Please , please take the bands off the lobsters before you steam them , you will destroy the taste of your lobsters if you don’t , that’s how we do it here in Nova Scotia!
Jeff; Beg to differ, 20 minutes is NOT too long to boil a lobster! At least not a hard shell 2.5 pounder. Yes, maybe the claw tips will be a bit rubbery, but the tomale won’t be black. Same as turkey; target the breast for cooking times and don’t worry too much about the rest. And; NO rubber bands! I’ve cooked well over 1000 lbs of lobster over the years and still find it amazing that supposedly “experienced” lobster cookers often way under cook lobster. 12 minutes is plenty for ~ 1 pound lobsters. Also, very importantly, if not immersed in cold water right after cooking, lobsters will continue to cook for as much as several more minutes, depending on size.
Ur right for sure but if they r showing the way how to cook a raw live lobster u have to cut it down the cross from the top of the head straight down with the knife and then put it in boiling water less humain and ten it’ll be cook theroughly
I agree with most of what is said but suggest cutting the bands before cooking. I find the delicate taste can be tainted by the boiled rubber.
Boiling or steaming is to ones own taste, I love that salty water that runs out of the claws when you break them off, mmmmnnnn….
Oh, one more thing, the shells and waste are excellent for the garden, bury about 18 inches deep to keep cats and skunks from digging them up.
Gonna get some ‘crawlies’ tonight!!
I steam my 7 lbs lobster with sea water/lemond grass (asian grocery market)
slice the back open and squeeze lemond into it.
ofcourse dip in melted butter with few drop of tobasco source
20 minutes is Way to long to boil a lobster. That’s not an opinion. Otherwise great article. You should update it since its the first thing to come up on google. A 2 1/2 lb lobster is done in 7 1/2 minutes in boiling water. boiling lobster for 20 minutes would be a costly mistake. It may be edible but would definitely be rubbery.
Have you actually tried to cook at 2.5 pound lobster for 7.5minutes? It’ll barely be dead let alone cooked. Especially if it’s a female. Just wow. Do you mean 7.5min/lb? That’d be closer to correct, for a male at least…
I’m from Prince Edward Island, Canada and have been cooking and eating lobster since the ’70s.
Looking at cooking Lobster tonight for my wife and I (our anniversary). I purchased 2 x live lobster from my local fishmonger yesterday am (they were an hour out of the sea and virtually running). 24 hours later they are no longer live. I notice everyone is stating cooking live lobster but can’t find anything on not live. Any suggestions from anyone please. Thanks – Chris.
Hi Chris. This is a reply to your question. Don’t cook a dead lobster. It won’t be good. I am a New Englander and have basically grew up on Seafood. When you buy the Lost are you really need to cook it within 1 to 2 hours after buying it. While it’s still alive.
Did you ever get a response? I’m not sure if our lobsters will be alive tomorrow or not. They arrived shipped to my home today. Still in box in frig
I LOVE this article! Excellent suggestions! May I, as someone living in Nova Scotia, point out something, tho? Yes, the summer is the cheapest lobster available on the east coast but the BEST lobster is from cold waters. Harvesting in NS is in May-June and these are MUCH higher quality lobsters than what can be fished in New England in the summer. Cost vs. taste. Your best lobsters are from further north and earlier in the year for the best taste (not considering cost). If you are lucky enough to be living in a lobster harvesting area, you definitely notice the difference in taste between the cold water harvested and all of the “others”. LOL – forgive me to be a lobster snob because of my location!
can someone post a recipe for lobster rolls? I used to eat them with my (now long gone) aunt elsie up in maine when I was a kid. what a blast those summers were eating fried clams, oysters and lobsters and the hush puppies- what a treat having fresh seafood right off the boat and sharing it with family!!!
First time cooking lobster- used thie helpfully guide and…..success .!!!
QUALITY RESTAURANT TIPS:
1st – You never use butter straight out of the package. Butter has strong tasting impurities that will fight the delicate taste of the expensive lobster meat. You must clarify the butter by heating it almost to the boiling point (do not boil) and spooning off the impurities that rise to the top (they will be quite noticable). When no more impurities rise, your butter is ‘4 star restaurant’ clarified. Always request ‘clarified’ butter when ordering lobster, clams and muscles. It is the taste of the seafood that you are paying for, not the taste of packaged butter.
2nd – Boiling lobster is quite acceptable, but steaming (takes a little more effort) preservers the delicate flavor better and makes the lobster much less messy to eat. Steaming does not allow all the boiling water to penetrate the shells that will only drip out while eating, thus the mess. This is the same with clams / muscles flavor, but, obviously to a lesser extent concerning the water mess. Garlic is sometimes added to the clarified butter to accent shellfish when eating alone, example as a bar snack.
3RD – To enjoy the delicate seafood taste do not eat in the chowder or main course any strong tasting foods / spices / GARLIC, strong coffee, etc. EXAMPLE. red wine ( best with red meat – rose with chicken, etc. ) which will over power seafood which is best eaten with a white wine or weak tasting drink. Blend your foods with your drinks, etc.. Ask advice from your ‘ head ‘ waiter, this is their job to advice and make your dinner a special occasion. Clarified butter and steaming can also be requested, if not already the policy of the restaurant.
One more thing… after cooking and draining in the sink, I split the tail in the underside with a knife so that the diner has an easier time getting to the meat and i wrap the claws in a kitchen towel and give them a good TWACK with a rolling pin,as I go along I place each one back in the sink and a lot of the cooking water trapped in the bodies drains off so you don’t get that big watery mess on your plate.
I’m sorry but I have to disagree with you on timing. No chef I know would ever cook a lobster this long, ever. I was trained to do 4-5 minutes for a one pound lobster and then go up from there, never really exceeding 7 or 8 minutes because nobody uses anything over 2 pounders because they start to lose their sweetness.. Most cookbooks reference this 10-15 minutes number as a base number as well and my chef buddies and I are baffled by it. In super fine dining the claws and tails are steamed separately as the claw meat takes less time to cook, to make sure they are done just right and it is just a couple of minutes.
NEVER,NEVER, EVER boil a Lobster–it should only be steamed!
Sorry, but that is ridiculous; boiling is the standard in eastern Nova Scotia, but steaming is ok too!
The best way to get the lobster meat out of the legs is to use a cutting bord and a pie roller. Break the legs away from the lobster and remove the nuckle at the end, put the leg on the cutting bord and with a pie roller start from the small leg end and roll to the upper end. All meat will come out nicely.
P.S. Add a little vinegar to you butter for a good dipping sauce.
Great ideas, thank you George! ~Elise
I have been cooking lobsters for 60 years. The way to tell when they are done, is they float in the boiling water. I have been a chef for almost of me life. If you want to see how to fix baked stuffed lobaters go to utube clark dexter.
Actually the advice that you don’t want to eat lobster undercooked or raw is misleading. Lobster sashimi is absolutely delicious and has great texture. If done right, the raw slices will still have movement when it’s served to the guest. It can also be prepared as a carpaccio with micro greens and drizzled with something like a soy yuzu dressing. The only thing you must make sure before serving raw lobster is the same as with any other seafood… that everything is fresh and preferably alive before serving.
I also agree that the head has some of the yummiest eats of the lobster.
Great job with the site Elise. The recipes are great and the pictures are beautiful.
I was one of the lucky kids – my father was a lobsterman when I was young, and we ate ALOT of lobster! We sold them out of tanks in the basement when I was really small, and later just sold them off the boat to which ever market was paying the best that day. A good 100+ pounds every other day after his day job.
We had lobster bakes back in Portsmouth, NH. We’d use a turkey frier – fill it 1/2 way with water and bring to a boil. Put 8 chix (1 lb lobsters are referred to as chicken lobsters) in the turkey frier basket, and 8 minutes later they were perfect. I know this as it was my father’s job to cook the bugs (another loving name for lobsters :).
The real secret is to cook the lobster until the antennae easily pop off – grasp the whole lobster by the antennae, and if it falls back in the pot with the antennae still in your hand, it’s ready. Works for any size.
Oh, and by the way, the white stuff is blood, not fat.
And the reason lobsters get cheaper in the summer (right around the last week of July) is because they are molting – the softshells come in. You should be paying less money for the soft shells than for the hard shells – a good thing for a tourist to know. It’s just that the new shell is bigger, so there is less meat. A hard shell is usually all beat up, and stuffed with meat. I like the soft shells myself, as I am a cheapo!
And my favorite tip – while you are making a mess and stinking up the kitchen, cook a few extra. Shuck the meat, chop it into bite sized pieces, and mix it with some really good mayo. Pop it in the fridge. You will be so proud of yourself the next day when you can have a couple of lobster rolls!!
We have a monthly seafood farmers market on the other side of the island where I live and I try to go as often as possible to stock up on lobster tails. This is my latest recipe using them http://www.soniatasteshawaii.com/2010/08/grilled-lobster-mango-salad.html
I also made Lobster & Grits (using a SC recipe for Shrimp & Grits….Lovely!
Well, I think you’ve just inspired dinner. My husband might write you a letter (maybe even a poem!) of thanks. :)
Since I like both the tomalley and the roe, I get the husband’s too. I also pick and eat every little bit that I can including the legs so the other reader’s tip above about the rolling pin will certainly come in handy. (So smart!)
Sorry, this is from a drought stricken, land locked West Texan. Just heard that lobsters ‘scream’ when put in boiling water. True or false? Probably PITA propaganda!
False. Sometimes you hear a high pitched sound (I’ve never heard it) which apparently is steam escaping from the shells. ~Elise
Elise, Really enjoyed the article, but I have a question about preparing frozen lobster tail. I was given a couple of small tails and don’t know how long to cook them. Could you suggest the best method of preparation, please?
No idea. I’ve never eaten frozen lobster tail. ~Elise
Elise, this is a very well written and displayed tutorial “how to” on lobster boil and eating! Now I want some lobster, and soon.
With my Cajun heritage, in addition to the salt in the water we add a little Crab Boil seasoning, it does give the lobster some added flavor. However, I argue this point with purists all the time!
A chef I worked with once showed me how if you scratch the area just above the lobsters eyes up and down, which I guess is the forehead, it puts the lobster to sleep before you kill it. (I’ve also read that putting them on their backs for a few minutes does it as well.)
Some say this reduces the trauma when they’re boiled. He did it to the lobsters were had and indeed, they did seem to nod off. So for the squeemish, this might help.
ok that is just cute, whether or not it’s true. “Roll it off it’s tummy and give it a good scratch until the antenna moves back and forth like a puppy leg”…. heh
Your story brings back memories of living in Bath, ME. At the time the Bath Iron Works was building destroyers and container ships and I was a civilian contractor at the yard. Each year they would have a clambake on the beach for the employees. It was the usual, clams, lobsters, shrimp and crabs. They had these huge pots for cooking over open fires on the beach. They would fill the pots with sea water and sea weed and then cook the shellfish. I have never been able to re-create the taste of the lobster from those pots. Most were a pound to a pound and a half. I remember one year eating 5 of them over the afternoon!
There is just one thing, do not forget to remove the rubber bands from the claws. They will taint the water and ruin the lobster!
Many of the lobster tutorials I’ve seen suggest killing the lobster first before boiling or steaming it, and the chefs consider this a more humane method of cooking them. Basically, you put the tip of a knife in the “cross” on the top of the body behind the eyes, and in one quick motion slice downwards through the head, splitting it in two. This will also allow you to remove the rubber bands with less chance of getting hurt, and so long as you cook the lobsters right away there is no deterioration in the quality of the meat.
Dont throw away the legs, ever.
I break them off,put one in my mouth down to the last little endjoint, and clamp my teeth on it.
Then I just pull it out of my mouth thru my clamped teeth and the meat inside accumulates between the inside of my teeth and the open end of the leg until the leg is outside my mouth and the meat inside.
Its one of the best parts of a boiled or steamed lobster–(but baked or broiled the leg is too dried.)
Boiling lobster is quite simple, Get the pot boiling very rapidly after adding about 1/4 cup sea salt to a 12-15 qt pot. A general rule for cooking time is 12 minutes per pound for the first pound and then 4 minutes per pound thereafter. Example, for a 1-1/2 pound lobster is 14 minutes. If your lobster starts to flap and jerk when you pick them up, hold them with their heads toward the ground, and gently rub the back part of your finger along the back of their head (from the eyes to about 2 inches back) and they will instantly relax and draw their claws back in. Then plunge them into the pot of boiling water. I’ve been cooking Maritime (Canada) lobster for 20 years and have never had a tough piece of meat yet!
Like the messenger before me, I have been around for a while My late father-in-law and a partner owned The Fisherman’s Net in NYC in the 1940’s and later he owned The Sportsman’s Tavern in Cooperstown, NY. He gave me a good tip for eating lobster, i.e., put a few drops (or more) of Worcestershire Sauce in the drawn butter.
I visit Simply Recipes daily and appreciate your recipes, Elise. I love to eat a wide variety of food and find that your recipes cover that territory very nicely….Thank you!
I recently read an article that suggested putting the lobsters in the freezer for 15-20 min before cooking. Supposedly, this is supposed to make cooking less “traumatic” for the lobsters, resulting in a better tasting lobster. I haven’t had the chance to try this yet – have you ever tried this, Elise? Did you notice a difference?
I have done this, and the lobsters do seem more sedated on the way in. In general I keep them in their bag in the refrigerator before cooking them. If you put them in the freezer, they are colder going into the water, so the water will take just a little more time returning to a boil. ~Elise
For the best flavor in a boiled lobster, try to use a bucket with real ocean sea water. It is really the best way to cook the lobster. Boiling the water will rid it of any impurities. Most fresh drinking water has been treated with chlorine which may alter the taste of the lobster.
Some people put seaweed in the pot too. I had some dried seaweed from a Japanese dish in the pantry which I added to the pot for flavor. ~Elise
I like to light a scented Yankee Candle in the kitchen when I start the water to boiling. Boiling lobsters are STINKY and the candle helps eliminate that tremendously.
It does help to do it with the windows open and a good breeze, indeed. ~Elise
Since moving to Maine, I’ve found that in my neck of the woods almost everyone steams their lobster, as do I. Just a couple of inches of boiling water, drop them in and time 10 to 12 min. after boiling has resumed. If you take apart the joint where the legs were torn off, there is some mighty sweet meat in there too. The green stuff and roe are particularly good in a stuffing. It takes a long time to eat lobster!
Steamed lobsters are great too! I used to steam them when I lived in Boston, you could fit more in a pot that way. ~Elise
My very best lobster experience was two years ago while vacationing in Nova Scotia and we went over to Brier Island. While there we went to where they store the lobsters for shipping and were able to buy a two pound lobster each, at $12 a lobster. The lady who owned the lodge where we were staying cooked the lobster for us and instructed us how to eat it. It tasted so different from lobster gotten at a seafood restaurant. The meat was so soft and tender and much sweeter. We just put the legs in our mouth and pulled they slowly through our teeth and were rewarded with very a very sweet treat. Our hostess got the biggest kick out of watching two greenhorns eat their first ‘natural’ lobster, fresh from the sea. An experience I will always remember and treasure.
This is why I usually only get lobster at the shore when I’m visiting the east coast in the summer. It’s so much better than the lobsters that have been sitting around in a tank for weeks. ~Elise
I used to ignore the legs like you… then I watched “Good Eats.”
When eating lobster, I almost always have something cylindrical at the table… in the form of a beer or wine bottle. But if you have neither, grab your favorite rolling pin.
Snip the “body” knuckle off of the legs with your kitchen shears, and lay them out on a cutting board. Then, like a tube of toothpaste, roll from the tip of the leg up, and the meat comes out in one whole piece!
You can get enough from one lobster to make a mini lobster salad roll in the morning!
I love lobster. I grew up in Gaspesie so lobster was caught just a few miles away. Every beginning of summer and fall, we have lobster parties. They can be quite messy. Anyway, I just wanted to add that I have never boiled a lobster for more than 10 minutes. A one pound lobster, to be perfect I find, is 7-8 minutes, after the water has started to boil again after diving the beast in the water. If you boil it more than 10 minutes, the meat becomes quite tough. Some chefs even boil it for only 4 or 5 minutes if they know they are going to finish the lobster meat in a sauce for pasta or something. If the lobster is bright red and if the little claws detach easily, it is ready.
My biggest gripe with your method is the boiling of the lobster. You are losing all the best of the lobster by boiling. The lobster should be steamed in a large pot with about 1″ of salt water or salted water with a steam rack on the pot bottom to keep the lobster out of the water. By steaming you not only get more tender meat but it preserves the natural juices already in the shell for a tastier more succulent experience. Try it, you’ll like it. My mouth is starting to water, I think it’s about time to visit the northeast that I left so long ago.
I love steamed lobster too. You can fit more lobsters into the pot that way, though they struggle more and you have to hold down the lid for a while. ~Elise
I’d recommend removing the rubber bands before boiling. If left on, the rubber bands will add a bad flavor to the water that will be imparted to the lobster.
Good luck with that. If you’re not careful, the claws can cut off a finger. I’ve never noticed an off flavor from keeping the bands on. ~Elise
My family is less wasteful and we eat the head (ewww! gross – whatever). It’s the best part, in my opinion, and has plenty more flavor and 90% of the lobster fat – the saltiest yummiest part. Best story? Went out to eat with two families – one was Asian, one was not. The non-Asians wouldn’t touch their lobster heads – so we got to eat double the lobster meat (triple if you count our tails and heads we were already eating)! Heaven.
I agree if you are talking about the body. What we called the head, was the part left in the shell after pulling out the body “ribs “. We also eat the meat from the head, not much but very good.
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