Fregola is a Sardegnan couscous but I've given it a bit of a French Twist. I try not to argue with folks on the east coast about which lobster is “best" (nor do I want to step in between Sards and Corsicans to break up a knife fight). It gets down to the fact that in season spiny is the best, freshest lobster I can find here at home because it's locally caught, but a sleepy Maine lobster from a tank is just fine. The market availability can be limited because much of the catch goes to Asia. I put on kitchen gloves in order to facilitate Monsieur Homard’s dispatch. If he does or doesn’t have claws he can still surprise you with a wicked tail flip.

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