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Usually the most expensive thing on a restaurant menu, lobsters offer unique pleasure that sometimes requires utensil dexterity. For instance, the whole lobster is a connoisseur’s choice that demands nutcrackers and picks to get all the meat – an experience best enjoyed at a picnic table on a pier overlooking the Downeast shore. There are lobster tails (mostly from Latin America, South Africa, Australia, and New Zealand), which are the height of luxury – easy to eat with a ramekin of melted butter for dipping, and frequently paired with steak on high-end surf & turf platters. And there are lobster rolls, which are the easiest of all to eat – just meat and butter or mayo in a bun. And of course there are countless recipes in which lobster’s inimitably luxurious flavor stars: savory lobster pie, lobster mac & cheese, lobster risotto, lobster bisque, lobster ravioli, lobster Benedict, lobster salad, etc.