No, they are not.

The French blue lobster is a slow grower, taking an average of seven years and 30 to 35 molts to reach its 12-inch, two-pound size, which is half the growth rate of the Boston lobster.

Unlike other lobsters, the age of the French blue lobster has little effect on the quality of the meat, regardless of the size, are thick, tender, flavorful, sweet, and the first taste of the mouth you can feel the rich, rich flavor of lobster, but also taste the ocean's salty aroma.

Introduction

The best way to preserve the flavor of French blue lobster is to boil or steam it. A 1-pound lobster should be boiled for 3 minutes. Cut and devein the lobster immediately after boiling, otherwise the heat from the shell will seep into the meat and overcook the lobster. It's also important to serve it immediately after cooking; if it cools, the meat will turn dry and tough, losing its wonderful flavor.

In order to bring out the freshness of the French blue lobster, the waiter usually informs the chef to start making it only after the guests have eaten the first plate, to ensure the original flavor of the French blue lobster.