How to Choose Lobster — Cold Water vs Warm Water, Hard Shell vs Soft Shell, and How to Read a Frozen Tail
How to choose lobster in Hong Kong: the four different animals sold under one name, cold-water vs warm-water tails and how to tell them apart on sight, hard shell vs soft shell and the price-per-pound-of-meat arithmetic, the tail ounce ladder, reading glaze and phosphates on a frozen pack, what black spots actually mean, and how to thaw and cook a 7-8 oz tail. A culinary buying guide.