." "When you use it to simply enhance a dish, you're less concerned with cost because you'll be using a lot less of it."

Chef LaDuke offers a similar tip. He suggests creating an affordable meal by drizzling lobster butter, made with just a small amount of lobster, over a sirloin steak. The result tastes extravagant, yet remains budget-friendly.

The key takeaway: Substitution can work in many situations, but it’s not always an either-or choice. Combining both lobster and crab can offer a perfect and cost-effective balance.