How to cook perfect lobster 4 ways
With their impenetrable coats of armor, spider-like faces, and pinching claws, you have to wonder what first made folks consider making a meal out of Homarus americanus, aka the American or Maine lobster—but it was probably desperation and hunger. Living conditions were brutal for early settlers in New England and the north Atlantic in the 1600s. People lived on the brink of starvation, and lobster was a rich source of protein that was so abundant it could be gathered by hand all along the shoreline.
One way or another, our forebears eventually plunked it into a pot of boiling water and discovered that beneath its ugly exterior it hid sweet, delicate flavors and tender white flesh. Savvy coastal cooks learned that cooked lobster tasted best when freshly caught and cooked live within a few days, and while there have been advances in refrigeration and canning, there just isn't anything else that tastes as buttery, rich, and sweet as freshly caught lobster.
However, before you rush off to the store and spend a big wad of cash for live lobster, there are a few things you need to know, like which lobster to choose, how to buy it, how much to buy, how to prepare it, and how to cook it. We've made it easy for you to navigate this process by providing tips and recipes that will protect your lobster investment and create a sensational dish.