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Cooking lobster

When buying live lobster, don't worry about its mottled greenish-brown appearance. The deep red pigment in the shell, known as astaxanthin, will shine through as color-binding proteins break down during cooking. When choosing for a live lobster, look for live, active lobsters placed in seawater. Their tails should curl under when picked up. If stored on ice, they may be sluggish, but the tails should still curl under. Bacteria form quickly in dead lobsters, so make sure that lobsters are alive before you buy and cook them. One whole lobster (1 to 1.5 pounds) yields about a quarter pound of meat, which is enough for only 1 serving.

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21:47:09 on 08/18/09 by Webmaster - Cooking Guide -