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[Handling Lobster]
[Cooking Lobster]
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[Lobster Recipes]
[Lobster FAQ]
Cooking Lobster

The ChiliPaper wants to thank Clearwater Seafood for allowing us to use all their Lobster & Seafood information. Please visit their site for a "lobster-licious" treat!

Preparing Whole Fresh Lobster

Lobster lovers will tell you there's only one best way to prepare and eat lobster and that's whole. There are several delicious ways to do this, each offering unique taste experiences. Whole lobster (cooked any way) is usually eaten with melted butter for dipping, accompanied with salad or steamed vegetables.

Preparation Instructions

Whole lobsters may be cooked by boiling, steaming, grilling or broiling.

Lobster Cooking Test

For guide to correct cooking times, just follow our lobster cooking guide at a glance found below.

Traditional Boiled Lobster

    Pour at least 1/2 gallon (2 litres) of water into a very large pot. Simply mix in 1/4 cup of sea salt per gallon of water (or 2 tbsp of salt per litre of water). If desired, a flavorful court bouillon may be prepared by adding any combination of carrots, onions, parsley, celery, seasonings, and white wine, vinegar or lemon juice. Simply use whatever you have on hand.

    Bring the salted water to a rolling boil. Carefully drop in the lobsters, one at a time, headfirst into the rapidly boiling water.

    Return the water to a boil. THEN start timing. To avoid overcooking only similarly sized lobsters should be cooked together. If there are various sizes in the pot, base the cooking time on the largest lobster being cooked.

COOK

Method

Amount

Time

Boiled

1 lb.

12 - 15 minutes

 

1-1/2 lbs.

15 - 20 minutes.

 

2-3 lbs.

20 - 25 minutes

 

3-1/2 - 5 lbs.

25 - 30 minutes

Steamed

1-1-1/2 lbs.

20 minutes

Grilled Whole *

1-1-1/2 lbs.

2 - 3 minutes

Grilled Tails

Each

5 - 7 minutes

Broiled Whole *

1-1-1/2 lbs.

3 - 4 minutes

Broiled Tails

Each

9 - 10 minutes

ING GUIDE

 

 

 

 

 

 

 

 

*Cooking Times are based on starting with cooked lobster

 

Steamed

Steaming requires more cooking time than boiling, but the results are delicious, and the little bit of extra time is always worth the wait!

To steam lobsters:

    Put about 2 inches of sea water or salted fresh water in the bottom of a large pot. Bring the water to a rolling boil. Grasp the lobsters just behind the claws, and put the live lobsters in the pot, one at a time. Return the water to a boil. THEN start timing. Allow 18 minutes for a 1 to 1 pound lobster and 20 minutes for a 1=1/2 pound lobster.

Grilled Lobster

    Split a cooked lobster in half lengthwise. Crack the claws . Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Place directly on the grill, shell side down, for 2-3 minutes, or just until the lobster is heated through. Be careful not to overcook.

Broiled Lobster

    Split a cooked lobster in half lengthwise. Crack the claws . Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Place on a broiler pan and broil, shell side down, for 3-4 minutes, or just until the lobster is heated through. Be careful not to overcook.

How Do I Know When The Lobster Is Cooked?

  • Lobsters will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Follow these easy tips to ensure that the lobster is cooked:
  • Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done.
  • The meat inside the lobster will be firm, white and opaque The tomalley, which fills much of the body cavity will be greenish-yellow.
  • The roe in female lobsters will be bright orange-red and firm. If it is a dark greenish-black, with an oily tar-like consistency, the lobster is under cooked.
  • The internal temperature will be 180oF (80oC)

Be careful not to overcook the lobster. Moderate overcooking causes toughening of the meat, shrinkage and loss of flavor; while extreme overcooking may cause the meat to fall apart or become mushy.

If the lobsters will not be eaten right away, they must be cooled quickly in ice-water. Drain the chilled lobsters, cover and keep refrigerated. You can keep cooked lobsters in your refrigerator for 1 to 2 days.

 

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