Cutting a lobster

Ingredients:

• Lobsters or lobsters

Preparation:

1. Live lobsters or frozen lobster tails are good options. If you buy a live lobster, look for one that's vigorous, moves quickly in the tank, and has meaty claws. The tail should curl up when lifted from the tank. Larger lobsters are sometimes available for sale, but they're more difficult to cook evenly. Soft-shell lobsters can be less expensive but are usually available close to where they were caught. Larger lobsters have tougher meat. Store live lobsters in the bottom of a cooler, covered with a damp towel. They'll keep this way for up to 2 days. Don't remove the rubber bands from the claws until they're cooked; lobsters can injure each other and you.
2. Lobsters need to be cooked in plenty of water. A 4- or 5-quart pot is sufficient for 2 lobsters. If you plan to cook 5 or 6, you will need a 20-quart pot. If you do not have a large pot, you can cook the lobsters in batches of 2. Bring a pot of heavily salted water to a boil. Drop the live lobsters into the pot and cover. When the water returns to a boil, cook the lobsters for the full cooking time, completely submerging them, then remove them with tongs and transfer them to a bowl. Drain the water, being careful not to burn yourself with steam. The heat will cook the lobster. There may be some water remaining in the shell of the cooked lobster. Make a small slit with a paring knife between the lobster's eyes and hold it over the sink to drain. Cooking time for a 1-pound lobster is 5-6 minutes. 600g (14 oz) lobsters, 7-8 minutes; 700g (16 oz) lobsters, 8-9 minutes (total cooking time: 9-11 minutes); 900g (2 lb) lobsters, cook for 10-12 minutes. When fully cooked, the lobster meat will be white. You can separate the tail from the body and check: if the lobster meat is translucent, it needs to be cooked longer. You can return the lobster to the pan and cook for another minute.
3. How to Cook Frozen Lobster Tails:
   
   Place the lobster tails in a large bowl or container, then refrigerate them to defrost the day before you plan to cook them. Slowly thawing the lobster tails in the refrigerator makes cooking easier. You can also cook other frozen foods, such as salmonDo not store frozen lobsters in the freezer for more than 3 months.
   
   Preheat the oven to grill mode. Place a rack over a baking sheet.
   
   Using kitchen shears, split the lobster tails lengthwise, then slice the halves in half with a knife and place them cut-side up on the grill. Prepare the herb butter with lemon zest and shallot; spread 2 teaspoons over each tail half. Grill until the meat is white and opaque, the tails are curled, and the shells are red, about 4 minutes for 6-ounce (170 g) tails. Serve the lobsters with the butter, drizzled with a little butter on top.
4. How to Boil Lobster Tails:
   
   Pierce the lobster tails with a skewer to prevent curling. Drop the tails, one at a time, into a large pot of boiling water. Cook the lobster tails, about 6 ounces (170 g), for 5 minutes. Transfer to a bowl of ice water. Serve the lobster tails Maine style with melted butter. Classically serve the lobster with French fries or boiled corn and potatoes as a side dish. Or serve with lemon and herb butter. Whole lobsters can be carved with special cutlery. You can also prepare Lobster Wellington Rolls.
5. How to Cook Lobster Tails in the Oven:
   
   Using kitchen shears, cut the shell lengthwise. Use a spoon to separate the meat from the shell. Remove the meat and place it on top of the shell, leaving the very end joined. Brush the meat with butter and season with salt. Bake the lobster tails on a rack in the oven at 350°F (175°C) until an internal temperature probe registers 140°F (60°C).
6. How to cook a live lobster:
   
   Place the lobster on a cutting board. Insert a chef's knife into the crossguard between the head and body; the lobster may still move for a few seconds. Turn it over and use a knife or kitchen shears to cut it in half lengthwise. Clean out the cavity.
   
   Warning: This is a messy step, so have paper towels handy.
   
   Remove the rubber bands from the claws and tap them with the blunt side of a knife to crack them. This will ensure the meat cooks evenly on the grill.
   
   Place the meat on the grill grate and cook until the meat turns white and the juices run clear.

7. How to eat lobster

   
   Place the cooked lobster on a cutting board and hit each claw with a mallet to crack the shell with the claws.
   
   Warning: This is a messy step and claws may splatter.
   
   Separate the claws from the body, gently wiggling them; if the meat is sticking inside, pierce it with a skewer. Crack the claws and break them apart at the joint using a lobster cutter. Use a seafood fork to pull out small pieces.
   
   Using your hands, separate the tail from the body. Place the tail shell-side down on a plate. Using utensils, squeeze the tail to crack the thin underside of the shell. If you choose to use your hands, pull on both sides of the shell to open it. With the underside facing you, spread the tail to expose the tail meat, which you should carefully pull out. Ideally, the pieces of meat at the end of the tail should also separate. Rinse the lobster tail under running water if there is any inedible part.
   
   Finally, bite down and squeeze the short legs of the lobster with your teeth to squeeze out a tiny piece of meat.