Lobster Question

I have personally never tried it, but talked to people who have, and they say don't except much boil flavor.

I had the same thought after visiting Maine, but I've seen folks here and elsewhere say the lobsters don't take the seasoning. If you soak a long time to try to get it in, they get tough.

Somebody try it anyway and report back.

Here's a reddit thread on the subject from a nola group. LINK

I've done it. Picked up some 1.5-2lb lobsters from restaurant depot. They don't get much flavoring. I think it's just the texture of the meat. Seems too dense. So I dumped liquid from the head into a little bowl next to the butter. Dipped each bite into that liquid then the butter. It was the only way I got much seasoning and was pretty good. For $7/lb that we paid I would much rather crawfish, crabs, or shrimp. But I wouldn't discourage anyone trying it at least once for fun.

I cooked 2 last night and they do not soak up seasoning well. What pound you got?

Didn't get any yet. Just wanted to know it was even worth doing. Maybe one weekend after a few beers my dumbass will head to rouses and pick up a few

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I cooked 2 last night and they do not soak up seasoning well. What pound you got?

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I figured this would happen when you said they were 2.5lbs. Most people get all excited about large lobsters, but anyone from Maine will tell you you want the 1-1.5lb guys.

I boiled one for about 20 minutes and steamed the other for about 22 minutes. The people that sold me the lobsters gave me a approximate weight between 1.7 and 2.5 lbs, not exact weight so they were a little chewy I should've listened to the good folks on the FD board and grilled them, live and learn I guess.