Live Maine lobster

Maine lobster
If you haven't tried a live Maine lobster beofre, know this. There is no substitute. I grew up in Connencticut. I remember ordering lobster in a local restaurant, that served local lobsters. I wouldn't eat it. I was taught wasting food was a sin but, I just couldn't do it. I was used to the sweet soft taste of a Maine lobster, cooked fresh, just caught.

I couldn't tell you if that lobster was fresh, frozen, just caught, from Connecticut or not. What I could tell you is it was not a Maine lobster. They are just not the same. And I realize now, 25 years later that, even a child can tell.

Let me describe to you the taste of a freshly caught and cooked maine lobster.

They are sweet and have only very light fishy taste. I do like fish but, the taste is completely different. The texture is meaty, almost like chicken but, extremely delicate. 100 times more soft. You can break through the meat with a fork and almost no pressure.

Lobster Butter
Butter with your lobster is a must. And there is just the right amount of salt in butter to season the lobster perfectly. Oh, I almost forgot the most important part. The butter must be served in a bowl, HOT. Melted butter. When you are cracking open the lobster and pulling out the meat, put it directly into this bowl. It will make your lobster meat warm, and soak into the meat.

Cracking the shell
If you cook the lobster yourself, or have it cooked for you, one of the most fun rituals around liobster eating is the cracking of the shell. Take a nut cracker, the type you would use for walnuts, and just have at it. Once the shell breaks you can pry it open with your hands. The best lobsters are soft shell and, should be easy to open. Stick to lobsters under 2 lbs as the meat is sweeter.

Source : articlesbase