Lobster
The lobster can be found in the waters surrounding Europe and North America, but the Maine lobster, which is very prized, lives off the Atlantic coast of the northern United States and Canada.
There are two kinds of lobsters: the “clawed lobsters” with two large front claws, and the “spiny lobsters” with a longer antennae and a rougher shell than the clawed lobsters. The lobster is characterized by its jointed body and its hard shell encasing the flesh. It is sold fresh as 1.25-1.5 pound, or 2.0-2.5 pounds.
The lobster meat is very delicately flavoured, tender and costly. It is why many chefs esteem that it doesn’t have to be over-embellished. The lobster is mainly broiled or boiled, and eaten fresh from the shell, dipped into melted butter or a light sauce. But in fact, it can be prepared in many ways.
