Lobster

It is now officially lobster season, with fresh lobster being brought in everyday from the nearby ocean! We enjoyed some fresh lobster for supper tonight. I am nowhere near a lobster expert, in fact, I only recently began liking lobster (I used to not like any fish at all, now I absolutely love most kinds of fish!) I guess there aren't too many different ways to enjoy fresh, cooked lobster - plain and simple is best. Lobster meat is so tasty (and expensive) it really only needs a little adornment for flavor. Of course, lobster meat can also be used in a variety of dishes. It makes a delicious addition to hors d'oeuvres sandwiches, and chowders if you can afford it, but it is also nice to enjoy lobster just as is. We usually eat our lobster cold, as my father will cook them in a large pot of boiling water, cool them, painstakingly shell them, then put the meat in the fridge for later. Shelling lobster is by far the most difficult, time-consuming, and annoying part of all, and I am glad I never have to end up doing it. Lobster is definitely worth all the trouble though. I find that this one small crustacean has several different flavors. The big claw meat is my favorite part, I find the tails taste good but are a bit too chewy for my liking. The little claws are also fairly good, but a bit of a hassle to open for the amount of meat you get from them. I am not really a fan of the tomalley, which many people consider the best part. Lobster is a flavorful and filling fish, and is best enjoyed with just a few light side dishes. Coleslaw, potato salad, macaroni salad, garden salad, mashed potatoes, and rolls are all good choices. Lobster meat doesn't really need any seasoning at all, but a touch of salt, ground black pepper, lemon juice, or tarter sauce can all add a little flavor.