Lobster

Use kitchen shears to cut the top of the shell before cooking so you can baste and finish easily.

Add a teaspoon of white wine or vermouth to the bag for aromatics without diluting flavor.

Torch lightly after broiling to re-crisp any soft spots on the shell.

Shock tails in an ice bath before chopping so the meat stays firm.

Use the bag juices to toast split-top buns before filling lobster rolls.

If serving warm, sauté quickly in butter after the bath to reheat without drying.