http://en.wikipedia.org/wiki/Lobster
According to the French cooks of the royal blue lobster of
Audresselles, the only way to keep the real flavour of a lobster,
without water inside, is to steam it ten minutes on the turned over
basket of a pressure cooker, and to serve it cold with
mayonnaise.
Lobster is best eaten fresh, and they are normally purchased live.
Lobsters are usually shipped and sold with their claws banded to
prevent them from injuring each other or the purchaser. Restaurants
that serve lobster keep a tank of the live creatures, often
allowing patrons to pick their own.
