If youve ever wondered how to boil lobster, this recipe is for you. Ive got an easy set of step-by-step instructions on how to cook a whole lobster New England style for a delicious lobster dinner.
Growing up in New England, it was common to find live lobsters in tanks at many local grocery stores. But it was only until recently that I felt comfortable cooking them myself. After all, it can feel intimidating to cook live seafood!
Its a beautiful skill to be able to prepare fresh lobster. Whether youre hosting a seafood boil, a cookout (I love pairing this with my impossible smash burgers!), or preparing Connecticut lobster rolls, its a wonderful treat for a special occasion. So grab a big pot, and lets get started!
Lets talk about sourcing options. If youre in the New England area (and some other coastal areas in the US), its relatively straightforward to find lobster near you. You can pick them up at many local grocery stores and fish markets.
If you live in a landlocked state, having them shipped to you is a great option. I recommend Lukes Lobster, Island Creek Oysters, or Reds Best. Lobster is expensive, so make sure to order delivery from a reputable source!
Now, lets talk about sizes. While larger lobsters offer more meat, they can be less tender. I find that smaller, 1.25 to 1.5 pound varieties strike a perfect balance. Theyre easier to handle and cook, ensuring a delicious lobster dish every time.
Youll want a big pot and tongs for cooking the lobster. For shelling, youll need a few more specialized tools.
Lobster Cracker: This specialized tool helps crack the lobster shell, particularly the claws, to access the meat inside. If you don’t have a lobster cracker, you can use a nutcracker.
Lobster Shears or Kitchen Scissors: These are used to cut through the lobster shell, especially the tail section, to help remove the meat without damaging it.
Seafood Picks or Forks: These small, narrow tools help extract meat from the smaller, harder-to-reach parts of the lobster, such as the legs and joints.
Lobster is one of the most decadent and delicious seafood treats out there. When cooked properly, the sweet, succulent meat of lobster is hard to beat. While there are many ways to prepare lobster, including steaming, grilling, broiling, and baking, boiling is one of the most classic and straightforward cooking methods.
So can you boil lobster? The short answer is yes. Boiling is not only an easy way to cook lobster but it results in tender, flaky meat that pairs perfectly with melted butter or lemon wedges. However there are some important things to keep in mind to boil lobster correctly. Read on for a complete guide to boiling lobsters perfectly.
Why Choose Boiling for Cooking Lobster?
There are a few reasons why boiling is one of the preferred methods for cooking live lobster:
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It’s simple – no special equipment needed other than a large pot.
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Boiling cooks the lobster evenly throughout The hot water reaches all areas of the lobster
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The intense heat helps the meat separate from the shell, making it easy to extract.
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Boiling is ideal for cooking multiple lobsters at once, like for a family meal or gathering.
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It’s quick! Boiling cooks lobsters faster than lower temperature methods like steaming.
So if you need to cook lobsters for a crowd or just want tender, juicy meat without much fuss, boiling is the way to go.
Buying High-Quality Lobsters for Boiling
To end up with the best results, you have to start with the highest quality lobsters. Look for lobsters that are lively and energetic with intact shells and all claws present. The lobster should feel heavy for its size. Soft-shell lobsters will have less meat, so opt for firm-shelled ones if you can.
Only cook live lobsters. Never boil lobsters that have already died as the meat will be mushy. For peak flavor and texture, cook the lobster as soon as possible after purchasing. If you can’t cook them the same day, store in the refrigerator on damp newspaper or seaweed for up to 24 hours.
Preparing the Lobster for Boiling
Before cooking, it’s important to humanely dispatch the lobster. The most approved methods are splitting the lobster or freezing:
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Splitting: Place the tip of a chef’s knife about an inch behind the eyes and swiftly bring down through the head.
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Freezing: Place live lobster in the freezer for 30 minutes. This puts the lobster to sleep before boiling.
Once the lobster is ready, bring a large pot of salted water to a rolling boil. The pot should be big enough to accommodate the lobsters without crowding. Place the lobster headfirst into the pot. For safety, keep the rubber bands around the claws until submerged. Cover and return to a boil.
How Long to Boil Lobster
Lobster size matters when it comes to boil times. Follow these guidelines for perfect results:
- 1 pound lobster: Boil for 5 minutes
- 1 1⁄4 pound lobster: Boil for 6 minutes
- 1 1⁄2 pound lobster: Boil for 8 minutes
- 2 pound lobster: Boil for 10-12 minutes
For each additional 1⁄2 pound, add 2 minutes to the boiling time. Start timing as soon as the water comes back to a boil after adding the lobsters.
Is the Lobster Done Boiling?
Check for doneness a few minutes before the recommended time. Look for the bright red shell and tug on the small antennae—if they pull out easily, the lobster is done.
For the most accurate test, insert an instant-read thermometer into the underside of the tail. It should read 135-140°F when done.
Once boiled sufficiently, remove the lobsters from the pot and allow to cool until safe to handle. Serve with drawn butter, lemon wedges, or your favorite dipping sauces.
Troubleshooting: What if I Overcook My Lobsters?
It happens to all of us. If you accidentally overcook the lobsters, they may be a bit chewier but don’t despair. Extra butter and lemon can help mask any imperfectly cooked meat. Just don’t boil the lobsters any longer if you check and find them overdone.
For the next batch, undercook them slightly, checking often until you get the timing right. You can always place undercooked lobsters back into the simmering water for a minute or two longer. But you can’t reverse overcooking.
Handling and Serving Boiled Lobster
Be sure to have plenty of napkins, nutcrackers, and picks on hand before serving boiled lobster. Things can get messy! Provide small dishes for shells and reheated butter for dipping.
Show guests how to dismantle their lobster if they are unsure. Start by twisting off the claws and legs. Remove the rubber bands if still on before cracking. Use seafood shears to open the body and tail shell before picking out the meat.
Refrigerate any uneaten lobster meat in an airtight container. Consume leftovers within 3-4 days. The broth makes a wonderful seafood stock base.
Make Boiling Lobster a Piece of Cake
With a little practice and these tips on how long to boil lobsters, you’ll be able to master cooking them with ease. Soon you’ll be hosting your own lobster feasts for family and friends. Just be prepared with plenty of napkins and butter!
What are your favorite lobster recipes? Do you have any special tricks for boiling lobsters perfectly every time? Let us know in the comments below!
How to Cook Lobster
- Put the lobster to sleep: Place lobsters on a sheet pan in the freezer for 30 – 60 minutes.
- Get the water ready: Fill a very large pot (preferably metal) with water, ensuring enough room for them to cook. Salt water generously and bring to a rolling boil over high heat.
- Snip the bands: Remove the lobsters from the freezer. They should now be sleeping, or at least calm enough that you can snip the rubber bands off with kitchen shears or a sharp knife.
- Cook the lobster: Carefully hold the body of the lobster, and add to the boiling water, one by one. Lobster is done when the meat is opaque and firm but not tough. The internal temperature should be around 135 -140°F (57-60°C). A general guideline is to boil a 1.25 pound lobster for about 8 -12 minutes, adding 2 – 3 minutes of cooking time for each additional quarter pound.
- Remove and cool: Remove from the pot with tongs and allow the cooked lobsters to cool on a plate until you can handle them.
Serve as is, on a large platter, with melted butter (or better yet, clarified butter), and a squeeze of lemon juice. Or, follow the instructions below for shelling them before serving.
- Separate the Parts: Separate the claws, tail, and legs by twisting each section and pulling away from the body.
- Remove the tomalley: Tomalley is a soft, green substance part of the lobsters digestive tract. Some people enjoy eating it for its rich flavor, while others prefer to discard it. The tomalley is found in the body cavity of the lobster. Use a small spoon or your fingers to scoop out the tomalley. If you prefer not to use it, you can discard it.
- Clean the Body: After removing the tomalley, clean out any remaining parts or use the lobster body for other recipes or stock.
- Crack the Claws: Use the lobster cracker to crack the claws and knuckles. Extract the knuckle and claw meat using seafood picks or forks.
- Cut the Tail: Use kitchen scissors to cut along the underside of the tail shell. Open the shell and remove the tail meat in one piece.
- Extract the Leg Meat: Use seafood picks or forks to push or pull the meat from the smaller legs (or, just suck the meat out one-by-one).
If desired, save any lobster shells for seafood stock. Leftover meat? Try it in my lobster pasta!
- For best results, use a meat thermometer to gauge when the meat is done cooking to prevent a chewy lobster texture. The internal temperature should be around 135 -140°F (57-60°C).
- For a smoother cooking process, dont skip the freezing step! That ensures the lobster will be easier to handle.
- Dont discard the leftover cooking liquid or seafood shells! You can make a delicious seafood stock with it for crab stew, lobster bisque, or lobster chowder.
This totally depends on your preference! Hard shell lobsters are more prevalent in the winter months and have a firmer texture with more meat. Soft shell lobsters are a bit more sweet and tender but contain less meat.
Make sure to generously salt the water to flavor the meat!
Lobster cooks quickly, and overcooking it, even by a few minutes, can cause the meat to become tough and rubbery. Lobster should be cooked until it is just opaque and firm to the touch.
You can store leftovers in an airtight container in the fridge for 3 – 4 days.
For beginners, its easiest to boil it whole. That said, different parts of the body do cook differently, so the best way to prevent overcooking is to break it down. If you go this route, you will need to kill it first, then break down the body into the claws, knuckles, and lobster tails. For more details, you can check out this Serious Eats post.
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How To Boil Lobster | Maine Lobster Now
FAQ
How long do you boil lobsters?
Boiling in the traditional manner causes a lobster to begin activity in 5-10 seconds and continue for 1 – 1 1/2 minutes.
Is it better to boil or steam lobsters?
Steaming preserves the natural lobster sea flavor as opposed to boiling where you lose all the nutrients and minerals from the shell and meat inside. Let cool for an additional 10–15 min while prepping butter (Irish or French because it has all the fat…
Is it against the law to boil lobster?
However, the fact remains that in the overwhelming majority of the world, lobsters don’t have any legal protections, either in culinary or research contexts. This is why animal welfare campaigners continue to push for more measures to protect lobsters from undue suffering.
Is it OK to boil frozen lobster?
You definitely should thaw your lobster tails before cooking them. This makes sure that the lobster meat cooks evenly and all the way through. If you cook them straight from frozen, you risk them turning out rubbery on the outside and/or raw at the center! Should you rinse frozen lobster tails?