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HOW TO COOK LIVE LOBSTER

Many people put live lobster straight into boiling water which kills them immediately but be careful of the boiling water if the tails are thrashing. A way to prevent this is to kill the lobster first, but do this right before cooking. A preferred way of doing it is to place the point of a sharp knife directly behind the eyes and push down quickly. You can also just put the lobster in the freezer for about an hour just before cooking.

How To Boil Live Lobster

live lobster
Acquired Life / Food Photos / CC BY-NC-SA

Put enough water in the pan so when the lobster is added the water will completely cover them.
Add the water to the pan and add 1 tablespoon of salt for every quart of water.
Bring the water to a rapid boil and add the live lobster head first.
Start timing. Do not cover the pot and stir a couple times.
If lobster weighs ; 1 pound …………..cook for 12 minutes
1 ½ pound………………………14 minutes
2 pounds……………………….16 minutes
2 ½ pounds……………………20 minutes
3 pounds………………….…..25 minutes
If you are doing more than one live lobster use the weight of one not the total weight when figuring the cooking time.
To check if they done pull on one of the small legs, they should come off easily and the meat should be opaque, not translucent and the shell should be bright red. The best way to check is with a meat thermometer. Lobster is done at 140 degrees. Overcooking will toughen the lobster.

How To Steam Live Lobster

You will need a pan with a cover, large enough to hold the live lobster without crowding. Add 2 inches of water to the pan and bring it to a rapid boil. Add the lobster head first into the water and cover the pan.
Start timing. If lobster weighs; 1 pound …………..cook for 12 minutes
1 ½ pound………………………14 minutes
2 pounds……………………….16 minutes
2 ½ pounds……………………20 minutes
3 pounds………………….…..25 minutes
If you are doing more than one use the weight of one lobster not the total weight when figuring the cooking time.
To check if they is done pull on one of the small legs, they should come off easily and the meat should be opaque, not translucent and the shell should be bright red. The best way to check is with a meat thermometer. Lobster is done at 140 degrees. Overcooking will toughen them.

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