It depends on exactly when. It's all about when the lobster has recovered from its moult.
Biologists study that all the time, and we study it as well. But fall lobster in most of Canada hasn't fully recovered yet. Any season that isn't in the fall can have a large percentage of soft shells and poorer meat-yielding lobsters. Generally in the spring, in every LFA it's top quality. But there are still differences in quality, even in the spring. You can't ship all spring lobster to China, and you can't ship all spring lobster to Europe. The dealers, the processors, and the shippers know this very well, and that's how they price it. That's why you see different prices throughout the industry.