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 a delicious and luxurious seafood that can easily be prepared at home With some basic preparation and cooking, you can make restaurant-quality lobster dishes in your own kitchen This comprehensive guide will walk you through everything you need to know to cook lobster like a pro.
Buying and Storing Lobster
When purchasing lobster, look for live specimens that are lively and have all their limbs intact Avoid any with cracked shells or missing parts Ideal size is 1 1⁄4 to 1 1⁄2 pounds each, which provides a good amount of meat. Buy lobsters the same day you plan to cook them for maximum freshness.
Store lobsters in the refrigerator inside a sturdy bag or container. Do not submerge them in water, as this will kill them. Live lobsters can survive up to 36 hours out of water if kept cold.
Handle live lobsters carefully
- Grasp them from behind the front claws to avoid getting pinched.
- Transfer by holding the upper body between the thorax and abdomen.
- Do not store in freshwater, only saltwater.
Preparing Lobster for Cooking
Before cooking, lobsters must be dispatched humanely. An effective technique is to place them in the freezer for 15-30 minutes to sedate them before boiling. Once sedated, bands around the claws can be safely removed.
Some cooks prefer to swiftly plunge a knife into the lobster’s head before boiling to ensure a quick, painless death. There are differing opinions on the most ethical approach, but sedating in the freezer is a simple method.
Split large lobsters before cooking
For lobsters over 2 pounds, it helps to split them in half lengthwise before cooking. This allows heat to penetrate for more even cooking. Use a sturdy chef’s knife to split from head through tail in one quick motion. Remove the intestine and rinse out grit.
How to Cook Lobster at Home
There are several excellent ways to cook lobster at home, including boiling, steaming, baking, grilling, and broiling. Each method produces delicious results.
Boiling
Boiling is a fast, easy way to cook multiple lobsters simultaneously. Use at least a 4-5 quart pot filled halfway with salted water per lobster. Bring to a rolling boil and add lobsters headfirst.
- 1-1.25 lb lobsters: Boil 6-9 minutes
- 1.5 lb lobsters: Boil 8-12 minutes
- 2 lb lobsters: Boil 10-14 minutes
Once bright red, remove promptly with tongs before overcooking. Allow to cool briefly before serving.
Steaming
Steaming cooks lobster more slowly, which helps prevent overcooking. Use a large pot with a tight lid and steamer insert. Add 2 inches of salted water to the pot bottom.
- Bring water to a boil then add lobsters.
- Cover tightly and steam 8 minutes per first pound, then 4 minutes per additional pound.
- Remove immediately when shells turn red.
Steaming takes a bit longer but produces tender meat. It’s great for cooking lobster for a special meal.
Grilling
For added flavor, try grilling lobster tails or whole lobsters. Cut lobster tails lengthwise to expose meat. Grill tails or whole lobsters over direct high heat for 8-10 minutes with basting sauce. Watch closely to prevent burning.
Broiling
Broiling cooked lobster with seasoning creates delicious results. Split tails and coat meat with herbs, breadcrumbs, or lemon-butter. Broil 4-5 minutes until browned and bubbling.
Baking
Roasting a split lobster in the oven lets you add flavorful stuffing. Parboil lobster first, then stuff with your favorite ingredients. Bake at 375°F for 20-25 minutes until heated through.
How to Tell When Lobster is Cooked
It can be tricky to identify when lobster is perfectly cooked. Here are some telltale signs:
- Shell turns bright red all over
- Meat is opaque throughout with no translucency
- Internal temperature reaches 135-140°F
- Tail curls and meat is firm yet tender
- Walking legs detach easily from body
These cues indicate the lobster is cooked through without becoming overcooked and chewy. Use a meat thermometer for foolproof doneness.
Serving and Eating Lobster
Eating lobster is meant to be a hands-on, communal experience. Supply guests with plenty of napkins, nutcrackers, picks, and dipping bowls for butter.
Some popular ways to eat lobster include:
- Crack claws, knuckles, and legs. Extract meat using picks or nutcrackers to break shells.
- Cut tail meat out whole after removing flippers.
- Serve with melted butter, lemon wedges, or mayonnaise for dipping.
- Combine chopped lobster meat with mayo in rolls or salad.
- Incorporate lobster meat into pastas, risottos, soups, and more.
When dining on lobster at home, take your time and savor the experience. The rich, savory flavor of fresh lobster needs little adornment beyond some clarified butter. With proper preparation, you can create restaurant-worthy lobster feasts to remember. Gather friends and family together and get cracking!
Other recipes you might like:
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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.
How To Boil Lobster | Maine Lobster Now
FAQ
Is it better to steam or boil a whole lobster?
Steaming is the best way to cook lobster because the lobster meat is less waterlogged and it’s sweeter in flavor because you don’t lose a ton of the flavor in the cooking liquid.
How long do you boil a lobster for?
Bring the water to a boil. Put in the live lobsters, one at a time, cover and bring the water to a boil again. Then, lower the heat and simmer about 15 minutes for a 1- to 1¼-pound hard-shell lobster and 20 minutes for a 1½-pound hard-shell lobster. If soft shell lobsters, reduce the cooking time by 3 minutes.
Is it better to bake or boil lobster tails?
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Pros:Simpler to cook, keeps lobster meat moist and tender, and is a good choice for beginners.
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Cons:Can result in a strong fishy taste and texture if not cooked properly, and the meat can be tough and chewy if overcooked.
How do I cook live lobster?
Boiling is one of the simplest ways to cook live lobster. With the right know-how, you can transform a live lobster into an unforgettable feast. Let’s take a look at some of the most popular methods for cooking live lobster: boiling, steaming, and grilling.
What are some popular methods for cooking live lobster?
Cooking live lobster is a unique and delicious experience. With the right know-how, you can transform a live lobster into an unforgettable feast. Let’s take a look at some of the most popular methods for cooking live lobster: boiling, steaming, and grilling. Boiling is one of the simplest ways to cook lobster.
How do you cook a fried lobster?
Make a compound butter. Make a compound butter with herbs, lemon zest and shallots; spread 2 teaspoons on each half lobster tail. Broil the lobsters. Broil until the lobster meat is white and opaque and shell is red, about 4 minutes. Serve the lobsters with compound butter. Top with more compound butter and serve.
How do you cook a lobster tail?
Brush each lobster tail with melted Casco Bay Sea Salt Butter and bake for the specified duration, which depends on the weight of the tail. It’s crucial not to overcook; the lobster tail is ready when an instant-read thermometer registers an internal temperature of 140 degrees.
How long do you cook a 1 lb lobster?
Cook for 7 minutes (for 1 lb lobsters) up to 12 minutes (for 1.5 lb lobsters), until shells are bright red. Steaming: Place lobster bodies, claws, and tails in a steamer basket in a large pot. Add 2 inches of water to the pot below. Bring to a boil. Steam covered for 7-11 minutes until opaque and flaky. Baking:
What temperature should a lobster be cooked at?
Insert a thermometer in the underside of the tail closest to the body. The internal temperature should read about 135-140 degrees F. It is important to note that when you take your lobsters out of the pot, they will continue to cook. To stop the cooking process, put your lobsters in a big bowl of ice.