Boiling Lobsters

Boiling lobsters is the most typical way you will find lobster prepared. You should purchase live lobsters as close to the time of cooking as possible and store them in the refrigerator.
  1. Fill 8-quart stockpot with enough water to cover lobsters. Cover stockpot; bring water to a boil over high heat.

  2. Holding lobster by its back, submerge head first in boiling water. Cover and continue to heat. When water returns to a boil, cook lobsters from 10 to 18 minutes, according to size:

    • 1 pound          10 minutes
    • 11/4 pounds    12 minutes
    • 11/2 pounds    15 minutes
    • 2 pounds        18 minutes

  3. Transfer to 2 large serving platters. Remove bands restraining claws. To remove meat from claws, first break them from the body. Pull off the "thumb" part of the claw.

     

    Once the lobster has been boiled, the claw should pull away easily.
    Once the lobster has been boiled, the claw should pull apart easily.

  4. Then, using a metal nutcracker, crack claw gently to avoid damaging the meat. Using seafood fork, gently remove claw meat (it should come out in 1 piece).

     

    Use care when cracking the claw so as not to damage the meat inside.
    Use care when cracking the claw so
    as not to damage the meat inside.

  5. Crack legs gently with nutcracker. Pick out meat.

  6. To remove tail meat, place lobster tail with underside facing up. With kitchen scissors, cut through underside of shell. Pull shell apart and slide your index finger between meat and shell to loosen meat; gently pull out meat from shell.

     

    Slide your finger between the shell and the tail meat and pull gently.
    Slide your finger between the shell
     and the tail meat and pull gently.
Find helpful suggestions on grilling lobster in the next section.

Want more information? Try these:
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