Lobster
The whole of the lobster is good except the stomach, gills, and intestines. If one wants to use fresh lobster and does not understand how to open and separate one, a good way is to go to one's marketman and get instructions. The shell may be so broken that it can be used for serving the lobster meat. Serving plain is the simplest, and some prefer it with only salt, pepper, and vinegar or lemon juice as a dressing, with, perhaps, Worcestershire and little oil.
Long cooking toughens the lobster, therefore, in all ways of preparing it, cook only until the meat is thoroughly heated.