Boiling is a common and easy way of preparing lobster. It's delicious served with melted butter or use the meat in recipes such as crepes, salads or risotto.
- At the fishmonger, select the liveliest lobster. Pick it up and feel how heavy it is. Make sure the tail curls under and the shell is not damaged. Make sure the claws are secured with bands.
- Lobsters make a high-pitched sound when they are boiled. Although it sounds like they are crying, it is actually the result of gases being released under their shells.
- Lobsters overcook very quickly. For a slightly more involved cooking method that ensures tender lobsters, pour boiling water over them and let them steep for just 3 minutes. Remove the meat from the shells while still warm; then, when ready to eat, reheat the meat gently in melted butter to finish cooking it.
- Many people feel it's more humane to kill the lobsters quickly just before boiling them. To do this, place the tip of a sharp knife on top of the lobster's head where the lines in the shell form a T. Bring the knife down with a quick cutting motion.
- The lobster shells become red while they are being cooked.
- Try these other seafood dishes: Angel Hair Pasta and Crab With Alfredo Sauce and Shrimp And Vegetables In Lettuce Cups.
- Bring 3 quarts water, per 1-1/2 lb. lobster, to a boil in a large stockpot.
- Add lobsters, do not crowd pot; cover.
- Allow the water to boil again, and then turn the heat down to medium.
- Cook 3 minutes per pound. They will stop moving and turn red.
- Remove the lobsters from the water and drain.
- Serve lobsters whole, or prepare the lobsters for the table by, twisting off each large claw leaving the claw joints intact (there's a lot of meat in the joints). Crack the claw shell with a nutcracker or mallet.
- Hold the body of the cooked lobster with a clean kitchen towel and twist off the tail. Roll the tail on a hard surface to crack the shell. Peel away the shell to expose the tail meat with your fingers.
- Serve with drawn butter.
- fresh Maine lobsters (1-1/2 lb.)
Use caution when handling live lobsters and when removing lobsters from boiling water.