- Fill 8-quart stockpot with enough water to cover lobsters. Cover stockpot; bring water to a boil over high heat.
- 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
- 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 apart easily.
- 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.
- Crack legs gently with nutcracker. Pick out meat.
- 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.
Want more information? Try these:
- Cooking: Learn the ins and outs of some basic cooking techniques in this helpful article.
- Cooking Seafood: Get your feet wet by exploring the best ways to prepare seafood.
- Shellfish: From shrimp and lobster to clams, mussels, and more, you'll find valuable information on shellfish at HowStuffWorks.
- Shellfish Recipes: Dive into the many amazing shellfish recipes featured in this article.