Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Get yourself to a shoreline and melt some butter -- this is how to cook a lobster.
It's a tough time to be talking about lobster. They're no longer just the reason to amble along Route 1 in Maine, and butter versus mayonnaise -- while very important -- is no longer the hot button issue. There's a lobster shell disease plaguing the Northeast, and the price per pound has plummeted in recent years, causing hardship in the lobstering industry.
But it's August -- there are lobster boils and clam bakes to be had. Lobster rolls and picnic tables await. Pools of butter await, too, and so do ears and ears of corn. And because they do, here is how we cook lobsters.
At the Market
Whatever your cooking method, this is the hard truth about lobster: if you want it to be good, it has to be alive when you bring it home. With lobster,