There are several species – native Lobster from the UK are often considered the best, but usually all sold locally or exported. 

Canadian and American Lobster are caught off the East Coast of Canada and down as far as Maine, providing a readily available year round alternative. 

There is much debate as to the most humane method of cooking live Lobster. The Royal Society for the Prevention of Cruelty to Animals (RSPCA) recommends that they be first placed in the freezer for two hours, rendering the Lobster unconscious. Then before boiling, drive a sharp pointed knife through the cross on the head (death is instantaneous). This method both prevents suffering and means the meat stays tender. 

The Lobster should then be plunged into heavily salted (40g per litre) boiling water and simmered for 15 minutes for the first 500g (live weight), adding 2 minutes per additional 100g. 

Alternatively, you can halve the Lobster and grill or, remove the claws and body meat to steam or stir fry.