Tiffany Haney
Cooking lobster can be a daunting task, especially when it comes to preparing and cooking live lobsters. The size of the pot is an important consideration when cooking lobster, as it needs to be large enough to allow the heat to circulate evenly. A 4- or 5-quart pot can typically handle one or two lobsters, but if you're cooking more, you may need to use multiple pots or cook in batches. The pot should be filled with enough water to submerge the lobster by about 2-3 inches, and salt is added to the water to make it salty like seawater. The lobsters are then placed in the pot, usually head first, and cooked for around 7-12 minutes, depending on their size. While boiling is a faster method, steaming is often preferred as it results in less waterlogged lobsters and slightly more tender meat.
| Characteristics | Values |
|---|---|
| Number of lobsters | 1-3 lobsters can be cooked in one pot |
| Pot size | 8-quart pot for 1 lobster, 16-quart pot for 2-3 lobsters, 4-5 gallon pot for 6-8 pounds of lobster, 50-quart pot for a New England Lobster Bake |
| Water quantity | 3/4 full, 3 quarts of water per 1-1/2 to 2 pounds of lobster, 2 inches of water, 1/2 to 2/3 full with water to submerge the lobster by about 3 inches |
| Salt quantity | 1 tablespoon of salt per quart of water, 1/4 cup sea salt per gallon of water, 2 tablespoons of salt per quart of water |
| Cooking time | 8-12 minutes for boiling, 9-12 minutes for steaming, 7 minutes per pound for the first pound, 3 minutes per additional pound |
| Temperature | 140ºF |
| Other ingredients | Potatoes, corn, mussels, clams |
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What You'll Learn
How to prepare a lobster before cooking
Preparing a lobster before cooking involves several steps, from buying and storing to killing and cleaning. Here is a detailed guide on how to prepare a lobster before cooking:
Buying and Storing
It is best to buy lobster the day you intend to cook it, as lobsters can live only up to 36 hours after being removed from seawater. When buying, look for lively lobsters, as enzymes in lobsters become highly active after death, particularly at warmer temperatures, which can result in mushy tail meat.
Killing
If you wish to kill the lobster before cooking, there are several methods you can use. One way is to freeze the lobster for about 20 to 30 minutes before boiling, which sedates the lobster and puts it to sleep, resulting in less movement when it hits the boiling water. Another method is to "hypnotize" the lobster by standing it upside down before cooking. However, some people prefer to split the head with a chef's knife for an instantaneous death, or to stab it in the head with a knife, severing the main nerve ganglia.
Cleaning
Before cooking, you may want to remove the rubber bands from the lobster's claws, as some believe that boiling the lobster with the bands on can affect the flavour. To remove the bands, hold the lobster by the tail with tongs and carefully snip them off. You can also remove the digestive tract by pulling off the top of the tail and removing the digestive vein, similar to deveining a shrimp.
Cooking Preparation
To prepare for cooking, you will need a large pot, preferably a steam-pot, and a steaming rack if you plan to steam the lobster. The size of the pot will depend on the number of lobsters you intend to cook. As a guide, an 8-quart pot can hold one lobster, while a 16-quart pot can hold 2 to 3 lobsters. You will also need to assemble some essential tools, such as a nutcracker, a large bowl for shells, a small dipping bowl for melted butter, and plenty of napkins.
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The best pot to use for cooking lobster
Cooking lobsters require a large pot to ensure even heat circulation. The size of the pot depends on the number of lobsters being cooked. For instance, a 4- to 5-quart pot can handle one or two lobsters, while a 16-quart pot can fit two to three lobsters. If you're cooking for a larger group, a 50-quart stainless steel pot with a fitted steamer basket insert can be used, as seen in a recipe for a one-pot New England Lobster Bake. This larger pot is heated outdoors on a propane tripod heating element.
If you don't have a large enough pot, you can cook the lobsters in batches or use multiple pots. The pot does not need to be heavy-duty, as water will boil faster in a lighter-gauge metal pot. When boiling lobsters, fill the pot anywhere from half to two-thirds full with water, or about 2 to 3 inches deep. This should be enough to submerge the lobster by about 3 inches.
For steaming lobsters, a steamer rack or basket is recommended to keep them from getting charred on the bottom of the pot. A vegetable steamer rack or an upside-down colander can also be used. Fill the pot with 2 inches of water, and season with salt to taste.
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How to boil a lobster
Boiling lobster can be done in one pot, but you will need to ensure it is large enough to fit the number of lobsters you plan to cook. An 8-quart pot will fit one lobster, a 16-quart pot will fit 2 or 3 lobsters, and a 4- to 5-quart pot can handle one or two lobsters. For larger quantities, you may need to cook the lobsters in batches or use multiple pots.
Prepare the Lobsters
Some people suggest freezing lobsters for 30 minutes to an hour before boiling, as this sedates them, making them less likely to move when they hit the boiling water and easier to handle. It is also recommended to remove the rubber bands from the claws before cooking, as some believe they can affect the flavor.
Prepare the Water
Fill your large pot 3/4 full with water. For each quart of water, add one tablespoon of salt. The water should taste like seawater. Bring the water to a rapid boil.
Boil the Lobsters
Grasp each lobster by the body and lower it upside down and head first into the boiling water. Cover the pot and note the time. Lobsters will take 7 to 14 minutes to boil, depending on their size. A 1-pound lobster will take 7 to 10 minutes, a 1 1/4-pound lobster will take 8 to 12 minutes, and a 1 1/2-pound lobster will take 10 to 14 minutes. For every additional 1/2 pound, add 2 minutes to the cooking time. The lobsters should be a bright red color when done, but larger lobsters may turn red before they are fully cooked, so it is best to go by time.
Rest and Serve
Remove the lobsters from the pot with tongs and place them on a plate to rest for 5 minutes. This allows the meat to absorb the moisture from the shell. To check if the lobster is cooked, crack open where the body meets the tail. If it is done, the meat will be white and opaque, not translucent. If it is still translucent, continue boiling in increments of 2 minutes until done.
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How to steam a lobster
Steaming is one of the most popular ways to cook a lobster. It is much easier than you think and only takes a few minutes. Plus, unlike boiling, there is less of a mess to clean up. Here is a step-by-step guide on how to steam a lobster:
First, choose a pot with a tight-fitting lid that is large enough to fit the lobsters comfortably with enough room for the steam to circulate around them. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster. Wrap the lid tightly with a kitchen towel. Place a steamer basket, steaming rack, or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. You can also use a vegetable steamer or turn a colander upside down to elevate the lobsters above the boiling water.
Next, fill the pot 3/4 full of water. Add a generous amount of salt for every quart of water. The water should be salty like seawater. You can also use clean seawater if you have it. Bring the water to a rolling boil over medium-high heat.
While the water is boiling, grab the lobsters by the body and place them on a cutting board. Some suggest freezing lobsters for about 20 to 30 minutes before boiling, as this sedates them and makes them less likely to move around when they hit the boiling water. It is also easier and safer to remove the rubber bands while they are sedated. You can also remove the bands by holding the lobster by the tail with tongs and carefully snipping them off right before putting the lobster into the pot. To kill the lobster instantly, place the tip of a large, heavy knife at the cross marks on the back of its head and cut down through the head to the cutting board.
Once the water is boiling, carefully place the lobsters one at a time into the pot headfirst with their legs facing away from you. Cover the pot tightly with the lid and bring the water back to a rolling boil. As soon as the water returns to a boil, set your timer. Steam lobster for 8 minutes per pound, and an additional 3 minutes per extra pound. For average-size lobsters (1 to 1½ pounds), steam for 9 to 12 minutes, depending on size. Soft-shell lobsters cook faster than hard-shell lobsters, so reduce cooking times by 2 to 3 minutes.
When the time is up, carefully remove the lobsters from the pot with tongs and place them on a plate to drain and cool. The lobsters will turn bright red when they are cooked, but this is not always the best indicator of doneness, especially for large lobsters. To check if the lobster is fully cooked, give the antennae a sharp tug and if it easily comes off, it’s done. You can also check the temperature of the tail, which should read 140°F.
Finally, use a meat cleaver or heavy knife to cut through the claw shells and the bottom of the tail shell. Hold the tail with both hands, with the belly facing you, and break the shell to pop out the meat. Crack the claws with the back of a knife or a mallet, and serve with drawn butter and lobster claw crackers. Enjoy your perfectly steamed lobster!
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What to serve with lobster
Lobster is often served with butter to complement its rich, sweet flavour. A simple side of melted butter is a classic pairing, but you can also spice things up with Thermidor butter. To make this, you'll need dry white wine, a shallot, Dijon mustard, butter, tarragon, paprika, and parsley. Boil and simmer the wine and shallot, then whip in the other ingredients and spoon over your cooked lobster.
If you're making a classic lobster dinner, you might want to serve it with mussels, clams, corn, and potatoes. Cook the vegetables first, followed by the lobster, then toss in the shellfish for the final few minutes. Alternatively, cook the mussels and clams separately, steaming them with aromatics, wine, beer, or cider to make a tasty broth.
Lobster also goes well with a light, refreshing salad—a garlicky, lemony Caesar salad, for example, will enhance the flavours of the lobster without stealing the limelight. If you're serving lobster tails, a bright-tasting salad is a good choice if you want to save room for dessert.
Other side dishes that go well with lobster include:
- Gnocchi—Italian-style dumplings made from potatoes and flour, which are a great alternative to pasta and are perfect for soaking up butter.
- Sauteed spinach—a simple, elegant side dish for grilled lobster tails.
- Pesto pasta—a light and simple side that lets the lobster take centre stage.
- Grilled romaine lettuce—a smoky-tasting salad that pairs well with mild-tasting seafood mains.
- Shaved Brussels sprouts and bacon—a winning flavour combination that makes an excellent accompaniment to lobster bisque or lobster Newburg.
- Risotto—a creamy, cheesy side dish that pairs well with lobster mains.
- Cauliflower cheese bread—a gooey side that goes well with boiled lobsters.
- Glazed, caramelised carrots—a sweet side dish that is a fabulous foil for delicate lobster meat.
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Frequently asked questions
It depends on the size of your pot. A 4- to 5-quart pot can handle one or two lobsters, while a 5-gallon pot can handle 6 to 8 pounds of lobster. If you're cooking more than two lobsters, you'll either need to cook them in batches or have more than one pot of water boiling.
If you choose to kill the lobsters before cooking, place the tip of a chef's knife at the cross marks at the back of their heads and cut down through the head straight between the eyes. If you want the tails to be straight, slide a thin wooden skewer through the tail just below the shell. Some people prefer to freeze lobsters for about 30 minutes before boiling to sedate them and make them easier to handle.
Fill a large pot with water and add salt—the water should be as salty as seawater. Bring the water to a rapid boil. Grasp the lobster by the body and lower it upside down and head first into the boiling water. Cover the pot and start timing when the water comes back to a boil. The lobster is done when its tail reaches 140°F and the meat is white.
Lobster is classically served with drawn butter, French fries, or boiled corn and potatoes.
