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BUILD A sandwich board

Lobster elevates the classic BLT to guest-worthy status—as does the eye-catching presentation. It’s an easy feat to pull off, especially if you have a fishmonger steam and remove the meat for you. Using ripe tomatoes in a rainbow of colors is worth a trip to a farmstand, providing excellent bang for your buck. Flank them with boiled eggs, avocado, and basil, plus brioche or pullman bread. Upgrade the condiments: Mix mayo with crisp bacon, and red-wine vinegar with a minced shallot (for a mignonette).

Martha Must

When in Maine, I love boiling fresh-caught lobster. The ones on the smaller side, between 1¼ to 1⅓ pounds, are sweeter than larger lobsters. Rather than dropping them directly into boiling water alive, put them in the freezer for a few minutes to numb them, then sever their spines in one fell swoop. Before serving, clip the claw tips to drain any excess liquid, so it doesn’t run onto the plate.