Live lobster can be stored up to 48 hours when kept cold and moist. Store live lobsters in an open container, covered with seaweed or damp towels/newspaper, in the refrigerator. Do NOT store live lobsters in fresh water, or on ice or in an airtight container.
Cooked lobster meat can be removed from the shell after cooking and stored in an airtight container in the refrigerator for up to 4 days.
Boiling: Meat comes out of the shell more easily and cooks faster when boiled. Fill a large pot with water seasoned with sea salt, allowing 3 quarts of water per 1.5-2 pounds of lobster. Bring water to rolling boil. Add live lobster and start timing immediately. Do not cover. Stir lobsters halfway through cooking. Let lobsters rest for 5 minutes after cooking to allow meat to absorb moisture from the shell. See cooking times chart for total cook time.
Steaming: Steaming yields more tender and flavorful meat and is less likely to overcook. Pour 2 inches of water into a large pot and bring it to a rolling boil. Place lobsters in a pot, cover tightly, return to a boil, and then start timing. See cooking times chart for total cook time.
Parboiling or Blanching: This method allows you to remove the meat for use in dishes that require further cooking. Follow directions for boiling, except cook for only 2 minutes, then remove meat while lobsters are still warm.
Reheating: The lobster should be individually wrapped in aluminum foil, placed on a cookie sheet to prevent messes and dip and cooked in the oven for 5 to 10 minutes, preheated at 350°F.
Grilling: Parboil lobsters for 5 minutes. Split lobsters down the middle underside with a sharp knife. Discard the green tomalley, sand sac near the head and black vein in the tail. Baste meat with oil or butter. Grill lobsters over medium heat, flesh side down, for 5-6 minutes. Turn baste with oil/butter and cook for 4-5 minutes or until lobsters are cooked through, and meat is firm. Take care not to overcook.
Use weight of individual lobsters, not total weight of all lobster being cooked.
|1 lb||8 minutes||10 minutes|
|1.25 lb||9-10 minutes||12 minutes|
|1.5 lb||11-12 minutes||14 minutes|
|1.75 lb||12-13 minutes||16 minutes|
|2 lb||15 minutes||18 minutes|
|2.5 lb||20 minutes||22 minutes|
|3 lb||25 minutes||25-30 minutes|
Step 1: Twist of the claws
Step 2: Crack claw with nutcracker
Step 3: Separate the tailpiece from the body by arching the back till it cracks
Step 4: Bend back and break flippers off tailpiece
Step 5: Insert fork where the flippers broke off & push
Step 6: Unhinge the back discard the “tomalley” or liver which will turn green when boiled
Step 7: Open the body crack it sideways–there is good meat in this section too
Step 8: The small claws are excellent eating–suck the meat out of the claws