STEWMANS COOKING INSTRUCTIONS
Live Maine lobsters usually have their claws secured with rubber bands. These can be left in place until after the lobster is cooked. Live lobsters should be kept in your refrigerator until time for cooking. You may choose to place the live lobster in a large baking dish or bowl and cover lightly with a damp towel, or in a brown paper bag. Live lobsters have limited movement abilities and will not "roam" in your refrigerator. Do not seal a live lobster in a plastic food container or in a plastic food storage bag because they need to breathe. Live lobsters should be cooked within 24 hours of their arrival. The tail of a healthy lobster will curl and the meat will be firm after boiling or steaming.

To handle a live lobster, pick it up by the large shell just behind its head (the carapace shell). The lobster may wave its claws, flex its tail, or display only the slightest movement.

There are two preferred ways to cook a lobster: steaming and boiling.

STEAMING A LOBSTER Place about 2 inches of salted water in a large kettle or pot and bring the water to a boil. Place the lobsters into the water, one at a time, and allow the water to boil once more. Begin your cooking time when the water returns to a boil. Steam the lobsters for approximately 15 minutes for a 1 to 1¼-pound lobster or about 18 minutes for a 1½-pound or larger lobster.

BOILING A LOBSTER Fill a large pot one-half to two-thirds full, allowing about 2½ quarts of water for each lobster to be cooked (water should cover the lobsters). Add 2 tablespoons of salt for each quart of water. Bring the water to a full boil over high heat. Place the live lobster head down until completely submerged. When the water returns to a boil, cook the lobsters for ten minutes for the first pound, and three minutes for each additional pound. If the antennae remove easily, the lobsters are done.

EATING A LOBSTER Eating a lobster need not be a chore if you know the secrets of getting to the sumptuous meat quickly. Here are a few tips that will help you.

Claws - Remove the lobster claws by twisting them from the body. Using a nutcracker, seafood shell cracker or pliers, crack the shells of the claws, and pull out the meat. Tail - Arch the back of the lobster until it cracks and separate the tail from the lobster's body. Break off the tail flippers, insert a fork, and push the tail meat out in one large piece.

Body - Unhinge the back shell from the lobster's body. You'll see a green area (called the "tomalley") that is considered a delicacy, and the coral-colored "roe" which is also edible. Crack the lobster's body by pulling it apart sideways. Lobster meat can be found in the four pockets where the larger legs attach. There is also a small bit of meat in each of the walking legs that can be removed by sucking.

Images courtesy Massachusetts Lobstermen's Association

Concerned about the lobster? There's no need to worry. Lobsters are believed by many scientists not to feel pain, due to their primitive nervous system.

Cooked lobsters can be safely stored in your refrigerator for two days.