LOBSTER – it’s a bit of a luxury but when we put it on our menu, it’s so popular whether it’s served with a salad, in a Thermidor sauce or with some pasta. How about trying it as a treat this Christmas?

These days you can buy lobster ready-dressed but, generally, if you buy from your local fishmonger or off one of the East Coast fishing boats, up and down our phenomenal coastline) you can get them far cheaper than in a supermarket and you’ll get more of the delicious meat for your money too.

We buy our lobsters live, but we kill them humanely so they do not suffer.

They must be kept alive until you’re ready to cook them.

Here’s a 10-step guide to preparing your own lobster safely.

1. Fill a large pan with fresh, cold, salted water (preferably sea or rock salt) and add a few sprigs of parsley, half lemon, a few whole peppercorns and bay leaves for flavour. For extra flavour, you could also add a glass of white wine or wine vinegar, some chives, spring onions (green leaves only), thyme, a very little rosemary, dill or fennel. However, avoid strong herbs such as sage as lobster has a distinct but fragile flavour and can easily be overtaken by strong, raw flavours.

2. Place pan on moderate heat and add lobster(s) while cold and then gently warm water. This will make the lobsters dozy and relaxed. When “hand-hot” remove lobsters one at a time from pan and carefully insert skewer through centre line of head. This will kill them instantly. with least stress or pain.

3. Cover pan and bring to rapid boil. Carefully replace lobsters in pan and reduce to gentle simmer for 12-15 mins based on 1½lb (800g) – add 5 mins per lb for larger.

4. Either run pan under cold running water for 5 mins to stop continued overcooking of meat or lift out lobsters and place in bowl of iced water and leave to cool completely, Drain well.

5. Preparation can be done two ways. For the more experienced, a good quality cook’s knife and, for the less confident, a good pair of kitchen scissors and a set of nutcrackers or pliers. There are also several specially-made tools available for the job.

6. Holding the lobster by body, twist off claws and legs (there is little meat in legs but these can be used for decoration or to make a nice lobster bisque).

7. Knife method: To split the lobster, lay on board belly down and tail flat on board. Holding head with hand, insert point of knife where skewer was used and bring knife down firmly towards tail. Turn it round and complete cut to front of head. Remember – ALWAYS cut away from your steadying hand. Then lift out meat from tail. Discard insides of body shell there is no good meat there. Wash and dry shell if being used to present lobster.

To remove claw meat, separate at joints, meat will tap out of open ended sections. To remove main claw meat, pull back jointed pincer (if meat remains in pincer tap on board to remove) holding remaining pincer with edge of claw upwards tap sharply with back of knife, turn over and repeat on other edge. This will crack claw and allow you to split in half and remove claw meat in one piece.

8. Scissor and nut-cracker method: Holding by head, twist tail gently off from head. If using shell to present insert scissors between meat and shell and cut along back line to head. Prise open and remove unwanted innards. To remove tail meat, cut from middle to tail, turn over and repeat on belly side the two halves will open to reveal meat. Use the nutcrackers to crack the shell and remove claw meat.

9. You now have your beautiful white meat to use in a variety of ways from salads, in a Thermidor sauce or with some freshly cooked pasta (my preference being a lovely homemade lobster ravioli )

10. Don’t forget your favourite, crisp wine chilled down ready!

By John Carpenter, head chef at Chapter’s Deli. Stokesley Chapter’s Deli, in Stokesley Market Place, is one of Hambleton’s most popular all-day bistros, serving food and drinks from breakfast until late, and it is a finalist in two categories at today’s Flavours of Herriot awards. Website: chaptersbistro.co.uk. Phone: 01642-714692.