Lobster is often one of the most expensive items on the menu in fine restaurants, but it's very easy to prepare at home. You can buy live lobsters and boil them or simply cook the tails. This article provides instructions on how to make whole boiled lobster and grilled or roasted lobster tails.
whole cooked lobster
- Live lobsters, 1 per person;
- A large pot of salt water;
- Melted butter, to serve.
Grilled or roasted lobster tails
- 6 lobster tails;
- 1/2 cup melted butter;
- 1 clove of garlic, chopped;
- Salt and pepper;
- Olive oil.
Method 1 of 2: Cooked Whole Lobster
Step 1. Buy live lobsters
You can find them at some markets or at your local fishmonger. Look at the lobster tank and look for the ones that look healthy. Avoid lobsters that are too still or have holes or black marks on the shell.
Step 2. Fill ¾ of a large pot with water
Add 2 tablespoons of salt to every liter of water and bring to a quick boil.
Step 3. Soak the lobsters in water
Take one lobster by the body at a time and dip them headfirst into the boiling water. Cover the pan.
Don't let the water overflow. If there's not enough room in the pan for all the lobsters you've bought, cook in two batches
Step 4. Cook the lobsters
When the water boils again, start recording the cooking time. 200 g lobsters should cook for about 15 minutes, 500 g for 20 minutes and 1 kg lobsters for 25 minutes. Lobsters are cooked when the shells turn bright red. Remove them from the pan and place on a plate to dry and cool.
It is important to time the cooking time as lobsters can turn red before they are completely cooked
Step 5. Serve the lobsters whole
Place each lobster on a serving plate. Serve with a small cup of melted butter, a nutcracker to break the claws, and a bowl for discarded shells. See How to Eat Lobster for a tutorial on which parts of lobster are good to eat.
Method 2 of 2: Grilled or Roasted Lobster Tails
Step 1. Heat the grill
Prepare to cook lobster tails by heating the grill over medium high heat. The entire surface of the grill must be warm.
If you're roasting your lobster tails instead of grilling, turn on your oven's browning function to heat it up well
Step 2. Cut the lobster tails in half to open them
Using sharp kitchen scissors, cut lengthways in the middle of the softest part of the hull. Insert metal skewers lengthwise through the meat of the lobster tails. Brush the tails with oil on both sides.
Step 3. Grill the lobster tails
Place on the grill with the cut side down and cook for about 5 minutes or until the hooves turn bright red. Turn tails, cut side up. Sprinkle the minced garlic, salt and pepper on the lobster meat and drizzle with a few tablespoons of butter. Grill for another 5 minutes or until the meat is no longer translucent.
If you are roasting lobster tails instead of grilling, complete this process in the oven. Grill them with the cut side down for 5 minutes, remove from the oven, season with garlic, salt and pepper and butter and return to the oven for another 5 minutes
Step 4. Serve the lobster tails
Place each on a plate and serve with melted butter and lemon slices.
- Adding salt to boiling water to cook whole lobster makes it less likely that the animal's minerals will be released due to the concentration gradient.
- You can buy frozen or fresh lobster tails. Frozen ones will take a little longer to cook.
- The hepatopancreas, the green paste found in lobster, works like the lobster's liver and pancreas. It can be consumed and is considered a delicacy for its flavor. However, it is also much more likely to have toxins in it than in other parts of the lobster. Lobsters caught during red tides are likely to contain high levels of toxins and the hepatopancreas of these lobsters should not be consumed.
- To avoid being pinched by a lobster, do not remove the rubber bands from the claws until the lobster is fully cooked.