Lobsters

There are two primary species of lobster, Homarus americanus, which is found in American waters, and Homarus gammarus, found in European waters. These two types are similar and can be cleaned and cooked in the same way. Many recipes call for cooking lobster in a pot of boiling water for 10 to 15 minutes, depending on its size. Although the result may be suitable, the lobster’s juices are lost in the pot, the coral is cooked to a red, hard, practically tasteless mass, and none of the flavor is extracted from the shell. The recipes in this chapter are designed so that the flavors from the lobster can be converted into sauces. To accomplish this, the lobster is usually cut apart while alive (not as brutal as it sounds—the lobster is killed instantly).