Cook your lobster whole (and be nice to it).
If you’re shelling out for lobster (see what we did there?) you better cook it right. Lobsters should be kept alive until they are ready to be cooked, because a dead lobster will be mushy and mealy when you eat it, Capon says. And he suggests that you leave your lobster whole while you cook it, instead of removing the tail or claws while the poor thing is still scuttling around, wondering what on earth is going on. (Just because it’s nicer, honestly.) The right boiling time for a lobster is about 8 minutes per pound, and you need to stick it in ice water after. Sort of like what you do with green veggies, shocking a lobster will stop the cooking process, and ensure you don’t end up with an overcooked disappointment.
Don’t be afraid to bring the heat
While there’s really nothing greater than a fresh oyster slurped raw (preferably as close to the ocean as possible) -- sometimes you need to spice it up. Literally. For Capon, a dash of spice can do a lot to elevate a shellfish dish, be it a Kumamoto oyster with some wasabi leaf and lemon, or a dash of hot sauce in a lobster roll. Or, for a deeper flavor in a shellfish stew, he tosses some chorizo in with littleneck clams and shrimp. “Pork and shellfish is a winner,” he says -- add in some red onions, garlic, and white wine, and you’ve got a one pot meal too.