Steak over most things, and pretty much anything over lobster. Lobster doesn’t taste like anything and butter is a million times better on a fresh baked piece of bread.
Steak. I am no great fan of eating anything that was once used as fertilizer.
Steak. I’ll take an average steak over any kind of lobster, although I haven’t had a particularly good lobster yet. (Or maybe that’s just how lobster is. Honestly, I prefer shrimp to all the lobster I’ve ever had.) I love seafood, but all preps of lobster I’ve had have left me underwhelmed. I need to try it in Maine, or something.
Hey, that shit is some good lobster!
Can’t it be both, like the late Earl Warren?
This is about word for word my answer. I don’t mind lobster but I’ve never had one which left me thinking “So that’s what all the fuss is about”. But I’m also open to the idea that, if I had one in Lobster Country, maybe my impression would change.
On the other hand, I’ve had some truly wonderful steaks.
Lobster tends to be good in a very reliable, regular way. Steak can vary much more in how good it is, from the President’s dried-up well-done piece of rubber to mouth orgasm good. I’ve never tried really high end, dried aged steaks but they have to beat lobster. Unless lobster can be prepared and cooked in a way that’s equivalent to medium rare but that seems like it could be unsafe. How refined can lobster get compared to steak?
Lobster.
I can get a good to great steak most anywhere, most any time. But good lobster requires being near an ocean, and as I live in the middle of the country that’s quite rare. So, lobster please!
Steak over lobster.
In fact, tacos, pasta, chili, soup, corned beef, chicken, pork, Frosted Flakes, white bread, Spam, peanut butter, White Castles, buttermilk, ice cubes, and Vegemite* over lobster as well.
mmm
*jk about the Vegemite
Steak is perfectly fine, but it’s not lobster.
Lobster. When it was alive an hour before, so that you’re getting perfectly fresh shellfish. It’s sweet and briny and sublime. I once split a couple of them lengthwise and grilled them on the 'cue, brushed with tarragon/shallot butter, and I think it was the best dish I ever made at home.
When it’s precooked and sitting in the fridge for a couple of days before serving it up, like some restaurants do it, it’s very meh.
I love me a good steak, but a fresh lobster is the winner here.
I always thought lobster was overrated until I had one in Mexico, taken directly from the ocean to the fireplace to be broiled. However, I think both lobster and steak on one plate would be the best. Hmm: lobster for breakfast?
Sure. I’ve had lobster Benedict in Hawaii for breakfast. Tasty, but still no steak. 
This is what I wanted to say. I have had really great steaks but I’ll take crab over lobster any day and most days, I’d prefer it to steak too. Crab & Steak makes an outstanding surf & turf though!
Do I prefer steak or lobter? Why, yes I do!
Steak Season!
Lobstrosities, please!
Did-a-chik.
Dum-a-chum.
Lobster is just an expensive way of getting melted butter in my mouth.
And garlic.
I like both steal and lobster. Which one I prefer right now varies from time to time.
In the northeast I prefer lobster. In the northwest I prefer crab. Away from the coast I prefer steak. Maryland crab isn’t as tasty as Pacific Northwest crab (and is served with too much spice for my palate.)
Both lobster and crab are much better if the animal was recently removed from its home, and was live and healthy until right before cooking it.