Only in New England

If you want to get real, you've got to go to New England.

Of course, we're talking about lobster. The best lobster in America is found off the coasts of Maine, New Hampshire and Massachusetts where the cold waters of the Atlantic produce wicked good lobstah.

The best way to eat a lobster is right out of the shell with a nutcracker and a bowl of drawn butter, which to some, is an art. Before you dig in, there are some important facts to know about lobsters and how to cook and eat them.

Buying and Storing Lobster

It's fun to go to the local market and choose a live lobster from the tank right at the deli. Live lobsters can also be shipped on ice nationwide and come with instructions. Once bought, lobsters should be cooked and eaten as soon as possible, however, if one must wait keep these tips in mind:

• Keep lobsters cold
• Keep gills moist
• Never place in fresh water (they die)

To boil a lobster, choose a pot large enough to fit the lobster without having to stuff it in. Sea water is best, but if it's unavailable, add two tablespoons of salt for each quart of water. It is important to bring the water completely to a boil. Put live lobsters in the pot one at a time and simmer about 10 minutes for 1 pound hard-shell lobsters. When the antennae pull out easily the lobsters are done.

Lobsters may also be steamed. Put about 2 inches of well-salted water in the bottom of a large pot and bring to a rolling boil. Cook lobsters one at a time. Cover. For hard-shell lobsters, steam 13 minutes for the first pound and 3 minutes per pound thereafter.

Eating the New England Way

Unless wearing a bathing suit, get a bib. Start small; gently twist off the smallest legs from the body, but don't discard them, their contents are edible. Next, twist off the large claw(s). Using the nutcracker, snap off enough of the tip of the claw to insert your finger through the shell. Careful, plenty of juice flows out. With a finger, push the claw meat out and dip in the butter. Salt if desired.

To remove the tail from the body, simply twist as with the legs and claws then, dig in. The body of the lobster takes a little more work but, for hard-core lobster lovers, this is where the pick comes in handy.

Facts and Myths About Lobsters

Two scientific details support the fact that lobsters do not "scream" while cooking. First of all, they do not have vocal cords; secondly, air escaping from the lobster's body cavity as it expands from heating may cause a whistle.

Lobsters can be "right-handed" or "left-handed" depending on which side their crusher claw is found.

Lobster has fewer calories, cholesterol and saturated fat than beef, chicken, or pork.

For more information see:

http://www.gilmoreseafood.com/price.html#lobster