This past lobster season in Santa Barbara, CA (October-March) I picked up a few local spiny lobster for a cocktail party. The pound price has risen significantly the past few years as the Chinese are willing to pay a premium for the live local lobster. They are indeed terrific. Back in the 1980's I exported them to Chef Albert Roux of Le Gavroche fame. He claimed that they were better than the Mediterranean lobster. It was a risky business shipping live lobster to London. I would go down to the docks and load the lobster directly from the live tanks into shipping containers and then drive them to LAX just hours before the flight time. On the other end there was an agent that helped "massage" the packed through customs. Within 36 hours they were on a plate being enjoyed by the patrons at Le Gavroche.
The lobster sausage is a great way to extend the costly-local shellfish. One chef's tip is to cook the lobster briefly in boiling water. This makes removing the lobster meat much easier. If there are any "berries." lobster rose, be sure and include them in the mousseline as they add flavor and a red color when they are cooked.