Lobster is a delicacy, but is surprisingly easy to cook. We give you simple instructions on how to boil lobster, crack it open and eat it.
- 2 whole lobster about 1 1/4 to 1 1/2 pounds each
- 1/2 cup white distilled vinegar, optional
- 4 Tablespoons unsalted butter melted, for dipping
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Melt butter and put in separate ramekins for each diner.
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Fill a large pot about half full of water. Enough that when the lobsters are put in the pot that they will be fully covered by the water. Add vinegar.
Once boiling, place each lobster, headfirst, into the boiling water and cook until they turn bright red.
For 1 ¼ to 1 ½ pound lobster it will take about 10 minutes. Plan on 3 additional minutes for each pound over that.
Use heavy, strong tongs to remove the lobster from the water.
If using the meat for a recipe like lobster rolls then you want to put the lobster in an ice bath to stop the cooking. A cooler is a great way to make the ice bath. If cracking and eating the lobster right away, then you can skip the ice bath.
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Once cool enough to handle, grab the body of the lobster with one hand and the tail with the other and twist to separate.
Do the same thing with the knuckles and claws.
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For the Claws: Separate the knuckles from the claws. Crack the claws and knuckles with a small hammer, a crab mallet or good ole pliers. Remove the meat from the claws and the knuckles.
The claw meat will have cartilage that looks and feels like plastic, remove and discard.
Believe it or not there is valuable, juicy meat in the legs. Place the legs on a cutting board and roll with a rolling pin, the meat will come right out.
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For the Tail: Using scissors or a knife, cut the underside length of the tail shell to make it easier to remove the lobster tail meat. If there are dark veins, discard them.
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Excess: You may see green, black or red substance. The green is called tomalley, it’s the liver. Some people think it’s delicious, others think it’s gross. You choose if you want to taste it.
If you have a female lobster then you may get black or red roe in the body. People consider this the caviar of the lobster. If it’s black then the roe is uncooked and will need to be steamed until it turns red.
You’ll want to toss the gray spongy gills.
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Place a lobster on a large plate for each diner, along with a little hammer or crab mallet and some melted butter to dip the lobster meat in. You'll also need a platter between you to discard the shells.
Enjoy!
Serve with corn on the cob and small boiled potatoes.
How To Choose Live Lobster: Make sure he is active when they pull the lobster from the tank. 1 1/4 to 1 1/2 pound lobster is a good size per person. Color is irrelevant, they will turn bright red when cooked.
To Serve Lobster: You can plate the whole lobster for the diner for a dramatic presentation. If you'd like to help your diners out and make it a less messy meal, then remove the tail and claws for them first, crack and just put the tail and claws on the diners plate with the corn and potatoes. Or serve family style.
To Add Heft To The Meal: Serve sliced steak or shrimp if you have hungry eaters.