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Bouchard, a Maine native, was named the Maine Restaurant Association’s first female Chef of the Year in 2013. Maine is particularly famous for its soft-shell lobsters, mature lobsters that have recently shed their shells. A lobster that throws its claws in the air and flaps its tail when picked up is likely healthy. Never store your lobster in fresh water — this will kill them since they are saltwater animals. DiMillo’s prefers to steam its lobsters in a high-pressure steamer instead of boiling them.
Although the traditional way to eat a lobster is steamed or boiled, lobsters can also be baked, grilled, or broiled.
Scoop out the black vein in the tail, the gastrointestinal tract, and the green tomalley (which functions as the liver and pancreas). After cleaning the lobster, remove the rubber bands so the elastic flavor doesn’t leach through the shell. Most restaurants provide diners with a bib and a moist towelette since tearing a lobster apart can be slightly messy.


Don’t forget about the meat from the lobster knuckles, which connects the claws to the body. There’s also a little bit of meat in the small flippers at the end of the tail, which you can get to by peeling off the shell. This will split the body down the center and you can use a small utensil to pick out the meat. If a customer is struggling, DiMillo’s will bring out a large knife to slice the lobster in half.
But the idea of cooking — and then eating — a whole, live lobster can be a bit intimidating.
Her kitchen kills close to 150 live lobsters every day to feed droves of summer visitors who funnel in from Commercial Street, the tourist hub in the city’s Old Port district. However, the authentic Maine lobster, also known as American lobster, has five sets of legs and two large claws that are filled with meat. Marks don’t necessarily change the taste or texture, but a banged-up lobster is better off in a dish, like lobster stew, than served whole. Although it’s best to cook lobster the same day it is bought, the creature can be kept alive for up to a day by storing it in the refrigerator under a cold, damp towel.


Some say that steaming lobsters produces more tender meat, and because it cooks the lobster a little more gradually than boiling, there is less risk of overcooking.
For any of these cooking options, the lobster must be killed in a humane way first, done by swiftly cutting the lobster in half with a sharp knife. Center your knife over where the tail meets the body and slice the lobster in half lengthwise.
If the lobster is female, you may scrape out any unfertilized eggs, which will turn red when you cook them. Hold the lobster down with one hand and twist the claw in one gentle motion with your other hand. Maine lobsters are typically greenish, brown, or black in color — all lobsters will be bright red once they are cooked.



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