Quote:
Originally Posted by Nashe
It's hotly debated, but general consensus is that smaller (<4lb) lobsters are generally are easier to cook, more tender and have more consistent flavor and texture. Those big "show" lobsters look impressive but are logistically complicated to prepare, though pound for pound they are cheaper (meat to shell ratio is better).
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I don't eat lobster, and, the only shellfish I really enjoy are scallops (although fried clams aren't bad).
I have heard however that smaler lobster tend to be more tender and succulent, while the big MoFo's tend to be a little "woody."
There is also no question that, with shellfish, the fresher the better, which is why many Maritimers will buy their lobster right off the dock, or, failing this, from small pick-up trucks sporting "fresh lobster" signs parked in strategic locations in the larger Maritime cities.
Torontonians do not have this option.
There is a reason why there are multiple 747 & 777 flights each week from Moncton and Halifax to China via Anchorage. The Chinese want their Atlantic lobster really, really fresh.