Re:Hard shelll lobster vs. soft shell
Some people have tried to convince me that the meat on the soft shell lobster is more tender. They may be right, but, as one who has had waitstaff in restaurants ask me, "What happened to the rest of the lobster ?"(I get EVERY bit of meat from it, although, alas, in current polluted times, I regretfully no longer eat the tomally), I prefer to have meat that doesn't stick to the shell (as often happens with soft shell lobsters). I have stated in other threads that my local (less than 1/4 mile away) supermarket often gets phone orders for lobsters that don't get picked up, and sells them for a (for New Jersey) bargain price (or one that can be negotiated; I will usually pay $5 for a chick); I use them for lobster rolls or lobster salad (although, in college, one of my dormmates was a member of the family that ran Brooklyn's Blue Ridge Farms, and he always had a big bucket of langostino "lobster" salad handy, which he shared liberally with his friends). In any case, I'm not quite as picky with those as I am when I pay full price.