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Lobsters shed their shells every June. A soft shell is formed underneath the hard shell, and in June, the hard shell splits and falls off. Throughout the season this soft shell hardens, and the cycle starts again the following June.
Soft-shell lobster cooks faster, tastes sweeter and has less meat than hard-shell lobsters. When purchasing soft shell lobster by the pound, consumers pay more for the shell than the meat. Soft-shelled lobster is good for steaming, baking and boiling, while hard-shelled lobster also cooks well on a grill. -
Grill a hard-shelled lobster for two to three minutes, flip it, then cook for another four minutes. For soft-shell lobster, reduce the time by two minutes.
Bake a lobster at 425 degrees F for three to four minutes, flip it, then cook for another four minutes. For soft-shell lobster, reduce the time by two minutes.
Steam a lobster for 15 minutes. For soft-shell lobster, reduce the time by three minutes.
Boil a lobster for ten minutes, plus three minutes per pound. For soft-shell lobster, reduce the time by three minutes. -
To grill a lobster, boil it first for five minutes, then cut it down the middle. Place the lobster on the grill, flesh-side down, for five to six minutes, flip it, then cook for another four to five minutes.
Boil a lobster for 2 minutes, reduce the heat to simmer, then cook for another 15 minutes, plus 5 minutes per 8 oz. over 1 lb. For soft-shell lobster, reduce the time by three minutes.
Steam a lobster for 18 minutes plus 2 minutes per 8 oz. over 1 lb. For soft-shell lobster, reduce the time by three minutes.
