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How to Choose a Lobster

You're at the fish market, staring at the bubbling tank. You know that if you fail to procure a less than perfect crustacean for dinner, your friends and family will never let you forget it. So that you don't just cave in and select the lobster appearing to make friendly eye-contact, here are a few tips from the locals (who really oughta know).

1. The best lobsters are the freshest. Plan to cook lobster the day you purchase it.

2. Live lobsters range from a greenish-brown to black color. When cooked, they turn red.

3. Lobsters under 2 pounds generally yield the most tender meat. Lobsters weighing 1½-2 pounds yield a single serving.

4. Go for the movers and the shakers. Lobsters that are active in the tank are demonstrating their health and vigor.

5. While the one-clawed lobsters appear physically challenged, don't overlook them. They are called culls (those without claws are called pistols), and are just as tasty as those with two claws.

6. Examine the shells. Male lobsters molt once a year; females molt twice. After molting, their shells are bright, clean and they compress when touched. They are also easier to eat and peel.