Ways to Cook Lobster

Lobster is very delicious - its flesh is soft and tender and has got a sweetness of its own. The unique part of preparing lobster dishes is that it is kept alive at the time of cooking in order to avoid food poisoning. Cooking frozen and refrigerated lobster are also considered to be safe methods for cooking lobsters. A hard-shelled lobster can remain alive for two days in refrigerated conditions; while the soft-shelled one can hardly survive for two or three hours without water. Lobster contains a very low in fat content and therefore, is suitable for those who prefer a low fat diet. However, it is not recommended for people who need less sodium in their diet.

Boiling Lobster

Boil water in a large pot. Add some salt to it as it helps retain the flavor of the meat. Place the lobster into the boiling water carefully. Take care that the claws of the lobster go into water first. Boil it for five to ten minutes, depending on the size of the lobster. If it is of one pound, five minutes; for one and half pounds to two pounds, eight to ten minutes; and for more than two pounds, about twelve minutes of boiling is required.

Grilling Lobster

Boil the lobster in the same manner as mentioned above, but for only five minutes. Take out the lobster out of the pot and turn it the other way. Cut it from the middle and remove its stomach, intestines liver and roe and also discard the claws of the lobster. Spread generous amount of butter and lemon juice over the meat. Preheat the grill to a medium to hot temperature. Now, place the meat on the grill, with its shell downwards and grill it for eight to ten minutes. If required, keep grilling it for some more time. Remove the grilled lobster and serve hot.

Steaming Lobster

Ingredients:

2-2 pounds of Maine lobsters
1 medium size onion, roughly chopped
2 stalks of celery, roughly chopped
1 tsp cracked peppercorns
2 bay leaves
Whole branches of fresh dill (if no dill, substitute tarragon or parsley)
1 tablespoon salt per 1 quart water

Procedure:

The best method of steaming a lobster is in a steamer, kept within a lobster pot that has a well-fitted and heavy cover-lid. Pour one and half inches of water into the pot and add chopped onion, celery, peppercorns, bay leaves, fresh dill and salt and boil them once. Now, place the steamer basket containing the lobster into it and cover the steamer with the lid on it. Cook for around fifteen minutes. Make sure that there is a good amount of water at the bottom of the cooking pot. When you add water, additional salt is not needed. Check whether the lobster is properly cooked by checking any of its legs. Once cooked, take the lobster out of the pot and it is ready to serve

Choose an airtight steamer for steaming a lobster. Do not put a number of lobsters together at the same time into the steamer. For proper cooking of each lobster, make sure your steaming pan is not overfull.

You can take the help of lobster crackers for cracking the shell to get the flesh, but if you are experienced enough, then just a fork and knife will do. A lobster can be best enjoyed when it is eaten after dipping its chunks into molten butter, mayonnaise or lemon juice.