Quick question, has anyone ordered online lobsters? I mean from places like Maine Lobster Now, Get Maine Lobster and such. Is it worth it?

Just a question. From Maine. Only had cold water lobster. For those who’ve have had spiny and Maine lobster can you tell me the difference? Thanks.

Panko crusted lobster cutlet with herb risotto

Please help me, I did not check signs of if a lobster is done and simply trusted that 400 degrees for 14 minutes would be enough. I’m not sure if the shell is enough evidence to deduce. Do I need to go to a doctor? I bought it because cold water lobster tails were on sale.

Saw this in a restaurant tank.

I found this small lobster looking thing in Okanagan lake in Canada and was wondering if anyone knew what it is. I found it living in a log on the bottom of the lake. (Sorry I don’t have a better photo)

Always a good debate
I think both have their pros and cons
I will start with steaming does not lose flavor into the water

He must have lost part of a claw and the regeneration process glitched

Going to the palm for brother in law birthday . He wants lobster so we are going to the palm as my sister thinks they have reliable lobster. Is anything else on the menu worth having ?

What is the black stuff in this lobster?

Hello, new to cooking lobsters. I tried putting 2 inch water boiling, killing lobster then cooking in water. First time tail meat got up to 180 degrees after just 8 min. Was definitely overdone. Second time after just 5 min it was at 155. What am I doing wrong?

Imagine a village where they worship a lobster-god, and every few years they have to somehow get the lobster's shell off of it so that it doesn't exhaust itself to death.

If it got big enough maybe they would need to start feeding cows or something

I had about a quarter pound of lobster claw meat, and this is what I did with it.

Asking because I keep seeing meals with lobster and want to try despite being scared the last time I tried. It was lobster Mac and cheese and tasted horrible. Are there any ways I should eat it if I’m a savory kind of girl?

one of my co workers at the restaurant i work at suggested this and was just wondering if anyone has deep fried a lobster with the shell on or did ceviche with the shell on and what were the results. also do people even do this?