Last week, a six-clawed lobster was found off of Midcoast Maine, and just a week earlier a two-toned lobster was pulled from similar waters. But most lobster fans have been buzzing over the rare affordability of lobsters these days—prices per pound are the lowest they've been in 20 years. Maybe this is the one good side of Global Warming?

Americans consumed 231 million pounds of Maine lobster last year—a record high. The conclusion? A trip to Maine—especially in the late-summer or early fall—is not complete without eating lobster. In warmer months, lobsters molt, and their shells become so soft you can eat them with your hands, without the aid of crackers. Just ask for a "shedder" and you'll sound like a local. Maine native Luke Holden, of Luke's Lobster in New York City, shows you just what to do.

Deciding between simply boiled or steamed and dipped in butter or mixed with just the right amount of mayo and stuffed in toasted buttered hot dog bun is easy compared to choosing where you should enjoy this perfect meal—any time of year. Which is exactly why we love this slideshow on the best lobster shacks in Maine. Some have water views, many only offer outdoor picnic tables (bring a sweater), and still more will have you waiting in line—but the pay-off is well worth it.

To celebrate the season, we turned to Luke Holden of New York’s Luke’s Lobster—which just started selling live lobster on their website—to show us the right way to boil and then break these crustaceans down. Fact: this video may cause serious lobster cravings.

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By Adrien GloverBrooke Porter Katz and Gabrielle Blitz