Whole Lobsters

Live lobsters should be stored loosely covered in the refrigerator, ideally in their original packaging or a damp cloth. Do not store them in fresh water or airtight containers, as they will suffocate. Cook as soon as possible.

To kill a live lobster humanely, place it in the freezer for 30 minutes before cooking, or make a swift cut through the head with a sharp knife.

For boiling, bring a large pot of salted water to a rolling boil. Plunge the lobster headfirst into the water.

Steaming lobsters is a gentler cooking method that helps retain moisture. Use about 2 inches of salted water in the pot.

To easily extract the meat, twist off the claws and tail. Crack the claws with a mallet or the back of a heavy knife.

Reserve lobster shells and bodies to make a flavorful seafood stock or bisque.

Melted butter (clarified or regular)

Lemon wedges

Garlic

Herbs like parsley, tarragon, or chives

White wine

Mayonnaise (for lobster rolls or salads)

Overcooking the lobster, which results in tough, rubbery meat.

Not cleaning the lobster properly, which can leave grit or unpleasant bits.

Storing live lobsters in water, which can drown them.