Cooking Lobsters The Best Way
by Carl Cikreft
http://www.forlobster.com
There are a variety of ways to cook lobster for dinner and
there are many sites on the internet that will provide you
with all sorts of information about buying lobster,
preserving lobster and cooking lobster for your dinner. We
will cover some of the ways to cook lobster, however one of
the best ways to ensure a fabulous lobster meal is to
purchase live lobster in the spring when the water is fresh
and cold. Lobster meat at this time of year will be full
flavored and rich!
Purchasing an alive lobster with no holes in their shells,
and their claws holding up is best, along with a harder
shell indicating a fuller, fatter lobster. Soft shell
lobsters aren't as full, as they have lost their shells
and the meat is not as tender or succulent. Damped towels
with seawater or saltwater provide longevity for storing.
Suffocation and death of the lobster is common if lobsters
are placed in water so store carefully for maximum use.
48 hrs in the fridge is the norm if these instructions are
followed. In an airtight container in the fridge, 3 days
is the maximum for how long the lobster can be stored.
There are at least three ways to cook lobster. The most
popular ways are to steam lobster and boil lobster and you
can also grill lobster. We will review each of these
methods briefly in this article, however before you
actually try cooking a lobster you should use our directory
to find a site that provides the details of how to cook
lobster.
To steam a lobster you have to fill a large pot with 2
inches of water using your choice of seawater or saltwater.
Bring the pot to a boil. Cover the pot after placing each
lobster into the pot, holding the claws from behind. Cook
the lobster for 18 to 20 minutes after bringing
to the boil. The lobster weight depends on the cooking time.
Smaller lobsters require for cooking less than 20 minutes
but it ultimately depends on weight.
The difference between boiling lobsters is that you fill
the pot with 3 quarters water. Using seawater or saltwater
is your choice. With each quart of water, add 2 tablespoons
of salt into the pot. Place each lobster in the pot while
the pot is boiling, and then bring to the boil again.
Reduce the heat, ensure the water is simmering for 15-20
minutes. Allow 20 minutes cooking time for 1 1/2 pound
lobsters as outlined above.
Par boiling involves boiling the lobsters in water as
before for a maximum of five minutes. Remove the lobsters
and place them in cold water to stop the cooking and then
place them in a refrigerator until they are ready to be
grilled. When you are ready to grill the lobster, you will
then need to split the lobster down the middle, remove the
black vein in the tail, the tomalley and the sand sac.
Baste the meat with oil and butter and then grill the
lobster for 5 to 6 minutes per side or until the meat
begins to look opaque. Each time you turn the lobsters on
the grill, baste then again with oil and butter. You can
add to the taste of the lobsters by adding a little garlic
salt to the butter as you baste them.
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