Lobster Cooking Tips

Traditional Maine Lobster Cooking Tips - How to Prepare Maine Lobster

Lobster can be steamed, boiled, baked, or even grilled. It should be served with melted butter and lemon on the side. The most important thing to remember is not to overcook your lobsters or they will toughen quickly and turn stringy. All our lobster products are ocean-fresh and the very best quality available from our seacoasts in Maine and parts of Canada.

Steam

Steam a lobster for 10 minutes for the first pound. Add 6 minutes for each additional pound. For example, a 2 pound lobster should steam for 16 to 18 minutes and a 1 1/4 pound lobster should steam for 12 to 13 minutes.

Add 2 cups sea water or fresh water with salt added
6 tablespoons butter
2 lemons, sliced

Use a large kettle or pot with a steaming rack. Cover the rack top with salted water and bring to a rapid boil. Add lobsters one at a time, cover, and return water to boil. Steam for 12 -15 minutes or until lobsters are a bright red and the long antennae can be pulled loose with ease. Do not overcook. Meat is done when it turns from translucent to white. Remove steamed lobster with tongs and save liquid. Pour remaining liquid into a sauce pan, add butter, and heat until butter is melted. Serve in bowls with lemon slices on the side.

Boil

Boil a lobster for 10 minutes for the first pound. Add 3 minutes for each additional pound. For example, a 2 pound lobster should boil for 13 minutes and a 1 1/4 pound lobster should boil for 11 minutes. Note: Cooking times are reduced by 3 minutes for soft shells.

Par Boil

Live lobster should be cooked the day it arrives. However, the lobster will usually do all right in the refrigerator for an additional 24 hours if put in an open container with wet newspapers. If your lobster does arrive a day early, we recommend you par boil or blanch it.
Blanching the lobster for six minutes will allow you to keep it an additional day or two until ready to finish cooking and serve. For example, to par boil a 1 ½ pound whole lobster, you would bring the water to a roil boil, cook six minutes, drain, cool, and refrigerate. The next day you would cook the lobster for the rest of the allotted time.
For a 1 ½ pound lobster you would cook another six minutes. (Be very careful not to overcook.) A common practice when ordering lobster for a large dinner party is to have live lobster delivered a day early and then par boil. This practice provides a 24-hour cushion in the rare case delivery is delayed by weather or a mechanical failure.

Grilled Whole Lobster

Cook time 10 minutes
4 live lobsters, 1.25 pounds each
1 pound butter
1/2 cup fresh basil chopped and pressed firmly into cup
salt and freshly ground pepper to taste
tablespoons olive oil
Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap, and refrigerate for at least 30 minutes. Split them in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected.
Lay the lobster open, leaving the two halves slightly attached. Break the claws and legs off and crack slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook the claws and legs for 4 to 5 minutes per side. Next brush the bodies with the oil and season with salt and pepper to taste. Place them flesh side down on the grill over medium heat. Grill 7 to 8 minutes. Remove and slather with all the basil butter.