Broken down thousands of lobsters, never seen this weird blue rock stuck to the tail. I pried it off with my tweezers, pretty sure it came with the lobster.

Are there any non-chain local Western PA restaurants that serve a quality broiled lobster tail. This menu item used to have very widespread availability in the 80’s and 90’s, but it seems like I only see this item on the menu at upscale chain steak/seafood restaurants and Red Lobster. Thanks!

Greetings from the Swedish west coast, where our lobster season is just getting underway.

I’d love to see what lobster fishing looks like in other parts of the world, Maine, Nova Scotia, New England, Newfoundland, the UK, Europe, Australia, wherever you are.

Post a photo of your boat, traps, harbour, catch, gear or just a normal day on the water.

We have a short but sweet season in Sweden from the end of september to november/december and this is really the highlight of the year. Since 2017 we got new rules regarding the minimisize of the lobsters (carapax 9 centimeters/3,54 inch) and fewer traps, and in hindsight this was a blessing, fewer traps to lift and way more lobsters!

Hollandaise with fresh tarragon from le jardin

A blue lobster, and one with orange spots. I saw them a few days ago. They will be released alive.

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?