Lobster

Steam a lobster weighing about 500 g for 10–12 minutes, adding roughly 3 minutes for each extra 500 g. The meat should be opaque and reach 63 °C at its thickest point.

The flesh turns opaque and pearly rather than translucent; check the thickest part with a food thermometer and aim for 63 °C. A red shell alone is not a reliable sign, as some lobsters are red before cooking.

Keep live lobster in the fridge, covered with a damp cloth, and cook it on the day you buy it; don’t keep it in fresh water or an airtight container. Refrigerate cooked lobster promptly in a covered container and use it within 2 days.

Warm picked lobster meat gently in a covered pan with a little butter over low heat, just until hot; a few minutes is usually enough. Avoid boiling or prolonged frying, which can make the meat rubbery.

Lemon and melted butter are classic, while boiled potatoes, a crisp salad or corn make easy sides. Chilled lobster also works well in a lobster roll with a lightly dressed filling.

Yes. Pick the meat from the shell, seal it in an airtight freezer container and freeze it for up to 2–3 months for best quality. Thaw it in the fridge before using.

It’s safest to cook lobster thoroughly rather than eat it raw; the flesh should be opaque and reach 63 °C. Lobster is also a crustacean shellfish, so avoid it if you have a shellfish allergy.