Lobsters!

Forget the Maine! This time of year, lobsters are a special luxury food that makes for a fantastic meal!

Though the spiny, or rock, lobster lacks the claws of the Maine lobster (the one pictured here), the spiny lobster tail is larger, and its devotees say that it has tastier meat! Spiny lobster have a sweet, rich ocean flavor that lends itself to a variety of dishes and cuisines. It's a special food, in that it is the kind of thing that makes it a luxury food that people don't eat every day.

Once you get over the squeamishness of handling a whole, live lobster, it is pretty easy to cook.
First, kill the lobster by sticking a sharp knife down through the body, at the point where the head and tail meet, bringing the knife down through the head.
Then, cut the body of the lobster in two lengthwise.
Rinse the head to remove some "stuff" that you probably don't want to eat.
Then cook in several ways, depending on the recipe, but be sure to under-cook the lobser slightly to avoid giving it a texture that is tough.
One way to cook is to boil the lobster in water that is seasoned with salt and lemon for 8-10 minutes. The lobsters are then plunged into cold water with lemon and salt for 15 minutes to stop the cooking.
Another simple way is to steam the split lobsters for 6 minutes. Then, season the meat with butter and garlic salt, and place the lobster shell side down on a hot griddle (or under the broiler) for 3 minutes. Then, flip it over and brown the meat for 3 more minutes.

All that remains then is to choose your favorite tipple to serve with the lobster--something cold with enough acidity and snap to cut through the lobster's natural richness. Suggestions: beer, a filtered sake, or margaritas made with fresh lime juice. Or, you can go all out and have some bubbly champagne to serve with the lobster.

Be on the lookout for some excellent lobster recipes in the upcoming postings.