Please see our local recipe of how to cook a Lobster from Live Maine Lobsters in your own kitchen:
Place a large cooking pot with about 4-5 inches of water on the bottom of the pot and bring the water to a strong boil first.
Please don’t add salt to the water, this will accelerate the boiling of the water!
• Once the water has come to a strong boil, place your lobsters head first into the pot. Cover the pot immediately once all the lobsters are in the pot. Please be careful not to burn yourself if the lobster’s tails splash the water a bit.
• Start timing the cooking of your lobsters once you place your lobsters in the water and you’ve put the cover on your pot (see cooking time below). If your lobsters don’t seem to be done,, put them back in for 2 minute intervals until done. Please don’t empty out your water until you are sure your lobsters are done. (you can check your lobster by turning the lobster on its back and cutting the tail meat up the middle to see if it is done).
Cooking time per the size of your Maine Live Lobster:
1 lb =14 minutes
1.5lb =15 minutes
2 lb =18 minutes
3 lb =22 minutes
*For Live Maine Lobsters over 3 lbs. or more just add 30 seconds per pound of cooking time per lobster.
Jumbo lobsters don’t have to cook forever as some may think (see below):
10 lb Jumbo lobster ( aprox 32 mins)
12 lb lobster ( aprox 35 mins)
15 lb Jumbo lobster ( aprox 38 mins)
Any further questions on how to cook a live lobster feel free to give us a call and we can assist you (1-508-451-2467).
How to re-heat a pre-steamed cooked Maine Lobster:
Bring water to a boil. Once the water has come to a boil, take your pot off the burner and place your pre-steamed Maine lobster in a pot and place the top back on. Leave the lobster in the pot for aprox 5 minutes (off the burner) so the lobster can retain some heat. Don’t re-cook the lobster as an over cooked lobster may make the lobster meat firmer and tougher. You just want to warm it up. Also you may want to melt some butter which will help with your fresh lobster eating experience.