Lobster
Homarus americanus · Seafood
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Few seafoods are as luxurious as lobster, a large clawed shellfish whose mottled blue-black shell turns brilliant red in boiling water. Its muscular tail and heavy claws hold firm, glistening meat, sweet and briny.
Picking a good onedrag
Just landed, legs movingOff: dead, limp, ammonia smell
LivelyBuy itCook it to 145°F (63°C). Pregnant, over 65, a child or low immunity? Avoid it raw or undercooked.
Touch a legLegs move freely when touched
SmellMild and briny