serve and enjoy!

It’s very important to realize that frozen lobster is not a subpar product. I’m a huge fan of buying frozen CK lobster meat, thawing it and using it in lobster rolls. You absolutely cannot taste the difference. It’s a fabulous way to stock the freezer with lobster meat so that it’s always on hand for a celebration like a birthday party–or just because you want some!

Classic Old-fashioned Grilled Lobster roll

Steps to perfect grilling of tails

STEPS 1-3 Cutting the tail and removing the vein.

STEP 4 Inserting the skewer and breaking the tails back.

STEP 5 Stuffing & basting the tail with garlic butter.

STEPS 6-7 Grilling and keeping the tail moist.

20 facts about lobsters

• Lobsters can be right-handed or left handed just like humans.
• There are four ways to tell the difference between male and female lobsters. Females have wider tails; Males have hooks on their tails, females have red roe and soft swimmerets under the tail while the swimmerets on males are rigid.
• It is actually a myth that female lobsters taste sweeter then the males; other than the roe there is no difference.
• The average market size lobster weighing 1 ¼ pound (625 g) is 5 to 7 years old.
• A market-size lobster weighing 1 ¼ pound (625 g) should be cooked for 12-15 minutes after the water returns to the boiling point.
• You can consume all of a lobster except for the brain, cartilage and gills.
• You can tell if a lobster has been in a tank for longer than desired if it has no tentacles.
• It is illegal to harvest lobsters without a valid fishing license.
• The legs of lobsters are full of meat, as are the channels that lead from the legs into the body.
• Lobster meat freezes very well; just add a bit of the cooking liquid to keep it moist.
• When storing lobsters in the fridge after cooking, place them on their back to ensure the juices remain in the lobster.
• Lobsters can be kept refrigerated for 2 to 3 days before cooking, provided that you keep them covered with a wet newspaper to prevent them from drying out.
• For best results cook lobsters in water from the ocean or add 1 cup (250 mL) of salt to every gallon or 4 litres of water.
• Lobsters do not actually swim; rather they crawl across the bottom or they will propel themselves backwards by flipping mtheir tail if they need to escape prey.
• Because of their large claws a lobster must enter a trap backwards. The same claws prevent them from escaping.
• Canners or chicks are lobsters that weigh a little under a pound.
• Rock lobsters will have black bruises on their claws and bodies because they live in a rocky area vs sandy area.
• If you’re unsure of whether your lobster is cooked simply pull on one of the tentacles—if it pulls out without any resistance they are ready.
• Plunging lobsters into an ice bath will stop the cooking process and avoid overcooking.
•  People sometimes believe that you shouldn’t drink milk while eating lobster, however that is a myth; otherwise you would not be able to eat lobster chowder!