Cooking Lobster

Cooked lobsters will turn red, but that’s not an gauge of doneness, especially for oversized lobsters.

Cook the lobsters then crack one open where the carapece meets the tail. If it's done, the meat will have changed from translucent to white.

Boiling is a little quicker and the meat comes out of the shell more readily than when steamed.

For recipes that call for fully cooked and picked lobster meat boiling is the best method.

Choose a large pot and do not crowd them. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster.

Fill with water, allowing 3 quarts of water per 1-1/2 to 2 pounds of lobster.

Add sea salt to water.

Bring the water to a boil.

Add the live lobster one at a time, and start timing immediately.

Do not cover.

Stir the lobsters halfway through cooking.

Let the lobsters rest for 5 minutes to allow the meat to absorb some of the moisture from the shell.

For timing, use the weight of individual lobsters, not total weight of all lobsters being cooked.

1 pound = 8 minutes

11/4 pound = 8-10 minutes
1 ½ pound = 11-12 minutes
2 pounds = 15 minutes
2 ½ pounds = 20 minutes
3 pounds = 25 minutes
5 pounds = 35-40 minutes

Steaming is more gentle, yielding more tender meat. It preserves a little more flavor and it’s more forgiving on the timing. It’s hard to overcook a steamed lobster.

Choose a pot large enough to hold all the lobsters comfortably; do not crowd them.

A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster.

Put 2 inches of seawater or salted water in the bottom of a large kettle. Set a steaming rack inside the pot and bring to a rolling boil over high heat.

Add the live lobsters one at a time, cover the pot, and start timing.

Halfway through, lift the lid (careful—the steam is hot) and shift the lobsters around so they cook evenly.

1 pound = 10 minutes

11/4 pound = 14 minutes
1 ¾ pound = 16 minutes
2 pounds = 18 minutes
2 ½ pounds = 22 minutes
3 pounds = 25 - 30 minutes
5 pounds = 40-45 minutes

Bon Appetit!