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I like both when the crab is Alaskan King and the Lobster tail is from a small lobster. The smaller the lobster, the more sweet and tender the tail meat. I have nothing against smaller crabs, but they require more work for less reward the smaller they get. Clarified butter and plenty of fresh lemon wedges, and I'm good to go.
As I wrote up-thread, I think this depends on your zip code. In coastal New England, you’re not going to find a rubbery lobster. If your frame of reference is the Red Lobster chain, yeah.
Oh that is for sure. I have had Lobster from NE, but remember most of us do not live or visit the region that often and frozen Lobsters are just not the same.
Traditionally and historically sauces have been used by people all over the world to mask food that is starting to go bad. Food was scarcer and couldn't be wasted. It was also used to disguise the taste of some meats that wouldn't have been as appetizing, like rodents and fowl.
I've eaten Santa Barbara uni fresh out of the shell, fresh off the boat. Almost all sushi you get in restaurants has been flash frozen at one time. There are disputes over what the law is exactly.
I am fortunate that we lived in a New England fishing village for two years of my youth. To me, anyone who likes crab better could never have possibly had lobster, fresh off the boat and then steamed in a pot two hours later.
Who even knows what it is that restaurants serve when they have "lobster tail" and don't even get me started on "all you can eat lobster" buffets.
I think very, very few people are actually exposed to what "real lobster" is and should be.
I am glad you recognize that the original question was a poor one.
totally agree and that is why I said good lobster or just lobster. A good lobster is a wonderful treat and an experience to remember but too often they are not good. A crab leg can be good even if it isn't the best or has been frozen. Believe me, I would gladly eat either. I was raised in Ca and dad went fishing all the time so I do love good fish or any kind. We were also lucky enough to live on the east coast and experienced wonderful crab and Lobster.
When ex was stationed in GTMO Cuba, we could get cheap and free Rock Lobster. Langusta. But a Big Mac was non-existent. This was 1981-83.
On the Gulf Coast, fresh shrimp off the boat for $3.60 lb back then. I think. The 80's was a looong time ago.
Lobster tails. It always brings me back to my childhood. Mom would buy many lobsters when we hosted a special event at the house. My brothers and I would make butter and lemon sauce for all our relatives to dance around the house and dip their lobsters. The good ol days!
Lobster tail, it’s usually neater to eat. I’m not a big shellfish eater, but will consume it if it’s served to me.
Do you find the taste/texture comparable?
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