Use as a sauce for trenette, fettuccine, or other long, slim pasta. Lobster Given the stratospheric price of lobsters today, it's hard to believe the Pilgrims considered them poor man's meat. These, mind you, were not the inferior flat, spiny or rock lobsters but those great clawed beauties, American lobsters. Despite all odds, some lobsters live long and happy lives, occasionally reaching awesome size. In the 1930s, a 42-pound leviathan was captured off the Virginia Capes and displayed in Boston's Museum of Science.
Biologists believe it was at least one hundred years old.
Perfect Steamed Lobster Don't buy any lobsters that aren't live and kicking. With tongs, place lobsters on their backs on a large cutting board covered with paper toweling. Split each lobster down the middle from head to tall with a sharp heavy knife. Serve at once with whatever accompaniments you fancy. About Global Gourmet Today Every weekday, except holidays, Global Gourmet Today brings you a new tip, product review, recipe, cookbook or interview that enlightens your kitchen with global inspiration.