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Content: Give them a few minutes
            to cool
            so you don't burn your fingers or get scalded
            by boiling water when handling them. The ease of eating
              a lobsterdepends
            partly upon the time of year. Lobsters
            moult(shed their shells)
  every
  year in early summer. Underneath the about-to-be-moulted
            shell, a new, roomier paper-thin shell
            is growing. Just before moulting(Mayor June)
            a New England lobster's shell is thick
            and hard,
            and the claws difficult to break open. You will certainly need tools—maybe
            even a hammer!—to break the hardest
          claws. (How do they wrestle their way out of
          those complicated, hard shells? Beats me...)
Just after moulting, the new shell is as thinas
              heavy paper, and the claws are easy to
            open without tools. The new shells begin to harden within
            a few weeks after moulting, but an Augustlobsteris
          still much easier to eat than a Maylobster. As the year progresses, the lobster will grow into the larger shell and it will grow thicker...until next year's moulting.