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Content: Add salt to the water, add fresh herbs or wine to the water, use stock or broth rather than water. When I tried such variations, I found it made little difference in the flavor of the meat. Advertisement
Besides, lobster meat is sweet with a hint of salt all on its own. In a summer that’s anything but carefree, a lobster roll brings back memories
A few considerations: How big of a lobster should I get? When we buy lobster, the biggest decision most of us get to make is the size. Most sources recommend going with smaller lobsters, around 1 1/4 to 1 1/2 pounds, for ease of home cooking. Two of this size will fit in a standard stockpot. A 1 1/2-pound lobster should yield about 6 ounces of claw and tail meat. ( Some claim the meat is more tender in a smaller lobster, but I’ve had delicious meat from large lobsters, as well.)