Classic New England Lobster Rolls Recipe

Smaller lobsters briefly steamed, then finished in the oven ensure tender meat that releases easier from the shell.

I buy smaller lobsters simply because they are cheaper, easier to handle, and have less of an impact on the health of the lobster population. With a yield of around 30 to 40%, you should plan on about one and a half pounds of shell-on lobster per person, which will give you two 4- to 5-ounce lobster rolls.You can tell a male versus female lobster by the hardness of the pleopods—the first set of swimmerets under a lobster's body.

Can't stomach the knife? Skip it and just drop the bug straight into boiling water. They won't last all that much longer . Why do I know all of this? Because every year during our annual Christmas lobster course, my grandfather—who by which point has already got two martinis, a couple of glasses of Chardonnay, and half a pour of Vin Jaune down the hole—insists on telling me.

While steaming does offer the advantage of not diluting flavor like boiling, it does nothing to solve our fast-cooking problem.Now this seems promising, and it's the method my grandfather has always recommended. According to him, rather than diluting and washing away the flavorful compounds in the lobster's flesh, roasting will heat the lobster through, cooking it, while at the same time evaporating some of its excess moisture. The result should be meat that isHe's absolutely right.

Finally, it solves the pesky old curly-tail problem—you know, when your lobster tail curls up into a little pillbug-like ball—if that's a problem you find pesky enough to want to solve.Wouldn't you much rather have the tail on the left than the one on the right? No? OK, just think about how much easier it'd be to chop with a knife into tender, bite-sized nuggets. Get it now?

the right amount is zero…

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