Overcooking a lobster is a horrible way to waste beautiful food, so dig these tips to help you cook your lobster right.
Select lively lobsters (they’re typically the freshest).
In a large pot, boil two to three quarts of water per lobster, adding about ¼ cup of salt per gallon (not per quart, please), plus any other seasonings you’d like to work with, from lemon to fresh.
Put your lobsters in the pot head first, with their tails facing away from you to avoid boiling water getting flicked into your face. Leave the pot uncovered and stir halfway through the process.
Timing can get tricky, but about seven minutes for the first pound plus about two minutes per each additional ¼ pound is a good rule of thumb, with the following exceptions: 13 minutes for a two pound lobster, and 15-18 for a three pound lobster. Beyond that, you’re on your own.
Remove the lobsters and let them drain and rest for five minutes. If you’ve done it right, the shells will be a bright red while the luscious meat will be an opaque, creamy white. Feel free to try out this lobster roll recipe if you can keep from eating them with clarified butter.
Photo from Flickr user zulak
[...] 1/2 lbs. freshly cooked lobster meat, chopped 2 T mayo 1 t fresh lemon or lime juice (your choice) 2 chopped scallions Small quantity of [...]
[...] freshest, and also do well in kitchen lobster races) and then read the piece in School of Meat on how to cook lobsters. Serve them in the shell with a huge bowl of clarified butter. Wear a raincoat. Use tools. Get [...]