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Cooking lobster is a difficult but invaluable culinary skill. Eating the damn things is tricky too but I will deal with that later. The first time I tried to cook lobster was, quite literally, a wrestling match. The damn thing must have been the equivalent of Rambo in the lobster world. Anyway here is my guide to making lobster. The first method is for live lobster boiling, the second is for frozen dead lobster tails. Frozen is cheaper and not as tasty, but if you just can’t bear to shove one into boiling water to its death and hear their high pitched squealing go with frozen ones.
How to Boil Lobster
boiling is a common and easy(ish) way of preparing lobster. You can eat the lobster by itself or use the meat in recipes such as crepes, salads or even risotto.
Things You’ll Need
* lobsters
* salt
* fresh lemon juice(3-4 lemons)
Instructions
* STEP 1: Fill a large stockpot with enough water to cover the lobsters, and bring to a boil over high heat.
* STEP 2: Salt the water lightly and add some lemon juice.
* STEP 3: Put live lobsters headfirst into the boiling water. If you choose to kill them quickly before boiling, do this now (see my tips).
* STEP 4: Allow the water to boil again, and then turn the heat down to medium.
* STEP 5: Cover the pot and cook about 5 minutes for the first pound and add 3 minutes for each additional pound. Like all shellfish, lobsters overcook almost instantly, so remove them from the water as soon as they’re done or else its ruined :(.
* STEP 6: Remove the lobsters from the water and drain them on (paper preferably) towels
* STEP 7: To prepare the lobsters for the table, twist off each large claw, leaving the claw joints intact (there’s a lot of meat in the joints). Crack the claw shell with a nutcracker or mallet.
* STEP 8: Hold the body of the cooked lobster with a towel (it should still be pretty hot) and twist off the tails with your hands. Remove the tail meat by separating and removing the tail shell with your fingers.
Tips
*If you want to kill the lobsters, place the tip of a very sharp knife on top of the lobster’s head where the lines in the shell form a T. Bring the knife down with a quick cutting motion.
* At the fish shop, select the liveliest lobster. Pick it up and feel how heavy it is. Make sure the tail curls under and the shell is not damaged. Make sure the claws are secured with bands first though :P.
* Lobsters make a high-pitched sound when they are boiled. Although it sounds like they are crying, it is actually the result of gases being released under their shells.
How to Charcoal Grill Lobster
This is for frozen lobster tails, best you could probably do with the frozen stuff.
Things You’ll Need
* Lobster
* Charcoal Grill
* Charcoal
* Lighter Fluid
STEP 1: Thaw frozen lobster.
STEP 2: Cut lobster tail in half lengthwise.
STEP 3: Remove lobster from shell.
STEP 4: Prepare charcoal grill.
STEP 5: When coals are hot, put lobster tail directly on the grate over the hot coals.
STEP 6: Put cover on grill.
STEP 7: Grill three to five minutes on each side depending on hot the coals are.
It should be white when done, should be tasty too.
How to Eat Lobster
The shell is a small obstacle to that rich, tender lobster meat. Here’s how to get at your dinner.
Instructions
* STEP 1: Allow the lobster to cool slightly after cooking.
* STEP 2: Remove the large claws from the body by twisting them off at the joints.
* STEP 3: Crack the claws. A nutcracker works for this, but so does the back of a heavy chef’s knife, a small hammer or even a rock if you’re trapped on a desert island or something.
* STEP 4: Bend the body back from the tail - it will give a satisfying crack and then you can remove the tail. Break off the small flippers on the tail.
* STEP 5: Push the tail meat out of the tail. It should come out in one piece. Remove the nasty black vein in the tail and discard it.
* STEP 6: Dip the meat in melted butter and enjoy. Repeat with the other little pieces.
* STEP 7: Find the tomalley (the lobster liver, it’s kinda green) and get rid of it.
* STEP 8: Crack the body apart to find the meat in (four) cavities where the small legs join the body.
* STEP 9: Look for meat in the little legs too, if you have a lobster weighing more than 2 lbs. Stick a skewer into the legs to get the meat out.
I hope you enjoyed my lobster guide, maybe your first time cooking lobster will be better than mine ¬__¬
