15 Easy, Unfussy Lobster Recipes To Make Any Night Of The Week (2024)

FAQs

How to cook 15 lobsters? ›

Steaming lobsters is the preferred way to cook whole, live lobsters for a few reasons: you're less likely to overcook lobsters when steaming, the entire cook time is shorter and the process of cooking and removing the lobsters from the pot is a lot easier. Get a pot large enough to hold your lobsters.

Boiling lobster tails is a great choice because if stored and thawed your lobster tails properly, this is the cooking technique we recommend to minimize your tails sticking to the shell! Boiling is always a safe bet and if you are a first-timer or old-timer, this is the technique you can count on.

To cook a frozen lobster, first, defrost it in the refrigerator for 24 hours. Then, fill a large pot with salted water and bring it to a rolling boil. Place the lobster in the pot, head first, and let it cook for approximately 10 minutes per 454 grams. Once cooked, remove the lobster from the pot and let it cool.

Lobsters will turn bright red when cooked. Par-boil lobsters in boiling water for 5 minutes. Remove the lobsters and immediately put into a large pot/bowl of cold water to stop the cooking. (You can drain the lobsters and store in the refrigerator if you do not plan to grill them right away.)

Techniques for freezing lobster meat varied: soak it in milk to reduce freezer burn, wrap it tightly so there was no air left in the packaging and so forth.

Overcooked lobster becomes tough and chewy, no matter how you cook them. Avoid this by keeping a close eye on the cooking time, and when in doubt use a meat thermometer. Most experts agree lobster tail should be cooked to an internal temperature of 140 degrees F.

For recipes that call for fully cooked and picked lobster meat, boiling is the best approach. Benefits of Steaming: In contrast, steaming is more gentle, yielding slightly more tender meat. Steaming preserves a little more flavor and it's more forgiving on the timing front.

Place the lobster halves flesh side up on a wire rack inside a baking sheet. Brush the flesh with butter and season with salt. Broil the lobster tails until the shells turn bright orange the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes for 5- to 6-ounce lobster tails.

Do you crack lobster tail before boiling? ›

Let the lobster tails steam for 8-10 minutes or until they turn bright red. Be careful not to overcook them, making them tough and rubbery. Once the lobster tails are done, take them out of the pot and let them cool for a few minutes.

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, boiling is the best approach.

Instructions for Boiling Live Jumbo Lobsters:

Fill a large pot with water, cover it with a lid and let it reach a rolling boil. Improve the cooking flavor by adding salt. Place the lid on the pot and continue cooking until the tail's internal temperature reaches 170 degrees Fahrenheit.