16 Types Of Lobster And How To Cook Them - Mashed

This New England staple and the official state crustacean of Maine is prevalent throughout the vast Gulf of Maine, but spans the entire northeast Atlantic coast in cold-water temperatures that can reach 60 F at summer's peak (via Maine.gov). A myriad of colorful red, brown, green, and blue spotting adorn the world's largest crustacean by weight. So, what makes this lobster variety unique and so coveted on U.S. coastal reefs? Well, beyond its sizeable tail, the American lobster features two characteristic claws that deliver generous amounts of succulent meat (via Oceana). 

You can't go wrong with enjoying the meat straight from the shell with a side of lemon and drawn butter. Chef Gordon Ramsay recommends killing the lobster before cooking for two minutes in a pot of salted boiling water, removing the bright red shell, and coveting the pristine lobster meat before further transformation (via Popsugar).

Lobster rolls are another an obvious choice when it comes to preparing American lobster. The perfect balance of valuable lobster chunks and a simple toasted roll breaches a fancy fine-dining lobster gap with just the right amount of sea breeze to match the catch's brininess. According to Luke Holden of international fast casual chain Luke's Lobster, the ideal lobster roll relies on optimal freshness and allowing the sweet and tender meat to shine without an overabundance of mayonnaise (via The New York Times). Opt for a butter-toasted top-split or brioche roll, lobster meat chunks judiciously dressed in melted butter, chopped chives, lemon zest, and an aioli drizzle for an extra layer of richness.