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Loving lobster: 15 succulent lobster recipes By Elizabeth Baird and The Canadian Living Test Kitchen

Enjoy a succulent summer lobster dinner any way you like. Here we have lobster cakes, chowders, risottos, plus our classic whole steamed lobster recipe.

Lobster Cakes with Dilled Crème Fraîche on Greens
Photography by David Scott

Live lobsters give full flavour to dishes, so opt for fresh over canned varieties. A bonus to steaming your own lobster (see recipe below) is the leftover cooking liquid makes a uniquely flavourful stock which can be used in many fish dishes.

To shell a lobster, first halve lengthwise. Twist off the claws at joint at the body, and separate into claw and arm sections. Break off the small part of the claw and remove meat, then discard claw shells. From here you can crack the arm and pick out meat. Last (but not least!) remove meat from lobster tail.