lobster

Cooking lobster is easier than you might think. The first two basic things that you need are a large pot and water. Some people use only seawater to cook lobsters but if you cannot get it, this should not be a reason to keep you from cooking lobster: you can add salt to fresh water. The salty water is important to keep the flavor of the lobster meat. So, if you are not going to use seawater you’ll need a third basic thing to cook lobster: salt. You may also add other ingredients to the water such as thyme, bay leaves, parsley, white wine, peppercorn, garlic, celery, or onions in order to add some more flavor to the lobster meat.

Another important thing when cooking lobster is to not overcook them, because if this happens the lobster meat will become tough and stringy.

Once you lobster is cooked you can serve it with some melted butter, seasoned butter, mayonnaise or other sauce. You can also use the cooked lobster meat in the preparation of various dishes such as salads, sandwiches, soups, etc.

The most preferred ways to cook lobsters are steaming and boiling. Grill lobster is also a great way to prepare lobster, specially in summer.

Steamed Lobster:

1. Pour about 2 inches of salted water in a large pot.
2. Cover the pot and bring the water to a boil.
3. Place the lobster into the water (if you want, you can also use a steaming rack to place the lobsters on), cover the pot and let the water boils again.
4. When water boils, begin timing: 13-14 minutes for lobsters up to 1 pound and then add 3 minutes for each extra pound (For example, a 1 ½-pound lobster should cook for 14½ - 15½ minutes, while a 2-pound lobster should cook for 16-17 minutes).
5. When the lobster is cooked , carefully remove the lobster from the pot and serve it.

Boiled Lobster:

1. In a large pot, pour enough water to cover the lobster completely.
2. Add 2 tablespoons of salt for each quart of water. Bring the water to a boil.
3. Grasp the live lobster firmly by the back, plunge it quickly, head first, into the boiling water, and then submerge the rest of the body.
4. When water boils again, begin timing: 10-12 minutes for lobsters up to 1 pound and then add 2-3 minutes for each extra pound.
5. When the lobster is cooked, carefully drain the lobster and serve it.

Grilled Lobster:

1. Boil the lobster for only five minutes.
2. Remove the lobster from the pot and drain.
3. Place lobster upside down on a cutting board, and using a sharp knife cut the lobster down the middle. Remove the black vein, tomalley (the green stuff) and the sand sac (located in the head area).
4. Baste the lobster meat with melted butter, melted seasoned butter (such as with garlic, herbs), oil, or seasoned oil. Place lobster halves, with shell side down, on a preheated grill to medium temperature.
5. Grill lobster for about 10 minutes or until the meat is thoroughly cooked (lobster is cooked the meat is white and opaque). Serve immediately - you can pass some extra butter (the same you used for basting the meat) for dipping.

The Lobster is Cooked When:

The shell turns bright red; The front antennae remove easily when gently pulled; The lobster meat is white, tender and firm with a distinctive, slightly sweet flavor. Eating Lobster: The majority of the lobster’s meat is found in the tail and in the two front claws. There are small amounts of meat that can also be found in the legs and in some parts of the body. The parts that should not be eaten include the shell, the sac behind the eyes, the black vein running through the tail and the green tomalley. Remove the large claws of by twisting them from the lobster body. Crack the claws, using a nutcracker, seafood shell cracker, pliers, knife or a small hammer, and remove the meat. Break the tail from the body by arching the back until it cracks. Then with scissors, cut a single slit the entire length of the shell covering the under part of the tail and remove the meat inside the tail in a whole, large piece. The intestinal tract, will be found embedded in this piece and running the entire length. Remove and discard it. Unhinge the back shell from the body. The green part you’ll see is considered by some people the most delicious part of the lobster. The coral substance, that is, the roe of the lobster, can be used for a garnish. Open the lobster’s body by cracking sideways. Meat can be found in the four pockets where the legs attach. Some meat can also be found in the walking legs, which can be removed by sucking.