Jasper White recommends cooking lobsters for the recommended time, then cracking one open where the carapece meets the tail. Twist off the claws. Crack each claw with a nutcracker. Search for: Search. Separate the tailpiece from the body by arching the back until in cracks. Bend back and break the flippers off tailpiece. Insert a fork where the flippers broke off and push. If you are shelling lobsters ahead of time, go with boiling. Why boil lobsters? High, intense heat cooks the meat quickly, making it easier to remove from the shell.
So boil your lobsters if you plan to pick the meat to make homemade lobster rolls or other dishes. When you boil lobster, the shell retains a lot of water.
Pierce the body and tail with a knife to help drain the water and keep you from making a mess. Hold the underside of the body away from you, because the lobster have a tendency to flip the jointed tail, splattering water. You can cook more than one lobster in a pot as long as there is enough room and water to cover the lobsters.
If you do not have a big enough pot use two smaller pots or cook your lobsters in batches. For boiling timing, use the weight of your individual lobsters , not the total weight of all lobster being cooked. Yup, you can zap them in the microwave. It actually steams the lobster in its own shell — not the most elegant way to get the job done, but it works well in a jiffy.
First things first, humanely dispatch the lobster immediately before microwaving. Second, only microwave one lobster at a time! Does microwaved lobster taste the same? Microwaving a lobster cooks it in its own juices and the shell imparts extra flavor. It also stays hotter longer since it cooks in a thick shell and the bag. No problem! Broiling lobsters achieves a thin layer of sear atop the lobster, giving it something like a crisp smoky flavor. Broiling is also a great option if you plan on adding a flavorful crust to the top of the meat.
This simply is not true. It is very easy to overcook seafood, especially big lobsters. The issue we see again and again is the recommended cooking times are often too long. Overcooked lobster will be tough and chewy no matter if you steam or boil them. Bonus points for using your reheated lobster in a lobster roll check out this recipe!
Cooking lobsters at high altitude takes more time since water boils at a much lower temperature, and evaporates faster. At high altitude the air has less oxygen and the atmosphere becomes much drier.
To compensate for the lower boiling point of water, the cooking time must be increased — but not the heat. How many minutes should you increase the time? Try adding about 2 minutes to our lobster cooking times. Also, cover the pot tightly when cooking. To avoid overcooking and undercooking your lobsters, use an instant read food thermometer to check internal temperature.
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. Unlike white fish, lobster meat has longer muscle fibers, and does not flake when 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. The most foolproof method to check lobster doneness is to use an instant read thermometer. Insert thermometer in the underside of the tail closest to the body. The internal temperature should read about 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. Happy cracking! While boiling and steaming are the most well-known ways to cook live lobster, grilling is another great option.
See our step-by-step guide for grilling live lobster in your backyard. Checkout our tips for boiling, steaming, and grilling frozen lobster tails. Get the Main e ingredient — fresh, live lobsters shipped to your front door no matter where you live! Shop all live lobsters. You will also find instructions for lobster tails, steamers, mussels, shrimp, scallops, steaks and more. Lobsters come in just about every color but red. Once cooked, drain the lobster immediately and serve hot with some melted butter on the side for dipping.
Place a steaming rack to hold the lobster in the bottom of a large pot. Pour 2 inches of water into the pot and add 1 tablespoon of sea salt. Cover the pot with the lid and bring the water to the boil. Once the water is boiling fiercely, place the lobster onto the rack, cover the pot and bring back to the boil.
Begin timing once the water is boiling again. Steam the lobster for 14 minutes for the first lb of weight and then an extra 3 minutes for each extra lb. A 2 lb lobster will cook in 17 minutes, a 3 lb in 20 minutes. Once the lobster is done, drain immediately and serve. You better have some melted butter on the side for dipping, or else we will not be eating over! Par-boil the lobster for 5 minutes. Heat the grill to a medium to hot heat. When a lobster boils it retains a lot of water.
Pierce the body and tail with a knife to help drain the water. Hold the underside of the body away from you, because the lobster have a tendency to flip the jointed tail, splattering water. You can cook more than one lobster in a pot as long as there is enough room and water to cover the lobsters.
If you do not have a big enough pot use two smaller pots or cook your lobsters in batches. Another common mistake is adding to the cooking time just because you are cooking more than lobsters in the pot.
Many people will mistakenly boil a two and half pound lobster twice as long as a quarter pound lobster. 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 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, your going to be eating tough lobster. If you under-cook your lobster 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. Happy cracking!
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