In much of Europe and in the southeastern US you see lobster on menus, but it's really the clawless Spiny Lobster, a completely different animal also known as Langousta or Rock Lobster.
As is the case with any lobster, even a great one loses much flavor if it's out of seawater for long, even in those big supermarket tanks that claim to mimic seawater. They lose much more flavor when refrigerated for a day or more after cooking, and even more when frozen. Don't judge any type of lobster until you have had it fresh from a place that prepares it properly!
For more, go up to Lobster.