The most used and simplest cooking method for cooking lobsters is to boil them. Although at the beginning of the 19th century lobster was considered a food destined for the poorest segments of the population, over the years it has become a delicious and expensive dish spread all over the world.
Ingrediants
- 4 live lobsters weighing about 700g each
- 45 g of sea salt for each liter of cooking water
- 160 ml of melted butter
- 1 lemon
Steps
Part 1 of 2: Cook the Lobsters
Step 1. Purchase 4 live lobsters from your trusted fish shop
Ask the store staff where the crustaceans come from because if they come from a nearby location, they are likely to be fresher. If not, the provenance of the lobsters doesn't really matter. Wrap the lobsters in damp (but not soggy) newspaper and place them in a container or bag with ice. Keep them in the lower part of the refrigerator to prevent them from contaminating other fresh foods present. It is important that they are cooked within 36-48 hours to get the best possible result.
- The claws should be perfectly clean and scratch-free;
- Do not remove the rubber bands that hold the claws closed until you have to immerse them in the cooking water. Lobster claws are very strong and could easily injure you.
- Remember: the greater the distance from where lobsters were caught from where they are sold, the less impact on product quality will be.
Step 2. Fill a pot with a capacity of 25 liters with about 15-20 liters of water
Choose a pot that can easily accommodate about 3-4 kg of lobsters. As a general rule, it is better to have too much water in the pot than to crowd it with lobsters.
Step 3. Add about 45g of salt for every quart of water you poured into the pot
The salt will increase the boiling point of the water, this means that the water will boil constantly: ideal condition to be able to cook the lobsters evenly.
For best results, it is best to use sea salt
Step 4. Add a sprig of thyme, two bay leaves and the juice of one lemon to the pot
Cut the lemon in half and squeeze all the juice into a bowl. You can also buy packaged lemon juice. Remember that about 60 ml of juice is obtained from a medium-sized lemon. At this point, pour the citrus juice into the pot along with all the other ingredients indicated.
- This step is ideal if you prefer to cook the lobsters in some sort of broth rather than simply cooking them in salted water.
- If you plan to eat lobster topped with butter and lemon, you can skip this step.
Step 5. Bring the water to a complete boil
This is the maximum temperature the water can reach before it evaporates, so even when you stir it it won't stop boiling. Place the pot on an appropriately sized stove and set the flame to high. When the water boils steadily you can start cooking the lobsters.
Make sure the water is boiling briskly and steadily. This way, when you put the lobsters in the pot, the temperature will only drop momentarily and the water will continue to boil
Step 6. Hold the lobsters by their tails using cooking tongs and gently dip them into the boiling water
Dip one crustacean at a time making sure you start from the head. Submerge the lobsters completely and as quickly as possible, but avoiding the boiling water from splashing or leaking out of the pot. At this point, cover the pot with the lid and start the timer.
- Before immersing the lobsters in boiling water remember to remove the elastic that blocks the claws. Grab each crustacean by the carapace (the hard top of the tail) as you remove the rubber bands.
- Soak the lobsters in the water in quick succession to make sure they are cooked at the same time.
Step 7. Calculate a cooking time of 8 minutes for every 450g of lobster
For example, if you are cooking 4 lobsters weighing 700g each, you will need to boil them for 43-48 minutes. If you purchased lobsters larger or smaller than indicated, refer to the instructions in this step to calculate the total cooking time.
- Make sure the lid closes the pot tightly so that there are no gaps where steam can escape.
- Halfway through cooking, gently mix the lobsters with a wooden spoon.
Step 8. Check if the shellfish are ready once the calculated cooking time has elapsed
The carapace and claws should have turned a bright red color (raw lobsters have a similar color to coal). To check if the lobsters are cooked perfectly even inside, break the place where the tail is attached to the carapace using a pair of scissors. If the lobsters are ready, the pulp inside should appear firm and opaque.
- Try pulling a lobster antenna; if the crustacean is completely cooked, it should easily come off the rest of the body.
- If the flesh is mushy and translucent, it means that the lobster is not yet cooked. In this case, extend the cooking time by 3-5 minutes, then check again. Repeat this step until the lobsters are completely cooked.
Part 2 of 2: Drain and Serve the Lobsters
Step 1. Drain the lobsters using a colander
Remove the crustaceans from the pot using kitchen tongs and place them in a colander placed on the kitchen worktop. Shake the colander lightly to remove excess water.
Place a few sheets of kitchen paper under the colander so that they absorb the water released by the lobsters
Step 2. Remove the tip of each claw
Use scissors or a sharp kitchen knife. Point the tip of the tool away from you to avoid cutting yourself. Cutting off the tip of the lobster claws will help drain any residual water.
Firmly grasp the body of the lobster, then cut the carapace in half lengthwise to the tail, using a knife. Even so, you will favor the escape of the residual cooking water trapped inside
Step 3. Melt 160g of butter in a high-bottomed pan that you previously placed on the stove
It keeps the butter in check as it melts. When it is almost completely melted, stir it with a wooden spoon until it has completely melted.
- Butter is normally sold in packs of 125 or 250 g.
- Alternatively, you can cut the butter into cubes about 2 cm per side and melt it using the microwave oven set on medium power or using the "defrost" function, if available. Check the butter every 10-15 seconds until it has melted almost completely. At this point, remove it from the microwave and mix it with a wooden spoon to complete the melting process.
Step 4. Serve the lobsters with the garnish you made
Season them with melted butter and enjoy them with your favorite side dish. Some of the more common pairings include lemon wedges, baked corn on the cob, green beans in salads, and asparagus.
- Use the specially designed kitchen utensil to break the shells' shells and claws to effortlessly extract the lobster flesh. To reach the deepest and most hidden cavities of the crustacean, you can use your hands with the help of a lobster fork.
- Lobsters can be stored in the refrigerator for up to 3-4 days. If you want, you can freeze them extending the storage time up to 2-3 months. If you thaw them, you can store them in the refrigerator for up to 3-4 days before cooking them.
- Lobsters are no longer edible if they have been left at room temperature for more than 2 hours. When a crustacean of this type has gone bad it has a slimy texture and a very pungent odor. Do not taste the lobster until you have checked that it is still edible.
Advice
- The ideal dressing for relishing lobsters consists of melted butter and lemon.
- Before cooking the lobsters, place them in the freezer for about 10 minutes to anesthetize them.
- If you need to cook more than 4 lobsters, do it several times to avoid overfilling the pot.
- If you want to experience a unique flavor, dip the cooked lobster flesh in white wine vinegar.
