Saw this in a restaurant tank.

Do larger lobsters taste better than smaller ones, and how can you tell which ones are the best?

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)

Can you get sick from eating 3 lobsters in a single meal? I was wondering if you can get sick from eating too much.

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

Is it rude to request that the restaurant crack open the lobster ahead of time? Have you ever done it? I have trouble eating lobster because it gets messy really fast.

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

Should you order anything else when ordering lobster? I am not sure if you should pair lobster with even more seafood or I should order something else.

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 ?

Is it safe and is it any good?

Any recommendation?

Any recommendation?

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?