Lobster

Cooked lobster meat should be stored tightly wrapped in the refrigerator. Live lobsters need to be stored in a breathable container, like a mesh bag or the original packaging, with a damp cloth, in the coldest part of the fridge. They are best cooked the day they are purchased.

To cook live lobster, the most common methods are boiling or steaming.

For easier meat removal, shock the cooked lobster in an ice bath for a few minutes before cracking.

Save lobster shells for making rich seafood stocks or bisques.

Butter (melted)

Lemon

Garlic

White wine

Herbs (parsley, chives, tarragon)

Risotto

Pasta

Corn on the cob

Overcooking lobster, which can make the meat tough and rubbery.

Not purging the lobster properly if it has been kept alive for a while, which can lead to a less pleasant texture or taste.