Selecting Live Maine Lobster

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Color: Maine lobsters are usually greenish brown or black in color, but can also be blue, yellow, red or even white. The color of a lobster's shell does not affect its flavor or texture.

Activity: Look for lobsters that move around and hold their claws upward and their tails straight. Claws should never hang limply and the tails should never curl underneath its body.

Shells: Black marks or holes in the lobster's shell are the result of wear and tear and usually indicate an older lobster that hasn't recently shed its shell. Marks are not harmful in any way.

Hard Shell Lobster: Hard shell lobsters have been living in their shells for quite a while, and so they're usually fuller. However, it requires the use of utensils to gain access to the meat.

New Shell Lobster: New shell lobsters have recently molted and are growing into their new shells. Many people think new shell lobster meat is sweeter and more tender than the meat of a hard shell lobster and it is significantly easier to remove from the shell.

Tips for Grilled and Broiled Maine Lobster

Although it's hard to improve on a plain boiled lobster, many recipes call for the dry heat of a broiler, grill  or oven. For these dishes, the lobster must be killed first, swiftly and humanely, with a knife. For the broiler or grill, the lobster is usually halved lengthwise so it cooks evenly. For sautees and stir-fries, the lobster may be sectioned even further.

Moist-heat cooking virtually guarantees that the lobster meat will be moist. For dry-heat cooking in the shell, it takes attention and careful timing to be sure that all parts cook evenly and don’t dry out. One way to insure success is to parboil the lobster briefly, remove the claw and tail meat, and then finish the cooking by dry heat. Without the shell, the meat cooks quickly and evenly, and it’s easier to verify doneness.

Dry-Heat Cooking Tips from the Chefs at The Culinary Institute of America:

Grilling: Parboiling helps here. It’s easier to halve a dead lobster than a live one, and the meat cuts more cleanly. Parboiled chilled lobsters will keep longer than live ones, and you cut them and grill them as needed. Remove the coral (if present) and tomalley before grilling and use, if desired, in mayonnaise for the lobster. Crack the claws. Slather the cut surface with flavored butter or olive oil. Place meat side down on the grill to char, then turn cut side up to finish cooking.

Broiling: Halve lobsters as for grilling (parboiling first if desired). You may remove the coral (if present) and tomalley before broiling, or leave in place. Crack the claws. Slather meat generously with flavored butter and broil meat side up the whole time, basting frequently. The challenge with broiling is to keep the meat from drying out on the surface before it cooks through. Especially with large lobsters, you may want to start the lobster cut side up in a heavy skillet on top of the stove before transferring to the broiler.

Tips for Eating Maine Lobster

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Whether you are a long-time Maine lobster lover, or you're preparing to take your first crack at it, here are a few tips for maximum enjoyment.

1. Put on the bib. (water can squirt at the least expected moment not to mention that you will feel years younger)

2. Twist off the claws:



3. Crack each claw and knuckle with a lobster or nut cracker. Remove the meat.

4.  Separate the tail from the body and break off the tail flippers. Extract the meat from each flipper:



5.  Insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat:



6.  Separate the shell of the body from the underside by pulling them apart and discard the green substance called the tomalley.

7.  Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Extract the meat from the leg joints and the legs themselves by biting down on the leg and squeezing the meat out with your teeth:



8.  Use the wet napkins to clean up.

9. Enjoy your Maine lobster!!!

Memorial Day Recipes

It's important to choose some serious bites for your next great grilling session, seeing as this 3-day weekend is one of the largest collective cookouts of the year in observance of Memorial Day. We've got all the recipes you need for the barbecue to end all barbecues! Just don't forget to invite your neighbors. Grilling in the Name Of  Whether you're grilling veggies, franks, or a juicy steak, technique and seasoning are key to maximizing flavor. Here are a few of our favorite ways to exercise our license to grill. Tips for Grilling Shish Kebabs Moroccan Grilled Salted Shrimp Moroccan Grilled Salted Shrimp Photo © Christine Benlafquih Smoked Pork Chop © 2008 Barbara Rolek licensed to About.com, Inc. Smoked Pork Chops Grilled Halloumi © Image 2012 Jennifer Meier How to Grill Halloumi Cheese Grilled Ribeye with Garlic and Herbs Beer Can Chicken Jo/Flickr Salsa Lessons  Load up your burger, taco, or just tortilla chip with big flavor by mixing up a fresh and spicy salsa. Or, make some room on your plate for a cooling slaw to balance the smoky flavor of your grilled delights. Creamy Coleslaw for Two Dutch-Style Coleslaw Tangy German Sauerkraut Tangy German Sauerkraut Easy Salsa Fresca Salad Days  Balance the meat overload by serving up some delicious salads made with fresh spring and summer produce. But it's also a good time to enjoy hearty pasta and potato salads, which are deceptively rich--and tasty. Pasta Salad with Orzo, Asparagus, and Tahini Tomato Salad with Ricotta and Basil Oil 10 Fantastic Picnic Salads Grilled Broccoli Salad with Tortellini and Pesto Red Potato Salad with Herbs Healthy Low-Cal Summer Salads From Pies to Punch  You know what they say: "That's as American as apple pie!". And we sure do love pie, but we also love other sweets, and ice cream, and cocktails. Let's not forget about cocktails. Roasted Vanilla-Sugar Peaches 12 Delectable Picnic Desserts Fresh Strawberry-Rhubarb Pie Boozy Hawaiian Tea 10 Great Cookout Cocktails How to Make Ice Cream Without an Ice Cream Maker

Guide to Desserts/Baking

From Carroll Pellegrinelli, your Guide to Desserts/Baking Homepage Email To keep up with the last minute need for cookies, each time a make a batch of cookies I set some of the dough aside. I'll freeze that dough for baking later. It's really special to be able to cookies for unexpected guests. Freezing and Baking Cookie Dough

Deadly Chocolate Almond Cookies Just like the name implies, these cookies are deadly. If you don't get to eat another one, you'll think you're going to die. Deadly Chocolate Almond Cookies Search Related Topics:  cookie recipes  chocolate desserts chocolate chips

Brazilian Butter Twists Here is another cookies that is perfect with a cup of coffee or tea. Although, these are Brazilian Butter Twists, other countries claim these cookies as well. Brazilian Butter Twists Koulourakia, the Greek version Search Related Topics:  cookie recipes  international desserts baking with kids

Shortbread Cookies Instead of shortbread cut into squares, these cookies are made like drop cookies. Shortbread Cookies Search Related Topics:  cookie recipes  christmas cookies international desserts

Guide to Low Fat Cooking

From Fiona Haynes, your Guide to Low Fat Cooking Summer is technically still a month away, but most of us in the U.S. recognize Memorial Day as being the unofficial start of summer, especially as many schools and colleges are on summer break already. So this week I'm digging out some of my favorite picnic salad recipes. Southwestern Quinoa Salad This colorful southwestern-style quinoa salad is great for those looking for an alternative to rice- or pasta-based salads. For those needing to eat gluten free, quinoa is a great option.... Read more Vegetable and Rice Salad Perfect as a picnic salad or a dish at your next potluck, this wholesome vegetable and rice salad features whole-grain rice and crisp green veggies drizzled with a light dressing. If asparagus is out of season or too expensive, use trimmed green beans instead.... Read more Pea and Mint Salad Here's a vibrant green salad featuring fresh or frozen peas, sugar snap peas, and chopped fresh mint ...Read more Quick and Easy Coleslaw Unless you have a particular fondness for shredding carrots and cabbage, you can cut corners and work a bag of pre-shredded coleslaw mix... Read more

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Saveur Recipes

Monday Salmon with Olive and Ramp Beurre Blanc Grilled salmon in beurre blanc made piquant with chopped ramps and green olives makes an elegant but easy entrée. Tuesday Spaghetti with Anchovy Garlic Sauce Anchovy paste adds umami to a garlicky butter sauce for an incredibly simple yet wonderful dish. Wednesday Bun Cha (Vietnamese Pork Meatball and Noodle Salad) You can make the meatballs and freeze them ahead of time for a quick weeknight meal that's fun to share. Thursday Stretch's Chicken Savoy Elemental roasted chicken rubbed with a pecorino-laced garlic-herb paste is comfort food at its best. Friday Portobello Burgers with Blue Cheese Top portobello mushroom patties with blue cheese and caramelized red onions for a stellar finish to the workweek. Sides & Salads Tricolore Salad with Grapefruit Vinaigrette Water Kimchi Herbed French Fries Desserts Mango Sherbert Salted Chocolate Rye Cookies Blueberry Donuts

Betty Crocker Recipes

Easiest-Ever Grilled Chicken Recipes 16 Cocktails for Your Cookout 5-Star Grilled Picnic Nachos