Lobster is the most costly item on the menu for a reason. The soft, succulent flesh of a fresh lobster bathed in heated butter is unmatched. Although it was not always a dish exclusive to the wealthy and affluent, lobster has become a really pricey and “posh” food. As they cycle through moulting stages, each species of lobster experiences a hard shell and a soft shell season. These steps influence the flavour and quality of lobster. Unfortunately, lobsters moult annually, and the timing is not universal. Soft shell and hard shell seasons can vary by region and may not occur at the same time each year, depending on factors such as climate, weather, and species. Despite the fact that all lobsters experience soft shell and hard shell seasons, they can be separated into warm water and cold water kinds based on their anatomy and harvesting location.