← Back to Search Results
cooking-lobster

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Ingredients

  • Live lobsters (approximately 1 1/4 to 1 1/2 pounds each.)

Directions

The sweetest and tenderest lobsters are under 1½ pounds, and the easiest way to cook live lobster is by boiling or steaming them.

To boil lobsters, fill a lobster kettle with water to cover the lobsters and add 1 teaspoon of salt for every quart of water if you are not using sea water. Cover the kettle and bring to a rolling boil.

Plunge the lobsters head first into the pot and cover. When the water begins to boil, cook the 1- pound lobster for 10 minutes, and 1½ pound lobsters for 14 minutes. Cold live lobster will cool down the water and it will take from 3 to 5 minutes for the water to return to a boil.

When steaming lobsters, if possible, layer the bottom of the kettle with about ½ pound of seaweed. Add several quarts of water, and bring to a boil, covered. Add the lobsters, cover, and cook according to the individual size. Most lobster kettles will hold 4 to 5 lobsters at a time, but it is best to cook them a few at a time rather than overcrowding the pot. If steaming, the lobsters on the bottom will cook fastest. Lobsters should cool slightly before handling.

For easy serving, use a sharp sturdy knife to cut the lobster from the point where the tail and body meet down to the tail. Turn the lobster around and cut through the head. Remove and discard the sand sac from the head of the halved lobster. Crack each claw at its widest point and serve with lobster crackers.

Boiled or steamed lobster may be served plain or with warm drawn butter.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a 1 1/4lb lobster.

135kcal (7%)
72mg (7%)
0mg (0%)
32mcg RAE (1%)
413mg
41mg
28g
0g
0g
1g
143mg (48%)
444mg (19%)
0g (1%)
1g (2%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
living-raw-food Living Raw Food
by Sarma Melngailis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
martin-yans-china Martin Yan's China
by Martin Yan
raos-cookbook Rao's Cookbook
by Frank Pellegrino
lidias-italy Lidia's Italy
by Lidia Bastianich
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
american-masala American Masala
by Suvir Saran
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?