Cooking lobster might sound like a hard job only chefs on TV can do, but the truth is, it’s not hard at all!
We’ll tell you how you can enjoy this simple and delicious meal at home cooked by yourself, with no need of going to a fancy restaurant to enjoy this unique meal. If you want to know different ways to cook the lobster, how to handle it, and any other tips to enjoy a home-made delicious dish, keep on reading!
How to store the lobsters properly.
You don’t want to spoil your lobster before cooking it! If the lobster isn’t alive when it’s time to cook, the meat will not be edible. What keeps lobsters alive are temperature and moisture, with that said, we have some tips to have this step under control:
Put the entire lobster box in the refrigerator or walk-in cooler. Don’t put ice on the lobsters, don’t put them in the bathtub, and don’t leave the box in the sun! Freshwater kills the lobster, and the ideal temperature for storage is 40 degrees Fahrenheit.
Lobsters should be cooked the same day that you receive them, so be careful when choosing the delivery date.
Lobsters’ natural color is black or brown, so don’t throw away the lobster if it has this color! Lobsters only turn red after they’re cooked!
What size lobster pot should I use?
If you choose to steam or boil as the cooking method for your lobster, then you have to pick a pot with lots of room. As you want to have even cooking, avoid crowding the lobsters in the pot, the heat will not circulate evenly around the lobsters.
You don’t own a large pot? Don’t worry! You won’t have to run to the store to get one. You can cook lobsters in batches, or using a couple of pots with the same amount of water in each pot, that way the lobsters should cook at about the same time.
BONUS TIP: If you have never handled live lobster before, keep the bands on and remove them carefully before cooking. Lobstermen insist on removing the claw bands as they impart an off taste to the water.
How to cook a live lobster humanely
Putting the live lobster in the freezer for 15-20 minutes to put them into a numb sleep before they die is the most common method for killing lobsters as humanely as possible. After taking the lobster out of the fridge, you should plunge them head first into boiling water for a quick and painless death.
During Cooking | Cooking methods
How To Boil Live Lobster
This is the most recommended and the easiest method to cook a live lobster. It’s great for cooking 4 or more lobsters at a time, it cooks the lobster more evenly and quickly, which makes it easier to remove from the shell.
Fill a large pot anywhere from one-half to two-thirds full with water. It has to be deep enough to submerge the lobster 3 inches.
Add 2 tablespoons of salt for each quart of water and bring the water to a strong boil.
Place the lobsters one at a time, headfirst, and completely submerge them.
Cover the pot and return to a boil as fast as possible. Once the water boils, start timing. Boiled lobsters will be bright red when done.
Use tongs to remove the lobsters from the pot. Set in a large bowl for five minutes to cool before cracking. ( Careful: When a lobster boils it retains a lot of water. Pierce the body and tail with a knife to help drain the water).
Boiling Times for Lobsters:
|Lobster Size||Cooking Times|
|1 lb. Lobster||5-7 minutes|
|1 1/4 lb. lobster||7-8 minutes|
|1 1/2 lb. lobster||8-10 minutes|
|2 lb. lobster||10-12 minutes|
|3 lb. lobster||12-14 minutes|
|5-6 lb. lobster||18-20 minutes|
How to steam live lobsters
Steaming is another great way to cook lobsters and it has many benefits. Cooking at a higher temperature when steaming will cook the lobster faster, and you don’t need to wait for the water to boil.
Pour two inches of water into a pot, including salt.
Bring water to a heavy boil.
Place the lobsters into the pot using gloves or tongs, cover tightly.
Once the water returns to a heavy boil, turn the heat down to a rolling boil and start timing.
Steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound. Steamed lobsters will be bright red when done.
Remove the steamed lobsters with metal tongs or gloves and place in cool water or let cool for 3-5 minutes.
Steaming time for lobsters:
|Lobster Size||Cooking Times|
|1 lb.-1-1/4 lb||7-9 minutes|
|1-1/2 lb.||9-11 minutes|
|2 lbs.||11-12 minutes|
|2-1/2-3 lb.||12-14 minutes|
|5 lb.||22-24 minutes|
How to grill live lobsters
This cooking method leads to a delicious meal! You just have to make sure that all parts of the lobster are cooked. Cook for a shorter time, take a look, and if it’s not done, throw it back on for a few more minutes. It’s very important to know that it’s better to have an under-cooked lobster than an over-cooked one.
Prepare a marinade of lemon juice, olive oil, salt, and black pepper.
Sever the head at the base of the neck and cut off both claw arms.
Twist off the tail.
Mash the coral and tomalley and add it to the marinade
Discard the carapace and legs.
Cut the soft underside of the tail lengthwise, with scissors. Crack the hard upper shell so you can remove the tail meat. Skewer the tail meat so it lies flat
Marinate the meat for a few hours.
Place the claws and tail meat on the grill about 4 to 5 inches above the flame.
Baste the tail meat as it cooks with the marinade.
Grill for 5-6 minutes.
Turn the claw and tail meat over and baste them before cooking for another 5 minutes
Grilled lobsters will be bright red when done!
How to bake live lobsters
This is an easy and hands-off method to cook a lobster, it goes perfect with a crust or stuffing!
Preheat the oven to 400 degrees Fahrenheit.
Place the lobster on its back and make a deep cut through the entire length of the body and tail. Remove the roe and stomach.
Lay the lobster shell side down on a roasting pan.
Brush butter or oil over the exposed lobster meat.
Bake the lobster in the preheated oven for 22 to 27 minutes.
Baking time for lobsters:
|Lobster Size||Cooking Times|
|1 pound||22 minutes|
|1 ½ pound||25 minutes|
|2+ pound||27 minutes|
How to Tell if My Lobsters are Cooked?
Pay special attention to timing: use the weight of individual lobsters, not the total weight of all lobsters being cooked.
Lobster is cooked when the shell is entirely red. When properly cooking lobster, the meat becomes a creamy white color all the way through–no translucent areas.
Use an instant-read thermometer: Insert the thermometer in the underside of the tail closest to the body. The internal temperature should read about 135-140 degrees Fahrenheit.
The lobsters will continue to cook when you take them out of the pot. To stop the cooking process, put the lobsters in a big bowl of ice.