Cook lobster with 5 tips from a Montreal chef

Lobster season is underway in Montreal,but you don't need to go to an upscale restaurantor drop a lot of cashto enjoy the perfect lobster dish.

Here are five tips to prepare lobster in your own kitchenfrom Montreal chef Nick De Palma, the owner of Little Italy's Inferno restaurant and Caff San Simeon, and a participant in this weekend'sLobster Clam Jamat the Lachine Canal.

1. Know how to pick 'em

"When [lobsters] get bigger, they're older, they're heavierand the meat is chewier," says De Palma. The ideal weight is between one-and-a-half to two pounds. Chef's tip: Try asking your fishmonger for a female lobster some say their meat is sweeter.

2. Be seasonal and save money

"If you buy lobster in December, you're paying full price. You know it's lobster season when you see [store flyers] offering $6 a pound," says De Palma. Stick to late-spring and summer if you want the tastiest and most economical lobster.

3. Outsource the creepy part

If bringing home a bag of live lobsters isn't your thing, don't be afraid to buy them pre-cooked. "The way people cook them for the grocery stores these days, they have convection ovens, and [the lobsters] are cooked to perfection," says De Palma.

4. Don't over-boil your lobster

Lobster meat is tender if cooked just right, but might get rubbery if you cook it too long. De Palma suggests cooking a one-and-a-half to two pound lobster for four to five minutesand adding on one minute of boiling time for every pound after that.

5. Try different recipes

"Honestly, I like hot butter and cold lobster," says De Palma, but don't be afraid to get creative with your recipes. Try making lobster with fresh pappardelle pasta and cream sauce, and don't forget to offer an option for dinner guests who don't eat seafood.

The Lobster Clam Jam is on this Sunday at the Lachine Canal from noon to 9 p.m.; tickets are $40 to$65 for adults, and admission is free for children under 12 years old.