July 21 2016 – Robert Fiumara
A Quick How-To: Cooking Lobster
With Lobster Fest fast-approaching, many people are looking for ways to cook their own version of this delectable seafood. If you have never cooked lobster before, it might seem a little overwhelming at first. But, it doesn't have to be as complicated as you might think. There are a number of different ways for you to go about cooking your lobster. Check out some of these simple and delicious options below to begin enjoying the best tasting lobster around this Lobster Fest.
Steaming lobster is a gentler cooking technique that provides you with meat that is a little more tender. It helps to lock in the flavor and tends to be a little more forgiving when it comes to cooking time. While you can overcook a steamed lobster, it takes a lot to do so.
Pick a large enough pot to hold your lobster. You don't want to crowd them in. Add in a couple inches of salted water to the bottom of the kettle. Then, put the steaming rack in the pot and bring it to a boil. Put the live lobsters into the pot, cover it and start your timer. About halfway through, lift the lid on the pot and move the lobsters around to make sure they cook thoroughly.
Instead of throwing burgers on the grill this summer, why not throw some tasty lobsters on? While many people are a little intimidated by cooking lobster. However, it isn't as complicated as you might think.
Begin with preheating your grill on medium-high. In the event you are using a charcoal grill, wait until the coals are gray. Clean the lobsters and remove their knuckles and claws. Cut them in half. Slice through the head, crack the claws and remove the grain sac and vein out of its head. Add seasoning and olive oil to taste. Put the lobster's shell down on the grill.
Don't flip the lobsters. If they turn black, you can move them to another part of the grill that is a little cooler. Leave them on the grill for about five to seven minutes. Once the tail is firm, pull the lobsters off the heat. The meat turns opaque white in color when done.
Boiling lobster in seawater helps it to maintain the ocean taste. The best way to get sea water is to add in ¼ cup of sea salt for every gallon of water in the pot. Boiling tends to be pretty quick and the meat comes out of the shell easily.
Begin with a pot that can hold all of your lobsters. You don't want to overcrowd them. Fill the pot with water at roughly three quarts for every 1.5-2-pounds of lobster. Add in ¼ cup of sea salt for every gallon of water. Bring the water to a boil. Add your live lobsters in one at a time. Begin timing right away. Turn them over halfway through cooking. Allow them to rest for about five minutes after cooking to give the meat time to absorb the moisture in their shell.
Now that you know how to cook your lobster, head over to Lobster Fest and enjoy some of the best lobster the sea has to offer.
Need tips on taking the shell off your lobster? Check out this video from the amazing Gordon Ramsay!
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