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.
Top-split buns are the time-honored choice for lobster rolls, but side-split buns can be used too. Some people like only mayonnaise or melted butter on their lobster meat, but we love the added flavor of fresh herbs. Toasting the hot dog bun and serving crisp potato chips alongside are musts -- at least among lobster roll purists.
Endive leaves serve as little cups to hold a slice each of lobster, avocado, and grapefruit in this noteworthy appetizer. Crab or shrimp may be substituted for the lobster.
This mac and cheese is a fantastic one-dish meal -- it's so rich, creamy, and cheesy, all you'll need is a simple green salad to serve alongside, and your menu is set. Lobster is a perfect main ingredient in this recipe, but if that seems too luxurious, use any combination of seafood that makes you happy.
This pasta dish from David Pasternack combines tender boiled lobster pieces with spaghetti and a simple tomato sauce. Briefly sauteed chiles add a nice level of heat. Garnish with sliced mint leaves.
Inspired by the classic American lobster-and-steak combo and the plentiful meat and seafood combinations in Asian cuisines, this dish brings together two velvety textures and a Cantonese sauce. Serve with white rice to round out the meal.
Combine succulent lobster with grapefruit, avocado, and hearts of palm to create this delightful and refreshing salad. The dish is tossed with a light dressing of shallots, Dijon mustard, basil, and white-wine vinegar.
This mouthwatering lobster dish, from chef Paul Liebrandt, is guaranteed to impress your dinner guests. The ravioli filling is made of chopped boiled lobster flavored with curry powder. Serve the finished pasta with vinaigrette made from reduced lobster stock.
This recipe is courtesy of Linda Greenlaw, the author of "The Lobster Chronicles: Life on a Very Small Island." The dish combines steamed lobster with linguine dressed in a spicy tomato sauce, easily made from canned tomatoes.