HOW TO COOK

LIVE LOBSTER

You’ve come this far. You’ve received the finest lobsters from the Irish sea, its now time to cook your prized catch in the right way.

How Do You Cook A Live Lobster Humanely?

We understand that putting a lobster asleep can be very uncomfortable for many people. If you follow our recommendations there will be nothing to get squeamish or worried about. There are some common misconceptions we would like to clear up right away.

How to Put a Lobster to Sleep

  • Before you begin cooking any live lobster, please place the lobsters in the freezer for 10-20 minutes to hibernate the lobster. This puts a lobster to sleep before it actually dies. This way there is no way a lobster could feel pain.

  • If you wish to butterfly a lobster tail, this would be the time to separate your tail and cook it separately than the claws. Simply pull the tail apart from the center carapace, or cut with a knife. The claws would cook about the same time as the normal cook time of the live lobster.

  • If you plan on butterflying a lobster tail, you will need seafood shears to cut the lobster tail.

Things To Know Before You Start Cooking

Perfectly cooked lobster is very delicious and a great way to impress your guests. However, if not done properly it can be a great expense and ruin the entire evening. We make our live lobsters easy to cook.

 

Steaming and boiling are the two most common ways to cook lobsters. In the winter, lobsters have a harder shell and therefore require more time to cook. In the summer, the lobsters have a softer shell and require less time. It's always best to under cook your lobster than to overcook. Also it's important to cool your lobsters when you are done boiling or steaming so they stop cooking. It's very common for people to leave the steaming lobsters in the pot and they continue to cook even taken off the stove or flame which will ruin your lobster.

How To Boil Live Lobster

We strongly recommend boiling lobsters. This is the easiest technique for beginners. This is the best way to boil in that saltwater flavor that you love by using sea salt in the cooking water. The water actually adds weight to the lobster meat while some methods tend to dry out the lobster meat.  So please follow our easy instructions below for a perfectly boiled lobster!

Lobster Boiling Instructions:

  1. Fill your large lobster pot with water. Approx three litres of water per 1.5 pounds of lobster, lobster should be totally submerged in water.

  2. Add 1/4 cup of Sea Salt for every 3 litres of water. This adds significant flavor to the lobsters.

  3. Bring the saltwater to a rolling boil.

  4. Put your live lobsters in one at a time using gloves or tongs. Do not cover.

  5. Stir the lobsters halfway through boiling. (cooking times below)

  6. Boiled lobsters will be bright red when done.

  7. Place boiled lobsters in cool water or let stand for 3-5 minutes before serving.

  8. Enjoy!

How To Grill Live Lobster

If you get a chance, grilling lobsters is something we would highly recommend. This really adds that distinct 'char' flavor to your lobster that any grilling connoisseur will love. If you love grilling steaks, you will definitely love a grilled lobster. The tricky thing is just like grilling any food, you have to make sure you get all parts of the lobster cooked, which is why some people cut them in half so they don't know to cook longer times on lower heat to thoroughly cook the center. It is common to cut lobsters in half for grilling. But again, just to drive this point home as mentioned before, its better to under-cook than to over-cook, you will really kick yourself when you've scorched the meat. Also for larger lobsters, its tough to give cooking times because some claws are very thick and odd shapes and some tails may be small or large. So please just cook at a shorter time, take a look, if it's not done, throw it back on for a few more minutes. Grilling is also a great opportunity to try some butter and spices. I wouldn't recommend garlic because its a very strong flavor but some people do like it.

 

Lobster Grilling Instructions:

  1. Prepare a marinade of lemon juice, olive oil, salt, and black pepper.

  2. With a sharp knife, sever the head at the base of the neck and cut off both claw arms.

  3. Twist off the tail.

  4. Discard of the carapace and legs.

  5. 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.

  6. Marinate the meat for a few hours.

  7. Place the claws and tail meat on the grill about 4 to 5 inches above the flame.

  8. Baste the tail meat as it cooks with the marinade.

  9. Grill for 5-6 minutes.

  10. Turn the claw and tail meat over and baste them before cooking another 5 minutes.

  11. Grilled lobsters will be bright red when done!

  12. Enjoy!

How To Tell If My Lobster Is Ready To Eat

Another common mistake is adding to the cooking time just because you are cooking more than 1-2 lobsters in the pot. 

Many people will mistakenly boil a two and half pound lobster twice as long as a one and a quarter pound lobster.

For 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. Some chefs say when the antennae pull out easily, lobsters are done, but this is not always the case. Insert an instant read thermometer in the underside of the tail closest to the body. The internal temperature should read about 135-140 degrees F. It is important to note when you take your lobsters out of the pot they will continue to cook. To stop the cooking process, put your lobsters in a big bowl of ice.

If you overcook them, you will be eating tough lobster. If you under-cook them you can always heat them up. The reason many people believe larger lobsters are tough is simply because they overcook them.

Just remember to bring your pot back to a rolling boil and regulate the heat. The tail is a good indicator of freshness. It will contract and curl when cooked; and the tail meat will be somewhat firm, not mushy. Get cracking!

 
 
 
 
 
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