How To Cook A Lobster
The two most popular ways to cook lobsters are steaming and boiling. First, let's dispel a common myth: Lobsters do not scream when you put them into boiling water. The sound you hear is air whistling out of the shell as it expands due to the heat.
1 (1 1/4 to 1 1/2-pound) hard-shell live lobster per person
- To Steam Lobster: Put about 2-inches of sea water (or if sea water is not available, add 2 tablespoons of salt for each quart of water) in the bottom of a large kettle. Some cooks also place a steaming rack large enough to hold the lobsters above the water, in the bottom. Bring the water to a rolling boil.
- Put in the live lobsters, one at a time, grasping just behind the claws. Let the water boil again and begin timing. Allow 18 minutes for a 1 to 1 1/4-pound hard-shell lobster, and 20 minutes for a 1 1/2-pound hard-shell lobster. If the lobster has a soft-shell, reduce the cooking time by 3 minutes.
- To Boil Lobster: Fill a large kettle 3/4 full of sea water. If sea water is not available, add 2 tablespoons of salt for each quart of water. A good rule of thumb is to allow 2 1/2-quarts of water for each lobster. Bring the water to a boil.
- Put in the live lobsters, one at a time, and let the water boil again. Lower the heat, cover the kettle, and simmer for about 15 minutes for 1 to 1 1/4-pound hard-shell lobsters, and about 20 minutes for 1 1/2 to 2-pound hard-shell lobsters. Like with steaming, soft-shell lobsters take a little less time to cook, so reduce the cooking time by 3 minutes.
Makes ? servings.
Tip: A general rule of thumb: When the antennae pull out easily, the lobsters are done.