How to Boil Lobster

Boiling is a common and easy way of preparing lobster - although many people prefer it steamed (see User's Tips). You can eat the lobster by itself - it's simple and elegant with some melted butter - or use the meat in recipes such as crepes, salads or risotto.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Groceries
• Covered Stockpots
• Juicers
• Nutcrackers
• Paring Knives
• Tongs
• Paper Towels
• Mallets
• lobsters
• salt
• fresh lemon juice(3-4 lemons)

1. Fill a large stockpot with enough water to cover the lobsters, and bring to a boil over high heat.
2. Salt the water lightly and add lemon juice.
3. Put live lobsters headfirst into the boiling water. If you choose to kill them quickly before boiling, do this now (see Tips).
4. Allow the water to boil again, and then turn the heat down to medium.
5. Cover the pot and cook 5 minutes for the first pound and an additional 3 minutes for each additional pound. Like all shellfish, lobsters overcook almost instantly, so remove them from the water as soon as they're done.
6. Remove the lobsters from the water and drain them on paper towels.
7. To prepare the lobsters for the table, twist 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.
8. Hold the body of the cooked lobster with a clean kitchen towel (it should still be hot) and twist off the tails with your hands. Remove the tail meat by separating and removing the tail shell with your fingers.

Tips & Warnings

• 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.
• 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 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.
• 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.
• The lobster shells become red while they are being cooked.
• Use caution when handling live lobsters and when removing lobsters from boiling water.