Hacker News Reader

Same with shrimp, and perhaps tomatoes.

It’s like flavor is constant regardless of volume, as size goes up, flavor density decreases.

For lobster at least, the sweetness of the meat decreases as a lobster gets bigger though it's more than just the same level of flavor compounds being spread across a smaller amount of total mass.

This is true of virtually all animals we eat. When I fished, the 1 lb bass was a keeper and the 4 lb bass was a throw-back.

It’s a fairly well known secret in areas that produce lobsters (I lived in Nova Scotia for a long time).