Lobster

Renowned for its rich juicy meat, lobster is a real luxury. Because it is not fished in great numbers it remains a very expensive shellfish. Choose a lobster that feels heavy for its size – the tail should be resilient and spring back when straightened and released. Lobsters are usually sold cooked and can be cut in half lengthways (follow the natural line down head and centre back). Serve cold with home-made mayonnaise. Live lobsters are best when simply boiled in salted water – allow about 15 minutes per 1lb (450g). Serve hot with melted butter and lemon wedges to squeeze over the meat.