Lobster

Lobster is a marine crustacean with a hard shell, long antennae, and large claws. Its meat is sweet and briny with a firm, slightly springy bite; it stays succulent when gently steamed, poached in butter, or grilled. Cooks serve it whole, pull claw and knuckle chunks, or use tail meat in rolls, pasta, risotto, and bisques; it is sold live, as raw tails, or as cooked picked meat.\n\nCold-water fisheries in the North Atlantic, especially New England and Atlantic Canada, made lobster a regional staple that spread worldwide. Modern fisheries rely on trap harvesting with strict size and season rules to manage stocks and quality.