How are lobsters tiny in Chinese food?

Whenever I order lobster fried rice or lobster lo mein, or anything that involves lobster at a Chinese restaurant, they're tiny compared with fresh lobsters at seafood restaurants and in fish markets! How did that happen? Do they put a lot of salt to make it shrink that much? Because the size ratio of the Chinese food lobster and the regular sized lobster (let's say, about 3 lb lobster since that's the lobster I usually have at a seafood restaurant) is like 1 to at least 100.