Lobster cooking
The traditional way of cooking lobsters
Classic East Coast Lobster Boil
What you need to cook lobster
- Live lobsters
- Water
- Salt
- Large pot
- Tongs or gloves
- Cold water
STEP 1 - BOIL LOBSTER
- In a large pot, measure enough water to cover all the lobsters you’re cooking.
- Bring the water to boil.
- Add approx. 100 ml of salt for each gallon of water used.
- Place lobsters in boiling water. (Leave rubber bands on the claws if you don’t have proper lobster-handling gloves.)
- Wait for water to start boiling again before you time.
BOILING TIMES GUIDE
Freshly molted lobsters (softshells) boil 2-3 min. less.
STEP 2 - PLUNGE INTO COLD
- Once boiled, immediately plunge lobsters into cold water (same salt content). This “fringes” the meat, loosening it from the shell for easier, juicier eating.
- For best results, add ice cubes. The faster the temperature drop, the better the fringe.
- Chill the lobsters in cold water for about 10 minutes.
Pro tip: Use a strainer to go from boiling to fringing to serving!
Storing: Place cooked lobsters belly-up to retain juices. They’ll keep in the fridge for up to 3 days.
STEP 3 - Enjoy
Time to savour your
lobster – just like the
locals do.
What’s the largest and oldest lobster ever caught?
Over
100 y/o
Weighed 44 pounds 6 ounces and measured 3 feet 6 inches in length.
How to tell when lobster is cooked
Try tugging on the antennae or legs — if they pull off easily, your lobster is done!
Cooked lobster meat should be firm, white, and not translucent.
Cooking time is determined by the size of each lobster, not their combined weight.
When in doubt, it’s better to slightly undercook than to overcook!
Cooked lobster meat should be firm, white, and not translucent.
Cooking time is determined by the size of each lobster, not their combined weight.
When in doubt, it’s better to slightly undercook than to overcook!
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