October is National Seafood Month in the U S.

[dragnlaw]

I think I wrote elsewhere I refuse to pay that amount and from 1.5 lb lobster only get a tiny amount of meat. Add in- the cooking in large heavy pot, the shelling and you never know if the shells will be just manageable, or super hard, or even soft (although I think, they are not supposed to sell those?)

Now, the few times I have lobster is when the tails come on sale. I often get 2 tails for the price of one whole lobster and none of the work. Yes, there is no claw meat, but too bad, so sad, at least I still can have lobster once in a while.
Chef John's recipe for Devilled Lobster Tails is my go to for now.

Deviled Lobster Tails

 

[Aunt Bea]

If you need to feed the multitudes and all you happen to have on hand is one old dilapidated lobster this recipe is for you.

Lobster Bisque

1 1/2 pound live lobster
3 quarts water
1/4 cup dry sherry
1 cup heavy cream
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
2 tablespoons potato starch slurry, or equivalent thickener. Optional

Plunge lobster into large pot with 3 quarts of boiling water, cover and cook 25 minutes.

Remove lobster from pot, reserve cooking water, strip lobster meat from shells. Process lobster meat in a blender or food processor with 1/2 cup of cooking liquid, return to liquid in the cooking pot and bring to a boil.

Add potato starch slurry and thicken to desired consistency.

Remove from heat and add nutmeg, pepper, sherry, and heavy cream.

Adjust seasoning and let sit for a few minutes before serving.

In the 70s this simple soup was a popular menu item at one of our most popular downtown restaurants.