How to cook lobster, Grilled lobster, Boiled lobster

Ways of how to cook lobster are grilled lobster, steamed lobster or boiled lobster. If you are looking for ways of how to cook live lobster, the following procedure will answer that question. Lobster should be alive when boiled. A fresh lobster should be heavy in proportion to its size.

Heat enough water to cover the lobster completely and add 1 tablespoon of salt for each quart of water. When water is boiling, grasp the lobster firmly by the middle of the back with the claws held away so it cannot nip. Straighten tail (if tail springs back the lobster is alive as it should be) and plunge head first into the boiling water. If a second lobster is to be cooked, reheat the water to boiling before adding. Cover kettle and simmer for 15 to 20 minutes depending on size. Do not overcook or it will become tough. Plunge cooked lobster immediately into cold water to stop the cooking. The is a greater shrinkage in lobsters than any other fish, so when serving this must be accounted for.

By learning to cook lobster you will also learn how to handle it after the cooking process. When cool enough to handle, pull off the small claws close to the body. Pick out the meat with nut picks or skewer leaving claws whole to use as garnish. Crack large claws with nut cracker or hammer and remove meat as whole as possible. Twist and pull off tail. Break off tail fins and push meat out the other end. Breaking open the meat and removing all traces of the intestinal canal which runs down the center of the tail is all part of learning how to cook lobster. The canal may be white, brown or pink, but must be removed. Turn lobster on the back and split body lengthwise with a very sharp knife, being careful not to break stomach or “lady”, a small sac just behind the head. Remove the body from the shell, leaving stomach in the shell. Discard spongy tissue or lungs between meat and shell. Remove intestinal canal running length of body near the back. Pick meat from the body spines. Save the bright red or “coral” if present and the green liver for sauce or garnish.

Boil shell with celery and onion to make a fish stock for lobster bisque.

For more lobster information and recipes click below.

• How to cook lobster tails; cooking lobster tails


• Grilled lobster


• How to cook frozen lobster


• Lobster soup

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