Everything you need to know about Lobster

Virtually a symbol of New England's seafood bounty, lobsters are the prime delicacy of the shellfish family. Most people prefer lobsters that weigh between 1 1/2 and 2 pounds.

Lobsters are a New England favorite

Whole lobsters are graded by weight. The grades you're most likely to see are a "quarter," 1 1/8 to 1 1/4 pounds; "select," 1 1/4 to 1 3/4 pounds; and "deuces," 1 3/4 to 2 pounds.

Lobsters are delicious at any size

Some people think that bigger lobsters have tougher meat, but that's a myth. Tough, rubbery lobster meat is caused by overcooking, and big lobsters need to be cooked longer, which runs a greater risk of overcooking.

If you're cooking a large lobster, make sure to adhere to the suggested cooking time based on the lobster's weight. Learn more with our guide: How to Cook A Lobster.

Lobsters don't turn red until they're cooked

A live lobster in its prime is blue-black in color and only becomes red when cooked. Look for hard-shell lobsters only. Often when lobsters are unusually inexpensive, it's because they're shedding, and the shells will be soft. Soft-shell lobsters have less meat, and the flesh isn't as firm.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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