How to Prepare the Perfect Lobster

Have you ever ordered lobster from a restaurant and thought, “This looks delicious! I wish I could make this at home.” With our help, you can! We will show you three different ways you can prepare lobster and cook it to perfection on your own without having to visit your local seafood eatery.

Boiled Lobster Tail

What you’ll need:

1. Lobster tail
2. Deep stock pot
3. Salt
4. Knife or scissors
5. Butter and your choice of herbs

Instructions:

1. Fill stockpot 2/3 full with water and season with 1-2 tbsp. of salt.
2. Bring the water to a boil over high heat.
3. Place the lobster tail(s) in the boiling water, then lower heat to medium and continue simmering.
4. Simmer one minute for each ounce of the tail(s).
5. When fully cooked, the exterior shell will be bright in color and the meat should be white with no translucent areas. The internal temperature should be 140 degrees Fahrenheit.
6. Carefully remove the lobster tails from the pot, drain them and turn the tails upside down.
7. Cut the tails in half lengthwise with scissors or knife.
8. Add your choice of butter and herbs and enjoy!

Grilled Lobster Tail

What you’ll need:

1. Lobster tails
2. Two tablespoons of butter or herbed butter
3. Grill
4. Cooking pot
5. Scissors or knife
6. Cooking oil 

Instructions:

1. Preheat your grill to medium-high heat.
2. Melt butter
3. Turn lobster tails upside down and cut in half lengthwise with scissors or knife.
4. Before placing on the grill, brush the tails with the melted butter, then place the tails on the grill flesh side down.
5. Cook the tails for about five minutes then brush the meat with the melted butter again.
6. Turn the lobster tails over and cook for an additional five minutes
7. Remove from the grill and serve with your favorite side!

Steamed Whole Lobster

What you’ll need:

1. Whole live lobster
2. Stock pot with steaming rack
3. Tongs
4. Salt or seasoning
5. Knife or scissors
6. Rolling pin

Instructions:

1. Place the steaming rack in your pot and fill with water to just below the steam rack. Add two tablespoons of salt per gallon of water.
2. Bring the water to a rolling boil over high heat. Rinse the lobster under cold water, place the lobster on a plate and remove the rubber bands from the claws.
   1. If you prefer, you can dispatch the lobster before placing it in the boiling water. To do this, insert a sharp knife into the cross marks above the head and plunge the knife through the body.
3. Place the lobster into the boiling water, head first and place a lid over the pot. If cooking more than one, place them one at a time, making sure not to crowd the pot.
4. See below for cooking times:
   • 10 minutes for one pound
   • 12 minutes for 1¼ pounds
   • 14 minutes for 1½ pounds
   • 16 minutes for 1¾ pounds
   • 18 minutes for two pounds
   • 22 minutes for 2½ pounds
   • 20 to 25 minutes for three pounds
   • 40 to 45 minutes for five pounds
   • 50 to 60 minutes for six to seven pound
5. Shift the lobsters halfway through the cooking process to ensure even cooking
6. When finished cooking, remove pot from heat and remove lobster(s) with tongs. To prevent overcooking, you can place the lobster(s) in ice water before preparing.
7. The shell should be bright red and meat should be white and opaque. To check it is cooked thoroughly, pull the antenna from the body. If it comes out without any resistance, it is fully cooked.
8. Gently twist the tail from the body. You have the option to cut the tail in half lengthwise toward the fins with scissors or a knife or you can serve the tail whole.
9. Remove the claws by gently twisting the claws and knuckles from the body and use scissors to separate the claws from the knuckle. You can then use a knife or scissors to cut open the claws and remove the meat.
10. To remove the meat from the knuckles, use a knife or scissors to cut the side of the knuckle and pull the meat out.
11. Remove the legs from the body by pulling and use the same method of cutting with a knife or scissors to cut open the side of the shell. Another way to remove the meat from the legs is to place them on a flat surface and gently roll over them with a rolling pin. This should push the meat out of the opening in the shell.
12. Plate the meat and serve with your choice of a lemon, seasoning and butter.

While these are just three preparation options, adding different seasonings and sides to your meal can make your options endless. Do you have a favorite way to prepare and season your lobster? Share it with us in the comments below.