Every year we go to Cape Cod after labor day to enjoy Lobsters. Cooking them is easy if you follow a few simple rules. When buying lobster ask the fish monger if the lobsters are hard shelled or soft shelled. You always want to buy hard shelled lobster. Here's the difference; A soft shell lobster is one who has recently shed it's old shell and is "growing" into a new one. This means they'll be voids in between the meat and the shell which fills with water. When the lobster is weighed you'll actually be paying the same price per pound for the water as you do for the lobster! The meat is softer in a soft shell lobster and not as flavorful, it's actually a bit saltier as well. Hard shell lobsters have a "blue" twinge to the shell and when flipped over to examine the tail the meat will look as if its going to burst out of the shell. When you rap the claw shell with your knuckle it will be very hard VS the soft shell brother who will not. The meat is packed in every corner of a hard shell and it's delish. Here's how you cook your dinner.
#1- If you can get a bucket of salt water from the sea, if not salt fresh water with enough salt to taste.
#2- Fill a pot with enough water so the lobsters will be submerged when place into the pot
#3- Once the water has come to a rolling boil drop the lobsters in head first and cover the pot.
#4- Once the water starts to boil again time the lobsters 8-10 minutes per pound.
