Picture this: you’ve found the best live lobsters online (at GetMaineLobster.com, of course 😉), you’ve placed your order, received your lobster at home, unpacked your box of lobster in great anticipation for the all the deliciousness and then…
You pause as you find yourself wondering, “Wait a minute! How do I cook lobster at home?” or “What is the best way to make lobster?”
It’s a scenario that’s not at all uncommon – and one we can help you quickly overcome!
Enjoying fresh Maine lobster at your own dinner table is a delicacy that doesn’t require a ton of work.
You may find yourself looking at live Maine lobster in your home and wondering how to turn it into an unforgettable meal for holiday guests.
Here are some of our best tips for how to cook the perfect lobster at home.
How to Cook Live Lobsters
Cooking live lobster can seem daunting for first-timers, but it doesn’t have to be when you follow a few simple best practices.
BOILING: Perhaps the easiest way to cook a lobster.
- In order to boil your lobster, you will need a large pot with a lid.
- Pour enough water in the pot to cover the lobster completely.
- Add 2 tablespoons of sea salt for every 2 liters (4 pints) of water.
- Bring the water to a rolling boil.
- Grasp the live lobster from the back drop it headfirst into the boiling water.
- Cover the pot and once the water has started to boil again, start timing.
- Boil the lobster for 10 minutes for the first 1-lb of weight and then 3 more minutes for each extra pound. A 2-lb lobster will be done in 13 minutes, a 3-lb lobster in 16 minutes.
- Once cooked, drain the lobster immediately and serve hot with some melted butter on the side for dipping.
STEAMING: Mainiacs prefer to cook their lobster this way!
You will have to increase the cooking time to steam your lobster, however, many people say that the result is even better than boiling, giving you a succulent and tasty lobster meat.
- Place a steaming rack to hold the lobster in the bottom of a large pot.
- Pour 2 inches of water into the pot and add 1 tablespoon of sea salt.
- Cover the pot with the lid and bring the water to the boil.
- Once the water is boiling fiercely, place the lobster onto the rack, cover the pot and bring back to the boil.
- Begin timing once the water is boiling again.
- Steam the lobster for 14 minutes for the first lb of weight and then an extra 3 minutes for each extra lb. A 2 lb lobster will cook in 17 minutes, a 3 lb in 20 minutes.
- Once the lobster is done, drain immediately and serve. You better have some melted butter on the side for dipping, or else we will not be eating over!
GRILLING: This is a great way to cook a lobster during football season or do something different for that family BBQ.
- Par-boil the lobster for 5 minutes.
- Heat the grill to a medium to hot heat.
- Grab a knife and cut the lobster down the middle. Remove the guts and veins in the tail, the green tomalley (unless you like this, then remove and eat) and the sand sac which is located in the head area, behind the eyes.
- If you like add some butter and any other seasoning or marinade to the lobster and throw them on the preheated grill, shell-side down for around 8 – 10 minutes or until the lobster meat is firm.
- Serve with melted butter of course.
BAKED STUFFED LOBSTER: Many restaurants have this on their menus. It is fairly easy to make.
- Par-boil the lobster for 5-7 minutes.
- Remove and let cool for a minute.
- Grab a knife and cut the lobster down the middle. Remove the guts and veins in the tail, the green tomalley and the sand sac which is located in the head area, behind the eyes.
- Take one of our Maine Crab Cakes and stuff the body of the lobster. All you are really doing is packing the lobster with the crab cake between the lobster legs, where you split his body.
- Drizzle some butter on the crab cake.
- Bake at 450 for 12-15 minutes or until stuffing is golden brown.
Special NOTE: We recommend killing the lobster humanely just before cooking. Place lobster in freezer for 2 hours. Remove from freezer, making sure it is no longer moving. Push the tip of a skewer or large, sharp, heavy knife into the center of the cross on its head.