For everyone's information:
With regard to the lobster tails. ALL of the lobster tails served on board (and esp. since the lobster is served towards the end of the cruise as a highlight feature) are brought on board frozen. Were they not, then they would deteriorate very rapidly, and not only be inedible, but downright unsafe to eat. This of course is true of all crustaceans as well as other shellfish. Since people have mentioned fresh vs. frozen, in general fresh is superior.
In that regard, lobster is infinitely better fresh than frozen. On some of the NCL ships, there is a live lobster tank, where you may select your victim. :-) It is then cooked only moments after it has been killed. (To kill a lobster, take a heavy bladed knife, such as a large chefs knife, place the blade downward on the carapace just behind the head and cut down swiftly along the length. You could also just toss the beast in boiling water and close the lid, but would you like someone doing that to you? :-). Hey, lobsters are cannibals anyway, so the heck with 'em.
As for King Crab - it is becoming an endangered species, and many restaurants have been asked voluntarily to stop offering them on the menues. There was an unexplained population boom of king crab back in the eighties, but that is long gone.
The price on them can be double that for lobster, because of the scarcity. Most of them are caught in the north Pacific, just below the string of the Aleutians. If y'all lay off of them for a couple of years, the population might come back to what it was. Many governments are placing restrictions on the catches, much to the consternation of fisherman based in Alaska and elsewhere in the north pacific, who make their livings catching things to eat. King crab is basically flash frozen ON THE SHIP, immediately after being caught, to preserve its viability as a cash crop. Other species of crab, in less population danger are still sold fresh, or even alive- such as the Chesapeake Blue Crab. Yet even here, there are major major problems with this species, whose population has dropped 70% in the bay over the past twenty years. This of course is of major concern to Maryland if from only an economic standpoint.
Oddly, one of the culprits blamed for the population drop are non-native species which are competing with the blue crabs. It seems that these non-native species have been transported to the Chesapeake Bay in the ballast water of the ships traversing the area.
BTW much of this information, and more is contained in the latest issue of National Geographic, I'm not just blowing smoke.
If all of us don't start taking the environment into more consideration, the only thing we're going to have left to eat in a few decades is chicken. Even the vast numbers of pacific Pollack, which go into everything from fish sticks to surimi (fake crab meat) and are now being used, because the Atlantic cod has been overfished to oblivion, are now depleting greatly as well.
Any sport fisherman on LI will tell you that you can't catch a Fluke worth a damn off the Great South Bay anymore, they simply aren't there. Anything under 18 inches has to be tossed back, or you get a very heavy fine if caught.
I'm not some Greenpeace fanatic, or PETA person, but I think it behooves all of us not to worry so much whether the crab is fresh or frozen, so much as whether it will be there or not at all for our children and grandchildren to enjoy as much as we do.