How To Cook A Maine Lobster

Cooking Maine Lobster is something a lot of people fear..

They don’t fear the recipe, because it doesn’t get much simpler.

What they fear is the thought of putting something live in Boiling water. And I’ll admit, there is a moment of hesitation every time I drop a lobster in a pot, but you have to remember that virtually everything you eat isn’t too happy about how it ended up on your plate.

And it’s a myth that Lobster’s Scream.. And sound you hear is like a hiss, and it’s just gas an air escaping from their shell.

Although one time I could have sworn I heard a lobster say. “Don’t forget to melt the butter”


So here is the complicated recipe for preparing Maine Lobster.

  • Get a Large Pot
  • Fill with water, allowing room for the displacement of the Lobster weight
  • Toss a teaspoon of salt, unless you have high blood pressure of course..
  • Boil the water until it’s really bubbling.
  • Leave the Rubber bands on and Drop in the Lobster(s)
  • Cook for 12-14 Minutes for 1 Pound Lobsters
  • Cook for 14-20 Minutes for 1.5 to 2 Pound Lobsters
  • Cook for 20-25 Minutes for 2 to 3 Pounders
  • If you order bigger than that, I assume you know what you’re doing.

Once the Lobster is a bright red it’s usually done. And if you the claws fall off easily, they are done as well.

And no Lobster’s aren’t red naturally… See the lobster down in the lower right… that’s what they look like. Black, Orange.. a touch of green..

Any how let’s wrap this up..

Drain the water from the Pot or just pull out the Lobsters with a big pair of tongs, if you’re going to cook more lobsters..

Toss on a plate and get cracking..

3 Comment(s)

  1. Richard Brown | May 26, 2009 | Reply

    Do you need to take the rubbers off the claws ? will it make them taste rubbery ?

  2. LobsterMan | May 26, 2009 | Reply

    No, it will only taste rubbery if you don’t take them off before you eat.

    Leaving them on while cooking is fine and a safety precaution.

  3. vince quackenbush | Jan 11, 2010 | Reply

    Every source I’ve found says the cooked tomalley and roe are not to be missed. Bur t no one says “how” to use it. How do you use it? And do you mix them?

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