28 Lobster Recipes That Anyone Can Make (2024)

FAQs

What is the best way to cook lobsters? ›

Steaming lobsters is the preferred way to cook whole, live lobsters for a few reasons: you're less likely to overcook lobsters when steaming, the entire cook time is shorter and the process of cooking and removing the lobsters from the pot is a lot easier.

Overcooked lobster becomes tough and chewy, no matter how you cook them. Avoid this by keeping a close eye on the cooking time, and when in doubt use a meat thermometer. Most experts agree lobster tail should be cooked to an internal temperature of 140 degrees F.

Boiling lobster tails is a great choice because if stored and thawed your lobster tails properly, this is the cooking technique we recommend to minimize your tails sticking to the shell! Boiling is always a safe bet and if you are a first-timer or old-timer, this is the technique you can count on.

Lobsters will turn bright red when cooked. Par-boil lobsters in boiling water for 5 minutes. Remove the lobsters and immediately put into a large pot/bowl of cold water to stop the cooking. (You can drain the lobsters and store in the refrigerator if you do not plan to grill them right away.)

Lay the cooked lobster on a board and twist off the claws. Break them into sections using specialist lobster crackers or a good, solid nutcracker, then pull out the meat – the skill is in keeping the tail meat in one piece.

Steaming lobster tails minimizes direct water contact, keeps the meat tender, and enhances flavor retention. Baking, broiling, and grilling lobster tails use dry heat to intensify flavors through the Maillard reaction.

Place the lobster tails in the baking dish and cover tightly with aluminum foil. Bake the lobster. Bake the lobster until the flesh is just firm and no longer opaque. If you use an instant-read thermometer, you want the flesh to be 135°F to 140ºF in the thickest part.

Overall, I did feel that the steamed lobster had better texture and flavor, which makes me want to compare the preparations: The broiling method is just as easy and just as fast (helpful for those, like myself, who don't own a steamer pot).

It is best to broil the lobster tails for about one minute per ounce and having the lobster tail about 4 to 5 inches from the heat on the top rack in the oven. The lobster will turn a beautiful opaque in color with a white center. It is best to use a meat thermometer to make sure it doesn't overcook.

Cover. Stir the lobsters halfway through cooking. Let the lobsters rest for 5 minutes or so after cooking to allow the meat to absorb some of the moisture in the shell. Put 2 inches of seawater or salted water in the bottom of a large kettle.

Is lobster better grilled or boiled? ›

There's a better way to cook whole lobster. It's on the grill! Cooking lobster entirely on the grill ensures that no water gets inside the shell, for a concentrated lobster flavor. The real difference is the grill will imbue the smoky flavors of the coals and any marinades or butters.

White stuff=hemolymph. It is congealed blood of the lobster. Also completely safe to eat or add to sauces or soups.

The first you'll notice is that roasted lobster meat is much harder to remove from the shell than boiled. This is because as the proteins in the meat slowly heat up, they chemically bond with the interior of the shell. Rapid heating, on the other hand, causes them to shrink too fast for them to form these bonds.

It all comes down to how you like to cook. Steaming cooks whole lobsters more slowly than boiling, so it reduces the chance of overcooking and offers more control. It also makes less of a mess! Go with steaming if you plan on serving whole lobster at a sit down dinner.

Overall, I did feel that the steamed lobster had better texture and flavor, which makes me want to compare the preparations: The broiling method is just as easy and just as fast (helpful for those, like myself, who don't own a steamer pot).

A researcher in animal behaviour recommends people kill their lobsters before cooking them, after extensive research suggests crustaceans can feel pain. Robert Elwood, professor emeritus of animal behaviour at Queen's University in Northern Ireland, has spent more than a decade researching the issue.

It's not necessary, but if you'd like to kill the lobster before cooking it, do so by driving a knife into the center of its head and pushing down to split it open.