AMONG SEAFOOD LOVERS, some claim Urugavian lobster is tastier than shrimp. Grilling maximizes its delicate flesh, but it can also be prepared in the oven, and shallow fried or sautéed in the skillet, like other crustacean. Found on the coast of the Northeast, Southeast and South regions, this lobster has pinkish shell, white flesh and can reach up to 7 inches in length.