• 2 lobsters, about 1½ pounds each
• Yucatecan Marinade, or Charmoula Vinaigrette, or Basil or Indian Spiced Butter

Procedure

Bring a large pot of salted water to a boil. Plunge the lobsters into the water and cook 6 to 8 minutes. Remove from the pot and let stand at room temperature until cool enough to handle, or chill in an ice water bath, drain, and then refrigerate until you are ready to shell them.

To shell the lobsters, lay them on a work surface and cut in half lengthwise with a large knife. Remove the gravelly sac at the lobster’s head. Twist the claws from the body and carefully remove all the claw and knuckle meat. (Lobster or nut crackers, a mallet, or a sharp pair of small kitchen shears or scissors work well for this task.) Remove the tail meat from the shells, cut into 2-inch pieces and return it to the shells, along with the claw and knuckle meat.

Preheat the oven to 350 degrees.

If using the Yucatecan marinade, drizzle liberal amounts over the lobster meat in a nonaluminum baking dish and marinate 30 minutes. Then bake in the same dish until heated through, 10 to 15 minutes. Serve with fried potatoes and Avocado Salsa, or black beans, warm tortillas, and Avocado Salsa.

If using the Moroccan charmoula, drizzle the lobster with the charmoula in a nonaluminum baking dish and marinate 30 minutes. Bake in the same dish until heated through, 10 to 15 minutes. Serve with Moroccan Spicy Fried Potatoes and green beans with cumin spiced onions, toasted almonds, and lemon zest.

If using the basil butter, spread over the lobster meat and bake 10 to 15 minutes. Serve with fried potatoes and green beans. If using the Indian spiced butter, spread over the lobster, bake 10 to 15 minutes, and serve with saffron rice seasoned with a cinnamon stick, a few cloves, and a few cardamom seeds, a fruit chutney. Crispy Fried Onions, spinach curry, and Indian Spicy Lentils.