Cooking School: Lobster
The best tips for cooking this Maritime classic
Lobster has a surprising history. You wouldn’t think that the luxurious, expensive addition to the steakhouse repertoire was once considered a low-class food — but it was. Because of the overabundance of lobster in New England in the early days of founding America, only the poor or those in jail ate this humble crustacean. In fact, says Gourmet Magazine, there were even laws against feeding lobsters to inmates more than once a week, because “it was thought to be cruel and unusual, like making people eat rats.”
