Lobster seems to be one of those rarefied experiences that we reserve for only the most special occasions. In fact, I think we often overlook its potential because we assume that it is out of reach…a crazy indulgence. While it is certainly an indulgence, it can be a really wonderful addition to a holiday party, and as an appetizer, a little can go a long way.
I have been around and around over how to best use lobster. I have bought tails, and whole lobsters, and grappled with what a big undertaking it can be. Because, if you are going to use lobster, you definitely want to optimize the experience and make this premium ingredient shine.
I’m in Texas. Let’s face it, I am not a lobster natural, if you will. But that also means that I had to start from the beginning to learn how to use it best. Here is what I learned: Lobster is best cooked immediately. Buying tails out of a refrigerator case is not necessarily optimal. Tails are brilliantly simple, though, I’ll admit. Live whole lobsters allow you to cook them live or just after dispatching the little fellow. This is optimal, but it is also a big production.