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.
Cooking lobster can seem intimidating for home cooks. After all, you’re working with expensive live seafood and you only have one shot to get it right. Undercooked lobster is chewy and lacks flavor. Overcooked lobster becomes rubbery and tough.
So how long exactly should you boil a lobster to achieve tender, flaky, melt-in-your-mouth texture? The precise boiling time depends primarily on the size and weight of your lobster.
In this comprehensive guide, we’ll explain how to choose your lobster, prepare it for cooking, and determine the ideal boiling times for lobsters of all common market sizes from chicken lobster to jumbo. Follow these tips and techniques for irresistibly succulent lobster cooked to perfection every time.
Selecting Your Live Lobster
When buying a live lobster to boil, start by looking for an active, alert lobster. Pick one with bright coloring and strong leg movements. Avoid any lobsters that seem weak or lethargic. Also check for damage like cuts, missing limbs, or black spots.
Next, determine the weight Lobsters are categorized by market size as follows
- Chicken lobster: 1 to 1.25 lbs
- Quarter lobster: 1.25 to 1.5 lbs
- Half lobster: 1.5 to 1.75 lbs
- Three quarter lobster: 1.75 to 2 lbs
- Jumbo lobster: 2 to 2.5 lbs
- Grande lobster: 2.5 to 3 lbs
The most common size available is around 1.5 pounds. Lobsters over 3 pounds are rare. Heavier lobsters need to boil longer than lighter ones, so weight matters for timing.
Prepping Your Lobster for the Pot
Once you’ve chosen your live lobster, here are the steps to prepare it for boiling:
- Place the lobster in the freezer for 30 minutes before cooking. This hypnotizes it to reduce movement during cooking.
- Bring a large pot of water to a rolling boil. Use at least 4 quarts per 1.5 lbs lobster.
- Add 2 tablespoons salt per quart of water to properly season the lobster.
- Grab the lobster securely behind the claws and lower it into the pot head first.
- Cover the pot with a tight fitting lid for even cooking.
Boiling Duration Per Lobster Size
As soon as the lobster enters the boiling water, start timing. Here are the target boil times according to lobster weight
- 1 pound lobster: Boil for 5 minutes
- 1.25 pound lobster: Boil for 7 minutes
- 1.5 pound lobster: Boil for 8 minutes
- 1.75 pound lobster: Boil for 9 minutes
- 2 pound lobster: Boil for 10 minutes
- 2.5 pound lobster: Boil for 12 minutes
- 3 pound lobster: Boil for 15 minutes
These times are simply a baseline guide. To confirm doneness, use a thermometer to check the internal temp where the tail meets the body. It should reach 135°F when fully cooked.
Also, peek inside the underside of the tail. The meat should be opaque throughout with no translucent parts. If needed, continue boiling in 1 minute increments until the lobster is completely done. But be careful not to overcook, as the texture can become rubbery very quickly.
Pro Tips for Perfectly Cooked Lobster
Follow these additional pointers for the most tender, flavorful boiled lobster:
- Use a large pot with plenty of water for rapid boiling. This prevents overcooking.
- Season the cooking liquid with 2 tablespoons salt per quart of water.
- Lower the lobster head-first, since the claws cook slower than the tail.
- Stir halfway through for even exposure to the boiling water.
- Cook multiple lobsters in batches. Crowding prolongs cook times.
- Allow to rest 5 minutes after boiling so the meat can absorb moisture.
Serving Your Delicious Boiled Lobster
Once boiled to tender perfection, your lobster can be served whole or used for picking meat To serve whole
- Offer melted butter, lemon wedges, and seafood crackers for dipping.
- Use small forks and picks to extract the meat from the shell.
- Start by twisting off the claws and tail. Crack them open to access the sweet meat.
- Next, remove the legs one at a time, squeezing the joints to push out the meat.
- Finally, crack the body open lengthwise and pick out the knuckles.
The boiled lobster meat also works great in pastas, tacos, salads, and more. Simply remove all the meat from the shells after cooking if using for recipes.
Now you can boil lobster like a pro! Refer to this complete guide for the ideal times specific to your lobster’s weight. Follow our tips for tender, juicy meat every time you enjoy this sublime seafood. Let us know how perfectly your lobster turns out when you give our techniques a try!
Other recipes you might like:
For even more cozy recipes, be sure to subscribe to my newsletter.Happy eating! Love, Karishma
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
Can you over boil lobster?
Don’t Overdo It.
The lobster is ready when it turns bright red and the meat is opaque. Too much boiling or steaming can cause the meat to become tough.
How do you know a lobster is done boiling?
Helpful Reminder. To check if your lobster is done, crack open where the body (carapace) meets the tail. If it’s done, the meat will have changed from translucent to white. If it is not, continue to boil it until it is.
How long does it take to boil a 10 ounce lobster?
| Lobster Tail Size | Weight (oz) | Boiling Time (minutes) |
|---|---|---|
| L (Large) | 6-7 | 5-6 |
| XL (Extra Large) | 8-10 | 6-8 |
| XXL (Double XL) | 16-20 | 10 |
| XXXL (Triple XL) | 20-24 | 10-12 |
How long to boil a precooked lobster?
- Bring a pot of water to a boil over high heat.
- Place the lobster into the pot and remove the pot from the heat.
- Let the lobster sits in the hot water for 8-10 minutes.
- Remove the lobster from the pot and check that the meat in the tail is completely hot.