They are the underwater relative to the spider but to many of you they taste devine, especially with a little melted butter and a twist of lemon.

Lobster season ends at the end of March, so for those who enjoy these creatures there is still some time to pick up a fresh one along side the road.

The Bermuda lobster -- which is called the panulirus argus -- is one of 49 warm water species caught all over the world.

They can be prepared in many ways, including a nice lobster bisque, salad or sandwich.

But most Bermudians like to boil and bake them, stuffing the cavity of the lobster with a bread crumb stuffing.

Ben Jewett, head chef of one of the Island's busiest seafood eaterys, The Lobster Pot, agrees a good stuffing helps to make a lobster extra tasty, but it's not the major ingredient. The meat is still the "piece de resistance''.

Chef Jewett and a few other well-known chefs shared a few lobster cooking tips.

"To prepare a lobster at the Lobster Pot we cut them in half while they are still alive. A lot of people leave them in the freezer for 15 minutes so they will die. That's the more humane method.

"After that, you get a big pot of boiling water with lemon juice, salt, pepper and peppercorns and boil the lobster for a minute -- depending on the size. This makes the meat firm and partially cooked,'' Chef Jewett said.

After that you should drain the lobster and season it with a little salt, pepper and other spices of your choice.

"At the Lobster Pot we add a secret spice and we make a basic bread stuffing using crab meat and shrimp binded with lobster bisque and fresh vegetables.

You need a liquid to tighten it up.

"Stuff that in the lobster's body compartment and bake it for 15 to 20 minutes and serve with lemon and drawn butter - which is your basic melted butter. That's the way we do it here and we seem to satisfy everyone.'' Chef Jewett also suggests that if you don't have lobster bisque at home you can use store bought soups like a seafood bisque and add bread: "What's good to use are the seasoned croutons for salads.'' Chef Fred Ming, who heads the culinary programme at the Bermuda College, said the main ingredient is to use fresh lobster -- whether you are going to boil them or make a thermidor -- a dish made by taking the lobster meat out of the shell and mixing it was mushrooms, cream, wine and seasonings then baking it.

"Smaller-size lobsters are ideal for the plate, but to make a good thermidor, large lobsters are essential because the meat is tougher. They are also good for lobster salad or curried lobster.

"A lobster bisque is made with crushed lobster shells because that is where you get the flavour from,'' Mr. Ming said.

He added that when having lobster for dinner it should be almost cooked-to-order.

"I split it through the middle and remove the carapace (upper shell) and you're left with the cavity, which you stuff with your favourite stuffing.

"I put a knife around the perimeter between the shell and the flesh to loosen it a bit then I put a little cooking oil, seasonings, salt, pepper and paprika to give it a nice colour.'' Mr. Ming said with a two-and-a-half pounder he will broil it. "If I'm doing a thermidor I would mix the meat with maderia wine, cream, mushrooms, and chopped onions and put it back in the shell. Top with bread crumbs and cheese and bake it. The key is not to overcook the lobster, when you overcook protein it toughens up.'' Food guru Joe Gibbons, also said the key is to make sure you are buying a fresh lobster.

He also said you don't want to buy a three or four pounder; one-and-a-half pounds is good because the bigger they are the tougher they will be. "The larger the lobster, plan to use it in a salad.

"And in preparing, people do them in many different ways. I like to split them and then put them in a saute pan with butter and very quickly saute -- adding salt and pepper -- so you seer the tail meat. This only takes one or two minutes,'' Mr. Gibbons said. He added: "Then I let them rest until I want to bake them. I stuff the cavity with a stuffing made lobster roe and coral from the lobster and plain bread crumbs, parsley and that is basically it.

"I don't like to make a very spicy or heavy stuffing because it takes away from the lobster meat. I look at the stuffing as basically being the way to mix up the roe and coral of the lobster and to absorb some of the moisture.'' Mr. Gibbons said he then bakes the lobster when he about ready to eat.

Curious Cook, Edward Bottone, said when buying a lobster you want to avoid purchasing one that is frozen. "A lot of people freeze them for later, but it toughens the meat and causes it to loose a lot of its moisture.

"You can store a live lobster for up to three days in the fridge. Do not put it on ice or in water, just cushion it with a little damp seaweed.'' Mr. Bottone also recommends not buying dead lobsters if live ones are available.

"Most people boil their lobsters and the water should be boiling when you put the lobster in, then you begin timing only once the lobster is in the water.'' When it comes to stuffing or something fancy, the Curious Cook says he is a bit of a purist -- at least for the first part of the lobster season. "But you can make lobster salad and stir fry, or a lobster club sandwich.'' Cooking times 1 1 pound lobster will be done in 15 minutes.

2 pound lobster 20 minutes 3 pound lobster 25 minutes