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Apr 16, 2024 · The answer: Steaming or boiling is the most common method used to cook a whole cooked lobster. Here’s a step-by-step guide to help you navigate through the process: 1. Start by filling a large pot with approximately two inches of water. Add salt to the water for added flavor. 2. Place a steaming rack in the pot.
May 19, 2015 · A whole lobster (approx. 500g) should take about 4 minutes to cook. Alternatively, grilling a lobster on a hot grill or barbecue can take about 8–10 minutes. Once cooked, the shell of a lobster will turn a vivid red and the juices that seep from the shells will start to coagulate.
- Storing A Live Lobster
- How to Tell If Lobster Is Fresh
- How to Kill A Lobster
- What Size Pot to Cook It in
- Boiling A Lobster
- Steaming A Lobster
- Grilling Or Broiling A Lobster
- Using A Knife to Split A Lobster
- How to Crack Open A Cooked Lobster
- What Parts You Can Eat
Once you get the live lobster in the door, cook it that day. Until then, keep it in the refrigerator, in the crisper drawer, and leave the bands on its claws as not only can they give you a nasty pinch, they can maim each other if you store more than one lobster together. You could line the crisper drawer with damp newspaper, but don't go overboard...
A fresh lobster will be alive and kicking. It should move legs and claws vigorously, and curl its tail. Lobsterscan live for several days out of water, but they must be handled properly, kept cool and moist. If a lobster seems lethargic, it's probably dying and should be cooked right away—but you should cook a live lobster the day you get it anyway...
The best way to kill a lobster is by immersing it head-first into a pot of boiling water after first freezing it for 30 to 60 minutes. A short spell in the freezer won't kill it outright, but it will knock it out so it doesn't thrash around in the pot. Freezing also helps prevent overcooking. Note that stabbing a lobster in the head before boiling ...
For boiling, your pot must be large enough to accommodate the lobster and enough water to ensure the water temperature doesn't drop significantly when you add the lobster. Figure 3 quarts for every 1 1/2 to 2 pounds of lobster. A standard lobster is between 1 1/4 and 1 1/2 pounds. For two lobsters, an 8-quart stock pot will suffice. Remember, you w...
Boiling is the traditional way to cook a whole fresh lobster, and probably the most foolproof. Bring a pot of salted water (1/4 cup of Kosher salt per quart of water) to a boil, add the lobsters head-first (per the above instructions), cover, return to a boil, then lower to a simmer and cook for 15 minutes for a 1 1/4 pound lobster or 20 minutes fo...
Steamingis another traditional way to cook a lobster, and it's the most straightforward flavorwise, since steam doesn't impart any additional flavor: you can salt the water all you want, but there won't be any salt in the steam. Steam in a steamer basket, covered, for 18 to 20 minutes for a 1 1/4 to 1 1/2 pound lobster. It will be bright red when i...
Grilling(or broiling) a whole lobster requires splitting it down the middle with a sharp knife. It also usually involves either parboiling it for 5 to 6 minutes, then splitting and grilling it, or splitting and grilling it first before finishing it in the oven. Both methods have their advantages, but broiling is convenient because you can top it wi...
To split the lobster for broiling: 1. Keep the bands on the claws. 2. Lay the lobster on its back on your cutting board. 3. Pierce the head to kill it. 4. Rotate the lobster, with the point of the knife in the notch you just made in the head, drive the knife down along the body, pressing the back of the blade down with your hand to split the lobste...
The first step to dismembering a cooked lobsteris to twist off the claws. Use a nut cracker or the back of your knife to crack each claw and knuckle and remove the meat. Using a knife is recommended for those with advanced knife skills. Twist the tail off of the body and use a pair of kitchen shears to cut through the scaly shell on the underside o...
The parts of the lobster you'll eat are the meat from the tail, the claws, and the legs. The tail meat can be removed in one piece. The claw meat can be a bit trickier to extract but has an especially rich and intense flavor, so it's worth the trouble. To get the leg meat, you'll have to suck it out as through a straw. Some folks eat the tomalley a...
- Danilo Alfaro
Jan 30, 2020 · How to Cook Whole Lobster. No need to pay top dollar for lobster at a restaurant when it's so easy to make at home. Follow these tips to buy, prep, and cook whole lobster. For lobster tails, scoot over to How to Cook Lobster Tails.
- Vanessa Greaves
Jamie shows you how to prepare a cooked lobster. These great tips and tricks are perfect for seafood recipes, and lobster is delicious!
- 5 min
Mar 8, 2023 · Ingredients. Whole cooked lobster (s) that have been dunked in an ice bath to stop the cooking process and make them easier to handle. Small bowls of melted butter. Optional: garlic aioli. Equipment. Seafood scissors, like these. A bowl for empty shells. Plenty of napkins – this gets messy! Sturdy seafood/nut crackers – like these.
Sep 28, 2023 · Leiths' step-by-step guide teaches you how to cook a whole lobster perfectly for a luxurious seafood meal.
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