Lobster are large crustaceans with sweet, red and white flesh. The most popular varieties are Maine and European, though they are found all over the world; the Moche people of Peru worshiped them as a deity. Lobster are frequently cooked by being placed, live, in boiling water; they are ready when the shell turns bright red. Traditional New England boiled lobster is served with melted butter
The most efficient way to eat a whole lobster is to separate the tail from the body by twisting the two in opposite directions. Next, remove the claws. Separate the pincers, and use nutcracker, lobster cracker or knife to open the large portion of the claw to get to the meat. Each section of leg has meat inside; use a cracker to break the shell (or just suck it out). Use a fork to get to the meat in the body. The tomalley (liver) is the greenish portion inside the body; some people eat it, some do not. Slice the bottom of the tail, then use your hands to crack the shell.
There is a digestive sack in the upper portion of the body that must never be consumed and should be removed intact. If it does break open when being removed the lobster meat surrounding it should be rinsed in water to remove any digestive juices in the sack that may have spilled onto it.
It is currently recommended that no one eat the tomalley of a lobster, due to the liver storing excessive amounts of heavy metal toxins.
Selecting and Buying
Conserving and Storing
Lobster does not store well at all. It should be purchased live, the day of cooking. Ideally, all meat should be consumed on the day of cooking. Leftover can be frozen, but texture suffers greatly.