Loving Lobster

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Jun 13, 2003

After what was one of the worst winters and shortest springs here in the Northeast, I finally had a taste of summer in our first lobster. We’re lucky enough to be able to buy them off the boats in Gloucester, but with numerous mail order sources, anyone can enjoy one of summer’s great pleasures. See Legal Seafoods Catalog for one example.

People shy away from cooking lobsters for a variety of reasons. They’re expensive. People can be queasy about cooking lobsters live. They are ugly – lobsters were used in 1950’s B science fiction movies to represent evil alien invaders. And learning to eat one for the first time really requires personal instruction. But for shellfish lovers there is nothing better, and as cooking them is less expensive than ordering them at restaurants, you might be able to eat them often. Cooking them is really easy- all you need to know is how to boil water. Finally, as a special occasion food, there is a joyous ambience at a table of people wrestling with lobsters.

There are two kinds of lobster found in the U.S. The Maine or true lobster found along the Eastern seaboard has both edible claws and tail. The spiny lobster found in warmer Southern waters is really a sea dwelling crayfish and has only an edible tail. There are other lobsters around the world, but the Maine lobster is the most available.

By law, a lobster must be one pound when caught – about 5-6 years old - and without visible roe or eggs. Available lobsters are usually 1 – 2 /12 pounds. One pound lobsters are classified as “chickens”; as they get bigger they are called selects, large, and jumbo. Occasionally, you will see “culls” i.e. lobsters with only one claw. These are cheaper and usually a good buy for lobster salad or stew.

Live lobsters are brown, green, or blue – they turn red when cooked. They are not cuddly, but are cannibals, which is why the bands around their claws are so important. Mothers even eat their larvae. Like all crustaceans, lobsters are Arthropods, i.e. in the same family with insects, hence their nickname of “ocean bugs”. The claws are interesting as they are not alike. The larger claw has coarse teeth for crushing, and the smaller has fine teeth for ripping. Lobsters can be left or right handed – depending on which is the larger claw – but it makes no different in flavor.

Main lobster

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The copyright of the article Loving Lobster in Cooking Basics is owned by Lindsay W. McSweeney. Permission to republish Loving Lobster in print or online must be granted by the author in writing.