Anonymous wrote:Doesn’t matter where you get them, most important is how long they’ve been out of the water.
If you buy them from a supermarket tank look at the antennae, they should be nearly as long as the lobster and taper down to a point, if they’re short the lobster has been in a pound for months and the other lobsters have been eating the antenna’s. A lobster that has been pounded for months hasn’t eaten for months and will not have that amazing sweet taste.
Ooooo this is some of the best advice I've gotten on DCUM. I had to ask a fish monger about buying already cooked lobster at a supermarket. The texture and flavor were so oft..
He explained to me that some places take the lobsters that die in the tank and cook them and sell the meat. Yuck.