Lobster Cooking

How to cook frozen lobster tails and
whole live lobster and how to crack them. For Frozen Lobster Tails
Let the frozen lobster tails thaw 
out in the refrigerator 24 hours
before cooking. Cooking un-thawed
tails will result in the meat 
being tough.

Easy Way To Heat Pre-Cooked Lobster Tails:
The best way is to steam cook them. 
Use 1 quart or 4-5 cups of water and bring water to a full boil. Place up to 4 average size tails in top steam colander and cover the pot. Lobster will turn red and the flesh becomes white. Allow to steam 1-1/2 minutes per ounce. Once heated, take the steam colander to the sink and run cold water over them which stop the cooking process and allow you to rinse-wash the tails.

Optional: After you steam cook the lobster you can brush butter on them to barbecue grill or broil them for a minute or so. If just broiling lobster, allow 5 to 6 minutes per pound.
Another simple way to cook the lobster tail is to split the shell down the top, pull the meat most of the way out of the shell and let it lay it on top of the shell. Place it in a pan with a little water and cover the pan. Cook on a medium high heat until the meat turns white, then baste with butter and season with salt and pepper.
Frozen seafood can be better in quality to fresh seafood products. 

Cooking a Live Whole Lobster and How to Crack it:
Live lobsters should be cooked live and placed in boiling water, head down, the same day they are purchased.
Fill a very large stockpot or lobster pot half way with water. Add a generous amount of salt. Bring water to rapid boil. Add lobsters one at a time, head first. Return water to a boil. Cover and boil for 12-14 minutes until lobsters are a bright red and the long antennae can be pulled loose with ease. Remove lobsters with tongs and place in a colander to drain.
Serve each person a cooked bright red whole lobster plus a bib, some melted butter, a wet napkin for cleaning hands and a nut cracker.
The lobster head and intestines are not edible. Now twist off the claws, crack each claw and knuckle with a nut cracker. Remove the meat. 
Separate the tail from the body and break off the tail flippers. Extract the meat from each flipper then insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat. 
Separate the shell of the body from the underside by pulling them apart. 
The green substance is called the tomalley, the green tomalley is excellent, it is the liver of the lobster, do not hesitated to eat it (It is a delicacy used in sauces.)
Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Extract the meat from the leg joints and the legs themselves by biting down on the leg and squeezing the meat out with your teeth. 
Serving the lobster plain is the simplest, some prefer it with a dip made from a mixture of salt, pepper, vinegar or lemon juice with a little of Worcestershire and olive oil or just dipped in clarified melted butter. (Ghee)

More Seafood Recipes




CLARIFY (Ghee) BUTTER: 

Better Restaurants serve Clarified Butter as a dipping for Seafood's such as heated Lobster, Crab Meat, Shrimp, etc. Clarified Butter is less apt to give your stomach a greasy after effect as melted regular butter could.

To Clarify Butter; Melt 2 stick (½ lb.) butter under a medium-heat in a fry pan then let it sit for a couple of minutes, as the white milky fat-foam comes to the top, skim it off and discard it.