When I originally opened my business, I wanted the biggest kitchen I could afford.  And big it was.  So big that I needed roller skates to go from the fridge to the cutting board to the stoves.  I was exhausted at the end of the day.  There weren’t Fitbit’s back then, but I bet I was racking up steps.

I sold the kitchen and got one quarter of the size.  And you know what?  I was more efficient, more effective, less tired and happier.  I realized that bigger isn’t always better.

I understand why someone would think bigger is better, especially with lobsters.  However, I’ve learned differently from my dad (a fisherman) and culinary school.

The two most important tips for choosing a good lobster

Bigger lobsters aren’t better.  Let me tell you why along with one other important tip to choose the best lobster.

1. Size does matter – big is NOT always better quality

I prefer small/medium size lobsters.  Why?  Because they cook much more evenly and tend to be more tender as a result. In addition, they’re less expensive.

2. The best lobsters are chillin’ in cold waters

You might assume that warm water, like the Caribbean or Australia, is sweeter lobster.  But the sweeter lobsters aren’t from warm waters.  Instead, the more firm, sweet flesh lobsters are from cold waters like Maine, South Africa and New Zealand.  Most lobsters are labeled as warm or cold or the country they came from.  If not, ask or assume it’s warm-water.

Lobsters aren’t cheap to begin with.  So if you’re shelling out some cash, you’re now more informed so you’re more likely to be content and satisfied with your choice.

Question: Have you ever bought lobster to cook at home?  If so, did it turn out good or bad?  Share your answer on Facebook or LinkedIn.