American lobsters available now in California. (Well we do, but they’re sent in from New England, and honestly they just aren’t as decent as lobsters accepted near the sea coast on the East Shore.)
So when I’m in New England in the straw-hat (according to my local friends, straw-hat is the best period for lobsters, they’re more abundant and therefore less luxurious) I brand a point to consume approximately.
Now, there are many ways to cook lobster, and perhaps just as many ways to eat them. Sweltering is the most frank way to cook lobster, though you can effortlessly vapor them too.
I like my lobster dipped in hot molten butter, so that’s what is obtainable here. Some persons just like a shot of lemon liquid, or bowl-shaped in mayonnaise. Some people exactly extract the spirit from every little leg. I hop them and go for the talons, knuckles, and tail.
For me, cooking lobster is somewhat you do aimed at a meeting of friends and household. It’s so abundant fun, so messy, and so good, it’s just destined to be communal.