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Chef Carrie Cooks: Lobster Cooking Tips

First off, it’s Lobstermania this weekend at DLM (sale starts at 9 a.m. on Saturday and once they’re gone, they’re gone)! But we actually kick it off with our sold out Lobster 101 cooking class event Friday night at the DLM Culinary Center (hint: buy your tickets early next year). On Saturday, you can procure fresh, live Maine lobster for $15, which is quite a deal for such quality of lobster weighing in at 1.25 lbs or larger. You can buy them already steamed fresh or you can do it at home with no Annie Hall freak-outs, I promise! Follow my tips below for steaming or boiling live lobster, and before you know it, you’ll be serving up a couple for dinner alongside corn-on-the-cob and some of our Bakery’s new Cheesy Cheddar Biscuits!

To start, if you have never handled a live lobster, keep the bands on. Also, the lobster doesn’t “scream” when you start cooking it. If you do hear a noise it’s just the steam escaping from the shell.

Lobster Boiling Tips

Boiling a lobster is easy and probably the best way for cooking 4 or more at one time. Get a big pot and fill with fresh water about 2/3 full. Add 1 to 2 Tbsp of salt per gallon of water. Bring to a boil and add lobsters. Start the timer when the water comes back to a boil. You can figure 6-7 minutes for a 1.25-lb lobster, 7-9 minutes for 1.5-lb lobster, and 10-12 minutes for a 2-lb lobster.

Lobster Steaming Tips

Steaming lobster works great and tends to yield a more tender, less messy cooked lobster than boiling. Fill a large, deep pot with 2-3 inches of water. Bring to a boil, add the lobsters, cover, and steam, about 8 minutes per lb.

How do you tell when it’s cooked? Remember, sometimes the lobster may be undercooked even if the shell is entirely red. Double check that the meat is a creamy white color with no translucent areas. Give a good tug on one of the antennas and if it pops off, the lobster is done You can also insert an instant read thermometer into the underside of the tail. It should read 135-140°F.

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