Greg Duncan

His previous columns are archived HERE.

GREG DUNCAN

All you need to know about lobsters, eh?

"Adopt me, please," says the lonely lobster, so far from home. Garlic butter and lemon butter season has arrived…claws restrained by blue rubber bands, lobsters are waving across the land in anticipation of a last ride.

Get them while they are freshest and at reasonable prices in stores this week. I found prices at an average of $9.99 a pound, locally, for bright and lively specimens. Ranging in weight of 1-1/4 to 2 pounds, these creatures are perfect for the pot and we should count ourselves lucky to have them so readily available so close to home.

Take note of how to choose good lobster and boil them just right. Then you can dip the succulent meat in drawn butters or you may want to enjoy delicious classic lobster rolls for lunch or dinner.

Choosing a Lobster

The sex of a lobster only matters if you happen to like lobster roe, a delicacy that is only found in the female lobster.

You can determine the sex of a live lobster by locating the small feelers behind the rear legs, right under the tail. On male lobsters, the feelers are hard, while on female lobsters, they are soft.

Boiling Lobsters

The length of time that they are boiled depends on the size of the lobster.

1 pound, 8 minutes
1 1/4 pound, 9 to 10 minutes
1 1/2 pound, 11 to 12 minutes
1 3/4 pound, 12 to 13 minutes
2 pounds, 15 minutes
2 1/2 pounds, 20 minutes

1. In a bowl, combine the lobster, the celery, the scallion and the parsley.
2. In another bowl beat the mayonnaise with the lemon juice, the Tabasco, and the pepper and combine it with the lobster mixture.
3. Split the rolls, brush the cut sides with the butter, and bake the rolls on a baking sheet in a preheated 375 degrees Fahrenheit oven for 10 minutes, or until they are browned lightly.
4. Spread the lobster salad evenly on the bottom halves of the rolls and top it with the top halves.
Serves 4.