[QUOTE]Originally posted by Pakse:
[B]Howdy,

rule 2 - anything over two and half pounds can be tough - stick to the small guys - I prefer 2#'ers.


Actually, the above rule is a long perpetuated myth. Having lived in Maine and Massachusetts most of my life, I can assure you that large lobsters are in fact quite tasty and not tough, in fact they are the absolute best. Unfortunately they are exponentially more expensive than the smaller ones, and I think the prohibitive cost has more than anything else, lead to the perpetuation of this "sour grapes" myth.
If you can afford it, I highly recommend large lobsters. Just make sure they are fresh and haven't been in the tank long. Best to get them at a lobster pound or a retaurant that specializes in seafood that does such a good business that the stock is turned over daily or twice daily. Bon Appetit.