In Reply to: Re: Re: lobster meat posted by nick on November 13, 2006 at 16:10:43:

I've taken lobsters at the more remote sites at places like
Talcott, Santa Rosa, San Nic, SBI and Cortes. Bugs at all these
places usually had the variation of raw meat color. It believe it's
more of the readily available food they eat more than anything
else. Even at a recent trip to the near-shore site Leo Carillio I
found the same to be true. I agree that the flavor of the cooked
bugs really doesn't have much of a difference. For some reason
though I find the meat of lobsters taken at Cortes to be different
in texture. It a finer grain meat up to the 4lb range. But the
color differentials seem to be just as consistent as elsewhere.