I was wondering about the “Canada” on the bands of the bugs I bought for Super Bowl Sunday. Here in rural WV we’re kinda limited in places to get live lobster. A Krogers about 50 miles away is the closest I can get them...$13.99/lb.
Some folks think a Nova Scotia lobster is sweeter than one from Maine b/c the water where they are caught is colder. They are the same species though.
Not sure I agree one way or another...I buy them according to their shell, whether it is *hard* or soft.
There are those that say they like soft shell lobsters and say things like the following:
- Meat is so sweet
- Easier to bust open
- tastes better then hard shells
It is my opinion that hard shells are far superior. To me soft shells have the following problems:
- Flabby watery meat
- Lame flavor lacking that lobstery wonderfulness
- Less meat per pound in relation to shell
- Lots of water (which you are paying for) in the shell