Cooking Lobster at Home
Lobster is simple to prepare and can be enjoyed hot or cold. The traditional method is to cook lobster in boiling salt water from the ocean. We pre- fer to use tap water and add the salt, or locally crafted beer or wine for added flavour.
Purchase your lobster from a lobster pound, grocery store or a local fisherman right off the docks. Cook your lobster within a few hours of purchasing it. It must be cooked alive. To ensure your lobster is alive check for movement. Pull its tail back to see if it springs back to the curled position. It should be feisty. Before cooking, ensure that the elastic bands securing the claws have been removed.
Lobster can be boiled or steamed. We prefer steaming as it is more gentle, yielding slightly more tender meat. It preserves a little more flavour and it’s more forgiving on the timing front. It’s harder to overcook a steamed lobster.
Here is our recipe for a Good Ole fashioned Lobster Boil:
Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster.
Put 2 inches of seawater, salted water or your favourite local beer in the bottom.
Set a steaming rack inside the pot and bring to a rolling boil over high heat.
Add the live lobsters one at a time, cover the pot, and start timing. Halfway through, lift the lid (careful — the steam is hot) and shift the lobsters around so they cook evenly. Make sure the pot does not boil dry.
Cook for 10 minutes for the first 1 lb (500 g) and 3 minutes for each additional 1 lb (500 g) approximately. The lobster is cooked when it is bright red and the legs pull away from the body with ease.
Melt some butter for dipping, roll up your sleeves, put on a bib and prepare to get messy!