Originally Posted by BKKROP

From my experience, this is not a popular restauranr menu item, the fact that it is so expensive would deter many. Then, it is my thought that many who try this dish, are doing so for the first time, and it is not the most succulent of dishes. Lobster meat from the cooler waters is similar to the shrimp, whilst from warmer climates produce a chewy meat, difficult to extract from the shell and not suited to reheating.