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.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

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

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.

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on 7/31/2006 The next time you boil or steam lobster, add one lemon, sliced, a can of beer, and if you have it - a little tarragon. The lobster comes out much sweeter and more flavorful, and your kitchen won't smell of seafood forever.

on 7/20/2006 Cook the lobster in water taken right from the ocean, if you can. It makes them much tastier, and the sea salt is better for you than table salt. Use a large water jug with a cap to carry the water home in.

Plus, make sure to remove the elastic bands from their claws. If you've never done this before you won't believe the wonderful difference in the taste; you'll never cook a lobster with the elastics on again. Scared they will pinch you? Just clip the elastics off with sharp scissors making sure to hold on to the back of the body (they can't reach back there).

on 1/2/2006 If you don't want to kill the lobster before cooking them, put them inside the refrigerator (not the freezer) for a few hours. The cold will put them to sleep.

on 11/22/2005 Before bringing lobster to the table, snip off the very ends of the claws. Hold the lobster by the tail, and let the juice drain out of the shell. Save the juice and shells to boil down and reduce for stock to use in other seafood recipes.

on 11/22/2005 Our wedding caterer suggested we add vinegar to the drawn butter. You will have to play around with the amount, but once you try it, you will add it every time!