marmalady
Executive Chef
GB said:According to Alton Brown (who of course is by no means the end all be all expert) it does. When he did his show on lobsters he mentioned what I wrote above specifically. I am willing to say that he could very possibly be wrong though.
What I do know is I like the taste of the hard shell lobsters better. That I can say for sure
Me, too, but soft shells sure are easier to crack!
Note to those who aren't real lobster afficienados - when we talk about 'soft-shell lobsters', it's not the same as soft shell crabs.