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I personally think lobster is at its best when simply steamed. Often, when its served poached, I notice it has this different consistency. Still delicious, but nothing beats lobster at a wooden picnic table on some dock with a plstic bib and drawn butter, IMO.

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I had a very good lobster dish a couple of weeks ago where the tail, and claws were placed on a bed of tagliatelle and surrounded with a mint foam. I almost always prefer claw meat to tail meat.