Succulent lobster is available year-round and is least expensive during summer and early autumn. A live lobster should curl its tail under its body when picked up. Cook the lobster as soon as possible after purchasing. You may store it in the refrigerator for a few hours in a cardboard box or paper bag covered with wet newspaper. The lobster should still be alive when you begin to cook it; some cooks kill the lobster immediately before cooking. Try roasting and serving with a delicious dipping sauce, like this ginger sauce in the following recipe.