Lobster tales

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Plus, if you choose one that has been cooked, you can get straight to work on removing the flesh without having to bother with finding a huge cooking pot to boil it in. Whether you draw from the French canon and bake it into a soufflé or throw it in a lavish mi goreng, lobster is a dramatic showstopper.

We'll walk you through every step you need to take to perfect the art of cooking lobster tails and wow your guests with a dish worthy of a posh restaurant. The European lobster found in the cold waters of England, Scotland and Ireland (often referred to as a Native lobster) is considered the best quality with the Canadian or American lobster being a cheaper, more plentiful option.

Reduce heat slightly and keep water at a gentle boil — stronger than a simmer, but weaker than a rolling boil. Lobsters are almost entirely edible apart from the transparent bag-like stomach and the dark intestines, which should be removed with a sharp knife point. Once your lobster is ready for cooking, place it in a large pan of cold, salted water and slowly bring it up to boil.

If you opted for a live lobster, our food editor Cassie and senior food editor Barney recommend the chill-and-stab approach – as macabre as this sounds, it’s considered by many to be more ethical than sedating the lobster in the freezer. Try flavouring your sauces too – this lobster salad with warm potatoes comes dressed with a truffle mayo. If you’re willing to do the deed, pick one that smells sea-fresh and curls its tail back under its body when stretched. Lobster Thermidor is a bit different – this classic dish is creamy and cheesy with hot mustard overtones so it needs something light and fresh on the side; raw fennel, green beans and sugar snap peas dressed in garlic are all good options. Here, the shells will have turned the bright vermilion colour during cooking – look for one that’s brightly coloured with a tail that’s tightly curled under.And beware those powerful pincers – never pick up a lobster whose claws aren't contained by an elastic band. The lobster tail is made up of the meaty tail section and the flippers or fan-shaped part at the end of the tail.

Make any meal a special occasion with these tips on how to grill, bake, broil, or boil lobster tails—plus some hints on decadent dips and lobster recipes.However we also can never say no to a well-made lobster roll or the less commonly made, though equally delicious, lobster salad.