Lisa and Tom and Teresa,

I get it even if I don't agree with regard to preferring Caribbean over Maine lobster, but the absolute truth is, I love them both. I wouldn't dream of asking about the availability of Caribbean lobster in the NE and I also wouldn't order a Maine lobster in SXM. That's just me..... but way back when, I come from Newfie stock and we loved to pull our lobsters straight from the trap to the boat to the pot!! Now that's some incredible lobster. Maybe that helps explains it?

Someone mentioned Caribbean lobster being 'chewier' and not as tender as Maine lobster so I asked a chef in a now defunct SXM restaurant. He told me there's basically not much difference but the chances are if you get a tough lobster, it's not about size or the type but the manner in which it's cooked, and an over-cooked lobster will be tough and rubbery. And we heard the same thing from a cook in a favorite RI lobster house so I believe it.

In Thermidor I'm not sure the type of lobster would make much of a big difference as long as the Thermidor sauce was delicious.

Soon........ <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />