Per 4 ounces of cooked meat: 110 calories, 2g carbohydrates, 23g protein, 1g fat, 80mg cholesterol. You can discard these, or trim them so that they can sit upright on... 2. 2. Never put lobsters into fresh water or salt water to attempt to keep them alive; fresh water will kill them, as will salt water made with tap water that has been chlorinated. I've seen lobstermen spear a steamed lobster and hold it over the fire (this was on the beach). Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head. Drop the lobster in a pot of boiling water, remove after five minutes and shock in an ice bath to stop it from cooking any further. Many people love dishes that are cooked by lobsters although they are pricey seafood. But haven't tried it. The Ready Lobster Company, run by brothers John and Brendan Ready, is our seafood partner for much of the naturally delicious lobster you’ll find at Wegmans.Ready Lobster works with dozens of independent lobstermen who harvest shellfish from the Gulf of Maine, where the icy cold waters help develop mildly sweet, firm-textured lobsters. Whether you own a restaurant, or cook at home, James Hook & Co is proud to offer fresh seafood and live Maine lobsters anywhere across the nation. 1-1/2 pounds: 11-12 minutes One of the best lobsters in the world is Maine lobsters. The time required to properly cook the lobster varies by its size. Put lobsters in one at a … Live lobsters can be left for a day, if they are kept refrigerated in an open container, packed in damp seaweed or newspaper. Powered by the Parse.ly Publisher Platform (P3). However some people can't arrange their schedule to have time in Maine and enjoy live Maine lobsters. Keep lobsters cool, covered and moist in the refrigerator until ready to cook. Lobster may feel like a special-occasion food, but it doesn’t have to be, so here are some tips for storing and cooking this crustacean any day of the week. To make it less messy, when lobsters can be handled, use kitchen shears to cut a divet into the tail, hold the lobsters up by the claws and drain all the water out into the sink. 2-1/2 pounds: 22 minutes The ratio of lobsters to pot is important. For a nice flavor, add some chopped fresh basil to the melted butter. The North American Lobster is available year round, though the best fishing seasons are late spring and fall. Cooking times- (based on the lobster-to-water ratio mentioned above) Put the live lobsters in the pot one at a time, do not cover and start timing immediately. At least one lobster per person. Place a lobster on its back on a cutting board. Turn the lobsters over, baste with more oil and continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked through. Orange lobster roe, which is tasty, is found in the top of the tail. Rearrange the lobsters halfway through cooking. The thought of boiling something alive seems alarming, but many chefs will tell you that head first into the hot water (or steam pot) is actually the best way to go for you and the lobster. The monkfish tail meat is dense, firm and boneless, with a mild sweet taste. Repeat with the remaining lobsters. The flavor of lobster meat is sweet and mild, with firm texture. Lobsters are found from Eastern Canada down to North Carolina, but the bulk of the U.S. lobsters come from Maine, where size limits are enforced. Bring the water to a rolling boil. The steps to preparing a live lobster are as follows: 1. Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. 2 pounds: 18 minutes 1 pound: 8 minutes Add one inch of water and to this add one teaspoon of sugar. Remove the head shell to dispatch the lobster. I know 5 year olds who can eat a whole lobster! Steaming is the way to go. Boiling Lobster Fill a large pot with water. Baste the lobster meat with some oil or butter. And colour is no indication of when a lobster is cooked. Fill a large pot with water. 1-1/2 pounds: 14 minutes Preheat oven to 200 degrees or 400F. Cook three minutes and remove with tongs. In my experienc this standard recipe can be improved by steaming as Liz says. A hole in the shell is not a sign of contamination; it indicates wear or an older shell. Add 1/4 cup of salt for each gallon of water. Add one live lobster and cover. Remove the lobsters and plunge into a large bowl of cold water to stop the cooking. For 2 pounders I steam them for exactly 15 minutes after they turn bright orange. Bring the water to a rolling boil. The dark green tomalley (liver), against the top of the body carapace, is sweet and tasty as well. 3. DIRECTIONS. Central Market Division. Put in the live lobsters one at a time, cover the pot and start timing. And half a lobster seems pretty stingy to me. Lets move forward with the preparation which will ensure you are cooking your live lobster … 1-1/4 pounds: 12 minutes Live lobster should be cooked the same day it is bought. Grilling Lobster Lobsters should be steamed not boiled and preferably in sea water. I agree with all reviewers. Dechlorinated salt water will work only if the water is aerated and the right temperature, so when you bring the lobsters home, the fridge is the best place for them. Cut off the mouth portion of the lobster head with a cleaver or chef’s knife. OK I didn't make this recipe but I used to make lobster this way until I was set straight by a Maine lobsterman. If you want to know how the real lobsters are, you should be in Maine. Season the meat with salt, pepper, herbs, butter, garlic and your preferred spices. In this way the lobster cooks in its own juices and the fat is not diluted. I honestly don't think I've seen a Sheila Lukins recipe on this site that has rated over 50%... Well at least now I know what to stay away from. Par-boil your lobsters in a large pot of boiling water for 5 minutes. Don't know if it improves what seems to be to be perfect. Take care of your lobsters and they will take care of you. 5 pounds: 40-45 minutes. Stir the lobsters halfway through cooking. Steaming is the only way to cook a lobster. Put the live lobsters in the pot one at a time, do not cover and start timing immediately. Steaming Lobster 3 pounds: 25-30 minutes The tail, claws and arms above the claws all have ample meat, and the legs on larger lobsters will have meat as well. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. With the same knife, cut small slits in the claws to vent while cooking. Copyright 2001-2021 H-E-B. Put 2 inches of seawater or salted water in the bottom of a large kettle. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Set a steaming rack inside the pot and bring to a rolling boil over high heat. Cook lobsters until they are bright red and cooked through, about 8 minutes. Drop the lobsters in the water head-first, cover, and return the pot to a boil. The next thing to do is prepare the cooking area for you freshly delivered live Maine lobster. Boiling Lobster Your {{method}} timeslot at {{store}} has expired! When making a steamed lobster or whole lobster options 1 and 2 are your best bets. 2-1/2 pounds: 20 minutes A 4-5 gallon pot is ideal for steaming 6-8 pounds of lobster. Make sure that you remove that membrane before cooking. 2 live lobsters (1 1/4 to 1 1/2 pounds each). Add 1/4 cup of salt for each gallon of water. Add 2nd lobster. In a large pot boil about 2 gallons of water. Allow 3 quarts of water per 1 1/2 to 2 pounds of lobster. Cooking times- (based on the lobster-to-pot ratio mentioned above) 5 pounds: 35-40 minutes. Often compared to the texture of scallops or lobster meat, the uncooked meat is an off white to a pale gray color that is covered with a bluish membrane. Your {{method}} timeslot to {{zipcode}} has expired! Never cook a lobster that has died. Stir the lobsters halfway through cooking. Using a large sharp knife, split the lobster down the middle. Boil. Sea water is preferred and if you can put seaweed on top even better. Cook for 3 minutes. I learned this from my neighbor in Shady Harbor, Rhode Island, an old "swamp Yankee" lobsterman. Using a sharp knife, slice the soft shell until meat is exposed. Once the wait is over and you are ready to cook, the possibilities for your lobster … 2 pounds: 15 minutes Half a lobster per person? 1-3/4 pounds: 16 minutes Slice the lobster lengthwise all the way through into two halves. Remove lobster with tongs and return water to boiling. They often turn bright red within a few seconds after the heat hits them. Bake lobster tails with the shell down on a baking tray for 8-10 minutes. From our wholesale and retail markets, we ship live lobsters, lobster dinners, fresh fish, shellfish, appetizers, chowders, bisques, seasonings and more right to … Bring the water (salt or spice if desired but is not necessary) to a rolling boil/ if steaming without a steam pot just put two inches of water at the bottom of a large kettle. No decent maritimer would ever be that stingy. The goal is to thoroughly cook the lobster (they feed on carion)without overcooking, which causes the meat to stick to the inner surface of the shell. HOW TO COOK LIVE LOBSTERS. 1-3/4 pounds: 12-13 minutes Allow 3 quarts of water per 1 1/2 to 2 pounds of lobster. The two most popular ways to prepare LIVE LOBSTERS are to either BOIL or STEAM. Otherwise your plate will soon be awash. Lobster is best cooked alive, however if it doesn't arrive alive as long as it was kept cool it will still be okay to cook and to eat. 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