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Step 1: Choosing the Right Lobster
- How sweet and fresh your lobster tastes depends more on the lobster than on how you prepare it.
- Choose a lobster that "looks alive," is moving around the tank and seems frisky.
- If you can, feel its shell. Squeeze the body of the lobster to determine how hard the shell is. A soft shell could mean your lobster is in the process of molting, and the meat will be shrunken and less tasty. Look for a hard, heavy shell.
- For New England lobsters, molting season is usually the end of August, so that's when you'll want to be extra careful to choose a hard-shelled lobster.
- The ideal sized lobster is about 1 1/4 to 1 1/2 pounds. Because bigger lobsters are older, they tend to be a bit tougher. A 1-2 pound lobster is an appropriate size for one person, so buy as many lobsters as you have guests at your table.
- Purchase lobsters as close to the time you plan to cook them as you can so they are as fresh as possible.
How to Cook Lobster
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Step 2: Boil Water
- The easiest step of all.
- Fill a large pot 2/3 full with water, making sure you'll have enough water to fully submerge the lobsters. If you have more than 5 or so lobsters, you'll likely need to cook them in batches, or two pots.
- Add 2 to 3 tablespoons of salt to your water to mimic ocean water.
- You can also try adding a cup of white wine or some lemon juice to your water to add extra flavor.
- Still others swear by boiling lobsters in salty ocean water for the briniest fresh-from-the-sea flavor.
- Bring water to a rolling boil.
Variation
- You may want to boil your lobsters in a traditional court bouillon. The following is a court bouillon you could cook several lobsters in to serve up to 12 people:
- Place 2 medium-sized sliced onions, 2 large carrots chopped in thirds, and 2 stalks celery chopped in thirds, in a large stockpot. Gather a bouquet garni, a bundle of herbs that usually includes thyme, parsley, and bay leaf secured with kitchen string, then add to the stockpot. Some court bouillons also include garlic.
- Boil in a large stockpot about 2/3 full of water. Reduce heat and simmer for 30 minutes.
- Add white wine, though some say to add apple cider vinegar (the key is an acidic liquid), and a teaspoon of black peppercorns, simmer a bit more and bring back to a boil.
- Then add lobsters and proceed with cooking as below.
- To see specific court bouillon recipes, try Martha Stewart's boiled Maine lobster or the Boston Globe's court bouillon.
Step 3: Add the Lobsters
- Once your water is boiling rapidly, it's time to add the lobsters.
- Remove the elastic bands from your lobsters' claws just before you add them to the water. These will not add flavor. Be sure to hold the lobsters by their bodies, so the claws are facing out.
- Place lobsters head first into the boiling water.
- Many people swear that lobsters "scream" when you put them in water. Though there is a bit of controversy over whether or not lobsters feel pain, if you are insistent upon cooking your lobsters as humanely as possible, you can try killing them before dropping them into the water by following the steps in this video.
- Place lid tightly back on your pot and return water to a boil.
Watch the Time
- Overcooked lobsters are tough and not as sweet. Keep a timer running to make sure you remove the lobsters on time.
- The general rule of thumb is you cook the first pound of lobster for 10 minutes, and each additional 1/4 pound for about 2 minutes. So a 1 1/4 lobster would take about 12 minutes to cook, while a 2 pound lobster would take 18 minutes.
- Note: if you weren't lucky enough to get a very hard shell, reduce your cooking time by about 3 minutes for softer shells.
- The lobsters will turn bright red and are done when their antennae pull out easily.
- Lift lobsters out with tongs and drain in a colander.
- To be certain your lobster is done, lie it on its back and try uncurling the tail. If it snaps back right away, it's not done. You want the tail simply to roll back into shape with ease. If the tail remains uncurled and simply "hangs," you've unfortunately overcooked it.
Step 4: Crack and Split
- It sort of sounds like a dance step, but cracking and splitting your lobster tails and claws will make them easier to eat.
- It can be easier to remove meat if you place the tail sideways in the palm of your hand and squeeze until it "cracks."
- Then use kitchen scissors or a knife to "split" the tail. With its underside facing you (so the lobster is lying on its back), carefully slice through the vertebrae of the tail so you can easily remove the meat.
- Your guests can use lobster crackers to get at the claw meat and knuckle meat (the sweetest part of your lobster), or you can use a knife or kitchen scissors to cut into the top of each claw and split it.
- You will still need to provide guests with lobster forks, or pickers, to remove lobster meat that is hard to reach.
Step 5: The Details
- Again, simple is best when it comes to eating lobsters.
- Lemon and melted butter are the two traditional garnishes for boiled lobster.
- You'll want about a quarter cup of melted butter per person, and at least two lemon wedges.
- Just don't forget the lobster bibs!
- For a more gourmet approach, you can try Epicurious's tarragon butter for boiled lobster.
- You may wish to save the lobster shells to make a yummy stock the next day.
- And if for some crazy reason you end up with leftover meat? It's time for lobster salad.
