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Rugerguns-Lobster questions

mowart
I've been told that the best tasting lobsters are those caught in the coldest water months. Also that about 1 1/2 - 2 lbs is as big as you want to eat as they get tougher with size. Comments? Thanks.
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Comments

10 comments

Date Votes
  • Alpine
    Never had Atlantic lobster before. But I have caught and consumed a lot of Pacific lobsters. And yes the big ones are tougher. Biggest I ever caught and ate was a 16 pounder. A little tough but there was a lot of meat in that tail. Could have been the cooking time made it a little tougher. There was a lot of meat in the legs of a 16 pounder.
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  • zipperzap
    Big difference between Atlantic lobster and Pacific Crayfish (bugs).

    Atlantic lobster are tastier.
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  • bayl778
    I have heard the big lobsters are tougher. I have also heard that is because people over cook them, because they are so big people think they need a lot more coooking time than they really need. I've had big ones that were not tough.
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  • 1911a1-fan
    never met a lobster i didn't like, i don't care what his race or religion is


    over cooking is easy to do, even small ones can be turned into rubber, large ones can be scored underneath
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  • allen griggs
    I love 'um.
    Drawn butter and lemon, that is good!
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  • 41 nut
    I like the 1 1/2lb soft shell lobster the best. They are sweeter and tastier. Not as much meat in a soft shell as a hard shell but in my opinion they are a lot better eating. [:p] [}:)] The real big ones that are illigal to keep now seem get mealy and don't have the good flavor of the smaller ones.
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  • 46270
    I had some large from new zealand, I think it was a rock lobster.
    but it was great.
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  • RUGERGUNZ
    Hey, just noticing this post.

    I have never noticed a difference in the months the lobsters are caught. The coldest water months will be shedders that are starting to harden their shells. So people may like the shedders after their muscles are starting to grow.

    The reason larger lobsters get a bad name is that they don't shed every year. When the lobster gets too old in the same shell, the muscles get crowded and they will get tougher and sometimes get a bad taste as well. If you get a first year large lobster it will be good. One way to tell is to look at the bottom of the claws, if they are black or extremely scarred it is an old lobster.

    Alot of people like shedders and claim they taste better than hardshells. I truly cannot taste a difference. For me I only eat lobsters about once a year. In the fall the price for hardshells drops to the same as softshells. I will then take a few hardshells home. You will get more meat from a hardshell than a softshell. So they are more cost-effective. But in reality I would rather eat hotdogs than lobster. They are good but after seeing them day in and out you get sick of them without even eating them.

    The only lobster to me that tastes at all different and better is a fresh shed. I mean FRESH. If you can catch one that has shed in the trap it is like jello. We call them papershedders, because after you cook them you can tear the shell like paper. They have a different texture and flavor. This is similar to Maryland crabs where they wait until they shed to eat them.
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  • tsr1965
    I had heard that the larger lobsters are tougher, and do not taste as well. All this changed a couple years back when some friends from Massachusetts showed up with a cooler full of 7 lb lobsters for opening weekend of Muzzle Loading season. When they are steamed, them broiled on the grill, they are awesome. Meat in the claws? You can have the tail, but the meat in the claws rivaled that of king crab, and there was as much or more than there was in the tail. Anyone who tells you that the BIG lobsters are not any good, has NEVER tried one, but just listened to what they have heard.
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  • plains scout
    RG - private message sent.
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