How many times have you eyed those lobsters in the tank at the grocery store and been tempted to take a couple home for supper? The allure of those crawling crustaceans can be great, but you likely resist because you’re just not sure what to do with the beasts once you get them home. No one wants to pay the steep price for fresh live lobster and then end up with a lackluster dinner to show for it, but you can prepare lobster perfectly much easier than you think.
Here are three ways to do it with a lobster that is between 2.5 and 3 pounds in weight:
Boiling lobster is quick, simple and pretty much foolproof, making it a good choice for your first lobster encounter.
1. Get your biggest pot filled 3/4 of the way full with well salted water.
2. Let the water get to a rolling boil and then drop the lobster in.
3. Wait for the water to begin boiling again and then reduce the heat to simmer.
4. Watch for the tail to begin to curl. This should take about 7 minutes.
5. Use tongs to lift the tail portion of the lobster out of the pot. Hang it over the edge and let the claws remain in the boiling water for 7 more minutes.
Grilled lobster has a pleasant texture and when done over mesquite chips and charcoal, grilling imparts a wonderful flavor to the shellfish.
1. Start by twisting your lobster to remove the claws and tail.
2. Use a knife to split the tail open all the way until you can see the meat. Crack the claws and take out the meat.
3. Put all the meat on a hot grill for about 7 minutes. Make sure the tail is meat side down.
4. Turn the tail over and cook the other side until you see bubbles forming inside of the shell.
The roasting method of cooking lobster allows you to enjoy its flavor to the fullest.
1. Get your oven preheated to a temperature of 400°F.
2. While the oven is heating up, use a knife to split the tail open all the way until you can see the meat. Crack the claws and take out the meat.
3. Use a pastry brush to coat the lobster with butter.
4. Bake the lobster in a baking pan for 5 minutes.
5. Baste the lobster with the butter and juices in the pan.
6. Cook for 5 more minutes.
One important note about all of these cooking methods is that you won’t have a chance at a delicious lobster meal if you take home lobster that is half dead. If you lift a lobster out of the tank and it doesn’t start squirming and stiffen its claws, say no thanks and pick another. Also, try to prepare your lobster as soon as you get home. You can humanely finish off a live lobster by putting it in the freezer for 20 minutes and then cutting into its head with a sizable knife. Cook immediately for best results.