Hotbox it first?
Never cooked one, but I've watched quite a few times. I remember getting sea water to use, boiling the seawater in a large pot, and dropping the lobsters in head first, leaving then in till they turned red.
I know, You're a big dog and I'm on the list.Let's eat, GrandMa. / Let's eat GrandMa. -- Punctuation saves lives
It'll be fine once the swelling goes down.
I love lobster but don't think I could ever cook one. They are alive and being boiled to death. And I know someone will have to say something about liking them but not being able to cook them. Just my 2 cents.
what Industmech said. As a teen I worked at a Greek restaurant which served lots of lobsters and the chef always crossed himself before taking their lives; impressed me with his awareness. It is a lot quicker death than most.
Rolling boil, throw some salt in, 8 minutes per lb. is about right.
Lobster parts steam, live lobster boil, and as stated toss in head first.
What was said already, when it is bright red, it is done.
Depending on the size, about 18 minutes for a 2 lb lobster. Sea water is best, totally agree with that. You can add seasoning if you want.
Don''''t let them pinch you with their claws.
Give the man a cigar!!! If it is a main lobster.
If it is a Rock Lobster, you only cook the tail
Go to Red Lobster
I'm a day late, but if you place some bamboo skewers in the tail before boiling it will stop it from curling up and leave the tail meat extra tender (no tensed muscles).
First one I did took and extra person to hold it down. Unsurprisingly, the lobsters do not enjoy this process.
USE A SHARP KNIFE. Top of the head, center line, push in, then down, Dead instantly. Don't boil your lobsters alive, show some empathy.
I can't believe nobody mentioned the most essential first step:
1) Melt two pounds of butter
I thought you just shot them first ^.
After Vietnam and a honorable discharge from the Marine Corps I went to St. Croix and lived on the beach for 7 0r 8 years. I did a lot of spear fishing. I never went into the sea with my spear gun. The north shore of St. Croix does not have a barrier reef. It has coral atolls out to about 75 ft and drops off into the Puerto Rican trench about 1/4 mile off shore. The coral atolls that were about 25ft in depth was where I spearfished. Each atoll was beautiful with 25 yard of white sand separating it from it's neighbor I towed a small inner tube with a 5 gallon bucket secured inside for my catch. No blood in the water. The only thing straight on the bottom will be man made or a lobsters antenna sticking out from underneath the coral. The best day I had was 11 lobsters including a 12 pounder. I usually went solo diving four or five times a week and ate my catch cooked on a fire on the beach.We cooked the lobsters on the beach in a metal trash can.
They tend to be chewier is they go in tail first. Something to do with constricting muscles and what-naught. It was mentioned in here that you can put a knife through their heads before you cook them, and that will yield the most tender tail meat, but the messiest water and clean-up. And you **** up all the head meat, and possibly the tomalley (liver) if you go too far back. I'm old school. Put a skewer in it's ass and head first into the pot.
Two critters that I have hunted utter death screams. Rabbits scream when hit. Most recorded predator calls are rabbit death screams. Lobsters scream when speared. Sound travels great distances under water so the lobster screams attracts sharks and barracuda. Six foot barracudas are spooking looking.