On Mon, 5 Jun 2017 07:54:05 -0700 (PDT), Its Me
wrote:

On Monday, June 5, 2017 at 10:14:53 AM UTC-4, True North wrote:
Its Me
- show quoted text -
"Your lobsters, living in colder water, have harder shells and tougher meat.

Maine lobsters have sweeter, more tender meat and are considered superior."


If y'all want sweet, bake a pecan pie.
Considered "superior" by whom. We had a New York Times food critic down here raving about our lobster. He especially favored the ones off Gabarus, Cape Breton.

Just one example.

"A good friend of mine and fellow Mainer pointed out a great article in the November issue of Portland Monthly magazine in which Gordon Ramsay sings the praises of Maine lobster and bashes restaurants that serve counterfeit Maine lobster (an issue I wrote about in an earlier post). Apparently, Ramsay caught out a New York
restaraunt owner for passing off Canadian lobsters as Maine lobsters and went ballistic on his TV show, “American Kitchen Nightmares.�

http://www.maine-lylobster.com/2009/11/gordon-ramsay-sings-praises-of-maine.html

I suppose it all depends on what you were raised eating. I can tell
the difference between Maryland (Chesapeake) crabs and Florida crabs,
although they are the same species. The difference is probably water
temperature, to some extent salinity and the hibernation cycle
Maryland crabs have. A Chesapeake crab up around Harry's place never
sees water much above 10 PPT salt and they spend about a third to half
of their life buried in mud. No mud here.
Md crabs are better IMHO.
The Langustinos do have a milder flavor, just like the warm water
crabs so you want to sear them when cooking to caramelize the sugars
that are there and enhance the flavor. This is best done on a very hot
grill. Cook them fast and not too long. Let the carryover heat finish
the job.
Same with Florida crab cakes. This is not a sautee, you want to deep
fry them in 475 degree oil, just for a minute or so.