Are lobsters only for special occasions? And what exactly is a special occasion, anyway?
The lobsterfest we had with GP’s dad, (the kids call him “Papa”), a few weeks ago was one of those occasions. Nothing to celebrate, per se, except for the fact that Papa is 85 years-old and still kicking. Making it to 85 is worthy of a celebration, don’t you think? And there’s nothing he likes to eat more than lobster! (OK, maybe Chinese food.)
Cooking up a live lobster can be intimidating, so first, let me dispel a popular myth:
• Lobsters don’t scream when you drop them in boiling water. The sound you hear is air expanding the shell.
Now that we’ve got that out of the way, here are a few buying tips:
• Buy lobsters that are 3 lbs. or less. While there’s novelty in a 10 lb. lobster, the bigger they are, the tougher they are.
• The lobster should spread out its claws and flail around a bit when you pick it up (and eventually, you are going to have to pick it up).
Once you’ve got the lobster home, here a few cooking tips:
• Drop the lobster head first into a pot of seasoned boiling water. It’s more humane and there will be less splashing.
• Drop the lobsters in one at a time so the water can then return to a full boil.
Okay, now you’re ready to cook ‘em up… so what’s your special occasion? Hey… it’s another Friday in Lent, and you can’t eat meat anyway—how about a lobster? (Papa would certainly agree!)