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Is it Done Yet?
Cooked lobsters will turn bright red, but that’s not the best indicator of doneness, especially 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 where the carapece meets the tail. If it's done, the meat will have changed from translucent to white.
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Intense, aromatic lobster stock is the foundation for many luxurious shellfish sauces and soups. In Maine Lobster and Truffle Tortellini with Creamy Lobster Broth, you’ll find directions for a lobster stock and creamy broth that you can use in other dishes.
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Boiling
Steaming
Par-boiling whole lobster
Preparing frozen lobster
Storing live lobster
Storing cooked lobster
Lobster boiled or steamed in sea water maintains its characteristic 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.
Boiling and steaming are the methods of choice when you want to serve diners a whole lobster. Boiling is a little quicker and easier 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, such as Maine Lobster and Truffle Tortellini with Creamy Lobster Broth, boiling is the best approach.
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.
When you need partially 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 following methods and recommended timings are from Jasper White’s authoritative Lobster at Home (Scribner, 1998).
Boiling: Choose 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. Fill with water, allowing 3 quarts of water per 1-1/2 to 2 pounds of lobster. Add 1/4 cup sea salt for each gallon of water. Bring the water to a rolling boil. Add the live lobsters one at a time, and start timing immediately. 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.
| If the lobster weighs: |
Boil: |
| 1 pound |
8 minutes |
| 1 1/4 pounds |
9-10 minutes |
| 1 1/2 pounds |
11-12 minutes |
| 1 3/4 pounds |
12-13 minutes |
| 2 pounds |
15 minutes |
| 2 1/2 pounds |
20 minutes |
| 3 pounds |
25 minutes |
| 5 pounds |
35-40 minutes |
Steaming: Choose 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. Set a steaming rack inside the pot and bring to a rolling boil over high heat. Add 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.
| If the lobster weighs: |
Steam: |
| 1 pound |
10 minutes |
| 1-1/4 pounds |
12 minutes |
| 1-1/2 pounds |
14 minutes |
| 1-3/4 pounds |
16 minutes |
| 2 pounds |
18 minutes |
| 2-1/2 pounds |
22 minutes |
| 3 pounds |
25-30 minutes |
| 5 pounds |
40-45 minutes |
Par-boiling whole lobster: Follow 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.
Preparing frozen lobster: For best texture, thaw frozen lobster slowly in the refrigerator. Alternatively, you can boil raw frozen tails directly from the frozen state. You can also reheat cooked frozen lobster without thawing it first. Bring a large pot of water to a boil, allowing 3 quarts of water per 1.5 to 2 pounds of lobster. Add 1/4 cup sea salt for each gallon of water. Add the frozen lobster and remove from the heat. Let stand 10 minutes for 1 to 2 lobsters, adding 5 minutes for each additional lobster up to four.
Storing live lobster: Live lobsters need to be kept alive and fresh until they're cooked to prevent deterioration. You can store them briefly in the walk-in or in a lobster tank.
In the walk-in: Ideally, live lobsters should be cooked the same day they're delivered. However, they can be kept for one additional day when stored properly. In the walk-in, keep lobsters as cold as possible in an open container such as a cardboard box. pack them with seaweed or damp newspaper to keep them moist but not wet. Never store them on ice or in tap water, as the fresh water will kill them.
In a tank: Lobster tanks enable you to keep lobsters for several days after they are delivered, and they provide a focal point for customers. If you are considering purchasing a tank, do your research and ask a lot of questions. Tanks should have an adequate filtration system, materials resistant to breakage and mold, and backup power systems.
Storing cooked lobster: Unused whole cooked lobster can be frozen for later use. Simply wrap lobsters individually and tightly in plastic wrap, then place in a heavy-duty freezer bag, expel all air and place in freezer until needed.
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