Giant Lobsters

[Jenise]

So the company I ordered lobster from last month has let me know that they have some 8-10 pounders on hand, $200 ea.

Has anyone cooked/eaten one that large? Are the textures still good? I'm tempted just for the entertainment value but not interested in any differences in texture/flavor that might seem off to me.

Generally speaking, the big ones are tougher. I've eaten one at 5# and the meat was already sturdy. Something as big as 10#, well, maybe the claws are good but I'd find a wet prep for the tail: bisque, of course, but you might be able to cut it into reasonable chunks and steam it soft.

[Jenise]

Wouldn't be worth it after all if the quality suffers. But your answer is kinda what I expected. I'll stick with normal sizes!

Biggest I've ever cooked was 3#, but I once had a 10# at a restaurant (someone else paid, rolled out before hand on a red Radio Flyer wagon), and it was fine.
Better meat yield on bigger ones
Trick is cooking properly. In WSJ they cooked a 14#, thought flavors/texture were better

https://www.wsj.com/articles/SB106150044236835600

[David M. Bueker]

We generally do 3 lb lobsters, but we have had 8-10 lb several times. They are a bitch to get into (claw shells usually quite thick), but flavor and texture never been a problem.