Originally Posted by
orbitmic
Personally, I prefer both lobster and caviar (and even a very good foie gras) to balik salmon which is by no means my favourite salmon (give me a nearly white, hand cut wild Danish salmon instead any day!)
While I agree with that statement in general, I tend to be slightly more wary of lobsters due to ease of overcooking it (even when it's just the chilled starter, if the caterers have overcooked it in the first place, it's overcooked... So easy to do too!).