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How to Cook Lobster at Home

Name: How to Cook Lobster at Home
Yield: 1
Ingredients: 2 tbsp salt; 1 large pot of water

Boiling is the most reliable method for cooking lobster at home. Drop live lobsters head-first into rapidly boiling salted water, cover the pot, and cook for 8-12 minutes depending on size. The shell turns bright red when done, and the meat should be opaque white with no translucent areas.

Total time: 12 min
Hands-on: 5 min
Serves: 1
Difficulty: Easy

Ingredients

2 tbsp salt
1 large pot of water

Step by step

Prepare the water. Fill a large pot with enough water to cover the lobsters completely. Add 2 tablespoons of salt per quart of water. Bring to a rolling boil over high heat.
Handle the lobsters safely. Keep lobsters in the refrigerator until ready to cook. Hold each lobster behind the head, avoiding the claws. If bands aren't on the claws, use tongs to handle them.
Add lobsters to boiling water. Grasp each lobster behind the head and plunge it head-first into the boiling water. Work quickly if cooking multiple lobsters. Cover the pot immediately.
Time the cooking. Cook 1-pound lobsters for 8 minutes, 1.25-pound for 10 minutes, 1.5-pound for 12 minutes. Add 2 minutes for each additional quarter-pound.
Test for doneness. The shell should be bright red all over. Pull gently on an antenna—it should come away easily when the lobster is fully cooked.
Cool and serve. Remove lobsters with tongs and place in a large bowl. Let cool for 2-3 minutes before handling. Serve immediately with melted butter and lemon.

Tips & troubleshooting

Buy lobsters the day you plan to cook them. They should be lively and heavy for their size.
Never cook dead lobsters. If a lobster isn't moving when you pick it up, don't use it.
The green tomalley in the body cavity is the liver—it's edible and considered a delicacy by many.
Crack the claws with the back of a heavy knife or lobster crackers. Use a small fork or pick to extract meat from smaller crevices.
Save the shells for making lobster stock—they add incredible flavor to soups and bisques.

Variations

Steaming. Place a steamer insert in a large pot with 2 inches of salted water. Steam lobsters for 10-15 minutes depending on size. The meat stays more tender with this method.
Grilling. Split lobsters in half lengthwise, brush with butter, and grill cut-side down for 5-6 minutes, then flip and grill 3-4 minutes more. Perfect for summer cooking.
Roasting. Split lobsters, brush with butter and herbs, then roast at 425°F for 12-15 minutes. The high heat caramelizes the meat beautifully.

Questions

How do I know if a lobster is fresh?: Fresh lobsters should be active and curl their tails under their bodies when picked up. Their shells should be hard and their eyes black and clear. Avoid any that smell strongly fishy.
Can I cook frozen lobsters?: Thaw frozen lobster tails completely before cooking, but never cook whole frozen lobsters. The meat will be tough and unevenly cooked.
Why did my lobster turn out rubbery?: Overcooking is the usual culprit. Lobster meat becomes tough when cooked too long. Stick to the timing guidelines and test for doneness rather than guessing.
Should I remove the rubber bands before cooking?: You can leave them on during cooking—they won't affect the taste and they keep the claws closed for safety. Remove them before serving.
How much lobster do I need per person?: Plan on one 1.25 to 1.5-pound lobster per person as a main course. Smaller lobsters work fine for appetizers or when serving multiple courses.