How to Cook and Serve Lobster

How to Cook and Serve Lobster

There are several ways to cook lobster, with boiling and steaming being the most common. There are always ways to tell when the lobster is cooked, which parts of the lobster can be eaten and how you can serve lobster.

Boiling – To boil lobster, you need a large pot, with enough water to ensure the lobsters are covered. Add in some salt, which will ensure the lobster meat maintains its flavor. Bring the water to a boil, drop the lobster in head first, grabbing in back of the claws. Cover and boil for 10 minutes for one pound of lobster weight and then 3 additional minutes for each additional pound. Then, drain and serve.

Steaming- In a large pot, place a teaming rack on the bottom. Add 2 inches of water along with 1 tablespoon of salt. Cover, bring to a boil, add lobster to the rack, cover and return to a boil. Steam for 14 minutes for one pound of lobster and then 3 additional minutes for each additional pound. Then, drain and serve.

Don’t Overcook- You don’t want to overcook the lobster since this will make the lobster meat tough. When the lobster is properly cooked, the shell will be bright red, the meat will be firm and white in color and the internal temperature will be 180 degrees when checked with a meat thermometer.

Parts  That Can Be Eaten- Most of the parts of the lobster can be eaten, with most of the meat being contained in the tail and front claws. The parts that cannot be eaten include the sac behind the eyes, the shell and the black vein that runs through the tail.

How To Serve- There are two ways to serve lobster, both with the lobster remaining in the shell. One way is breaking the shell apart and then picking out the meat. The other way is to slice the lobster in the middle, cutting the claws open.

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