National Lobster Day, celebrated on June 15, may not be on a traditional calendar, but it does give lobster lovers an excuse to go out and enjoy this delicious treat or even cook up some lobster themselves.Â
But what exactly is a lobster?
Simply put, a lobster is a crustacean, but not all lobsters are identical. In fact, there are two basic types of lobsters. The first, spiny lobsters, have large antennae and no claws; they’re mostly from California and the Caribbean and are usually eaten only for the tail. The second kind of lobster, clawed lobsters, is the iconic kind that typically comes to mind when you think “lobster.” They come in a smaller European variety and a larger American variety, but both have more meat than their spiny cousins.
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Where do lobsters come from?
American clawed lobsters typically come from the east coast of the United States and Canada. The best are from Maine, as Maine lobsters — considered the filet mignon of lobster — are the biggest, meatiest variety of lobster available. More interesting than its geography, however, is lobster’s history, as Native Americans used it as fertilizer for their fields. Before the mid-19th century, eating lobster — now a luxury item — was considered a mark of poverty.
Where can I buy them?
Before you can buy yourself a lobster, someone has to catch it and lobstering has become an important industry in the New England economy. To catch their prize, lobster fishers use one-way traps set in shallow coastal waters. Because lobster supplies are limited, they have to do the catching by hand — no diving and no big machines or mechanical traps. Lobster fishers also can’t always keep everything they catch. They can’t harvest female lobsters with visible eggs, juvenile lobsters, especially large ones (considered healthy breeding stock) or more than allowed by legal local limits.
When lobsters do finally make their way from traps to tanks, you can make sure you have the freshest specimen by looking for live lobsters that come straight from the water-usually within 24 hours. They typically won’t be red like they are when they’re cooked, but rather a greenish-bluish-black on the top and orange below, with bits of blue throughout.
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How should I cook lobster?
Lobsters are cooked live and should be cooked the same day they are purchased. You can keep them fresh and live by keeping them covered with a damp cloth in the refrigerator until you are ready to cook them. When you are, you can do it any number of ways. The easiest, fastest and most common is to boil them for about eight minutes per pound. For more tender meat you can steam lobster, and for more flavorful meat you can grill it. Or, to feed more people with less lobster, try stuffing it and baking it.
How do I eat Lobster?Â
Because lobster meat is encased inside the hard lobster shell, eating it can seem like an intimidating proposition. Don’t worry, though: It’s easier than it looks.
Start by breaking off the legs, which you can pull off with a twisting motion. Next, tear off the claws, again with a twisting motion. Pull off the small pincher and then, using a nutcracker, break off the tip of the large section of claw in order to get at the meat inside, which you can literally push out with your finger. Avoid the mouth, antennae, antennules and beak, all of which are inedible, and turn next to the tail, which you can twist to separate into two sections out of which you can again push the meat with your fingers. Don’t forget to peel off the top of the tail to reveal the digestive tract, which you should remove before eating the rest of the meat inside.
Sure, eating lobster can be messy-but it’s also delicious.
If you aren’t up for the mess, try out one of the following restaurants to celebrate National Lobster Day:
•1.      The Lobster Roll
1980 Montauk Highway
Amagansett, NY 11930
(631) 267-3740
Hours: Open 7 days a week beginning at 11:30 a.m. for lunch and dinner
Affectionately known as “Lunch” after the enormous sign on the roof, The Lobster Roll is critically acclaimed for its fresh seafood-particularly its lobster. This quintessential summer spot has become a Hamptons icon and is a popular destination for both locals and tourists alike.
•2.      The Lobster
1602 Ocean Avenue
Santa Monica, CA 90401-3212
(310) 458-9294
Hours: Open daily from 9 a.m. to 11 p.m.
The Lobster, set at the entrance of the Santa Monica pier, boasts a seafood menu featuring whole, live Maine lobsters. From each seat in the restaurant and bar area diners can enjoy their lobster while admiring the breathtaking 180 degree views of the Pacific Ocean and the cliffs of Los Angeles.
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•3.      Blue Sky
2 Beach Street
York Beach, Maine
207-363-0050
Hours: Open for dinner 7 days a week from 5:30 p.m. to 10 p.m.
                 Open for lunch Saturdays and Sundays from 11 a.m. to 3 p.m.
There is no better place to enjoy live Maine lobsters than a coastal beach town in southern Maine. Diners at Blue Sky, situated in the historic Atlantic House Hotel, can find just about any kind of lobster they want, as the restaurant features a separate lobster menu complete with dishes like lobster pizza, lobster bolognese and lobster roll-to name a few.
Whether you opt to stay home or go out on National Lobster Day, get out a bib and some nutcrackers and dig in!
 
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Dough
8 tbsp cold unsalted butter
½ cup confectionary sugar
5 tbsp almond flour
1 whole egg
Pinch of salt
½ tsp vanilla extract
1 ¼ cup all purpose flour
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Almond Cream
4 tbsp unsalted butter, softened
½ cup confectioners’ sugar
12 tbsp almond flour
1 whole egg
1 tbsp all purpose flour
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Vanilla Pastry Cream
½ quart milk
1 vanilla bean, halved lengthwise
3 ½ ounces sugar
5 egg yolk
1 ½ ounces pastry cream powder
3 ½ ounces butter
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