How To Cook Lobster

A lobster may be any member of the Nephropidae family of marine crustaceans. This family contains over 50 species, but only a few are commercially important. The American species on the east coast of the United States and the California spiny species on the west coast are both highly prized as seafood. These creatures can exceed 40 pounds in weight, although the lobsters used in cooking are typically between two and three pounds. Common methods of cooking a lobster include boiling, grilling and steaming.

Boiling

How To Cook

Fill a large pot with enough water to cover the lobster completely. Add one tablespoon of sea salt for each quart of water to preserve the flavor. Place the pot on a burner and bring the water to a rolling boil.

If live hold behind the claws so that it can't pinch you. Drop it into the boiling water headfirst. Cover the pot with a lid and allow the water to begin boiling again. Boil for seven minutes plus three minutes for each pound of the lobster's weight. 1-pound should be boiled for 10 minutes. 2-pound should be boiled for 13 minutes. 3-pound should be boiled for 16 minutes.

Remove the lobster from the water immediately and drain the water from the lobster. Serve the lobster while it is still hot.

Grilling

Parboil the lobster by boiling it for only five minutes using the normal boiling procedure. Preheat your grill to at least a medium level of heat. Take the lobster out of the pot and place it on its back on top of a hard surface such as a butchers block.

Slice down the middle with a sharp knife. Remove the sand sac in the head area and the green paste from the body cavity known as tomalley. Strip out the black vein running along the length of the tail.

Prepare a basting liquid consisting primarily of butter and lemon juice. Baste the exposed meat, and put the lobster on the hot grill with its back on the grill. Grill for at least eight minutes until it is thoroughly cooked, and serve immediately.

Steaming

Place a steaming rack in the bottom of the large pot. Pour two inches of water into the pot and add a tablespoon of salt. Cover the pot with a lid, and heat the water to a rolling boil. Put the lobster on the steaming rack and replace the lid. Allow the water to reach a boil once again.

Steam for 11 minutes plus three minutes for each pound of body weight. If 1-pound steam for 14 minutes. If 2-pound steam for 17 minutes. If 3-pounds steam for 20 minutes. Remove from the steaming rack and drain the water from the lobster. Serve immediately.

How To Cook Lobster

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How to Cook Frozen Lobster Tail

Frozen lobster has some definite benefits over fresh live Lobster.

• Frozen lobster can be bought and stored until you are ready to use it.
• Frozen lobster will be less expensive.
• Frozen Lobster tail is easier to obtain.
• A big benefit is that the frozen lobster has already been prepared so you don't have to deal with the dilemma of cooking a live lobster.

How To Cook

It is true that fresh live Lobster will generally taste better but that comes at a considerably higher cost. This is because fresh lobster is usually bought for the meat in the tail and claws. Frozen Lobsters tails can come from any of dozens of other different varieties of claw-less species which makes them more available and less costly.

Sources Of Frozen Lobster Tail

In general, there are two distinct sources for frozen Lobster tails. Some are harvested from warm waters and some come from cold waters. Most chefs consider the warm water varieties to be the least desirable. This is because by the time that they are harvested and get to you the meat is of poor quality in a large percentage of the tail.

You should always try to buy your frozen tail from the cold waters of southern countries and avoid the central American variety. Sometimes the information is on the package though often it is not. Then you have to rely on the information the vendor can give you or guess based on the price. The warm water tails will always be the least expensive.

Cooking the Lobster

To get the best flavor and texture from frozen lobster tails they should be thawed prior to cooking. It is possible to cook frozen tails but doing so will produce a tough less tasty meat.

To thaw frozen lobster tails let them sit in their unopened packaging in the refrigerator for about 24 hours. You can thaw them faster by immersing the package in water, then letting that sit in the fridge.

In a rush you can use a microwave with a defrost setting to thaw the tails. Just be careful so that you don't start cooking the Lobster tails this way.

Once thawed, the Lobster Tails should be cooked in a timely manner. After thawing they can be boiled, steamed, baked, broiled or grilled. It's up to you.

Here are the two most popular and easiest ways to cook Lobster, boiling and steaming.

Boiling thawed frozen Lobster is really easy.

• Fill a pot with enough water to cover the Lobsters you are cooking,
• Add about one tbsp salt per quart of water
• Heat the water to a rolling boil
• Drop the Lobsters into the boiling water
• Cook for about 1 minute per ounce of Lobster

Steaming is similar except you will use less water. You will need a steaming basket that can hang into the pot but not reach into the water and a tight lid.

• Put 1 to 1 ½ inches of water into pot.
• Add salt (1 tbsp per quart of water)
• Heat the water to boiling
• Hang the steaming basket into the pot
• Cover with heavy Lid (If you don't have a heavy lid sit a brick or rock on top to hold the lid down)
• Cook them for 7 to 8 minutes

Just remember, be careful and watch out for the hot steam when you open the pot and remember that the pot, lid, strainer and Lobsters will all be extremely hot.

Serve the Lobster on a platter with some hot clarified butter and you are ready to feast.

How to Cook Frozen Lobster Tail

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Cooking Live Lobster

One of the first things that you have to come to terms with in cooking live lobster is the fact that you will be the someone that will place a living mammal in water that is boiling. Most citizen feel squeamish about this. They are not sure they can do it. This is what makes cooking live lobster so different.

When you buy chicken or fish or beef, the deed has already been done someone else. You do not see the animal alive and kicking. Once you do get over your uneasiness, cooking live lobsters are easy. And they taste way more yummy than the frozen kind.

Cooking

You probably bought your lobster live either through a local jobber or an online seller. Make sure that it is alive and kicking when it arrives at your doorstep. Ideally you should cook the lobster right away. If you are not going to, then you should place it in the refrigerator right away. Lobsters can live for a few hours covering of water.

When buying the lobsters, as much as possible try not to buy any that over a pound or pound and a half. Lobsters that are too large, end up getting cooked unevenly. So while some parts cook well, others do not. When you are ready to cook, make sure that you opt a pan that is large adequate to hold the lobster. Make sure to fill it with adequate water to hold the lobster without the water spilling over. Bring the water to a boil where the water is rolling. Do not place the lobster in the water until it is hot adequate that it is rolling.

Before placing the lobster in the water, remember to take off the rubber bands that hold the claws together. Grab the lobster firmly and place it head first into the boiling water. Be just to not splash hot water over yourself. Once about half the lobster is immersed in the water, you can issue it.

You will know that the lobster is cooked, because it will turn red. Or if you want you can see if the claws can be pulled certainly from the body. If you can, this also means that the lobster is cooked. take off the lobster from the pot and place it on a plate. Wait for it to cool down. Melt some butter. And enjoy your well deserved meal.

Cooking Live Lobster

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