Did you know …?
- Don’t believe the hype—lobsters are not immortal. They can live considerably long lives, though—up to 70 years or longer in the right circumstances.
- A lobster keeps growing over its entire lifespan. According to Guinness World Records, the largest one ever captured weighed a burly 44.4 pounds!
- Lobsters turn bright red when cooked thanks to a chemical called astaxanthin. The same chemical is also found in shrimp and salmon.
- Most lobsters are greenish brown when alive, but they can be bright blue, pure white, calico or even split. Regardless of color, they all turn red when cooked.
- The odds of catching an albino lobster are estimated to be 1 in 100 million.
- Lobsters are nocturnal and are best fished at night.
- Lobsters make bad neighbors. They’re territorial, aggressive and known cannibals—not someone you’d want next door.
- Lobsters have a claw for crushing and a claw for tearing—you don’t want to get your finger stuck in either one!
- Maine lobster isn’t a separate species—it’s a regional designation. The same type of lobster is caught as far south as North Carolina and as far north as Newfoundland and Labrador.
- Lobster was served alongside other shellfish, waterfowl and, yes, wild turkeys at the first Thanksgiving feast in 1621.
- Lobster didn’t always enjoy the luxury reputation that it has today. For many years, lobster was used primarily as fertilizer or bait and was often served in prisons.
Eating and Serving Lobster
- Lobster is lower in saturated fat than beef, pork or poultry—watch out for that butter dipping sauce, though!
- Wear a bib! Eating lobsters is a messy affair, and a bib is a great way to ensure that you don’t end up with chunks of buttery claw meat all over your Sunday Best.
- Speaking of butter, ditch the boring drawn butter. Add more flavor by making a compound butter with garlic, fresh herbs, Old Bay or your favorite spice blend (we’re partial to a hint of paprika).
- Slow your roll. What constitutes a “proper” lobster roll is the subject of heated debate (some might say “war”). Don’t worry too much though—they’re all delicious (so check out the recipe for ours).
- To keep the tails from curling when grilled, insert a skewer or two lengthwise through the tail.
- Lobster should never be rubbery. Your preference may vary, but lobster is best when cooked to an internal temperature of 135 to 140 degrees (and yes, you can use a thermometer).
- Boiling, grilling and steaming are all valid ways to cook lobster. Whatever the method, lobster should be cooked quickly for ideal texture.
- Lobster can also be cooked sous vide. This method works best with separate tails and claws.
What’s your favorite way to eat lobster? Where do you stand on the New England/Maine/Connecticut lobster roll debate? Have a killer recipe for a lobster-ready compound butter? Don’t be shellfish, share it in the comments!