Lucky enough to live where lobster is plentiful? This super easy primer will show how to prepare the pot with water, how to tell when they are done, and then how to extract the most possible meat from the shell.
We Love Lobster!
Depending on where you live, lobster can be plentiful or a rare treat reserved as a special occasion meal.
Truly the jewels of the sea, fresh lobster is a treat, no doubt. Prepared properly, whole lobster, including the tail & the claw, tastes like nothing else. Served hot with butter for dipping or in a traditional lobster roll, this recipe is the one that never fails! Save the shells and a little bit of the lobster meat to make lobster bisque!
Ingredients
LOBSTER: Choose fresh, live lobsters that are active, preferably with the heavy band still around the claws and a fresh, slightly salty smell. If using frozen, lobsters, the tails, or the claws should be thawed so the meat doesn’t overcook. Select lobsters between 1 and 2 pounds. Salted water is all that’s needed to cook. Lobsters have a sweet, rich flavor all their own so all they need is a little melted butter and a bit of salt. A squeeze of fresh lemon is optional (I personally prefer without)! Melted butter is great for serving. If you clarify the butter, it won’t harden as it cools and can be prepared ahead of time. The butter can be jazzed up by using garlic butter or stirring in some seasoning like lemon pepper! Lobster can also be served with Easy Hollandaise Sauce or some Homemade Mayonnaise.
How to Cook Lobster
No need to be intimidated, it’s super easy to cook lobster:
How to Know When Lobster is Done
As it cooks a lobster will turn bright red in color.
A meat thermometer should read 135°-140°F when inserted into the meat underneath the tail, closest to the body. Remember that the lobster will continue to rise a few degrees as it rests. The meat inside should be white and opaque (no parts should look grey or translucent). Eggs/roe inside should be bright red, not black. The small legs should be very easy to pull off if the lobster is fully cooked.
Why Cook it Live?
Harmful bacteria starts to multiply rapidly once lobsters and other shellfish are dead so it’s important to cook lobsters while they are still alive to minimize the risk of toxicity.
How to Remove Meat from Lobster
Tips & Tricks
Avoid freezing lobsters too long, 30 minutes is just right. Lobsters will continue to cook once they are removed from the heat, so avoid overcooking them. If they appear to be overcooking, plunge the cooked lobsters in a large bowl of ice water. Salt the water generously. It’s ok to cook the lobsters with the rubber band on the claw and remove it once cooked. Freeze shells for a future fumet (seafood stock). Reheat leftover lobster in a double boiler to avoid the meat becoming tough and rubbery.
More Lobster & Seafood Favorites
Extra Creamy Lobster Mac and Cheese Easy Homemade Lobster Bisque 15 Minute Sauteed Shrimp – an easy appetizer Seared Scallops with Garlic Butter – simple yet elegant Broiled Salmon Fillets – use fresh or frozen fillets Garlic Butter Shrimp – serve over pasta or rice
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