Tiffany Haney
Cooking live lobster can be intimidating, but it's a delicious dish that can be prepared in a few simple steps. Before cooking, it's important to note that lobsters can live for a maximum of 48 hours out of water, so they must be cooked promptly. The most humane way to begin the cooking process is to chill the lobster in a freezer for 10-30 minutes, which will sedate it before it dies. After this, the lobster can be added to a pot of boiling water or steam, depending on your preference.
| Characteristics | Values |
|---|---|
| Humane method | Place the lobster in the freezer for 10-30 minutes to sedate it before cooking |
| Pot size | 8-quart pot for 1 lobster, 16-quart pot for 2-3 lobsters, 20-quart pot for 5-6 lobsters |
| Water quantity | 3/4 full, or 3 quarts for every 1.5 pounds of lobster |
| Salt | 1 tablespoon per quart of water, or 1/4 cup of sea salt per gallon |
| Lobster insertion | Grasp the lobster by the body and lower it upside down and head first |
| Cooking time | 7-14 minutes depending on size, or 7 minutes per pound |
| Post-cooking | Place lobsters in cold water or on a plate for 3-5 minutes |
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What You'll Learn
Pick a large pot with lots of room
Picking the right pot is crucial when cooking live lobsters. You want to avoid crowding the lobsters in the pot, which can prevent even heat circulation and impact the cooking process.
The size of the pot will depend on the number of lobsters you plan to cook and their size. As a general rule, choose a large pot with a capacity of at least 8 quarts for cooking one lobster. If you're cooking more than one lobster, a larger pot is necessary. For example, a 16-quart pot can accommodate 2-3 lobsters, while a 20-quart pot can handle 5-6 lobsters that are 1.5 pounds each.
The pot's material is also important. Stainless steel or aluminum pots are suitable for cooking live lobsters. Additionally, the pot should have a capacity that allows you to fill it with enough water to completely submerge each lobster. As a guideline, fill the pot anywhere from half to three-quarters full of water, ensuring it is deep enough to submerge the lobsters by about 3 inches.
Remember, the key is to provide enough space for the lobsters to cook evenly and effectively. If you don't have a large enough pot, consider cooking the lobsters in batches or using multiple pots.
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Prepare the lobster humanely
It is important to prepare the lobster humanely before cooking it. There is ongoing research about lobsters' ability to feel pain, and it is believed that they have a decentralised nervous system. This means that unlike fish, they cannot be rendered unconscious with a single blow to the head.
One way to humanely put the lobster to sleep is by placing it in the freezer for 10 to 30 minutes before boiling it. This sedates the lobster, and it will move less when placed in boiling water. It is also easier to remove the rubber bands from its claws when it is sedated.
Another method is to stun the lobster by chilling it in cold air or an ice slurry of saltwater or freshwater for at least 20 minutes. After stunning the lobster, it should be killed as quickly as possible by splitting it along its underside, according to the RSPCA.
In Switzerland, lobsters must be stunned before being boiled. One way to achieve this is by using electronic stunning devices such as the Crustastun, or by using aquatic fish anaesthetics like AQUI-S, which studies suggest kills without causing pain or distress.
It is worth noting that some people dispute the idea that lobsters feel pain, and there are varying opinions on the most humane method.
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Add water and salt
After selecting a pot that is large enough to boil your lobsters without overcrowding, you will need to add water and salt. The amount of water you add will depend on the size of your pot and the number of lobsters you are cooking. As a general rule, fill your pot anywhere from three-quarters to two-thirds full of water. This should be deep enough to completely submerge each lobster by about 2 to 3 inches of water. If you are steaming the lobsters, 2 inches of water is sufficient.
Now, add salt to the water. For every quart of water, add 1 to 2 tablespoons of salt. If you are using sea salt, even better! You can also use Maine sea salt or, if you have it, clean seawater. The water should taste salty, like seawater. For every four quarts or one gallon of water, you can add a quarter cup of Maine sea salt.
The salt will give the lobsters an excellent flavour and help recreate the taste of the ocean. It is an important step in preparing your lobsters and will ensure they are seasoned properly. Be sure to stir the water after adding the salt to ensure it is well combined.
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Boil the water
To cook live lobsters, you'll need a large pot. The amount of water you need depends on the number of lobsters you're cooking. A good rule of thumb is to fill the pot anywhere from half to three-quarters full of water—enough to completely submerge each lobster by about 2 to 3 inches. An 8-quart pot is suitable for one lobster, while a 16-quart pot can fit 2 to 3 lobsters. If you're cooking a lot of lobsters, you may need to cook them in batches or use multiple pots.
Once you've filled your pot with the appropriate amount of water, it's time to add salt. Use 1/4 cup of sea salt for every 4 quarts or 1 gallon of water. The salt gives the lobsters excellent flavour. You can also use regular table salt; add 2 tablespoons of salt for each quart of water. Bring the water to a rolling boil over high heat.
As the water is heating up, you can prepare the lobsters. It is recommended to chill the lobsters in the freezer for 10 to 20 minutes beforehand to sedate them humanely. Always pick up the lobster by the body, avoiding the claws, and never by the tail.
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Cooking time
The cooking time for live lobsters in a pot depends on the size of the lobster and the cooking method. It is recommended to steam or boil lobsters for 7–14 minutes, depending on their weight.
For boiling, fill a large pot with water and add salt. The water level should be high enough to completely submerge each lobster. Bring the water to a rolling boil and add the lobsters one at a time, head first, with tongs or gloves. Cover the pot and wait for the water to return to a boil. From this point, cook 1-pound lobsters for 7–10 minutes, 1 1/4-pound lobsters for 8–12 minutes, and 1 1/2-pound lobsters for 10–14 minutes.
For steaming, pour about 2 inches of water into the pot and add salt. Place seaweed in the pot if desired. Bring the water to a heavy boil and add the lobsters with tongs or gloves. Cover the pot tightly and reduce the heat to a rolling boil. Steam 1-pound lobsters for 7–9 minutes, and add 3–4 minutes for each additional pound.
It is important to note that lobsters can be overcooked, so pay close attention to the cooking time. To check if the lobsters are done, crack one open where the carapace meets the tail. If it's done, the meat will have turned from translucent to white. Additionally, the lobsters will turn bright red when they are finished cooking.
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Frequently asked questions
Place the lobster in the freezer for 10-30 minutes to sedate it. This is considered the most humane method. Then, remove the rubber bands from the claws and pick up the lobster by the body, avoiding the claws.
Fill a large pot with water and add salt. Bring the water to a rolling boil. Carefully add the lobster to the pot, head first, and completely submerge it. Cover the pot and return to a boil. After the water returns to boiling, regulate the heat to maintain the boil without boiling over.
Cooking time depends on the size of the lobster. A 1-pound lobster should be boiled for 7-10 minutes, while a 1 1/2-pound lobster should be boiled for 10-14 minutes. Lobsters are done when they turn bright red.
Use a large enough pot to avoid crowding, which will ensure even heat circulation. Use tongs or gloves to handle the lobsters, and be careful as they will be very hot. After cooking, place the lobsters in cool water or on a plate for a few minutes before serving to avoid overcooking.
