lobsters — 1½ pound ea boiled

Lobsters are large marine crustaceans of the family Nephropidae, found in cold Atlantic and Pacific waters, characterized by a hard exoskeleton, ten walking legs (with the first pair bearing prominent claws), and a muscular tail. The two primary commercial species are the American (Atlantic) lobster (Homarus americanus) and the spiny lobster (Panulirus species), which lacks large claws. Lobster meat is white, tender, and sweet, with a delicate oceanic flavor that intensifies when cooked. The meat is found in the tail, claws, and body, with regional preferences determining which portions are most valued.

The lobster industry depends on sustainable harvesting and trap fisheries, primarily from Maine, Massachusetts, and Canadian maritime provinces for American lobsters. Lobsters are typically sold live or pre-cooked, with size classifications ranging from chicken lobsters (under 1½ pounds) to larger specimens preferred for their meat yield.

Lobster is prized in classical French and American coastal cuisines as a luxury protein, featured in dishes such as Homard à l'Américaine, lobster rolls, and bisques. The meat is versatile: tail and claw meat can be broiled, steamed, grilled, or poached, then served with drawn butter, hollandaise, or integrated into soufflés and pasta dishes. Smaller specimens are often boiled whole, while larger lobsters are frequently split and grilled or baked. The shells and cooking liquid form the basis of rich stocks and sauces. Lobster is typically paired with classic accompaniments such as clarified butter, lemon, chervil, and tarragon; contemporary preparations emphasize the meat's natural sweetness with minimal intervention.