A thread on the Boston board made me think of this issue.
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
Earlier in the summer on Cape Cod we had a bunch of lobsters that had rock hard shells. The shells were packed with firm, meaty, sweet, succulent meat. Excellent ratio of meat to shell. Some of the best lobster I have had in a while. After eating those hard shells there is NO WAY I would ever consider a softie/shedder.
Is anyone willing to go to the mat in defense of soft shell, recently shed lobsters?