The two ways I give to cook a lobster are for two different purposes. The first is for lobster meat that is to be cooked further, as for a risotto, or to be heated in bisque, or for a ragout. The second is for lobster to be eaten as is, hot or cold, whole or in pieces, as for salad.
The meat yield will depend on the time of year and the thickness of the shell, but generally, from a
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