Spicy Lobster

Last updated 2026-11-12 — Spicy Lobster 　　Spicy lobster is an absolute favorite on the dining tables of people in Hunan, especially those from western Hunan. What makes it unique is its incredibly spicy flavor. The lobsters, raised in lakes, can grow up to about five inches long, with two large claws and hard shells. Some believe that spicy lobster isn’t particularly nutritious and is eaten purely for the taste and the lively atmosphere—but that’s not entirely true. In fact, the nutritional content of spicy lobster is comparable to that of sea shrimp, though sea shrimp has a more delicate flavor. Every year during May and June, it’s peak season for lobster. As night falls, walking through the streets and alleys of western Hunan, you’ll see numerous illuminated signs advertising things like “Spicy Enough to Make You Scream,” “No Fear of Spice,” “Not Spicy? No Charge,” and “The World’s Spiciest.” These are all stalls or small eateries serving spicy lobster. Pots of spicy lobster are displayed, their claws waving as if alive, their bright red color and mouthwatering aroma proving irresistible. Despite often ending up with mouths burning red from the spice, people just can’t seem to get enough.