Which types of Lobster do you want to served ? Sea Water or Salted Water
Lobster boiled or steamed in sea water can keep its typical ocean taste. But not every cook has access to a few gallons of the Atlantic Ocean, so boiling or steaming in well-salted water is the next best thing.
What are the Benefits of Boiling Lobster?
Boiling and steaming are the methods of selection when you want to serve diners a whole lobster. Boiling is a little quicker and better to time precisely, and the meat comes out of the shell more readily than when steamed. For recipes that call for fully cooked and picked lobster meat boiling is the best method.
What are the Benefits of Steaming Lobster?
In contrast, steaming is more gentle, yielding slightly more tender meat. It preserves a little more flavor and it’s more forgiving on the timing front. It’s harder to overcook a steamed lobster.
What are the Benefits of Parboiling or blanching Lobster?
When you need partly cooked lobster meat for a dish, parboiling is the way to go. Parboiling, or blanching, cooks the lobster just enough so that the meat can be removed from the shell. Then you can chill the meat down and reuse it later in a dish that calls for further cooking.
The next methods and suggested timings are from Jasper White’s authoritative Lobster at Home (Scribner, 1998).
Select a pot large enough to hold all the lobsters well; do not crowd them. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster. Fill with water, enabling 3 quarts of water per 1-1/2 to 2 pounds of lobster. Add sea salt (to taste) to water. Bring the water to a rolling boil. Add the live lobsters one at a time, and start timing as soon as possible. Do not cover. Stir the lobsters halfway through cooking. Let the lobsters rest for 5 minutes or so after cooking to allow the meat to absorb some of the moisture in the shell.
For clocking, use the weight of individual lobsters, not total weight of all lobsters being cooked.
If the lobster weighs: Boil:
1 pound need 8 minutes to be boiled
1 1/4 pounds need 9-10 minutes
1 1/2 pounds need 11-12 minutes
1 3/4 pounds need 12-13 minutes
2 pounds need 15 minutes
2 1/2 pounds need 20 minutes
3 pounds need 25 minutes
5 pounds need 35-40 minutes
The Steaming Guidelines
Go with a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster. Put 2 inches of seawater or salted water in the bottom of a large kettle. Put a steaming rack inside the pot and bring to a rolling boil over high heat. Put the live lobsters one at a time, cover the pot, and start timing. Halfway through, lift the lid (careful—the steam is hot) and shift the lobsters around so they cook evenly.
For timing, use the weight of individual lobsters, not total weight of all lobsters being cooked.
If the lobster weighs: Steam:
1 pound need 10 minutes
1-1/4 pounds need 12 minutes
1-1/2 pounds need 14 minutes
1-3/4 pounds need 16 minutes
2 pounds need 18 minutes
2-1/2 pounds need 22 minutes
3 pounds need 25-30 minutes
5 pounds need 40-45 minutes
Stick to directions for boiling lobsters. Cook 2 minutes or as the long as the recipe indicates. It’s easiest to remove the meat while the lobsters are still warm. If you will be cooking them further in the shell, plunge the partially cooked lobsters into ice water to stop the cooking. Drain and refrigerate until ready to use.
How to Determine When Lobster are Cooked
Cooked lobsters can turn bright red, but that’s not the best indicator of doneness, specifically for large lobsters. They may still be underdone when the shell turns red. Jasper White recommends cooking the lobsters for the recommended time, then cracking one open in which the carapece meets the tail. If it’s done, the meat will have changed from translucent to white
What Is The Easiest Way to prepare Lobster Tail?
What is the best way to cook lobster tail? It’s a question that is often questioned by home cooks looking for a sure-fire way to impress friends and family. Thankfully, the solution is easy since lobster tail is very versatile.
No matter of either or not you steam lobster tails, or cook them on the grill, you are certain that your particular attempts will turn a regular meal into a gourmet affair. As long as you follow the recipe directions correctly – particularly the cooking time and temperature – the integrity of the meat will not be compromised.
To make certain your meat is as tender as possible, make sure in order to thaw frozen lobster tails for at least six hours in the refrigerator, or seal them in a plastic bag and place them in warm water for an hour. Once they are thawed experiment with the following cooking methods to find the one you are most comfortable with. The more relaxed you are about planning a dish the much better it will taste.You may also like other recipes: