Shopping for Lobster
Before you can get started in the kitchen you need to head to the seafood department and pick out your lobsters. We know it can be intimidating standing in front of that tank, but these tips will ensure that you bring home the highest quality crustaceans.
1. CHOOSE WHOLE, LIVE LOBSTERS
Lobsters should be cooked alive for both flavor and health reasons. The instant a lobster dies, enzymes in its body begin to break down the flesh and cause it to turn mushy. Deceased lobsters are also vulnerable to bacterial contamination that can cause food poisoning. Make sure that your lobster is alive until you’re ready to cook it. We do not recommend packaged lobster meat.
2. SQUEEZE THE SIDES
Squeeze the side of the lobster's body to determine if it is hard shell or soft shell. A soft-shell lobster will yield to pressure while a hard-shell lobster will be hard, brittle, and tightly packed.
3. CHECK THE WEIGHT
In our recipes, we include the weight of the lobsters, since one lobster can vary in size from the next. If you're keeping it simple and serving whole lobsters with clarified butter, you need to consider how much meat is in one lobster. If serving whole soft-shell lobster, you may consider buying larger ones or, if the price is good, buying two small ones per person. Markets don't usually advertise which type of lobster they are selling but you can certainly ask.
