Just another day at the supermarket with P, doing her grocery shopping. When we approached the seafood counter (background music: JAWS theme), I was petrified to see 'dead' boston lobsters on the counter. ARGH! They were lying on crushed ice (carcass a la morgue), all in awkward positions, freaking looked as if it was an aftermath of an earthquake or a massacre. There was a claw laying right between 2 lobsters, I wondered whether was it genuinely appropriate to place it out on the counter for sale. $16.80 for a dead claw-less lobster, no fucking WAY! I would've created a kerfuffle if I was buying those deceased lobsters. Eugh!
Choosing and buying live lobster
Lobsters can be bought from a fishmonger's, supermarket, where they are kept in a glass tank or they can be shipped in.
The colour of a lobster does not affect the taste or quality of the meat; so don't be put off by any strange shades. In fact, lobsters are usually a green / black colour but may also be brown, yellow or even white. They only turn bright red once they are properly cooked.
Make sure that you choose a lobster that is lively and active, although this may seem quite daunting for first timers. The tail should be straight and curl under once it is picked up. If you uncurl the tail, it should spring back to a curled position if it is healthy.
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