How to prepare a Lobster🦞

Instructions:

Preparing lobster with kitchen gadgets can make the process much easier.Here’s how you can do it step-by-step using common gadgets:

1. Ingredients:

• Fresh lobster (live or frozen)
• Salt
• Butter
• Lemon
• Garlic (optional)
• Herbs (optional)

2. Gadgets:

• Large Stock Pot with Lid (for boiling/steaming)
• Instant Pot or Pressure Cooker (optional, for quicker cooking)
• Sous Vide Machine (optional, for precise cooking)
• Lobster Cracker (or nutcracker)
• Kitchen Shears (for cutting through the shell)
• Tongs (for handling lobster safely)
• Thermometer (to check internal temperature)
• Steamer Basket (optional, if steaming)
• Blender (for making butter sauces)

• Step-by-Step Guide:

3. Boiling Method

   (using a stockpot or pressure cooker)

1. Prepare the Lobster:
   • If live, you can put the lobster in the freezer for 15-20 minutes to sedate it.
   • Alternatively, you can quickly dispatch it by placing the tip of a knife between the eyes and cutting downward.
2. Boil Water (Stock Pot or Instant Pot):
   • Fill your large stock pot with water and salt (about 1 tablespoon of salt per liter of water).
   • If using an Instant Pot, add 1–2 cups of water and place the lobster on the trivet.
3. Cook the Lobster:
   • For a stockpot: Bring water to a rolling boil, then add the lobster headfirst. Cover and cook for about 7–12 minutes, depending on the lobster's size (7 minutes for the first pound and 3 minutes for each additional pound).
   • For an Instant Pot: Set to high pressure for 2 minutes, then quick-release the pressure.
4. Check Doneness:
   • The lobster shell should turn bright red.
   • Use a thermometer to check the internal temperature (it should reach about 140–145°F).
5. Cool and Serve:
   • Use tongs to remove the lobster from the pot, then let it cool slightly.
   • Use kitchen shears to cut open the shell and extract the meat.

1. Steaming Method

   (using a steamer basket):

1. Prepare the Steamer:
   • Add about 1–2 inches of water to the pot, then insert the steamer basket.
2. Steam the Lobster:
   • Place the lobster in the basket, cover, and steam for about 8–10 minutes for a 1½-pound lobster (add 3–4 minutes per extra pound).
   • Check for the bright red colour and internal temperature of 140–145°F.

1. Sous Vide Method

   (for precision cooking):

1. Prepare the Lobster Tails:
   • Use kitchen shears to cut along the shell to expose the lobster meat, then remove the meat from the shell (optional, you can cook it in-shell).
2. Season and Seal:
   • Season lobster tails with salt, pepper, butter, and herbs.
   • Place them in a vacuum-seal bag or a zip-lock bag using the water displacement method to remove air.
3. Set Up Sous Vide:
   • Set your sous vide machine to 130°F (54°C) for tender lobster or 140°F (60°C) for firmer meat.
   • Submerge the bags and cook for 45–60 minutes.
4. Sear and Serve:
   • Optional: After cooking, quickly sear the lobster in a hot pan with butter for 30 seconds to get a nice crust.

1. Preparing Garlic Butter Sauce

   (using a blender):

1. Melt butter in a saucepan.
2. Add minced garlic, lemon juice, and any herbs (like parsley or thyme).
3. Blend in a blender to create a smooth sauce.
4. Drizzle over the lobster before serving.

Tips:

• If you’re unsure about the cooking time, it’s better to undercook slightly and finish cooking in a pan or oven.
• A lobster cracker or kitchen shears will help you access the claw and tail meat easily.

Enjoy your lobster with garlic butter, lemon wedges, or your favourite sides!