How to cook lobster

June 10, 2009


One of my top 10 favourite foods is lobster. I love it as a food in and of itself, as the basis for more elaborate recipes (such as Lobster Thermidor – yum!) or as an ingredient in foods such as quiche. About the only thing I don’t adore made with lobster is a sandwich — why hide that sweet and succulent goodness beneath white bread?

Canadian lobster, caught in the deep cold waters off our Atlantic coast, is the best in the world; however, so many people (I’m thinking about old-fashioned steak houses) ruin this wonderful seafood by cooking it incorrectly or for too long. It’s a shame when getting it right is oh so easy!

6 steps to perfect lobster:

1. Place a 10 L pot of water on the stove over high heat. Add about three tablespoons of sea salt to the water or just enough to make the water taste slightly briny.
2. Add three cloves of peeled garlic, a peeled, chopped onion, a bay leaf or two, half a bunch of parsley and a handful of peppercorns. (If you have a spare carrot and a stalk of celery, chop them up and add them, too).
3. Bring to a rolling boil.
4. Remove the elastic bands from the claws of two 2 lb (1 kg) lobsters or three 1 lb (500g) lobsters and add them to the boiling water. Submerge completely.
5. Cover the pot until the water returns to a full boil. Once the water begins to bubble and boil, set the timer for 8 minutes for 1 lb (500 g) lobsters or 10 minutes for 2 lb (1 kg) lobsters.
6. Drain well and, when cool enough to handle, crack the shells and remove the meat.

See? It’s easy!

Have you cooked lobsters at home or do you consider them a restaurant treat?