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Just ate lobster for the first time

If you ask the average guy to name a super-luxurious food, chances are he'll say "lobster". These sea bugs have a high culinary cachet in our culture, but I had never had one until this weekend. I was pretty excited to break the life-long streak of not eating lobster, but I tried to go into it with no expectations to give the sea bug a fair shake.

First, I was surprised how easily it came apart. The way people carry on about de-shelling the beast it seemed like I would need power tools and a cutting torch to get through the shell. Actually, it was very simple to cut the claws open with a pocketknife. The lobster came apart very simply, like an oversize crayfish.

Taste-wise, I thought it was OK. There was frankly not much taste to the flesh, other than a slight briny sweetness. A little lemon and butter helped to wake up the flavor a bit more. Texture–wise, I found that it was a bit chewy and stringy for my taste, at least compared to other seafood types. The fat chunk of tail meat was actually my least favorite because of the stringy texture, while the little lump of claw meat inside the "bicep" was the best.

As an aside, the poop chute in a lobster tail is truly colossal. I was not expecting to see that.

I enjoyed the meal but I feel lobster's exalted place in the American mind is more about scarcity and price than about the actual culinary value. On my seafood list lobster now comes way behind crayfish, shrimp, giant prawn, Dungeness crab and most kinds of fish. So to sum it up lobster ain't bad, but only if someone else is paying.

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  1. Lobsters have a soft shell and hard shell season. You do not easily open a hard shell, especially one of serious size, without serious effort and sometimes a mallet and chisel. But it's worth it!

    It takes a lot of time and effort to get all the meat out, and there's plenty of it in good sized lobsters even in the little swimmer legs, worth hunting for with a lobster pick, twisting each segment apart. Also the arm joint segments holding the claw.

    There's also a very easily reached chunk of delicious meat atop the head once you peel the body shell off of it.

    The best tasting meat is a bitch to get out; it's between the white cartilage/ribs on both sides of the main body. Again, a larger lobster has bigger, more easily found intact chunks.

    Chewy and stringy lobster tail is generally due to having been overcooked, and I would not bother eating it.

    I love lobster for flavor, and I only ever make it at home, easily done and better prepared that way, and lobster is cheaper than most other fish and meats these days. Locally in suburban NY metro it's $3.99-$5.99 per lb, $2 bucks more if they steam it for you.

    5 Replies
    1. re: mcf

      "The best tasting meat is a bitch to get out; it's between the white cartilage/ribs on both sides of the main body. Again, a larger lobster has bigger, more easily found intact chunks."

      I forgot to mention, that part was very juicy and tasty, if a bit hard to eat. It was honeycombed with tendons, or something like tendons. I ended up cutting the midsection into segments to gnaw the meat out of the inner shell.

      After the meal I found myself wanting to take everyone's shells home to make seafood stock but I couldn't figure out a graceful or hygenic way to do it.

      1. re: RealMenJulienne

        Too bad, they make a great stock! I don't use the soft, squishy lungy stuff, though.

        It's much easier to just pop out chunks of that rib meat on a bigger lobster. DH and I prefer to share a 4 lb hard shell for the flavor and size of the meat from even the smallest body parts.

      2. re: mcf

        "and lobster is cheaper than most other fish and meats these days. Locally in suburban NY metro it's $3.99-$5.99 per lb"

        Not sure about your math or you must pay a lot more for other fish and meats than I typically see. Considering there is only about 1/4 lb of meat per lb of lobster, even that $4/lb lobster (assuming you can get them that cheap) is $16/lb of meat.

        1. re: Clams047

          a few years back we opted to do a lobster bash. got them live from the local market - something like $13/pound for the 1.25 lb size.

          being a curious sort, boiled them, cleaned out the meat prior to 'reassembling' for ease of eating, weighed the meat.

          the math came out to roughly $80/pound.

          1. re: PSRaT

            Yabbut, that's not a typical lobster price, way high these days.

      3. I don't know why lobster has acquired a luxury image other than its pricey away from the coast. Last summer, Stop & Shop was selling them 3.99 a pound. Less than a steak. It was historically a cheap food. Some places it still is. There's a local place that does a lobster dinner for two for about $29 IIRC. But I'm not a big fan of whole lobster anyways. Prefer a CT style roll or the Spaghetti Homard at Joe Beef in Montreal.

        If it was stringy, it was over cooked like mcf said.

        4 Replies
        1. re: Bkeats

          Since only about 25% of the weight of a lobster is meat, that's more like $16/#.

          To get meat out of the legs, tear them off and roll with a bottle or rolling pin, from the "toes" upward towards the body.

          1. re: greygarious

            Yes, but prime steak for me is $20+ a pound.

            1. re: greygarious

              I tried this method a few days ago, and it only works well sometimes. Other times, it flattens the meat.

            2. re: Bkeats

              I found it for $1.99 both last summer and the summer before.

              2 pounders, fully cooked, for $5.99

            3. Claw meat is the best.

              Having grown up in the west coast, im partial to crab - I just find them sweeter and more succulent on average. You'll notice that a lot of folks just dont eat lobster as is - often there is some kind of dressing or, more often, melted butter. Crab, on the other hand, I find I can eat with some white wine and a sourdough baguette and im all set.

              13 Replies
              1. re: majordanby

                I so disagree! Maine lobster pounds are full of folks eating nothing but a sea water boiled lobster served sans anything, save occasionally butter, maybe some lemon.

                Small lobsters have little flavor, IMO, unless hard shell, but I won't bother with anything under 2 -4 lbs range. The best.

                I only ever make lobster at home, unless I'm in Maine, where I can get a lobster pound one boiled in sea water, because I don't want it chewy/overcooked nor anything but boiled or steamed. Best done at home for much less money.

                I've always found crab to be too much work for not enough food.

                1. re: mcf

                  "but a sea water boiled lobster"

                  sea water vs non - makes the difference in taste?

                  1. re: majordanby

                    I have heard that lobster connoisseurs want their bug boiled at the end of the day in the sea water that's been cooking them all throughout the day, by which time it's full of added briny flavor.

                    1. re: majordanby

                      I enjoy both, but yes, sea water boiled lobster is a very special treat, concentrated flavors.

                    2. re: mcf

                      "I've always found crab to be too much work for not enough food."

                      major is likely referring to Dungeness which is little work and a HUGE amount of food. We share a 2+#er and have plenty to eat.

                      1. re: c oliver

                        Or blue crab which really *is* too much work for not enough food. IMO.

                        1. re: tcamp

                          There is nothing finer than freshly caught blue crab. I live in Houston/Galveston and a mess poured out on newspaper on a table with cold beer is not "work."

                          1. re: tcamp

                            crab crackin' with friends is a social experience
                            sitting outside at a picnic table covered in paper, with a little mallet and a pick, and some good beer or a white sangria some corn and tomato salad on the side, good music playing in the background of friendly conversation.

                          2. re: c oliver

                            I didn't find that to be so, but I do know plenty of folks who enjoy it. And plenty for you might be meager for me.

                            I don't much care for stone crab legs, either, but others seem to.

                            1. re: mcf

                              When I was in my 20s, I could eat a whole D. crab but by my 40s, it was a shared dish.

                              1. re: c oliver

                                I share a lobster, too, but it has to be 4 lbs. :-)

                            2. re: c oliver

                              I buy Dungeness Crab for my Gumbo.I have the butcher to clean it.

                          3. re: majordanby

                            Oh yea the crab claw is loaded with meat.That reminds me time to make a pot of Gumbo.

                          4. Having been a huge fan of lobster in any of its recipe iterations since childhood I advise you not to base your attitude regarding taste, texture, etc. on one sampling. If you were able to slice through a shell with your pocket knife you surely had a soft-shell lobster. One that is molting and that is the new shell. The best meat, IMO is from hard-shell. Ask when you order. As the others have said, your lobster was definitely overcooked. Soft shell lobster meat is generally a little mushy. Def. not my favorite.

                            7 Replies
                            1. re: Gio

                              Yep, soft shell lobster is typically waterlogged while hard shell is so tightly packed with meat, there's no room for a water filled shell nor water logged meat.

                              1. re: Gio

                                I'm putting in a vote for soft shell lobsters being better!! for years we have done side by side tasting of hard and soft shell - I find the meat sweeter and more tender in the soft shell. - to me - hard shell has less flavor and is tougher - not in a good way. But, of course, this is all personal preference.

                                the trade off with soft shell is that there is less meat per pound that you are buying - because there is more water - and they are a bit messier to eat because the tamale is usually very liquid, as well as the additional liquid (which I love to drink straight out of the claws!)

                                What sounds like the unknown variables is where the lobster came from, where it travelled to - how it was cooked and for how long -

                                One other thing - if you're dunking in butter - use whole melted butter, not clarified.

                                1. re: harryharry

                                  Yep, any time the discussion comes up, just as many folks say they prefer soft shell for the softness. Really up to individual choice.

                                  Soft shells are cheaper, too, due to having less meat, more water, when purchased at a lobster pound.

                                  1. re: mcf

                                    was referring to op

                                    edit - meant to reply to Gio

                                  2. re: harryharry

                                    I never dunk in butter. Never saw the need. Steamed lobster cooked properly doesn't need anything else to be tasty. Especially is one has the tamale and roe to add to the enjoyment. To me any lobster that's tough and stringy is way overcooked. We usually have 2 pounders, 3 lbs. and once in a while 6 lb. lobsters. Never tough or stringy.

                                    I live in eastern Massachusetts not far from the shore and I can ell you with certainty that lobsters I eat are caught locally and when we're at the pier, that's as close as one can get unless one has a friend with lobster pots, was we have.

                                    1. re: Gio

                                      agreed. i don't use any butter, either. and i live in boston. head to the cape most weekend. lobster was dirt cheap the last couple years. it's still not prohibitive. it was so cheap and the shells so soft of the last few years, i'd get like 4 chicken lobsters in the morning for like $20 for some just for lobster salad. cuz really, who has leftover lobster? it's like leftover wine. total mythical creature.

                                      1. re: Gio

                                        No one needs lobster, either, but we eat it, right? I enjoy mine plain, but I love the extra richness of the tail in melted butter. Sometimes I'll add lemon.

                                        I don't like lobsters close to 6 lbs and up, have had tough ones, and I never overcook at all.

                                  3. I prefer Dungeness crab to lobster 100 times out of 100.

                                    3 Replies
                                      1. re: jpc8015

                                        Depends on what taste imprinted on your taste buds first. For me, Dungeness too. That said, I have spent many happy hours on docks in Maine eating fresh lobster. After 20 years in the mid-Atlantic, I am still meh about blue crabs and you'd think I suggested killing puppies when I pass them up.

                                        1. re: jpc8015

                                          I don't think there's anything to compare. I love them both although lobster is a treat whereas Dungeness comes along dependably every winter. The taste and especially the texture are so different.

                                        2. If lobster is stringy or dry and chewy, odds are it's over-cooked. Most recipes lead to massive over-cooking. The meat is delicate.

                                          1 Reply
                                          1. re: lergnom

                                            If Lobster is overcooked the meat will probably be rubbery.

                                          2. I assume you're talking about the North Atlantic lobster, and not the spiny lobster?

                                            1 Reply
                                            1. re: Sharuf

                                              no -- lergnom's statement applies to spinies, too.

                                            2. Ya. I too have really never been that thrilled by lobster. The ones served in the Pacific are better than the E. coast lobster.
                                              Anyway. A dungeness crab caught in Dec. anywhere along the N. BC coast is IMO the best 'sea-bug' in the world.

                                              1 Reply
                                              1. re: Puffin3

                                                I didn't realize that Dungeness were that far north in December. That's the NorCal season also.

                                              2. I never understood the fuss either. Yeah, I enjoy eating lobster. But I find large shrimps and prawns just as delicious. Maybe people think lobster is superior because most lobsters we eat were alive a few minutes before, and most shrimps we eat were frozen. I have a lot more experience eating shrimps and prawns, and have lived many years where live ones were always for sale, and I know that in those cases, the quality difference between fresh and frozen is substantial. Ditto with crawfish.

                                                1. So far, you haven't told us where you had the lobster, but since you used a pocket knife, I'll wildly leap to the conclusion that it was not in a restaurant, right? And since you live in the Chicago area, I'll also assume you didn't catch it yourself.

                                                  That said, you need to know that all lobsters are not created equal! Personally, I DO like lobster, but experience has taught me to go slow! When buying lobster, whether from a fish monger or the fish department of a grocery store, you have to ask what kind of lobster it is (if you aren't familiar enough to tell by looking), and then you have to ask WHERE it was caught! If it wasn't caught in icy cold waters, walk away and leave it there because it will be flavorless, a major disappointment, and money wasted, even if it was relatively cheap for lobster. That goes for the big fat two claw lobsters and the Pacific's spiny lobsters alike. If they're not caught in icy cold waters, their flavor will be mild in the extreme and you'll just be boiling or steaming or grilling a bunch of red shelled disappointment!

                                                  I grew up in California, and of all of the crab in the world, Dungeness is my favorite by far! BUT... REALLY good cold water lobster can rival it in flavor easily, and many feel it excels .

                                                  Give lobster at least one more shot, if you're at all interested in excellent food, but wait until you take a vacation, then go to Boston, and find a top lobster shack along a country road that winds along the coast on the way to Maine, and stop and have a couple of lobster and a lobster roll. As the saying goes, "Try it, you'll LIKE it!" I take that back. If your taste buds are functioning, you'll LOVE it...!!!

                                                  So sorry you had such a rotten first experience! :-(

                                                  1 Reply
                                                  1. re: Caroline1

                                                    Yes, perhaps the venue wasn't the best. It was an outdoor lobster boil for a crowd, so I doubt they were using the best cold water lobsters available. I will give it another try.

                                                  2. The last time I had real Maine lobster was over 40 years ago, when a couple I worked with bought a house in the Santa Cruz Mountains that had been a retreat of some sort, and had an outdoor fireplace and cauldron, plus a giant cable-spool table with a ball-bearing lazy susan. Then someone said "Lobster feast?" and we pitched in $15 apiece for live ones flown across the country. I paid double so my California-born girlfriend could have her first one all to herself. We had at least three in the crowd who'd done this before, so they came out perfectly cooked, tender and sweet. I think I ignored everything else until I'd dug out the last buttery shred, then had corn and salad for dessert. Man, it's been too damned long …

                                                    1 Reply
                                                    1. re: Will Owen

                                                      40 years??? That aint right. I have used this company to ship special celebration dinners to the landlubbers in my life.


                                                      1. re: sandylc

                                                        (I don't plan to cook lobster but) How long do you cook lobster to prevent overcooking?

                                                        1. re: csh123

                                                          Broil or steam a Lobster for 18-20 minutes.

                                                          1. re: Smiley881

                                                            ummmm.. NO! Not all lobsters are the same size, therefore there is NO "one size fits all" recipe or cooking time for lobster!

                                                            Charts are available on the web giving the correct times. Cooking method (boil, broil, steam, fry) may all have different cooking times for the same size lobster.

                                                            1. re: Caroline1

                                                              A chart read for a Lobster 2 lbs and over cook for
                                                              15-20 minutes.

                                                              1. re: Smiley881

                                                                20 minutes? That sounds like you'll be eating a tire.

                                                                And if you broil it for 20 minutes it will be charcoal, so I think you mean boil.

                                                                Most cookbooks I've seen would have you over cook them. For a 1.5 lb lobster, boil or steam for no more than 7 minutes. Add a minute or so for each quarter pound. 10 minutes works well for a 2.5 pounder.

                                                                My credentials? 50 years ago I would walk to the lobster pound to pick up a bunch for dinner, and have been enjoying them ever since.

                                                                1. re: cantkick

                                                                  I'm not one to ever overcook a lobster, but those times leave one with slimy, uncooked roe, and partially uncooked tail, IME. Especially with hard shell lobster.

                                                                  This timing works well for me; no tough, rubbery meat, no uncooked parts: http://www.lobsterfrommaine.com/steam...

                                                          2. As others have said, it sounds like an overcooked soft shell lobster. Sort shells when they are really soft can be dreadful - the kind that you can crack with your hands and they release a gallon of water. Where when and how they were cooked could be relevant too. The ones that come out of the tank alive and kicking will be the sweetest. And hard shells. A month ago I tossed out two claws on a 2/15 pounder - horror, I know. I was making lobster rolls and just didn't have the time to pull out the power tools, and trust me, I smashed them with passion. Broke my heart to toss them, but simply did not have the time to pull out power tools.

                                                            Anyhoo, being a newenglander my whole life, I've eaten more then my share of lobster in sea water and salt water - most always at home. Just like you can have a mediocre piece of steak, you can have a mediocre lobster. But when it is sweet and succulent - it is amazing and will make you sigh.

                                                            1. You're a frequent poster on these boards, RealMenJulienne, and you have a lively interest in food. Why in the world have you not tasted lobster before now? It just seems so unusual for a Chowhound.

                                                              I'm from the Chicago area originally, so I can understand the off-putting high price and the fact that Chicago is something like 700 miles inland. Still, it just flabbergasts (love that word) me.

                                                              I agree with the posters that you had an overcooked soft shell lobster. Since I was transplanted to Florida, I've had soft shell lobsters and they are not nearly as good as cold water ones.

                                                              Please try again and take some care. Have the lobster at an expensive seafood restaurant and make sure it is from cold water, preferably Canada, Maine, or Massachusetts. You are really missing out on something here.

                                                              6 Replies
                                                              1. re: gfr1111

                                                                please don't confuse "soft shell" with "warm water".

                                                                Softshell just refers to the fact that the creature has just shed its latest iteration of exoskeleton. Softshells exist in both warm and cold water.

                                                                Spiny lobsters grown in warm water rather than cold, and they are certainly not watery or mild or rubbery unless they've been rather horribly overcooked.

                                                                I will never, ever turn down a cold-water lobster, but given the choice, I'll take a spiny every time.

                                                                1. re: gfr1111

                                                                  you really don't understand soft shelled, hard shelled, cold water warm water differentials. regardless of the water temp, it is the shedding of the old shell the lobster is outgrowing and the introduction of the new larger shell to grow into.

                                                                  1. re: gfr1111

                                                                    i totally disagree with having a lobster at an expensive resto. total ripoff. it's casual summer fare to me. and a little treat in the winter. friends, beer, shellfish (lobster, steamers.....), chowder. messy and i love eating it outside.

                                                                    1. re: eLizard

                                                                      I cover my outdoor tables with layers of newspaper, lay out lobster cracking and picking tools, rolls of paper towels, plates, butter, lemon and waste bowls.

                                                                      Crab shack style, but better with lobstah, IMO.

                                                                      Then we roll it all up, throw it out and house down the area.

                                                                      1. re: mcf

                                                                        exacto mundo. that's what i do!

                                                                    2. re: gfr1111

                                                                      Well I had a seafood aversion when I was a younger, so there's no way I would have paid the money to eat a giant water bug. Later, when I got over the aversion and started enjoying shrimp, prawns and crab, It was just funny to see people's reactions when I told them I had never tried lobster. So it became this semi-serious "fast" to see how long I could go without trying it. Seeing as I'm turning 30 soon I figured it was time.

                                                                      The next time I try it I will cook it at home. I've been eyeing some lively looking ones in the tank at Chinatown market.

                                                                    3. Lobster rolls are a fairly easy low-commitment way to enjoy lobster.

                                                                      I agree with anyone who says "I'd rather be eating crab," but for $15, a good lobster roll can be swoon-inducing. In Washington DC, NYC, and Philly, a franchise called Luke's Lobsters is a good place to know about.

                                                                      1 Reply
                                                                      1. re: Steve

                                                                        I rarely, if ever, order lobster in a restaurant but I love lobster rolls. Luke's is great.

                                                                      2. I love Lobster.I once bought a lobster fresh out of the tank.I bought it home and broiled it with the usual lemon and garlic.The lobster hardly had any meat mostly shell.I would go to Red Lobster but you have to come out the pocket to get a top notch Lobster.

                                                                        1. I was unimpressed by lobster until I vacationed in Maine and had my first lobster pound lobster. It did not resemble in any way tje shipped-in overcooked creatures I had been served in my landlocked home state. Now I refuse to eat it at home; I wait for my annual trip.to Maine, where I have been known to consume it 3 or 4 times a day.

                                                                          1 Reply
                                                                          1. re: Pwmfan

                                                                            On one trip, I surprised myself by finding I actually had a lobster limit before the week was up and actually went a couple of days without one. But had plenty til then, in one form or another. Maine lobster pounds are the only places I eat lobster away from home.

                                                                          2. I enjoy lobster as we have great ones here in Bermuda. Our lobster season is from April - September. For some reason the ladies seem to have an addiction to it and here some of them go weekly somewhere to have it. I eat it now and then but don't have a strong affinity where I have to have it all the time.

                                                                            1. I live in the Florida Keys and we have warm water lobsters down here (no claws) . My husband prefers them to Maine lobster but I'd have to disagree with that. I was just up in NY and went to the seafood market and bought a 2.5 lb lobster....cooked it up and ate it all by myself. I was in lobster bliss...also consumed 2 dozen steamed hard shell clams.... probably the only thing I miss about Long Island is the seafood and my family still there.... We also have stone crabs here in the Keys....now there's a tasty treat!

                                                                              3 Replies
                                                                              1. re: Babscanfish

                                                                                I have never heard of a Lobster without Claws.I love a really good cooked Lobster.

                                                                              2. I've never had any problem finding the meat part of a lobster, it's right there in the middle of the bun, underneath the mayo.

                                                                                1. Lobster was always celebratory food in our house. So I've eaten it from a very age. I'd never describe it as stringy myself. And the claws have the best most tender meat. The tail's purpose is to be put in melted butter and soak up as much butter as possible. Anyhow sorry you got a dud.

                                                                                  They say smaller lobsters taste better.

                                                                                  1. just interesting useless trivia --

                                                                                    Did you know that in the colonial era, lobsters were fed to prisoners because it was considered poor-people food?

                                                                                    1 Reply
                                                                                    1. re: sunshine842

                                                                                      i also thing that eventually, there was a limit imposed on the amount of lobster that could be fed to the prisoners because they had it so much it was akin to cruel and unusual.

                                                                                    2. Tough, stringy tail meat generally does not happen because of overcooking. I've cooked many thousands of lobsters including a few sous vide and texture is about the lobster not the cooking time or method. This article explains it well:

                                                                                      1 Reply
                                                                                      1. re: zackly

                                                                                        The only time I had tough, stringy meat from a not overcooked lobster, it was just under 6 lbs and an hard shell. We think 4 lbs, cooked just til done is the sweet spot.

                                                                                      2. All interesting comments. As far as which shellfish one prefers over another, I guess that's just a matter of taste. I happen to fall in the Maine lobster camp and I'm certain that living in Maine has little to do with it. I also fall in "the lobster was probably overcooked" camp making it stringy. As most Maine lobsters in summer are of the soft shell variety, this would explain being able to cut it with a pocket knife. Depending where the lobster was eaten, one should also be aware that soft shells do not travel very well so it's more rare to see them far from the coast although not too unusual to have them shipped directly to your home. You shouldn't find too many soft shells in your local supermarket tank in, say, Oklahoma City. They usually do not survive long.

                                                                                        Also, the vast majority of lobsters caught in Maine are from 1 1/4 - 1 1/2 pounds and very rarely will you find one over 3-4 lbs as there is a maximum catch size in Maine (5 inch on the body which rarely gets you above 4 pounds). If you're eating a 5 pound "Maine" lobster, it might be the right species, but it's not from Maine waters.
                                                                                        Anyway, it's all nice info and much of it is highly subjective but for me, a freshly steamed (or boiled in seawater) lobster with butter can't be beat. Lobster rolls are also great but the meat must be freshly picked. If you're having your lobster roll in Kansas City, the freshness might be just a bit suspect.

                                                                                        5 Replies
                                                                                        1. re: bobbert

                                                                                          I have regularly had 2.5 and 4 lb lobsters at Trenton Bridge Lobster pound, and they have often had hard shells for a higher per lb price (more meat, less water).

                                                                                          This NYer lerves Maine lobster boiled in sea water.

                                                                                          1. re: mcf

                                                                                            For sure you can find those bigger ones (4 lb or less) all over the state. Of course you'll pay a premium on the size (more $$ per pound) and on the hard shell. I tend to prefer the soft shell as they're easier to deal with. The water can be messy but smashing hard shells (with nut crackers or even hammers) can get pretty messy as well. I do think the 1 1/2 pound range tend to be a bit sweeter too.

                                                                                            1. re: bobbert

                                                                                              The large ones taste better to me, but that's just personal preference. Much more meat and they crack the claws for you at the pound. I never eat smaller than 2 lb lobster, 1 3/4 in an emergency only. :-)

                                                                                              1. re: bobbert

                                                                                                Lobster prices increase up until a point (2-2.5#) I forget, then they start to decline because there is less demand in restaurants for the jumbos. Used to be like that anyway.

                                                                                                1. re: zackly

                                                                                                  I need catch Lobster prices when they decline.I think the last Lobster I bought was $21.00