LobsterGram

Cooking lobster at home is a delicious and less expensive alternative to going out. The two most common methods of cooking lobster are boiling and steaming.

Lobster must be cooked in salty water to maintain the flavor of the meat. Make sure the water has reached the boiling point prior to starting the cooking process.

A longer cooking time is required for steaming than for boiling. However, many people say that the result is even better than boiling, giving you a more succulent and tasty lobster meat.

The lobster is fully cooked when it is bright red and the legs pull away from the body easily. Properly cooked lobster meat will be firm and white in color.

After the lobster has been cooked, drain it immediately on paper towels and serve hot.

If you are not going to eat the lobster right away, it must be cooled immediately by immersing it into ice-cold water.

If you are going to use the cooked meat for a particular recipe, it is best to remove the meat from the shell before storing it in the refrigerator.

Because lobster meat can go bad quickly, it's generally best to cook lobster while it's still alive. Lobsters should be cooked live and placed in boiling water the same day they are purchased.

A popular way to buy lobster these days is over the Internet, and it is advised that the lobsters be cooked on the day of delivery. Refrigerate any leftovers and eat within 3 days.

The majority of the lobster's meat is found in the tail and the two front claws. Although some people prefer the meatier claws, many think the lobster tails are the best tasting part of this delicious creature.

But no matter what part you prefer, you'll come off looking like a gourmet chef with these cooking tips. Treat your family and friends, impress a date or cook some delicious lobster for a special dinner party.

Near the end of the cooking process, add a little butter or a mixture of wine, vegetables and herbs to the water in order to give the lobster meat more flavor.

Fill a large pot with water. (Use 3 quarts of water for every 1-1/2 to 2 pounds of lobster.) Add 1/4 cup of salt for each gallon of water.

Bring water to a rolling boil. Put live lobsters in the pot one at a time, head down. Do not cover. Start your timer immediately. Stir the lobsters halfway through the cooking time.

Cooking times:

1 pound - 8 minutes
1-1/4 pounds - 9-10 minutes
1-1/2 pounds - 11-12 minutes
1-3/4 pounds - 12-13 minutes
2 pounds - 15 minutes
2-1/2 pounds - 20 minutes
3 pounds - 25 minutes
5 pounds - 35-40 minutes

A 4-5 gallon pot is perfect for steaming 6-8 pounds of lobster, or less.

Put 2 inches of salted water in the bottom of the pot. Insert a steaming rack inside the pot and bring water to a rolling boil over high heat.

Add the live lobsters, one at a time, head down. Cover the pot and start timer. Re-arrange lobsters halfway through cooking time.

Cooking times:

1 pound - 10 minutes
1-1/4 pounds - 12 minutes
1-1/2 pounds - 14 minutes
1-3/4 pounds - 16 minutes
2 pounds - 18 minutes
2-1/2 pounds - 22 minutes
3 pounds - 25-30 minutes
5 pounds - 40-45 minutes

Eating lobster can be a tricky, and messy, business. And those who already know how to eat lobster can get a kick out of watching those who don't. :)

First, holding the lobster by its back, gently twist the legs and pull them off. Note: each leg holds tiny morsels of the delicious meat so don't discard them.

Next, separate the claws from the body by twisting them off. Then crack each claw and knuckle with a lobster cracker to reveal the meat. Push the meat out with a seafood fork.

Separate the tailpiece from the body by arching the back until it cracks. Bend backwards and break the flippers off of the tailpiece.

Insert a seafood fork where the flippers broke off and push meat out.

Using a seafood fork, push the meat out of the tail in one piece. Discard the black vein that runs the length of the tail meat.

Pull the shell of the body apart from the underside and discard the green substance. Crack apart the underside of the body in the middle.

Enjoy!