Is there a difference in taste between steaming and boiling live lobster?

There is a difference in taste between steaming and boiling live lobster, though it's subtle and a matter of personal preference.

Steaming:

* More delicate flavor: Steaming retains more of the natural lobster flavor, as it's cooked in its own juices. This results in a milder, sweeter taste.

* Moist and tender meat: The steam cooks the lobster gently, preserving its natural moisture and resulting in tender, succulent meat.

* Less salty: Since steaming doesn't involve using salt water, the lobster's natural saltiness is preserved.

Boiling:

* More intense flavor: Boiling in salted water can enhance the lobster's flavor, making it more savory. However, some may find it too salty.

* Tougher meat: The heat of boiling can make the lobster meat slightly tougher than steaming.

* More pronounced "lobster" taste: The boiling process can intensify the distinctive "lobster" flavor, which some prefer.

Ultimately, the best method depends on your personal taste preferences. If you prefer a milder, sweeter lobster with a more delicate texture, steaming is a good option. If you prefer a stronger, more savory flavor, boiling may be the way to go.

Other factors to consider:

* Time: Steaming takes longer than boiling.

* Equipment: You need a steamer for steaming, while you can boil lobster in a large pot.

* Aroma: Steaming releases a more delicate and pleasant aroma compared to boiling.

Ultimately, the best way to decide is to try both methods and see which you prefer.