On 22/04/2013 10:16 AM, Susan wrote:

>> I forget who the OP was- but feel compelled to warn them that in
>> Boston they can get 3-4-5lb lobster. [no maximum size limit like
>> Maine] *don't get a giant one* IMO the 2 lb lobster is as big as I
>> like-- and I won't touch a soft shelled one. If there is a scratched
>> up, barnacle encrusted lobster in the pot-- that's the one for me.
>
> 2 lb is my minimum size, maybe 1.75 if no other option. We've found,
> with diligent research, that 4 pounders are still wonderful, 5 is tough
> and much less enjoyable.

Is it a matter of the lobster flesh itself in one that large, or is it
the cooking? As I had mentioned, lobster used to be outrageously
expensive here. It is much more affordable these days, in fact, less per
pound than it was 20 years ago. I didn't think it was worth the price,
and a lot of that was because it was tough. I later realized that was
due to overcooking.

Around here, the price per pound increases a lot with the size of hte
lobster. 1-1/2 - 1-1/2 lb are the most common size, and I prefer
something a little larger because the legs are big enough to bother
cracking open and digging into.