I have eaten loads of lobster that was served sans shell. But I include every loibster roll I've ever been served. The only non-lobster roll I've had served that way was sauteed chunks of tail and claw meat served within view of the rocky coast of Maine. It was delicious.

Where was your lobster prepared/served? Im leaning towards precooked and frozen. I've never tried to de-shell an uncooked lobster, but it sounds like a pain in the rump. I've done it with shrimp and it's soooo much easier after they've been boiled.