Lobster is a valued food product; well-known recipes include Lobster Newberg and Lobster Thermidor. Lobster is best eaten fresh, and they are normally purchased live. Lobsters are usually shipped and sold with their claws banded to prevent them from injuring each other or the purchaser. Lobsters cannot open and close the claws when they are banded, which causes the claws to begin to atrophy inside the shell. Recently banded lobsters will not show this, and the claws will be full. Many restaurants that serve lobster keep a tank of the live creatures, often allowing patrons to pick their own.
Lobsters are generally prepared and cooked while they are still alive, even though both claws may have been removed. Most cooks place the live lobster into a pot of boiling water or steam which kills it. Lobsters are also served fried, grilled, or baked. Freezing the lobster may toughen the meat.
When boiling, the lobster is simmered for 7 minutes for the first pound and 3 minutes for each additional pound.[9]
The majority of the meat is in the tail and the two front claws, but smaller quantities can be found in the legs and torso. Lobster can be boiled or steamed, or used in a wide array of dishes and salads. It can be served as soup or bisque or mixed with mayonnaise or salad dressing for lobster rolls. Lobster meat is often dipped in clarified butter, resulting in a sweetened flavor.
