How to Cook Lobster

You Can either read the instruction below or watch the video on the right side.

There are various ways of preparing a lobster such as; boiling, steaming and grilling.

Boiling a Lobster

1. To be able to boil one, a person will require a large pot with a fitting lid.
2. Put enough amounts of water, completely covering the lobster.
3. For every 2 litres of water add 2 tablespoons of sea salt.
4. Let the water boil totally.
5. Take the live lobster holding it behind its claws, dropping it headfirst into the boiling water.
6. Cover the pot immediately and as soon as the boiling starts again, start timing.
7. Boil it for 10 minutes the of first lb weight, then add 3 more minutes for each extra pound.
8. When cooked, drain the water immediately and serve it hot.

Steaming a Lobster

While steaming one requires a longer time, however, most people like the steamed one saying that it is tasty and succulent.

1. Hold the lobster at the bottom of a big pot, using a steaming rack.
2. Add a tablespoon of sea salt, pouring 2 inches of water in the pot.
3. Cover the pot using a fitting lid bringing the water to a boil.
4. When the water boils fiercely, lay the lobster on the rack, cover it and let it boil.
5. Start timing as soon as the water starts boling again.
6. Steam it for 14 minutes for the first lb then 3 extra min for every lb.
7. When it is cooked, drain it and immediately serve.

Grilling a Lobster

1. Use the boiling method instructions, but only par-boil by about 5 minutes.
2. Remove it from the pot and lay it by its back.
3. Pre-heat the grill to a medium temperature- hot heat
4. Cut it using a sharp knife down at the middle, removing a black vein going down to its tail, the sand sack and the green tomalley, located at the area of the head, behind its eyes.
5. Use lemon juice and melted butter to paste it (optional), placing it under the preheated grill, let the shell side be down and let it be for 8-10 minutes, or wait till it’s well cooked.
6. Immediately serve.

How to tell it’s cooked

One must not overcook it, for it may loose its delicious flavor and the meat may be tough not succulent, become mushy or stringy.

• The shell should turn bright red, and should not be removed before.
• When one pulls an antenna it comes off easily when gently pulled.
• The meat should be firm and white in color.
• The temperature of the meat internally should reach 80 degrees Celsius.
• The liver should have turned to a greenish yellow color.