How to prepare Lobster?(Perfect and delicious)

You must attempt to cook your lobsters if you’ve never done so. It’s a journey! Additionally, once you’ve cooked them once, the intimidation aspect will be gone and you’ll feel more at ease doing it again.

Although cooking is a lengthy procedure, the authentic New England lobster experience is well worth it.

How do we prepare lobster? Should we boil them or steam them? or grill them?

All three possibilities will work effectively. We frequently steam it(using a steamer basket inside a sizable lobster pot) for the following reasons:

• The cooking process is kinder and more forgiving when you steam food. As a result, it is less likely to be overcooked.
• Because there is less lobster fluid inside the shell, the procedure of extracting the lobster meat is less messy.
• It’s a marginally safer way to prepare food (less chance of water boiling over).

We adore grilling the lobsters because the smoky flavor it imparts is delicious. A post about grilling a whole lobster will come another day.

Is it possible to boil a lobster humanely and properly?

• The staff at Maine Lobster advises freezing them (in the bag they arrived in) for 20 minutes before cooking. This calms them down.
• Additionally, a Maine lobsterman told us this past fall that turning a lobster upside down and placing it on its nose would also be sedating. Before we steamed the lobsters, we did this, and it appeared to calm them down.

How long does it take to cook a lobster?

• Here is the time information from Maine Lobster. The suggested cooking time depends on the size (#lbs) and type of shell (hard vs. new) (some lobsters are new shells – indicating the lobster has just shed their old shell and therefore has a very thin shell, so, therefore, will take less time to cook). 3 more minutes are needed for a firm shell.
• Hard shell lobsters weighing 1 12 pounds are steamed for 18 to 20 minutes once the water returns to a rolling boil (after placing the lobsters in the pot).

How do you tell if the lobsters are fully cooked?

• The underside of the tail closest to the body should have an immediate read temperature of between 135 and 140 degrees F.
• The tail meat will become opaque and white, no longer translucent, and the “head” will readily separate from the tail.
• The tomalley, often known as the green stuff, will be firm and green.
• The solid red substance is female lobster roe, which is her eggs. The lobster roe will be black and gelatin-like if it is not fully cooked.
• Small walking legs will easily separate from the body.
• The antennae are simple to remove.
• Although the lobsters will change from a dark blue-green or greenish brown/black to a bright red when cooked, this does not necessarily indicate that they are finished.

After learning a few tips for preparing them, let’s walk you through the procedure step by step.

Steaming lobster:

• To calm lobsters down, put them in the freezer for 20 minutes (in the bag you bought them in).
• A large pot should have a lid that fits tightly and be large enough to accommodate the lobsters comfortably (or you may decide to cook them in batches).
• Water is added with 1/4 cup of salt, and it is quickly brought to a boil over high heat. If you live close to a beach, you might also utilize seawater. Put the steamer basket in.
• Remove the lobsters from the freezer once the water is boiling, and then put one at a time into the steamer basket. (We take the rubber bands off the claws; you are not required to. If you do decide to remove them, exercise caution—those claws pinch!
  return the water to a quick boil. Lobsters should be steamed for 18 to 20 minutes, or until fully done. 1 1/2 lb. young, soft-shell lobsters should be ready in about 15 minutes; for hard-shell lobsters, add 3–4 minutes. Use the Maine lobster chart.
• With tongs or safety gloves, carefully remove the lobsters from the steamer basket, and then let them for five minutes to rest.
• Remove the tail and claws from the lobster body before eating it. Remove meat from the knuckles, claws, and tail using a lobster cracker and seafood fork. If you’d like, you may also remove the meat from the small walking legs, but I normally skip that step, especially for lobster rolls. Remove the tail’s black vein, red eggs, and tamale (green substance). When necessary, rinse the tail.
• Serve lobster with lemon wedges and melted butter.

Some expert advice:

1. Not in the mood to prepare your lobsters? If your fish store or supermarket can, have them steam and break the lobster for you in the lazy man’s fashion (some may or may not be able due to COVID19 or the summer holiday rush).
2. The day after you purchase the lobsters, prepare them. Until you’re ready to use them, keep them in the bag you bought in the refrigerator.
3. Your trash smells quite bad after it. You don’t need to schedule your lobster rolls around trash pickup, but just be aware.
4. Fun with it, please! Enjoy your culinary adventure when preparing lobster!