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.
1 pound =
8 minutes
11/4 pound
= 8-10 minutes1 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 minutes1 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!