Cooking a lobster is simple using a variety of gadgets below. To get the lobster meat ou you can use a lobster cracker set. Twist a leg off, crack in the middle and use the prongs to ease out all of the goodness. Shears or a strong knife can cut down the middle of the body.
The pincers just pull apart.
Ingredients:
- Fresh lobster (live or frozen)
- Salt
- Butter
- Lemon
- Garlic (optional)
- Herbs (optional)
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)
Boiling Method (using a stockpot or pressure cooker)
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.
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.
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.
Check Doneness:
- The lobster shell should turn bright red.
- Use a thermometer to check the internal temperature (it should reach about 140–145°F).
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.
Steaming Method (using a steamer basket):
Prepare the Steamer:
- Add about 1–2 inches of water to the pot, then insert the steamer basket.
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.
Sous Vide Method (for precision cooking):
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).
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.
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.
Sear and Serve:
- Optional: After cooking, quickly sear the lobster in a hot pan with butter for 30 seconds to get a nice crust.
Preparing Garlic Butter Sauce (using a blender)
- Melt butter in a saucepan. Add minced garlic, lemon juice, and any herbs (like parsley or thyme).
- Blend in a blender to create a smooth sauce. 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!
