How to Make Boiled Lobster: 12 Steps (with Pictures)

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How to Make Boiled Lobster: 12 Steps (with Pictures)
How to Make Boiled Lobster: 12 Steps (with Pictures)

The simplest and most popular way to prepare a lobster is boiled. In the early 19th century, it was considered a cheap dish eaten by poor people, but public opinion has changed over the years and, at present, lobster is one of the most valued and appreciated dishes on the planet.


  • 4 live lobsters (700 g each).
  • 12 tablespoons (180 g) of salt for every 4 liters of water.
  • 2/3 cup (160 ml) of melted butter.
  • 1 lemon.


Part 1 of 2: Cooking Lobster

Boil Lobsters Step 10

Step 1. Buy four live lobsters at a local market or market

Ask the attendant about the origin, because if the point of sale is very close to the source, the lobster should be a little fresher. However, you don't need to go so far with it. Wrap them in a damp (not wet) newspaper. Store them in a container or in a bag of ice on the bottom shelf of the refrigerator to avoid cross contamination for a maximum of 36 or 48 hours.

  • Lobster claws must be clean and bruised.
  • Leave the rubber bands on the claws until it's time to put them in the pan of water – lobster claws are strong and can cause injuries.
  • Remember: the greater the distance between the fishing location and the market, the lesser the impact of distance on quality.

Step 2. Fill a 25 liter pot with 15 or 20 liters of water

This amount should hold about 3 kg to 3.5 kg of lobster. In general, it's better to have water left over than to overfill the lobster pot.

Boil Lobsters Step 3

Step 3. Add 12 tablespoons of salt for every 4 liters of water

Salt raises the boiling point of water, meaning the water reaches a more stable boiling state than without salt, which is ideal for the recipe.

For best results, use sea salt

Step 4. Add 1 sprig of thyme, 2 bay leaves and juice of 1 lemon to the water

Cut the lemon in half and squeeze the juice into a bowl. Processed ready-made juice is also good. A medium fruit yields approximately ¼ cup of lemon juice. Then put the juice in the pan along with the other ingredients.

  • This step is essential for those who prefer to make a broth (meat cooked with pieces of vegetables and water) instead of a brine (meat cooked in highly concentrated salt water).
  • If you plan to eat lobster with melted butter, skip this step.

Step 5. Bring the water to a boil

Boiling is when the water doesn't stop bubbling, not even when you shake it. Place the pan on the highest possible heat. When the boil is constant, you can add the lobsters.

Keep the boiling constant so that the water keeps bubbling even after you've put the lobster in the pan and lowered the temperature for a while

Step 6. Hold the lobster by its tail and, with the help of a tongs, place it in the water

Gently dip the crustacean into the water, one at a time, always starting with the head. Be very quick, making sure the water doesn't splash. Once that's done, cover the pan and place a timer.

  • Remove rubber bands from paws before placing lobsters in boiling water. Hold it by the back of the carapace (hard shell that covers its body).
  • Successive dip the lobsters as fast as you can to ensure they all have the same cooking time.
Boil Lobsters Step 7

Step 7. Take eight minutes to cook 0.5 kg of lobster

Thus, you need to cook four 700 g lobsters (totaling 2.8 kg) for an average time of 43 to 48 minutes. Follow this rule for boiling lobsters of different weights.

  • Cover the pan tightly without leaving any openings.
  • Stir the lobsters with the tongs halfway through the cooking time.

Step 8. Check if they are already cooked after the scheduled time

The shells turn very red in color (uncooked lobster is charcoal). To find out if it cooked properly from the inside, open it at the junction of the carapace and the tail using scissors. If the lobster is well cooked, the meat should be opaque in color and firm in consistency.

  • Pull one of the antennae - if the lobster is well cooked, the antenna should come out easily.
  • If you think the meat is loose and transparent, the crustacean is not cooked. Boil it for another three to five minutes and check again. Continue until cooking is complete.

Part 2 of 2: Draining and Serving Lobster

Step 1. Place the lobsters in a strainer

Remove them from the water with a tongs and put them in a sieve on a clean surface. Shake the sieve gently from side to side, making all the water drain.

Put a paper towel under the sieve to catch the water that runs off

Step 2. Remove all lobster claws

Take out the claws with scissors or a sharp kitchen knife and be careful not to cut yourself by turning the tip of the knife away from your body. This measure prevents the lobster from getting soaked and helps in the drainage process.

Hold the lobster firmly and split the tail long using a knife. Thus, the water comes out more easily

Step 3. Melt 2/3 cup of butter in a heavy-bottomed pan

Keep an eye out and wait for the butter to start melting. When approximately ¾ has melted, stir it with a wooden spoon until it has finished melting.

  • Most butter bars equal about ½ cup.
  • You can also cut the bar into cubes and melt them in the microwave in a few seconds or in the defrost function. Pause every ten or 15 seconds until it is almost completely melted. At this point, remove it from the microwave and stir to finish the melting process.
Boil Lobsters Step 12

Step 4. Serve the lobster with the accompaniments of your choice

Pour the melted butter over the crustacean and savor it with whatever side dishes you like. In general, some popular options are lemon pieces, roasted corn on the cob, green beans and asparagus.

  • Catch the lobster meat from the shell with a cream-cracker cracker. You can also use your hands and a fork to get it out of the small cracks.
  • Store the lobster in the refrigerator for three or four days at the most. In the freezer, it can last two to three months. Once thawed, the crustacean can remain in the refrigerator for another three or four days before being cooked.
  • Throw it away if it stays at room temperature for more than two hours. When lobster is not good for consumption, it has a slimy texture and a sour smell. Do not eat the meat before checking it for any of these signs.

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