How to Cook Lobster
Cooking live lobster at home is super easy to do and takes just a short amount of time. Tender, juicy whole lobster is sweet and perfect just like your favorite restaurant.
We love going out for a lobster dinner to one of our favorite seafood restaurants in the summer. There’s just something so exciting about tying on a lobster big and having a whole steamed Maine lobster served to you on the waterfront. It’s a very summer thing to do but it’s also very expensive. The next best thing is a Lobster Roll but I’d much rather skip the roll…and the mayo.
The mark up on whole lobster at restaurants is pretty astronomical and most people don’t realize it’s incredibly easy to make at home. And for half the price!
Most grocery stores sell live lobsters in their seafood department but if your store doesn’t sell it, there are sooo many other mail order lobster companies that will ship it to you overnight. It’s pretty readily available in most parts of the country these days so everyone can enjoy a homemade lobster dinner at home.
HOW TO COOK LOBSTER
Cooking live lobster at home only takes a few minutes of your time and, really, just one ingredient: the lobster.
- Fill a large, deep stock pot with about 3-4 inches of water and season heavily with salt. You can add aromatics like herbs or lemon to enhance the flavor but it’s definitely not necessary.
- Bring the water to a boil and add the lobsters, head first, into the pot.
- Cover tightly and steam the lobsters for 8 minutes per pound, for the first pound and then an additional 3 minutes per pound. So, if you’re cooking a 2 pound lobster it will take about 10 minutes for your lobster to cook fully.
- Using tongs, remove your lobster from the pot and check for doneness. A fully cooked lobster will register 135-140˚F when an instant read thermometer is inserted into the thickest part of the tail (you can do this easily by inserting into the underside of the tail.)
If you prefer to boil your lobster you can do that by filling your pot 2/3 of the way full and bringing to a boil. Season liberally with salt and add the lobster, head first to the water. Cook your lobsters for 7-8 minutes per pound, for the first pound and 2 minutes additional per pound.
Steaming is the best way to cook lobster because the lobster meat is less waterlogged and it’s sweeter in flavor because you don’t lose a ton of the flavor in the cooking liquid.
Boiling lobsters is great if you’re making more than 2 at a time but you do run the risk of water getting into the shell creating a more messy eating experience.
Once you master cooking a live lobster, you’re on your way to creating some amazing meals like this Lobster Thermidor that’s silly easy to make!
HOW MUCH MEAT IS IN A LIVE LOBSTER
A 1 1/2 pound lobster yields about 1 1/3 cups of lobster meat. It’s the perfect amount for one person or for using in a salad.
HOW TO BUY AND STORE LIVE LOBSTER
When selecting live lobster at the grocery store, look for lobsters that are lively and feisty. Check for cracks on their shells and missing limbs, like legs or claws. I look for lobsters that are on the smaller side weighing around 1 1/2 lbs. The larger the lobster, the longer it will have to cook and the tougher the meat could be.
To store your live lobsters, transfer them to a paper bag and store them in the coldest part of your refrigerator (not the freezer). The cold air will keep them docile and will limit their movement. When moving your lobster, be sure to pick them up by their body and not by a leg or claw.
Lobsters will only survive for 36 hours after being removed from salt water so be sure to cook your lobsters the same day you buy them.
TIPS FOR COOKING LIVE LOBSTER
- Pick your pot – Be sure to pick a pot large enough to steam or boil your lobster. A 4-5 quart pot is perfect for 2 lobsters but a larger pot will be needed for up to 4 lobsters. It’s best to cook your lobster in batches if you don’t have a pot large enough to cook more than 2.
- Steam or Boil – The choice is really up to you whether to steam or boil your lobster but with steaming there’s less chance of boil over or having a messy, waterlogged lobster.
- Lobster – Pick a lively lobster with all limbs in tact and never cook a dead lobster since they can cause food borne illness. Live lobsters are brownish-greenish in color and don’t turn red until they’ve been cooked.
- Serving – Serve your lobster with melted butter and lemon wedges. That’s all that’s needed for you to enjoy your sweet, tender lobster dinner.
HOW TO SERVE LOBSTER
You could also make your own Surf and Turf by serving alongside a tender steak! One of our favorite ways to celebrate a special occasion.
If you want something a little more decadent, then there’s nothing more elegant (or EASY) than Lobster Thermidor. And did I say it’s EASY to make!!!
Get the Recipe: How to Cook Lobster
- 2 Live lobsters
- 2 tbsp kosher salt
- melted butter, for serving
- Fill a large pot with 3-4 inches of water. Add the salt and bring the water to a boil.
- Grasping the lobsters by the body, add the lobsters to the pot headfirst and cover the pot.
- Boil or steam the lobsters for 10-20 minutes depending on the weight of the lobsters. 1 1/2 pound lobsters will take approximately 8-10 minutes. Check for doneness with an instant read thermometer and an internal temperature of 140˚F.
- Using tongs, remove the lobsters from the pot and place on a platter to drain and cool.
- Serve the lobsters with melted butter and lemon.