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Originally Posted by MooseMan3000
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Not true. Big lobsters are tougher. Little ones taste better. And they're cheaper per pound, because everyone wants a big one. Because everyone's dumb.
A 22 poubd lobster would be one tough mother, and he wouldn't taste very good. My favorite are the 1 pound softshells. They taste the best, and they're the easiest to eat. Of course, that's just my opinion.
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Lobster's, like shrimp and other crustaceans, taste different for a number of reasons but the principle reason is their diet which depends on location. The specific breed will generally also vary by location as you will usually not find a Maine Lobster (which is an aggressive bugger) in the warm Caribbean waters and vice versa.
Lobsters are carnivorous. They eat mostly eat crabs, clams, worms, snails, mussels, flounder, and believe it or not other lobsters. Working down the food chain reveals that the content of their diet will vary by location which will lead to differences in their taste.
Texture or toughness is also confounded by location. The colder the water (a la Maine & New England waters) the more collagen is developed in the subcutaneous tissue of the lobster which leads to a tougher texture. The smaller ones, like the Caribbean spiny's, will be sweeter, more succulent, and generally more tender than those that come from colder water.
That 22lb monster would taste very similar to his smaller contemporaries from the same part of the ocean.
I think it’s time for a lobster taste test!!!
