How To Cook Lobster

Living on the coast, I get spoiled with seafood! I get have access to shrimp right off the fishing boats, beautiful fresh fish, and of course, access to fresh lobster at many seafood markets. For that reason (and because I absolutely LOVE seafood) I am no stranger to cooking lobster!

I have a ton of experience with cooking lobster and using lobster meat in many recipes. But more importantly, I’ve gotten so many lessons from local fishermen and seafood store owners I feel like I should pass that information along. I do have a lot of popular lobster recipes like the lobster rolls and lobster pasta, I feel like I want to collect all the tips about actually cooking the lobster in one place.

Important Notes on Buying Lobster

• When buying a lobster, make sure it is alive! You can NOT cook a lobster that is not alive!
• When choosing a lobster, make sure there are no cracks on the shell. Color should be vibrant with no discoloration. Look for both antennae to be long and moving.
• Cook your lobster the same date you bring it home! You can store it in the refrigerator for a couple of hours after bringing it home but do cook it the same day.
• There are two main varieties in lobster and that is warm water lobster and cold water lobster. Yes, one is better to get than the other!
  • Cold Water Lobster: These lobsters come from, as you may have guessed, cold waters and are much tastier than the ones caught in warm waters. These lobsters grow slower due to cold water and that translates into a much more delicate, sweeter, and overall more authentic tasting meat. They often come from Maine, Canada, (as well as New Zealand, Australia, and South Africa.) These lobsters do come at a higher price but the flavor is worth it.
  • Warm Water Lobster: These lobsters are caught from warm waters of Florida, the Caribbean, and Latin American countries. These lobsters are not as sweet of flavorful but the biggest difference would be in the texture. This meat doesn’t firm us as well as cold water lobsters, so the meat can be mushy even after it’s completely cooked.

Tips to Boiling a Whole Lobster

• Put it to sleep with cold – right before cooking put the lobster into the freezer for about 20-30 minutes. This will essentially put the lobster to sleep before cooking.
• Prepare the water – Make sure there’s enough water to totally submerge the lobsters. Season with about 2 TBSP of coarse salt and 1 TBSP of whole peppercorns. Bring the water to boil first then lower the heat to medium so the water doesn’t boil over the top of the pot and make a mess!
• Right away submerge lobster into the water and close the lid. Leave a crack to let the steam escape.

How Long to Cook a Whole Lobster?

As an average time, lobster takes about 10 minutes per pound to cook. However, don’t exceed 25 minutes for 3-5 lb. lobsters! If cooking several lobsters at a time, don’t use the combined weight, but the weight of the biggest lobster.

• 1 to 1 1/4 lb. lobster – cook for 10-12 minutes
• 1 1/2 to 2 lb. lobster – cook for 15-18 minutes
• 2 1/2 to 5 lb. lobster – cook for 20-25 minutes. 

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How to Break Down a Whole Lobster

1. Twist off the tail. You will see not so pleasant content of it’s stomach, but you can simply rinse the tail end off with cold water. 
2. Twist off both claws at the sides of the body.
3. Separate the claw from the knuckle by twisting it off. 
4. Using kitchen shears, cut the underside of the tail all the way down. Pull it apart and take out the tail meat. 
5. Use lobster crackers to crack the tough shell of the knuckles and claws. Pull it apart and take out the claw and knuckle meat. Carefully go through the meat to make sure there are no pieces of shells leftover. 

Flavors to Pair with Lobster

• Butter is the number one ingredients to pair with lobster, while lemon would be number two.
• Garlic can add a little spice and punch to overall flavor, as well as some nice and mild herbs, and some salt.
• I find that chives and parsley complement the seafood the best.
• Tarragon is a beautiful herb that goes great with lobster. (Preferably fresh)
• Spices include smoked paprika, and you can add some cayenne if you want a little heat as well.
• Or, just stick with a simple blend of butter, salt, and pepper so the natural flavors of the lobster can come through.
• Lobster meat also goes wonderfully is so many dishes like lobster mac and cheese, lobster risotto, it’s great in sandwiches, pastas, salads, on crostini…the possibilities are truly endless!