How to Cook Lobster
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
2 servings
-
Calories
97 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
How to Cook Lobster
Description
This recipe covers cooking two live lobsters by first chilling them in the freezer to sedate them, then boiling in salted water. The boiling time of 8-10 minutes after water returns to a gentle boil is aimed to cook the lobsters thoroughly. Using a meat thermometer to check the temperature in the meat underneath the tail ensures they reach between 135° and 140°F, when the meat becomes white and opaque.
Visual cues include the lobster shell turning bright red and the ease of removing small legs. The recommendation is to avoid overcooking by monitoring doneness and considering that residual heat will raise the internal temperature slightly after cooking. The cooked lobsters are drained and cooled until easy to handle.
Serving involves melted salted butter and lemon wedges to complement the natural sweetness of the lobster. The recipe also notes that cooked lobster can be reheated gently in a double boiler to prevent toughness.
Additional tips include not freezing lobsters longer than 30 minutes prior to cooking and removing rubber bands after cooking if they were left on during boiling. If needed, plunging cooked lobsters into ice water can stop the cooking process quickly.
Ingredients
- 2 lobster 1 ¼ lb each, live
- ¼ cup salt
- lemon for serving, wedges
- butter melted, for serving, salted
Instructions
- Place lobsters in the freezer for 30 minutes.
- Bring a large pot of water to a rolling boil, add salt.
- Place lobsters in the boiling water and allow the water to return to a gentle boil and cook for 8-10 minutes.
- Once cooked, remove the lobsters from the pot and use a thermometer to ensure the temperature reaches 140°F in the meat underneath the tail, closest to the body.
- Place cooked lobsters on a large plate or baking sheet to drain and cool enough to handle.
- Serve with butter & lemon.
Notes
- A cooked lobster’s shell turns bright red and its meat under the tail reaches 135°-140°F, indicating doneness.
- Cooked lobster meat should be white and opaque, with red roe if present; small legs come off easily when done.
- Freeze live lobsters for 30 minutes before cooking to sedate but avoid longer freezing.
- Remove rubber bands from claws after cooking if left on during boiling.
- Use a meat thermometer to confirm safe temperature and avoid overcooking since lobster continues to cook while resting.
- Plunge lobsters into ice water if you want to stop cooking immediately after boiling.
- Reheat leftovers gently in a double boiler to keep meat tender and avoid toughness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97 | 5% |
| Protein | 21g | 42% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 160mg | 53% |
| Sodium | 533mg | 22% |
| Potassium | 252mg | 5% |
| Vitamin A | 5IU | 0% |
| Calcium | 106mg | 11% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
