Although there many lobster varieties around the world, the European lobster is considered the best. Lobster is often sold cooked, but will be at its freshest and tastiest if you buy it live and cook it yourself. Live lobsters are usually a greeny-blue colour and turn reddish-orange when cooked. Males have denser, meatier flesh, but females have a more subtle flavour and an orange ‘coral’ roe that is often used to colour sauces. Since lobsters are very expensive, the best way to enjoy the sweet flesh is to cook them simply, either halved and grilled or baked, or boiled or steamed, and served with a butter sauce, lemon juice or mayonnaise. If you’re feeling adventurous, try using lobster in a mousse or risotto, or cook the classic Lobster Thermidor – grilled lobster halves served with a mustard cheese sauce. Other great ways to have lobster are Lobster Newburg or Lobster Mayonnaisse