How to Cook American Lobster

Cook an American lobster with ease.

Never fear cooking an American lobster. Unlike other foods, you must cook lobster and crustaceans alive. According to cookbook author Alton Brown, as soon as the lobster dies, juices from the digestive tract begin to break the meat in the lobster down, creating an unpalatable mush. For those concerned about cooking an animal alive, "The Science of Good Food" notes that American lobsters, like all crustaceans, belong to the animal family of arthropods, which makes them close relatives to land insects like cockroaches and crickets. Do not confuse the American lobster with spiny (rock) lobsters that live in warm waters. American lobsters swim in the cold northern Atlantic and taste sweeter than their southern relatives, according to "The Science of Cooking."

Things You'll Need

• 5-qt. lidded cooking pot
• 2 lobsters, 1 1/2 lb. each
• Lemon wedges (optional)
• Melted butter (optional)

Instructions

1. Pour 2 inches of water into the bottom of a cooking pot and bring to a boil, uncovered, over high heat.

2. Gently lower the two lobsters into the boiling water and cover.

3. Begin timing as soon as the water boils again. Steam the lobsters, covered, for 18 to 20 minutes or until the shells turn bright red.

4. Drain or carefully remove the lobsters with tongs. Serve with lemon wedges and melted butter if desired.

References

• "Good Eats: The Early Years"; Alton Brown; 2009
• "The Science of Good Food"; David Joachim and Andrew Schloss; 2008
• The Lobster Institute: Cooking & Eating a Lobster

Resources

• Read this Article in Spanish
• All Recipes: Lobster Recipes