Whether you grew up with lobster suppers at the kitchen table or have only enjoyed it at restaurants, preparing lobster at home can be approachable with the right guidance.

Nova Scotia chefs, including Craig Nelson from the Shore Club and Chef Alain Bosse, recommend boiling as the best method for preserving moisture and flavour.While sea water is ideal, salted tap water works well for inland cooks, with a ratio of a quarter cup of salt per litre of water.Cooking time should be eight to ten minutes per pound, with a simple test being to pull on an antenna — if it slides out easily, the lobster is done.For a more humane approach, putting lobsters in the freezer for 20 minutes or a quick knife behind the eyes before cooking is suggested.After boiling, transferring lobsters to ice water stops cooking instantly and helps loosen the meat.Chefs stress placing lobsters on their backs during this step to retain juiciness.Lobster’s sweet, firm meat is versatile, suitable for dishes ranging from pasta and bisques to classic lobster rolls with melted butter.A traditional Atlantic Canadian lobster supper also includes sides such as potato salad, coleslaw, and soft rolls.Overall, cooking lobster at home can be a rewarding and hands-on experience, perfect for creating memorable meals.