Lobster vs. Scampi — What's the Difference?

Lobster is a large crustacean found in marine environments, characterized by its hard shell, long antennae, and prominent claws. It's prized for its rich, flavorful meat and is often considered a delicacy. Scampi can refer to a specific type of small lobster, also known as Norway lobster or Dublin Bay prawn, which resembles a shrimp more than a typical lobster. The term "scampi" is also widely used to describe a dish where these small lobsters or shrimp are cooked in garlic butter, white wine, and lemon juice, typically served over pasta or with bread.

While lobster is often associated with luxurious, whole-animal presentations, scampi is more commonly found in prepared dishes, highlighting its versatility in recipes. Lobster tends to be more expensive and is usually a centerpiece in fine dining, whereas scampi is more casual and widely accessible.

Lobster's meat is dense and sweet, often found in dishes like lobster rolls or lobster bisque. Scampi, in its dish form, combines the delicate texture of the seafood with the rich flavors of garlic and butter, making it a favorite in Italian and seafood cuisine.

In terms of origin, lobsters are commonly found in the cold waters of the Atlantic Ocean, while scampi (Norway lobster) are found in the northeastern Atlantic and Mediterranean Sea. The culinary use of scampi as a dish is especially popular in American and British cuisines.