For some cooks, the thought of cooking a live lobster can be a bit intimidating. In reality, cooking live lobsters is very easy, and even the novice cook can handle the task.
Choosing the Lobsters
When purchasing lobsters, choose the liveliest lobsters in the tank. Live lobsters will be flipping their tails, moving their legs or moving their antennae. A lobster that doesn't move at all is dead and should not be purchased. When planning to serve whole cooked lobster, figure on one lobster per person. If cooking the lobster for other recipes, each 1 to 1 1/2 pound lobster will yield approximately 1 cup of cooked meat.
Bringing the Lobsters Home
Lobsters cannot live in fresh water, so the best way to transport your lobsters from the store to your home is in a styrofoam ice chest. Place an unopened bag of ice in the bottom of the chest and put the lobsters on top of the ice bag. Keep the lobsters in the ice chest or transfer them to the refrigerator once you get home.
Cooking the Lobsters
You will need 2 1/2 to 3 quarts of water for every lobster you plan to cook. The pot needs to be large enough to hold the whole lobsters and the water, so minimally a 12-quart stockpot should be used. The pot should have a tight lid to keep the water boiling as you add the lobsters to the pot. A good pair of kitchen tongs are recommended for lowering the lobsters into the boiling water and removing them from the pot when cooked.
Cooking Times
Smaller 1-pound lobsters will cook in approximately 15 minutes. Add an additional 5 minutes for every 1/2 pound of lobster over 1 pound. The lobster is fully cooked when the antennae can be pulled out easily.
Salt Water or Plain Water
Many cooks believe that using salt water to cook the lobster gives the cooked meat a better flavor. Some recipes call for as much as 2 tablespoons of salt per quart of water in the pot. If you are watching your sodium intake, the salt can be omitted completely from the water.
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