How to Cook a Lobster

If you haven't cooked a lobster at home before, you're in for a real culinary experience. It's a lot easier than you may think and most fun during a gathering of family and friends. So get ready for one of the best meals of your life! You're pretty much guaranteed success as long as you start with high quality, hard-shell lobsters. Then all you need is a big pot and salted water. Serve with melted butter, some lemon, and your favorite beverage. 

                                                                 — Roger


Lobster 101

When you order live lobsters for delivery, plan to cook them the day they arrive. Leave them in their original shipping box (closed with coolants) until they're cooked, although you may also keep them in the refrigerator crisper.

Remember, live lobsters are blue-black in color and only become bright red once cooked. To check if your lobster is ready to devour, crack open the tail. If it's done, the meat will have changed from translucent to opaque and firm.

Lobster Size Steam Boil
1.25 lb. 12 min. 9-10 min.
1.50 lb. 15 min. 12 min.

Boiling Instructions

Choose a pot large enough to hold all the lobsters comfortably; don't crowd them. Bring a full pot of lightly salted water (2 tsp./qt.) to a rolling boil and place lobsters head-first into the pot.

When the water begins to boil again, cover the pot, and time according to the chart above (until internal temperature reaches 145°F).

Steaming Instructions

Looking to really seal in that lobster flavor? Steaming is the way to go! Place a steel rack on the bottom of your pot and add 1.5" of lightly salted water.

Bring to a full boil and then add lobsters, no more than two layers deep or 4 lobsters at a time. Cover the pot and time according to the chart above (until internal temperature reaches 145°F).

← Previous Next →