Comments on: How to Boil Lobster

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!

on 11/22/2005 The best way of boiling lobster is to put the lobster in a pot of cold water and start to bring the pot to a boil. This will bring the lobsters to a sleep and the meat won't be tough and hard to get out of the shell.

on 11/22/2005 Don't buy the expensive lobster crackers, buy nut crackers and picks. Use the rubber bands from the claws to hold the crackers together when storing them.

on 11/22/2005 Many neglect the meat in the body of the lobster. Split the body in half and clean out the nodes - similar to the meat between ribs. If you take the time to clean the body, it is well worth the effort. Yum!

on 11/22/2005 Lobster claw rubber bands are great to put around the lobster crackers, making your utensil drawer neater. Also use to hold picks together.

on 11/22/2005 All the juice inside the lobster is the best stock for lobster stew. Or even eat it - that's right, a true Mainer will show you. Be careful not to lose the juice when twisting off claws or tail.

on 11/22/2005 Growing up on the coast of New Hampshire, the ultimate trick was getting the lobster into the pot as fresh as possible. However, if your seafood store or grocer will give you some seaweed, it will add an ocean coast authenticity to your lobster experienc

on 11/22/2005 Place the lobsters in more than lukewarm water (sink) before boiling your cooking water. The lobsters will go to sleep and won't panic when placed in the boiling water.

on 11/22/2005 Remove lobsters from boiling water after they have cooked and place them immediately into a pan of cold water to cool. This makes the meat easier to remove from the shell.

on 11/22/2005 1 inch of water in large pan is more than enough. Salt water and bring to a boil. Place shellfish into boiling water.
Bring back to a boil. 5 minutes to a pound, with 1 minute per pound after that, is plenty.

on 11/22/2005 Whenever possible (helps if you live on the coast) the best taste is achieved using seawater in your pot instead of salting regular water. For color and, some say, better taste, add a few sprigs of red or green seaweed to the boiling pot.