Many individuals who try to cook live lobsters dont know how to do so properly. Ever since Maine Lobster Now™ first opened its doors, our customers have been asking us how they can steam, grill or boil their live lobsters to perfection.
Cooking lobster to tender, sweet perfection is an art. Getting the timing just right is key to avoiding chewy, rubbery meat. So how long should you cook a live lobster? The cooking time depends on the size and vitality of your lobster, but there are some general guidelines to follow.
I’ve cooked many whole live lobsters in my day and made plenty of mistakes along the way. Through trial and error, I’ve learned how to consistently nail the ideal doneness whether I’m steaming, boiling, or baking.
In this article, I’ll share everything I know about cooking times for whole lobster based on size, season, and cooking method. I’ll also cover how to tell when your lobster is done, lobster anatomy 101, and plenty of tips and tricks for getting tender, juicy meat every time. Let’s crack into it!
Factors That Impact Lobster Cooking Time
Before we get into specifics there are a few key factors that affect how long you should cook a live lobster
-
Lobster Size In general the larger the lobster the longer it will take to cook through. A 1 pound lobster takes less time than a 3 pounder.
-
Lobster Vitality: The livelier your lobster is when it hits the pot, the longer it will take to cook. Lethargic lobsters cooked right after delivery cook faster than feisty ones straight from the ocean.
-
Water Temperature: The hotter the water, the less time needed. Boiling cooks lobsters faster than steaming.
-
Season: Lobsters have softer shells in summer and harder shells in winter. Cook summer lobsters a minute or two less.
-
Altitude: Above 2000 feet, water boils at a lower temperature so lobsters take longer to cook. Add 1-2 minutes.
Now let’s get into the nitty gritty of how long to cook lobsters based on size and method.
Steaming Times for Whole Live Lobster
Steaming is a gentle cooking method that preserves moisture. Follow these guidelines for perfect steamed lobster:
- 1 pound lobster – 7 to 9 minutes
- 1.25 pound lobster – 8 to 10 minutes
- 1.5 pound lobster – 9 to 12 minutes
- 2 pound lobster – 11 to 14 minutes
- 3 pound lobster – 15 to 18 minutes
- 4 pound lobster – 18 to 22 minutes
- 5 pound lobster – 22 to 26 minutes
Once steamed, let lobsters sit for 5 minutes before eating. This allows the meat to relax and makes it easier to extract.
Boiling Times for Whole Live Lobster
Boiling cooks lobster quickly, but can lead to rubbery meat if boiled too long. Follow these boiling guidelines:
- 1 pound lobster – 6 to 8 minutes
- 1.25 pound lobster – 7 to 9 minutes
- 1.5 pound lobster – 8 to 11 minutes
- 2 pound lobster – 10 to 13 minutes
- 3 pound lobster – 12 to 15 minutes
- 4 pound lobster – 14 to 18 minutes
- 5 pound lobster – 16 to 20 minutes
After boiling, let lobsters cool for at least 5 minutes before cracking open. Shock in an ice bath to stop cooking.
Baking Times for Whole Live Lobster
Baking whole lobster allows you to add flavors like garlic butter. Bake at 400°F using these time guidelines:
- 1 pound lobster – 18 to 20 minutes
- 1.5 pound lobster – 20 to 22 minutes
- 2 pound lobster – 22 to 25 minutes
- 3 pound lobster – 25 to 30 minutes
Rotate baking pan halfway through for even cooking. Let rest 5 minutes after baking.
How to Tell When Lobster is Done Cooking
Visual cues help determine when your lobster is cooked to tender perfection:
-
Shell is bright red – Properly cooked lobsters turn bright crimson red. If shell has orange/brown spots, it’s undercooked.
-
Tail curls and meat is opaque – The tail will curl under itself and the meat will be an opaque white, not glassy looking.
-
Tomalley is green – The green liver (tomalley) will be bright green, not blackish.
-
Legs detach easily – The legs should detach from the body easily when pulled.
-
Antennae pull out – Give them a tug – they should slide right out.
Using an instant read thermometer is the most foolproof way to assess doneness. Insert into the thickest part of tail and meat should reach 135-140°F.
Lobster Anatomy 101
To find the sweetest, most tender meat, it helps to know basic lobster anatomy:
-
Tail – This is the sweetest meat, delicious dipped in butter.
-
Claws – Usually slightly firmer meat than the tail, but very tasty. Crack with lobster crackers.
-
Knuckles – Chewy but flavorful meat lines the small leg joints.
-
Legs – Lots of work for a little meat. Use for stock.
-
Tomalley – The green liver/pancreas. Divine when fried up with the meat.
-
Roe – The red coral eggs from female lobsters. Rich and delicious.
Tips for Buying and Storing Lobster
If you want to buy a live lobster at the market, choose the one that is moving the most, doesn’t have any cracks in its shell, and has all of its parts (legs, claws, etc.). Find lobsters that weigh between 1 1/4 and 1 1/2 pounds. This is a good size for most people.
As soon as you get your lobsters home, put them in the refrigerator to keep them cold. Do not store them in tap water. Store them in a sturdy paper bag in your fridge.
If you have to transfer the lobsters, pick one up by its body, not claw or tail.
A lobster can only live up to 36 hours after it’s been removed from seawater, so buy it the day you intend to cook it, and don’t wait too long to cook it.
Frequently Asked Questions
How long does it take to cook a whole live lobster?
It depends on the size and vitality of the lobster, as well as the cooking method. Follow the guidelines above for steaming, boiling, and baking whole lobsters. Factor in 1-2 extra minutes if cooking at high altitude.
What is the best way to cook a live lobster?
Many people prefer steaming because it gently cooks the lobster while keeping it moist and tender. Boiling is faster but can make the meat rubbery. Baking adds nice flavor. Ultimately it comes down to personal preference.
How can you tell when a whole lobster is done cooking?
Check for visual cues like a bright red shell, curled tail, opaque meat, and easily detached legs. Use a thermometer to check the internal temp of the thickest part of the tail for doneness between 135°F and 140°F.
What are the parts of a lobster?
The main edible parts are the tail, claws, knuckles, legs, tomalley (liver), and roe (coral). The sweetest meat is in the tail and claws.
How should you store a live lobster before cooking?
Keep live lobsters chilled in the refrigerator in a breathable bag or container. Do not store in tap water. Cook within 36 hours of the lobster being caught for best flavor and texture.
Cooking up a whole fresh live lobster is one of life’s great culinary pleasures. Follow these tips on lobster sizes, cooking methods, doneness cues, anatomy, and storage for guaranteed tender, succulent meat. With the right techniques, you can master cooking lobster and impress your family and friends. Crack into steaming, boiling, or baking a whole lobster tonight!
Do Lobsters Scream When You Put Them in Boiling Water?
No, absolutely not. Lobsters do not “scream” because they have no lungs, throat or vocal cords. If you hear a high-pitched noise from the cooking pot, it’s because the lobster shell traps and releases air. When you apply heat, the trapped air expands and escapes through small gaps, producing a high-pitched sound similar to when you use your mouth to whistle.
If you’ve never cooked lobsters before, boiling is a good method to try. It’s the perfect way to get that delicious saltwater flavor in the cooked meat. Because the lobsters are cooked in water this way, they stay tender and don’t dry out. At Maine Lobsters Now, we actually have an industrial-style cooker and boil 100 pounds of lobsters at a time! Trust our 30 years of experience — boiling is the best way to cook lobsters. You can follow our simple instructions for deliciously boiled lobster.
How to Cool Cooked Lobster
Cooling your lobsters after steaming or boiling is essential to avoid overcooking them. People often turn the stove off but leave steaming lobsters in the pot. However, they’ll continue to cook if left hot and may be ruined. A good way to prevent overcooking is to spray cooked lobsters with your sinks hose or an outdoor hose. Spraying them with cold, fresh water after they finish cooking helps them remain in the perfect serving condition. Turning off the fire isn’t enough, and leaving them in a hot pot filled with steam will cause them to keep cooking. Spraying them with cold water is the best option.