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LOBSTER

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How do you cook one?Would you boil it?

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  1. Steam it or them. Or if you really want a great dish, try baked stuffed with scallops, crab, butter, cracker crumbs and parsley

    7 Replies
    1. re: beanodc

      That sounds delicious! Mind sharing the recipe?

      1. re: glebe

        You are supposed to put a knife into the head to kill them but I can't do that. I once made baked stuffed lobster for 12 and had to come up with a solution. I boiled them briefly (about 5-7 min) and then drained them in the sink. I had combined sauteed shallots with more butter, scallops in small pieces, crab meat , ritz cracker crumbs, parsley so that it was a rich, fishy concotion. I split each lobster down the middle and stuffed each one with the mixture. I placed them in 2 large roasting pans and then added some more melted butter/ lemon juice for good measure. Baked them at 400 for approx. 20 min. They were delicious and very well received.

        1. re: beanodc

          bean, if you're not able to put a knife in their head for humane purposes, then dropping them into boiling water is an extremely more painful and tortureous death. The knife method may make you uncomfortable, but is over in a split second. The boiling may make you comfortable because you can put the lid on and look away. Either way, I always put my sea bugs in the freezer about 20 minutes before death. They're brain "falls asleep" and they don't suffer when the time comes. By the way, your concoction looks really good. Amazing what Ritz crackers can do!

          1. re: teflontom

            Sea bugs...yes, thinking of them as overgrown insects may help the squemish. I know it does me.

      2. re: beanodc

        But then you have to be willing to pith them which is not something I've ever had the never to do...luckily my husband will if pressed.

        1. re: escondido123

          I love that you used the word pith. I haven't used that word in years.

          Total vocab sidebar: can you technically pith a lobster since it is an invertebrate?

          1. re: thimes

            I believe they have a nerve bundle/brain stem behind the eyes and that's what you are severing. I figure if you can pith a lemon, you can certainly pith a lobster...and it's the only term I've ever heard for the process.

      3. I've boiled, and that's good, but there's lots of water in the shell. Steaming, if you have a large pot, is better. Splitting, roasting and grilling, too. My preference is to split and broil.

        Freezing them for 15 minutes beforehand keeps them from knowing what's up until it's too late.

        1. glebe, there is no wrong way to cook a lobster as long as it is fresh. Boiling is the easiest, steaming can get a little fussy if you start searching for seaweed as a bed. grilling and broiling require a deft hand at killing/splitting the bug. Anyway is great, just don't overcook it.

          1 Reply
          1. re: teflontom

            +1

            boiling is by far the easiest way if you haven't done it before and the results are super tasty any way you decide to do it. It takes about 12 minutes to boil a lobster. If you put several in the pot, start timing from when the water comes back to a simmer (I find that if I wait until it comes back to a FULL boil I am more likely to overcook them.

            1. I usually have the fishmonger steam them. Then he cracks them.

              1. split them open alive, wrap them in aluminium foil and pop them on the grill.

                flavoured with either butter and herbs/garlic, or olive oil and a little bit of sichuan pepper.

                I've tried par-boiling them and then split them and put them directly on the grill to finish them up, but it never really works.

                1. I eat lobster many ways but poached in Butter is my favorite. This link explains the process starting with a live lobster. It is decadent and worth every fat gram and calorie - I kid you not
                  http://www.alacuisine.org/alacuisine/...

                  1. Oh, almost forgot. Always save the shells for stock. Throw in some onion, celery, carrot, peppercorns,thyme,bay leaf and dry vermouth, cover it with water and let it simmer for a few hours. Don't waste anything from that precious creature.

                    1. I cook quite a few lobsters each year, particularly given the fact that 3 or 4 dollar lobsters are often available in the early fall. Boiled in ocean water or steamed are my personal favorite ways to prepare since both techniques are so simple.

                      I'll butter poach if preparing for people who don't like to clean their own bugs. To do that, I simply boil or steam the lobsters for about 2/3 of the required cooking time, remove the meat from the tails, claws, and knuckles, and finish cooking in melted butter.

                      Grilled over a wood/coal fire is also wonderful. I usually drop in boiling water for a minute or so and then split the lobsters in half and crack the claws. The tail meat gets basted with melted garlic butter or olive oil I've gently warmed with garlic and chile flakes. The lobsters go on the grill shell side down for just over half the cooking time and are flipped to finish. They are basted again when done.

                      Cooking times are dependent upon size.

                      1. Wow, where do live that you can get 3-4 dollar lobster? Is that per pound or each? Either way I am moving!

                        4 Replies
                        1. re: teflontom

                          We live on the NJ coast. Come mid-September, it's been pretty common for lobster prices to fall to $2.99 a pound. Often, these are for culls or softies, but, regardless, it makes for a lot of affordable treats.

                          1. re: MGZ

                            Yeah, lobster is never below $11-12 per pound in Indiana, but my upstate NY friend has long spells with it at $3-4. Just very expensive to transport, I assume.

                            1. re: Bada Bing

                              BB, where in upstate is your friend? I need that info as we never see anything less than $7-8 / lb., and that is rare. Thanks for any info.

                              1. re: teflontom

                                Fishkill/Beacon. These prices were last year at Shoprite, according to his reports to me. Alas, I was not there to partake. But it went on for a few months, at least.

                        2. We cook a lot of lobsters over the course of a year. For the most part, I boil 'em because it's fast and easy. Jasper White's, "Lobsters at Home" is an excellent resource for steaming/boiling times (he really put a lot of work into his timetables) as well as a wonderful source for fancy recipes like lobster thermidor and lobster newburg. Save the shells for bisque!

                          2 Replies
                          1. re: steve h.

                            I find steaming faster....just an inch of salted water, sometimes with pepper corns, etc added (not too much...lobsters don't need the heavy seasoning that dungeness crabs need). Comes to a boil within a minute or two, toss the lobsters in (we call them "bunnies" because they're so cute!), and they are ready in 15 minutes......a little more if larger.

                            1. re: steve h.

                              +1 on Jasper White's Lobsters at home - great resource if you cook lobster a lot.