Lobster - Steam It, Boil It, Or Grill It At Home

Lobster turns a meal into a celebration and it can be prepared at home by simply steaming, boiling or grilling.  Lobster meat can be used in array of dishes, a simple lunch can be made elegant by adding lobster bisque to the menu and an easy omelet is made special with the addition of lobster meat.  The most common way it is consumed is dipping the meat in melted butter.

While the "Maine" or "American" lobster is a crustacean with two strong claws, the spiny lobster, found in more southerly waters, has no large front claws at all.  When you see "Lobster tail" on a menu, it generally comes from any of the 45 species of spiny lobsters, sometimes called crayfish, crawfish, rock lobster, or langouste. American lobsters generally live singly in crevices or in burrows under rocks, while spiny lobsters seem to enjoy each other's company and often share their dens in coral reefs.

Lobsters are economically important as seafood, forming the basis of a global industry that nets US$1.8 billion in trade annually. Lobsters grow throughout their lives and it is not unusual for a lobster to live for more than 100 years and to reach impressive sizes. According to the Guinness World Records, the largest lobster was caught in Nova Scotia, Canada, and weighed 20.14 kg (44.4 lb). 

Although many sea creatures, including salmon, oysters, and mussels, are raised successfully through sea farming or aquaculture,  lobsters are not easy to raise in captivity. One issue is that lobsters kept in close quarters will eat each other. Also, lobsters grow very slowly, taking an average of 5-7 years to reach market size. These factors have prevented anyone from making a profit on lobster farming and therefore, lobster is likely to remain a rare treat, associated with romantic dinners and special celebrations.