Buying
No matter how much faith you have in your fish seller, refuse outright a lobster that has already been cooked, and look instead for the most active specimen on the stall. The lobster should struggle vigorously when it's picked up to be weighed and should keep its wide caudal fin folded under its body.

Preparing
The animal's abdomen and tail contain the meat. The coral is found near the head. Consider saving the shell for making sauces or bisque.

Cooking
Cooking in court-bouillon, on the grill or even à la meunière are all methods well-suited to lobster. They are cooked alive. If you have to cut the lobster up before cooking, always remove the stomach. Lobster should be eaten warm, not cold.

Ideal cooking time
About 20 minutes for an 800 g (1 3/4 lb.) lobster.