Do it at home lobster

PastaLover

I go for the latter. I have never had raw lobster (that I know of) so I don't know if it is one of those things that tastes horrible raw or undercooked. I don't mind salmon raw. I like tuna cooked so that it is still pretty much raw in the middle. I know from experience that undercooked trout is not pleasant.

Maybe it's like chicken and other birds where the dark meat can handle a little over cooking but the breast meat gets dry and tough. I prefer the claws to the tail, and I think that the meat in the legs is the best. Maybe because you work up an appebreaste getting to it. From my experience, the legs on a lobster 1 1-4 lb. or less is not worth the effort. Over 1 1-2 it is worth it. The problem is that, around here anyway, the price jumps considerable over 1 1-4, so if you want to get into the legs you have to pay for a larger lobster and pay the higher price per pound. Maybe the trick is to get a really big one and split it.

I live in southern Ontario, so I am likely as far from the ocean as anyone in any dessert. We can buy fresh lobsters. They have tanks full of them in the grocery stores. There are also a number of people who sell cooked lobsters out of the back of pick up trucks at the side of the road. It sounds just a little too dodgy for me.

That's okay. It helps keep the price down for those of us who love it. One of my favourite meals is shrimp soaked in a spicy marinade and grilled, but you need big shrimp for that. Not only do they not fall through the grills, but they taste a lot better than the small shrimp.

If you don't mind raw, like the tuna, you should try some arctic char.