How To Cook Live Lobster At Home Perfectly
Eating perfectly cooked lobsters is certainly one of the simplest happy pleasures in the world. However, cooking a live lobster to perfection is not an easy task to accomplish.
Did you know that 50% of people who purchase live lobsters don’t actually know the proper way to cook them? If this is you, don’t feel bad. You are not alone, and we can help. We’ll break down everything you need to know about cooking live lobster so you’ll feel confident when you prepare your next lobster meal for family and friends.
How To Store Live Lobster Properly Until You’re Ready To Cook
It’s very important to store your lobsters properly so that they don’t spoil prior to cooking them.
Lobsters live in the ocean, not in a lake, so they are most comfortable in their native home: salt water. Lobsters should never be placed in freshwater (or really, even saltwater that is not oxygenated). Freshwater will kill the lobster. However, they can live up to 24 hours out of the water, if cared for properly. Live lobsters can be kept or packed in wet newspaper (or seaweed if available).
When you bring your live lobsters home, or receive them in the mail, keep them in the wet newspaper and put them in the fridge to keep them cold. The cold, wet environment will cause the lobsters to become slow and sluggish, but they’ll keep just fine. Never freeze live seafood.
Lobsters can be stored in the fridge for up to 24 hours before cooking, but be prepared to cook them as soon as you can. The fresher, the better!
Lobster Storage Don’ts
- Do not put ice on the lobsters, freshwater kills lobsters.
- Do not put it in the bathtub, freshwater kills lobsters.
- Do not leave your lobsters in the sun.
- Do not throw away a brown or black lobster. A lobster’s natural color is black or brown. It is common to think lobsters are red – this is not true. Lobsters turn red when they are cooked.
What to Do If Your Lobster Dies
Should they die and you’ve kept them cold, you can still cook them.
According to the State of Maine food safety experts, a dead lobster can be consumed safely up to 24 hours from the time of death if refrigerated properly at or below 38º Fahrenheit (the temperature of the average home refrigerator).
Your nose knows! If the lobster smells foul, has a sulfur or ammonia odor, or the tail meat is mushy, it has spoiled. Throw it away immediately.
How To Kill Live Lobsters Humanely
When it comes to cooking a live ingredient, killing it is obviously one of the most difficult parts when processing it. Before you begin cooking any live lobsters, place the lobster in the freezer for 10-20 minutes. This puts a lobster to sleep before it actually dies, which is the most humane.
What Size Should A Lobster Pot Be?
It does not matter whether you decide on steaming or boiling the lobster, you should pick a pot with lots of room. This is because if you crowd too many lobsters in the pot, the heat will not circulate thoroughly around them. If you do not have a big enough pot, try cooking the lobster in batches, using a couple of pots.
Here is what you can take for reference. A four or five-quart pot will certainly work well for a couple of small lobsters. Meanwhile, a 20-quart pot will be able to cook about five to six lobsters of 1 ½ pounds. The pot does not have to be heavy duty, as water will actually boil faster in a lighter gauge metal pot. Whether you choose to cook on the stove or use an outdoor lobster cooker, you can use a stainless or aluminum cooking pot.
How To Handle Live Lobsters
Cooking live lobsters isn’t the only intimidating part about them; they’re also alive and those claws are pretty scary! Never fear. When you purchase live lobsters or mail order, you’ll find their claws are held shut with strong rubber bands.
It’s best to leave the bands on, despite the temptation otherwise. The pincher claws can draw blood quickly and cause infection. The crusher claws with their powerful “slow twitch” muscles can easily break fingerbones and do not release, even when the lobster dies or the claw is separated from the lobster’s body.
When transferring a lobster, always pick it up by the body (the large back shell just behind the head) avoiding the claws, and never pick it up by the tail. Instinctively, when picked up, the lobster will arch its body, wave its claws and/or flap its tail; needle-sharp edges and spines can cut you. (That’s another reason why it is important to place your lobsters in the freezer for 10-20 minutes before cooking.)
How To Cook Live Lobsters
The time has come to enjoy your tasty lobster. Whether you are a fan of steaming or boiling, experts agree that either will give similar results.
Steaming Lobsters
Steaming cooks whole lobsters more slowly than boiling, so it reduces the chance of overcooking. It also makes less of a mess. Why steam lobster?
- Yields a more tender lobster than boiling
- Lobsters are less diluted with water
- Makes less of a mess
- Timing is more accurate since the water returns to a boil faster
- Cooks lobster a little slower with less chance of overcooking
Keep the lid on tight to keep in the steam. A steamer rack is not a necessity – it just keeps the lobsters from getting charred on the bottom of the pot. You can also use a vegetable steamer rack or an upside colander inside the pot.
Steaming Instructions
- Use a pot large enough to comfortably hold the lobsters and fill water so it comes up the sides about 2-inches.
- Add two tablespoons of salt for each quart of water. If you have sea salt – even better.
- Bring the water to a rolling boil and put in the lobsters, one at a time. Place the lobsters in the pot (head first) cover tightly, return to a boil as quickly as possible.
- Steam a lobster for 7 minutes per pound for the first pound. Add 3 minutes per pound for each additional pound thereafter. Regulate the heat if the froth starts to bubble over.
- Halfway through steaming, adjust lobsters to make sure they are getting evenly cooked.
- Carefully remove lobsters from the pot with tongs. Be careful, they are very hot. Sit in a large bowl for five minutes to cool before cracking.
Cook time will depend on lobster size, pot size, burner size, how many lobsters are being cooked, and even elevation (water boils at lower temperatures at higher elevations).
A general rule of thumb:
- 10-12 minutes for a 1-pound lobster
- 12-14 minutes for a 1 ¼ – 1 ½-pound lobster
- 16-18 minutes for a 1 ¾ – 2-pound lobster
- 22-26 minutes for a 2 ½ – 3-pound lobster.
Boiling Lobsters
For cooking a bunch of lobsters, boiling gives you even faster cooking. However, boiling lobster tends to waterlog them. Why boil lobsters?
- Best for cooking four or more lobsters at a time
- Cooks the lobsters more evenly than steaming.
- High intense heat cooks the meat quickly, making it easier to remove from the shell
Boiling Instructions
- Fill a pot anywhere from one-half to two-thirds full with water – deep enough to submerge the lobster by about 3 inches.
- Add 2 tablespoons of (sea) salt for each quart of water. Bring the water to a strong boil over high heat.
- Place the live lobsters in one at a time, head first, completely submerging them.
- Cover the pot tightly and return to a boil as quickly as possible. After the water returns to boiling, regulate the heat to prevent the water from boiling over, but be sure to keep the water boiling throughout the cooking time. Melt some butter while you wait.
- Carefully remove lobsters from the pot with tongs. Be careful – they are very hot. Set in a large bowl for five minutes to cool before cracking.
Boiled lobsters can be overcooked, so pay close attention to cook time. Lobsters at the bottom of the pot will cook quicker.
A general rule of thumb:
- 9-11 minutes for a 1-pound lobster
- 11-13 minutes for a 1 ¼-pound lobster
- 13-15 minutes for a 1 ½-pound lobster
- 18-23 minutes for a 2–3-pound lobster
How To Tell If My Lobsters Are Cooked
A common mistake is adding to the cooking time because you are cooking more than 1-2 lobsters in the pot. For timing, use the weight of individual lobsters, not the total weight of all lobsters being cooked.
Lobster is cooked when the shell is entirely red. When properly cooked, the lobster becomes a creamy white color all the way through – no translucent area. Some chefs say that when the antennae pull out easily, lobsters are done, but this is not always the case. Insert an instant-read thermometer in the underside of the tail closest to the body. The internal temperature should read 180 degrees – 185 degrees Fahrenheit. It is important to note that when you take your lobsters out of the pot, they will continue to cook. To stop the cooking process, put your lobsters in a bowl of ice.
If you overcook them, you are going to be eating tough lobster. If you undercook your lobsters, you can always heat them up. The reason many people believe large lobsters are tough is simply because they overcook them.
Just remember to bring your pot back to a rolling boil and regulate the heat. The tail is a good indication of freshness. It will contract and curl when cooked, and the tail meat will be somewhat firm, not mushy. Happy cracking!
So now you know how to cook lobster. It’s time to create your masterpiece.
Of course, if it all sounds like a little too much maintenance, treating yourself to a perfectly cooked lobster, amidst a vibrant atmosphere and stunning views in a location with an extensive menu, then Skull Creek Boathouse can be an experience in itself. Visit us today for our incredible seafood offerings.
The ambiance at Skull Creek Boathouse is inviting and charming. From the moment you step through the doors you’re greeted with warm, friendly staff and the delightful aroma of fresh seafood. The inviting environment at Skull Creek Boathouse is sure to make your dining experience a memorable one.
