Lobster wasn’t always considered luxury food. Only in the early 20th century did it acquire its specialty-seafood status.
Store lobsters, with their claws banded, resting on moist seaweed or damp newspaper in an open bag in the refrigerator until cooking time.
Preparing lobster requires only basic technique — boiling or steaming. Boiling is the most traditional method, but steaming offers more intense flavor.
Each summer, many lobsters’ tough shells are replaced by thin ones. These lobsters, called “shedders,” are a delight to eat — it takes no effort to get at the tail and claw meat. Still, it is smart to keep a pair of crackers at hand, just in case. Boiling lobsters in court-bouillon, a staple for poaching seafood, makes them quite flavorful in the absence of seawater.
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