Lobster Cooking Guide: A Step-by-Step Guide to Perfect Lobster

Let's get this lobster party started! I've been cooking these crustaceans for years, and I've learned a thing or two about how to bring out their best. There's just something about the smell of a freshly cooked lobster – it's pure magic! And the feeling of cracking open that shell and getting your hands all over the juicy, sweet meat? Pure bliss. It's a real treat, and I love sharing it with friends and family.

So, if you're ready to dive into the world of lobster cooking, you've come to the right place. This guide is your one-stop shop for everything you need to know, from choosing the right lobster to getting it cooked to perfection. I'll share my tips, tricks, and even a few of my favourite recipes. We'll cover steaming, grilling, boiling, and even baking. You'll be a lobster-cooking pro in no time!

(Part 1) The Lobster: Choosing the Right One

Picking Your Perfect Lobster: It's All About Freshness and Liveliness

Let's start at the beginning: choosing your lobster. Don't just grab the first one you see. Take your time, have a good look, and feel it out! The key to a good lobster is one that's lively and active. You want to see those claws moving, and you want it to be a good weight for its size. You should feel like it's got some fight in it. It’s a good sign that it's fresh!

Don't be afraid to ask for help. The fishmonger will be happy to point out a good one for you. Ask them for their advice on size and how to choose the best one. You can even ask them to pick one out for you. They are the experts, and they want you to be happy with your purchase.

Here's a quick checklist for picking a perfect lobster:

• Active and Lively: The lobster should be moving its claws and tail. If it's lying motionless, it's likely not fresh.
• Good Weight for its Size: It should feel heavy for its length. This means it's packed with meat.
• Clean and Fresh: The shell should be clean and free of any damage or blemishes. If the shell is damaged, it could mean the lobster is not fresh, and the meat might not be as good.
• Live: This might seem obvious, but some supermarkets sell lobsters that have been killed and stored. Make sure you get a live one for the best flavor and texture. A live lobster will be more active and will have a fresher taste.

Size Matters: Choosing the Right Size for Your Meal

Size does matter when it comes to lobsters. A small lobster will be a bit more delicate in flavor, while a larger one will have a more intense taste. It's really down to your personal preference. I find that a 1-1.5 pound lobster is a good size for one person, but if you're cooking for a few, go for a bigger one. Remember, the heavier the lobster, the more meat you get!

Here's a general guide on lobster size:

Lobster Size (pounds)	Serving Size
1-1.5	1 person
1.5-2	1-2 people
2-3	2-3 people
3	4 people

If you're looking for a real treat, go for a jumbo lobster. They weigh over 3 pounds. You'll definitely want to share that one with your friends and family.

(Part 2) Preparing the Lobster

You've got your lobster. Now what? You need to prep it for cooking. This might sound complicated, but it's really quite simple. Here's what you need to do:

Cleaning Your Lobster: A Quick Rinse and a Little Scrub

First, give your lobster a good clean. You can put it in a sink filled with cold water and let it swim around for a minute or two. This will help to remove any dirt or debris. You can also use a brush to scrub the shell if it needs it. If it's a bit grimy, you can use a stiff brush and some cold water to scrub the lobster's shell.

Banding the Claws: Keeping Those Claws Under Control

This is an important step, especially if you're grilling or steaming. You need to band the claws to prevent the lobster from snapping them and potentially injuring itself, and let's be honest, you don’t want those claws flying around!

You can use rubber bands, string, or even twist ties. Just make sure it's secure. You can even buy lobster bands specifically designed for this purpose.

Here's a tip I learned from an old fisherman: If you’re cooking a lobster with the tail in a downward position, band the claws together to prevent the lobster from using them to push itself back up. This helps it stay in place for cooking.

Removing the Digestive Tract (aka "Vein"): A Quick and Easy Step

Now for a bit of an unusual step. The digestive tract, known as the "vein," runs along the back of the lobster. It's not really a vein, but a digestive tract that can be a bit gritty and unpleasant to eat. I know, it sounds a bit gross, but trust me, it makes a huge difference. It's actually quite easy to remove.

Just use a sharp knife and cut a shallow line down the center of the back of the lobster, from the tail to the head. You can gently pull the vein out with your fingers or a small tool. You’ll see a black line running down the back of the lobster. You can remove this by gently pulling it out with your fingers or a small tool. It’s best to do this after the lobster is cooked.

Don't worry if you're a bit squeamish. It's perfectly fine to leave the vein in. It's a matter of preference.

(Part 3) Cooking the Lobster

Now we get to the fun part - cooking the lobster. You can cook it in various ways, each with its own unique flavor and texture. I’ll break down some of the most common and my personal favorites.

Steaming Lobster: A Simple and Delicious Method for Delicate Flavor

Steaming is probably the most classic way to cook lobster. It gives it a delicate flavor and keeps the meat moist and tender. It's all about the steam gently cooking the lobster. Here's how to do it:

1. Fill a Large Pot: Fill a large pot with about an inch of water. You want the water level to be below the level of the steamer basket you will be using.
2. Add Aromatics: Add some aromatics to the water. Lemon slices, bay leaves, and fresh herbs like thyme or rosemary can add a wonderful fragrance to your lobster. A splash of white wine or a little bit of cider vinegar also works well. The steam will infuse the lobster with amazing flavor.
3. Bring to a Boil: Bring the water to a rolling boil.
4. Place the Lobster in a Steamer Basket: Place the lobster in a steamer basket and lower it into the pot over the boiling water. The basket should be positioned high enough so the lobster is not submerged in the water. You don't want it boiling. You want the steam to cook it.
5. Cover and Steam: Cover the pot tightly and steam the lobster for about 10-15 minutes, depending on its size. A 1-1.5 pound lobster will need about 10 minutes, while a larger one might need 15 minutes.
6. Check for Doneness: To check if it’s done, use a sharp knife to pierce the thickest part of the lobster’s tail. If the juices run clear, it’s ready. You can also check if the meat is opaque. If the meat is still translucent, it needs a bit more time.
7. Remove and Serve: Remove the lobster from the steamer basket and serve immediately. You can serve it with melted butter, lemon wedges, and a little bit of fresh parsley.

boiling lobster: A Classic and Simple Method for Quick Cooking

Boiling is another popular way to cook lobster. It's quick and easy, and the results are always tasty. This is a straightforward method that gets the job done. Here's how:

1. Fill a Large Pot: Fill a large pot with enough water to cover the lobster. You want the lobster to be fully immersed in the water.
2. Add Aromatics: Add some aromatics to the water, just like you did for steaming. Lemon slices, bay leaves, fresh herbs, white wine, or a little cider vinegar all add flavor and fragrance.
3. Bring to a Boil: Bring the water to a rolling boil. You want the water to be bubbling vigorously.
4. Add the Lobster: Carefully add the lobster to the boiling water. You might hear a loud hiss when you drop it in, which is quite normal. The lobster should be submerged in the water.
5. Cook the Lobster: Cook the lobster for about 10-15 minutes, depending on its size. A 1-1.5 pound lobster will need about 10 minutes, while a larger one might need 15 minutes.
6. Check for Doneness: You can check if it's done by piercing the thickest part of the tail with a sharp knife. If the juices run clear, it's ready. You can also check if the meat is opaque. If the meat is still translucent, it needs a bit more time.
7. Remove and Serve: Remove the lobster from the pot and serve immediately.

grilling lobster: A Delicious and Smoky Option for Intense Flavor

If you're looking for a more intense flavor, grilling is the way to go. It gives the lobster a smoky aroma and a slightly charred exterior. This is a great method for summer grilling. Here's how to do it:

1. Prepare the Grill: Preheat your grill to medium-high heat. You want the grill to be hot enough to cook the lobster quickly but not so hot that it burns. If you're using a charcoal grill, be sure to remove any ashes and let the coals burn down to embers.
2. Prepare the Lobster: You can simply grill the lobster whole, or you can split it in half lengthwise. I like to split the lobster in half. This gives the meat more surface area to cook, and it also makes it easier to eat.
3. Season the Lobster: Season the lobster with salt and pepper, and you can also add other spices like paprika or cayenne pepper. If you like garlic, add some minced garlic. A brush of melted butter before grilling is also a good idea. This will help keep the lobster moist and flavorful.
4. Grill the Lobster: Place the lobster on the grill, making sure it’s not directly over a flame. Grill the lobster for about 5-7 minutes per side, depending on the size. You want to get nice grill marks on the exterior. You can also put a lid on the grill, to help cook the lobster more evenly.
5. Check for Doneness: To check if it's done, pierce the thickest part of the tail with a sharp knife. If the juices run clear, it's ready. You can also check if the meat is opaque. If the meat is still translucent, it needs a bit more time.
6. Remove and Serve: Remove the lobster from the grill and serve immediately.

baking lobster: A Simple and Versatile Option for Oven Cooking

Baking is a fantastic way to cook lobster if you don’t have a grill. It’s a super simple method, and you can customize it with all sorts of flavors. This is a good option for those who want to cook their lobster in the oven.

1. Preheat Your Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Lobster: You can bake the lobster whole, or you can split it in half lengthwise. Again, I tend to split it in half, as this helps the meat cook evenly and makes it easier to eat.
3. Season the Lobster: Season the lobster with salt and pepper, and you can add other spices like paprika or cayenne pepper. If you like garlic, add some minced garlic. A brush of melted butter before baking is also a good idea.
4. Place the Lobster on a Baking Sheet: Place the lobster on a baking sheet lined with parchment paper. This will make cleaning up much easier! You can also add some vegetables to the baking sheet, such as asparagus or potatoes, if you like. The lobster drippings will add a delicious flavor to the vegetables.
5. Bake the Lobster: Bake the lobster for about 10-15 minutes, depending on the size. You can check if it's done by piercing the thickest part of the tail with a sharp knife. If the juices run clear, it's ready. You can also check if the meat is opaque. If the meat is still translucent, it needs a bit more time.
6. Remove and Serve: Remove the lobster from the oven and serve immediately.

Tips for Perfect Lobster Cooking: Ensuring Success Every Time

Here are a few more tips for cooking the perfect lobster:

• Don't Overcook: Overcooking lobster will make it tough and rubbery. It's best to err on the side of undercooking, as you can always cook it a bit longer if needed. You want the meat to be tender and juicy, not tough and dry.
• Serve Immediately: Lobster is best served immediately after cooking. It starts to cool down quickly, and the meat will become less juicy.
• Crack the Shell: Use a lobster cracker to crack the shell. There are also special lobster forks that are designed for picking the meat out of the shell. You can buy these tools at most kitchen stores.
• Don't Forget the Butter: Lobster is traditionally served with melted butter, so don't forget that! You can also add other seasonings, such as lemon juice or garlic.

(Part 4) lobster recipes

Now for the good stuff! Here are a few of my favorite lobster recipes that I like to make. Try them out and let me know what you think!

Classic Steamed Lobster with Lemon and Butter: A Timeless Favorite

This is a classic for a reason. It’s simple, elegant, and absolutely delicious. It's a simple recipe, allowing the lobster's natural flavor to shine through.

• 1 lobster (1-1.5 pounds)
• 1 lemon, cut into wedges
• 1/4 cup melted butter
• Fresh parsley, for garnish

Instructions

1. Steam the lobster according to the instructions above.
2. Remove the lobster from the steamer basket and let it cool slightly.
3. Serve the lobster with lemon wedges, melted butter, and fresh parsley.

Garlic Butter Lobster: A Rich and Flavorful Treat

Garlic and lobster go together like peanut butter and jelly. This recipe is rich, flavorful, and perfect for a special occasion. The garlic butter adds a wonderful aroma and flavor to the lobster.

• 1 lobster (1-1.5 pounds)
• 1/4 cup butter
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, for garnish

Instructions

1. Melt the butter in a saucepan over medium heat.
2. Add the garlic, salt, and pepper. Cook for 1 minute, until fragrant.
3. Steam the lobster according to the instructions above.
4. Remove the lobster from the steamer basket and let it cool slightly.
5. Drizzle the garlic butter over the lobster and serve immediately.
6. Garnish with fresh parsley.

Spicy grilled lobster: A Flavorful and Smoky Option

This recipe is full of flavor and has a bit of a kick to it. It's perfect for a summer barbecue. The combination of paprika and cayenne pepper gives the lobster a spicy kick, and the grilling adds a smoky aroma.

• 1 lobster (1-1.5 pounds), split in half lengthwise
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, for garnish

Instructions

1. In a small bowl, combine the olive oil, paprika, cayenne pepper, salt, and black pepper.
2. Brush the mixture over the lobster halves.
3. Preheat the grill to medium-high heat.
4. Place the lobster halves on the grill, making sure it’s not directly over a flame.
5. Grill for 5-7 minutes per side, or until the meat is opaque and the shells are slightly charred.
6. Remove the lobster from the grill and serve immediately. Garnish with fresh parsley.

(Part 5) Serving Lobster

You've cooked a beautiful lobster. Now, it's time to present it beautifully.

Serving a Whole Lobster: A Classic and Elegant Presentation

If you're serving a whole lobster, you can either place it on a platter, or put it in a lobster bib for each person to enjoy.

• Platter Presentation: Place the lobster on a platter. Serve it with melted butter, lemon wedges, and a side of your choice. This is a traditional and elegant way to serve lobster.
• Lobster Bib Presentation: For a fun and interactive way to eat lobster, you can provide each guest with a lobster bib. This will help keep them clean while they enjoy their lobster. You can purchase lobster bibs online or at some kitchen stores.

Serving a Split Lobster: Options for a More Casual Presentation

If you’ve split the lobster, it can be served in a variety of ways.

• On a Plate: Place the lobster half on a plate with melted butter, lemon wedges, and a side of your choice. You can even add some fresh herbs like parsley and dill for extra flavor. This is a simple and casual way to serve lobster.
• In a Ramekin: Place the lobster half in a ramekin for a more sophisticated presentation. This is a good option for a smaller serving.
• With a side dish: Serve the lobster half with a side dish like rice, potatoes, or vegetables. You can also add some fresh bread to soak up the delicious butter sauce. This is a good option for a more substantial meal.

(Part 6) Eating Lobster Like a Pro: Mastering the Art of Cracking and Enjoying

You've cooked the perfect lobster. Now, it's time to eat it. It's a bit of an art form, but I'm here to help you master it.

Lobster Tools: The Essentials for Enjoying Your Lobster

You’ll need the right tools to tackle your lobster.

• Lobster Cracker: A lobster cracker is a must-have. It’s designed to crack the hard shell of the lobster to get to the delicious meat inside. You can find lobster crackers in most kitchen stores.
• Lobster Fork: A lobster fork is a small, pointed fork that is ideal for extracting the meat from the lobster.
• Lobster Bib: A lobster bib is optional but can be helpful in keeping you clean while you enjoy your meal.

Getting Started: Cracking the Claws and Tail

The first step is to crack open the claws and the tail of the lobster.

1. Crack the Claws: Place the claw on a cutting board and use the lobster cracker to crack it open. Make sure to crack the claw at the joint to break it into two pieces. You can then use the lobster fork to pull the meat out of the shell.
2. Crack the Tail: Place the tail on a cutting board and use the lobster cracker to crack it open. You can then use the lobster fork to pull the meat out of the shell.
3. Crack the Body: If you've cooked a whole lobster, you can use the lobster cracker to crack the body in half. This will give you access to the meat inside. You can also use your fingers to pull the meat out of the shell.

Tips for Eating Lobster: Making the Most of Your Feast

• Don't be Afraid to Get Messy: Eating lobster is a hands-on experience. Don’t be afraid to get a little messy. Just enjoy it.
• Use Your Hands: It's perfectly acceptable to use your hands to eat lobster. Just make sure to wash your hands before and after you eat.
• Start with the Claws: The claws contain some of the sweetest and most tender meat. It’s usually best to start with them.
• Work Your Way to the Tail: The tail is the largest piece of meat, and it’s usually the most flavorful. Save this for last.
• Don't Forget the Tomalley: The tomalley is the green, creamy substance found in the head of the lobster. It’s a delicacy and is said to be very flavorful. If you dare, try a little bit. It can be very strong in flavor, so start with a little bit and work your way up.
• Enjoy the Experience: Eating lobster is a special occasion. So relax, savor every bite, and enjoy the experience!

(Part 7) Leftover Lobster: Delicious Ways to Use Your Leftovers

Lobster is a wonderful dish to have leftover, especially when you've cooked a larger one. It’s a delicious ingredient for sandwiches, salads, or even pasta dishes.

Here are a few ideas for leftover lobster:

• lobster roll: Combine lobster meat with mayonnaise, celery, and onion, and serve it in a toasted bun. This is a classic New England dish that's both delicious and easy to make.
• Lobster Salad: Combine lobster meat with mayonnaise, celery, onion, and lemon juice. Serve it over a bed of greens. You can add some chopped tomatoes and cucumbers, too. This is a light and refreshing salad that's perfect for a summer lunch.
• Lobster Pasta: Toss leftover lobster meat with your favorite pasta, a little bit of olive oil, garlic, and Parmesan cheese. You can add a squeeze of lemon juice to brighten up the flavor. This is a quick and easy pasta dish that's perfect for a weeknight meal.
• lobster bisque: Use leftover lobster shells and meat to make a delicious and creamy lobster bisque. This is a more involved recipe, but it's well worth the effort.

Here are some tips for storing leftover lobster:

• Refrigerate: Refrigerate leftover lobster in an airtight container. It should last in the fridge for up to 3-4 days.
• Freeze: You can also freeze leftover lobster for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil.

(Part 8) Lobster Etiquette: A Few Tips for Enjoying Your Lobster with Grace

There are a few unwritten rules of etiquette when it comes to eating lobster. Don't worry. It's not as complicated as it sounds.

• Crack Carefully: Crack the shell carefully and try to avoid spraying your dining companions with lobster parts. It’s a good idea to use a napkin to cover the lobster while you’re cracking it open.
• Don't Forget the Butter: Lobster is traditionally served with melted butter, so don't forget to dip the meat in it.
• Enjoy the Experience: Eating lobster is a special occasion. So relax, savor every bite, and enjoy the experience!

FAQs

I've answered a lot of questions about cooking and eating lobster. But, I know you might still have some more. So, here are a few frequently asked questions, and their answers.

1. Can I eat the lobster's internal organs?

Yes, you can eat the lobster's internal organs. The tomalley is a green, creamy substance found in the head of the lobster. It's a delicacy and is said to be very flavorful. It can be very strong in flavor, so start with a little bit and work your way up. You can also eat the coral, which is the red substance found in the lobster's body. It's less intense than the tomalley and has a slightly sweet flavor.

2. What should I serve with lobster?

Lobster is a versatile dish that can be served with a variety of sides. Here are a few ideas:

• Potatoes: baked potatoes, mashed potatoes, or potato salad are all great options.
• Vegetables: Asparagus, corn on the cob, broccoli, and green beans are all good choices.
• Rice: A simple side of white rice or wild rice is a classic pairing for lobster.
• Bread: Serve lobster with crusty bread to soak up the delicious butter sauce.
• Salad: A light and refreshing salad can complement the richness of the lobster.

3. How can I tell if lobster is cooked?

The best way to tell if lobster is cooked is to pierce the thickest part of the tail with a sharp knife. If the juices run clear, it's ready. You can also check if the meat is opaque. If the meat is still translucent, it needs a bit more time.

4. How long can I keep cooked lobster in the fridge?

Cooked lobster can be kept in the fridge for up to 3-4 days. It should be stored in an airtight container in the refrigerator.

5. Is it okay to eat lobster that has been frozen?

Yes, it is okay to eat lobster that has been frozen. Freezing lobster does not affect the taste or texture. However, it is important to thaw the lobster properly before cooking. The best way to thaw lobster is to place it in the refrigerator overnight.