The most popular and easy way to cook lobster is to boil it. While lobster was originally a food for the poor in the early 19th century, this has changed over the years, and today lobster has become an expensive dish all over the world, especially in the Northeastern Americas.
Ingredients
- 4 live lobsters weighing 700 grams each
- 12 tbsp (200 ml) sea salt for every 4 liters of water
- 2⁄3 cups (150 ml) melted butter
- 1 lemon
Step
Part 1 of 2: Cooking Lobster
Step 1. Buy 4 live lobsters at the supermarket or fish market
Ask the seller, where did the lobster come from. If you buy it in a location close to where it came from, the lobster is more likely to be fresher. Even so, the location is not a big problem. Wrap the lobster in damp (but not soggy) newsprint, then store it in a container or bag that has been frozen gelled. Place the lobster on the bottom shelf of the refrigerator (to avoid cross-contamination) for a maximum of 36-48 hours.
- The calf must be clean without any scratches.
- Keep the rubber band around the calf until just before you boil it. The scallops are strong and can injure you.
- Remember: the further away the lobster is from the seller, the less impact the distance has on quality.
Step 2. Fill a 23 liter pot with 15 to 20 liters of water
This pot can hold about 3-4 kg of lobster. As a rule of thumb, it's better to have the pot full of water than overcrowded with lobster.
Step 3. Add 12 tablespoons of salt for every 4 liters of water
Salt will increase the boiling point of water. This means that the water will boil more steadily than if you didn't use salt. And this is the ideal condition for the water to continue to boil.
Use sea salt (not table salt) for best results
Step 4. Add 1 sprig of thyme, 2 bay leaves, and the juice of 1 lemon into the water
Cut a lemon in half and squeeze the juice out of a bowl. You can also use store-bought lemon juice. A medium lemon will make about 1/4 cup (60 ml) of juice. Next, put the juice in a saucepan along with the other ingredients.
- This is perfect for those of you who prefer broth (the meat is cooked with water and vegetables) rather than meat cooked in salted water.
- Skip this step if you want to eat lobster with melted butter.
Step 5. Bring the water to a boil
The water has come to a full boil if it continues to boil when you stir it. Place the pot on the stove and turn it on to the highest heat. When the water is consistently boiling, you can start adding the lobster.
Keep the water turbulent at all times. This is to ensure that the water stays boiling after the lobster is added to the pot, which can cause the water temperature to drop temporarily
Step 6. Hold the lobster by the tail using tongs, then plunge it into the water
Gently dip the lobsters into the water one at a time, putting the heads in first. Immerse the lobster as quickly as possible, but don't let the water splash. Next, close the lid tightly and turn on the timer.
- Remove the rubber bands before you submerge the lobster in the boiling water. Hold the lobster behind the carapace (hard shell at the top) as you do this.
- Quickly add the lobsters one at a time so that they all cook at the same time.
Step 7. Boil for 8 minutes for every 450 grams of lobster
For example, if you boil 4 lobsters weighing 700 grams each, you will need to boil them for 43-48 minutes. Follow this guide if you boil lobsters of different weights.
- Keep the lid tightly pressed against the pot with no holes in between.
- Gently toss the lobster with tongs in the middle of the set cooking time.
Step 8. Check if the lobster is done when the specified cooking time has elapsed
The shell will turn bright red (unripe lobster is charcoal-colored). To see if the inside is also cooked, use a pair of scissors to open the gap that connects the carapace to the tail. When fully cooked, the flesh will turn opaque and tough.
- Pull out one of the lobster antennae. When the lobster is fully cooked, you should be able to easily remove the antennae.
- If the meat is still soft and transparent, it means the lobster is not cooked. Boil the lobster for another 3-5 minutes and check again. Continue to do this process until the lobster is completely cooked.
Part 2 of 2: Draining and Serving the Lobster
Step 1. Drain the lobster in a colander
Use tongs to remove the lobster from the water, then place it in a colander placed on a clean surface. Gently shake the filter left and right to remove any adhering water.
Place a paper towel under the strainer to catch the running water
Step 2. Remove the ends of the lobster fins
Use a kitchen knife or scissors and keep the body unharmed by pointing the sharp part of the cutting tool away from the body. By cutting off the ends of the scallops, the boiled water won't get into them, so you can dry the lobster faster.
Hold the lobster firmly, then use a knife to split the tail along the lobster's body. This will also speed up the water removal process
Step 3. Melt 2⁄3 cups (150 ml) of melted butter in a saucepan placed on the stove top
Watch and wait for the butter to almost melt. Once the butter is about percent melted, use a wooden spoon to stir until the butter is completely melted.
- Most butter bars are about 1/2 cup (120 ml).
- You can also slice the butter into small pieces about 3 cm long and melt it in the microwave on a low to medium setting or defrost. Check every 10 to 15 seconds until the butter is almost melted. After that, remove the butter and stir to complete the melting process.
Step 4. Serve the lobster with the food you like
Pour melted butter over the lobster and enjoy with other foods you like. Some options that are commonly paired with lobster include lemon wedges, fresh green beans, corn on the cob, and asparagus.
- Use a lobster scribe to open the shell and reach the flesh. You can also use your hands joined with a fork to scrape small crevices.
- Store the lobster in the refrigerator for a maximum of 3-4 days. If put in the freezer, lobster can last for 2-3 months. Once frozen lobster is thawed, you can store it in the refrigerator for 3-4 days before cooking.
- Lobsters that are left at room temperature for more than two hours should be discarded. Signs of rotting lobster are if it is slimy in texture and has a sour smell. Don't taste the lobster before checking for these signs.
