Lobsters and other shellfish are especially prized for their sweet flavour. The lobster’s tail contains the most meat and it is easy to lift this out when eating a grilled half-lobster. Extracting the flesh from the claws is more difficult but the flavour is richer as the lobster makes the muscles in its claws work harder. When you cut a lobster in half you’ll see its two claws are not identical. Look carefully and you’ll notice one claw is long, thin and sharp – the lobster uses this to cut and tear – while the other is thick and blunt – for squeezing and cracking. This thicker claw has far more meat so if you share lobster on a first date you know who should get the bigger claw. A brilliant little recipe with cooked lobster meat is this super simple salad with slowly cooked tomatoes and fennel. Enjoy!