Lobster

Large marine crustaceans (*Homarus americanus* American/Maine, *H. gammarus* European, *Panulirus spp.* spiny/rock) prized for firm, sweet, luxurious white tail and claw meat. American lobster from Maine and Atlantic Canada is the gold standard — MSC-certified and abundantly managed. Cooked methods range from the classic New England boil with drawn butter, to grilled split tails, bisque, lobster rolls, and thermidor. Traditionally killed by plunging headfirst into boiling water; some chefs now use the more humane ikejime or rapid-chill methods.