I totally agree with chef Kasi, I like my warm water lobster simple. Split and grilled with garlic/lime butter is perfect. Northern lobster and warm water lobsters are as similar as chickens and turkeys, they kinda look alike but thats where the similarity ends. If its a tail (warm water) it's probably a frozen import, same as anywhere in the states. If its a live clawed "maine" lobster its a recently flown down creature from the US. Either/or any lobster served in Aruba will be fine with me.