Benefits: Meat comes out of the shell more easily, cooks faster. Fill a large pot with water seasoned with sea salt, allowing three quarts of water per 1.5 -2 pounds of Lobster. Bring water to a rolling boil. Add live Lobster and start timing immediately. Do not cover. Stir Lobsters halfway through cooking. Let lobsters rest for five minutes after cooking to allow meat to absorb moisture from the shell. See cooking times chart for total cook time.
Benefits: Yields more tender and flavorful meat, less likely to overcook. Pour two inches of water into a large pot and bring it to a rolling boil. Place lobsters in pot, cover tightly, return to a boil, and then start timing. See cooking times chart for total cook time.
Parboiling or Blanching
This method allows you to remove the meat for use in dishes that require further cooking. Follow directions for boiling, except cook for only two minutes, then remove meat while Lobsters are still warm.
The Lobster should be individually wrapped in aluminum foil, placed on a cookie sheet to prevent messes and drips and cooked in the oven for 5 to 10 minutes, preheated at 350°F.
Parboil lobsters for 5 minutes. Split lobsters down the middle underside with a sharp knife. Discard the green tomalley, sand sac near the head and black vein in the tail. Baste meat with oil or butter. Grill lobsters over medium heat, flesh side down, for 5-6 minutes. Turn, baste with oil/butter and cook for 4-5 minutes or until lobsters are cooked through, and meat is firm. Take care not to overcook.
|1 Lb.||8 Minutes||10 Minutes|
|1.25 Lb.||9-10 Minutes||12 Minutes|
|1.5 Lb.||11-12 Minutes||14 Minutes|
|1.75 Lb.||12-13 Minutes||16 Minutes|
|2 Lb.||15 Minutes||18 Minutes|
|2.5 Lb.||20 Minutes||22 Minutes|
|3 Lb.||25 Minutes||25-30 Minutes|