Image via Complex Original
This feature also appears in Complex's June/July 2011 issue.
When picking out lobsters, David Girard, head chef at Buoy One(62 Montauk Highway) in Westhampton Beach, N.Y., recommends you look for ones with hard shells. A soft shell indicates the animal has recently molted, which means there's less meat inside. Another thing to check is the lobster's antennae. A crustacean with short antennae has likely spent time in a holding tank, getting into fights. It's no the fighting that you should worry about, but this is an indicator that the animal has probably been sitting in less-than-pristine water, and absorbing less-than-pristine flavors. Lobsters fresh off a boat will have longer antennae and better tasting meat.
As for cooking them, Girard says to keep it simple: "Steam them instead of boiling. It usually takes about 15 minutes to steam an average 1.5 pound lobsters, and steaming helps you avoid overcooking them. Plan on paying around $14 per pound at market, But know that prices vary depending on how far you are from the coast. Get crackin'.
Keep clicking for three great lobster recipes.
Clam Bake
6 lobsters
3 dozen littleneck clams, scrubbed well
3 pounds mussels, debearded and scrubbed well
6 ears of corn, unhusked
1 beer
Combine beer and two cups of water in a large pot. Bring to a boil. Add lobsters first, then the corn, followed by the clams and mussels. Cook on high heat for about 45 minutes or until the clams and mussels open up. Remove all the food with tongs and serve with melted butter and lemon wedges.
Lobster Roll
1 cup mayonnaise
1 pound cooked lobster meat, diced 1/2 inch thick
1/2 cup celery, small dice
1 pinch chopped fresh tarragon
1 pinch celery salt
1 teaspoon freshly squeezed lemon juice
6 split hot dog rolls
2 tablespoons unsalted butter, at room temperature
In a bowl, mix all ingredient except for butter and rolls. Spread rolls lightly with butter and toast in a skillet. Dress the toasted rolls lightly with mayonnaise then spoon mixture into rolls.
Grilled Lobster Tail
6 lobsters tail
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat grill to medium heat. Cut lobster tails lengthwise, exposing flesh. Combine remaining ingredients in small mixing bowl. Brush mixture onto flesh side of lobster tails. Place lobster on grill and cook for 5 to 7 minutes, depending on the size. Make sure to flip the tails over once while grilling. Remove from heat and serve.