Lobster
The only beef I care for is a good hamburger and my home made meatloaf.
I’m not about to turn down a good steak and a lobster tail.
Steak. Thanks.
Surf and turf!
Damn, I am starving!
Pass on the aquatic cockroach. Steak all the way.
If I’m back in Newport (RI), at my favorite restaurant there, I’m gonna have the lobster. And the chowder.
Elsewhere? Probably the steak, as I chose last night at one of my favorite restaurants on the Left Coast.
Lobster is just to much work, breaking into it and all, for too little return.
A good restaurant makes it easy.
But honestly, they are two completely different things. Sort of like choosing between oysters and snails.
Lasagna for me too, 'cause this plane isn’t going to land itself.
I’d take a lobster from Red Lobster over a steak at Outback, but a very good steak at a steakhouse will win overall.
In that case, definitely the lasagna.
Steak, I’m not much of of a seafood lover, although, king crab legs with melted butter, very nice!
Hells yes! Why choose. Have them both 
Steak. Lobster is vastly overrated. Too much work for too little reward and too much cost.
I like the cut of your jib.
Don’t get me wrong, I won’t kick a lobster out of bed for eating crackers. I enjoy a choice, well-prepared lobster just as much as a choice, well-prepared steak. But, bring crab into the competition and things get confusing.
To me, the taste of King and Dungeness Crab is on par with lobster. Snow Crab is slightly inferior but gains points for ease of access. I can dis-articulate, crack open and suck the succulent meat out of a Snow Crab without tools in my sleep (warning: don’t walk your hand across my chest crab-like while I’m sleeping—I may dream it’s a Snow Crab and start cracking).
But, the best of the best IMHO is Stone Crab. I rate the flavor of Stone Crab higher than any cut of steak, lobster or other types of crab. Eat a plateful of large, pre-cracked Stone Crab claws with mustard sauceand you’ll question your atheism. Only God could create flavor so divine.
And, harvesting Stone Crab is sustainable and non-lethal if done legally. Eating part of an animal knowing the appendage donor is still frolicking about and growing a new appendage relieves me of much guilt. Don’t try this with leg-of-lamb—at most you can do it only 4 times per lamb.
I used to like octopuses until I learned they were notorious Stone Crab murderers. Now I eat tako sushi with glee.
If you ever find yourself in Connecticut ask for a lobster roll. Hot, buttered chunks of Maine lobster served in a toasted roll. No work, all reward.
Now who’s being naive?
I like the cut of your jib, too, Brekdawrek.
Crawfish (or crayfish or crawdad, depending on local dialect) are indeed tasty crustaceans. Crawfish Etouffee is a meal I could enjoy at least once per month.
But, don’t limit yourself to just eating crusty’s tail meat. You’ve got to chase the tail with sucking the head to fully enjoy the crayfish dining experience.
Does the thought of sucking out a critter’s brain make you nauseous? Don’t worry, crayfish don’t have brains! What you’re sucking out is the mudbug’s hepatopancreas (liver/pancreas). Surely ingesting an animal’s hepatopancreas sounds more appetizing than eating its brain’s, right? 
I have been really disappointed with the super market steaks the last few years, I could swear they went down a full grade. I would take the lobster as I doubt I have it 1 time a year.
For dinner, a steak is much preferable.
For a pet, lobsters are better, not particularly cuddley, but the blue ones look cool. Steak makes a very poor pet.