When alive their shells are mottled with green, blue and brick-red but turn to their distinctive bright red on cooking.
Smaller lobsters are more tender.
Cold water lobsters from more northern seas are considered the finest. Males have denser, meatier flesh, but females have a more subtle flavour and an orange coral roe - use to colour sauces. Most of the lobster is edible excepting the transparent bag-like stomach and the dark intestines. Remove with a sharp knife point. Do not remove the creamy green-grey liver, known as the tomalley which has an excellent flavour.