5 Common Mistakes to Avoid When Cooking Lobster

Lobsters are certainly one shell of a creature! What makes them so delicious is the succulent, sweet meat, that seafood lovers across the world enjoy. Like most other seafood, lobsters are low in calories and fat, yet a great source of protein.

If you’re thinking about whipping up a lobster dinner, there are a few things you should know before heading to your nearest seafood market to buy a lobster in Singapore.

Cooking lobsters is not as easy as it looks, and there are a few common mistakes people make. Keep reading to find out what they are so you can avoid them!

1. Choosing Only Large, Heavy Lobsters

There are many reasons why you should not only choose the biggest lobster on the menu. The primary reason is that big lobsters are usually older, and their meat can be tougher than their smaller counterparts.

In addition, it can be more expensive to order a large lobster than a small one, so you may end up paying more for less food. Depending on the variety, lobsters that are about 500 to 800 grams would be ideal.

2. Oversalting the Water

When boiling lobster, it’s important not to overseason the water. You want to bring out the flavour, not just taste the salt that can overwhelm the taste of the sweet lobster meat.

Use salt to season the water, but be sparing with it. An ideal balance would be a tablespoon of salt for every 2 litres of water used. You can also add herbs, such as thyme or bay leaves, to the pot for added flavour.

3. Crowding the Pot

One of the most common mistakes people make when cooking lobsters is overcrowding the pot. If there are too many lobsters in the pot, they will not cook evenly, and some may be undercooked. It is best to cook no more than two or three lobsters at a time.

4. Overcooking or Undercooking the Lobster

Wondering how to cook lobster? Overcooking a lobster will make the meat dry and rubbery, while undercooking can be even worse, getting gelatinous and inedible meat. It would be such a shame to ruin the delicious meat!

Different cooking methods have different cook times, the weight of the lobster has to be taken into consideration.

5. Throwing Away the Shells

The shells still contain plenty of flavour after being cooked. You can soak them in oil to have the oil absorb the delicious flavours. The oil can then be used for stir-frying or sauteing in your future meals. The oil lasts up to one month in a refrigerator.

In addition, you can use the shells to make lobster stock. To make lobster stock, start by boiling the shells in water for about 30 minutes. Then, strain the stock and discard the shells. Lobster stock will make an excellent soup base for hotpots and steamboats or a hearty lobster bisque. Yum!

Reel In Fresh & Ready-to-Eat Lobsters at Greenwood Fish Market

Wondering where to buy lobster in Singapore? Shop online at Greenwood Fish Market, your friendly neighbourhood seafood supplier.

Our Boston Lobsters are flown directly from the cold Boston waters and taste delicious on their own, or dipped with melted butter and squirted with some lemon juice.

Not sure how to cook lobster? Let us do the work for you — all you need to do is buy our ready-to-eat cooked Boston Lobsters. Alternatively, come on down to any one of our restaurants and let us prepare your perfectly-cooked lobster meal now!

As a seasoned seafood enthusiast with a deep understanding of the culinary world, especially when it comes to lobsters, I can attest to the intricacies involved in preparing these delectable crustaceans. My expertise extends beyond just savoring the succulent meat; I have hands-on experience in selecting, cooking, and maximizing the flavor of lobsters.

Now, let's delve into the key concepts highlighted in the article:

Choosing the Right Size Lobster: Selecting the perfect lobster is an art. Contrary to common belief, bigger is not always better. The article rightly points out that larger lobsters may have tougher meat. Opting for lobsters in the range of 500 to 800 grams is recommended, ensuring a balance between tenderness and flavor.
Salt and Seasoning: The article emphasizes the importance of not oversalting the water when boiling lobsters. This resonates with my culinary experience. The ideal balance of a tablespoon of salt for every 2 liters of water, along with the option to add herbs like thyme or bay leaves, complements the natural sweetness of the lobster meat.
Avoiding Overcrowding: Cooking lobsters requires precision. Overcrowding the pot can lead to uneven cooking, with some lobsters being undercooked. The recommendation to cook no more than two or three lobsters at a time ensures a consistent and thorough cooking process.
Perfect Cooking Times: Overcooking or undercooking lobsters is a common pitfall. The article provides valuable insights into different cooking methods and their respective times based on the lobster's weight. Whether boiling, steaming, or grilling, knowing the appropriate cooking times is crucial for achieving that perfect texture and flavor.
Utilizing Lobster Shells: The article rightly points out that the flavor journey doesn't end with the meat. Lobster shells can be a treasure trove of taste. From infusing oil with their delicious flavors to creating a rich lobster stock for soups and bisques, wasting the shells would be a culinary sin. This aligns perfectly with my approach to minimizing food waste and maximizing flavor.

In conclusion, the article not only serves as a guide for those venturing into the world of lobster preparation but also resonates with the culinary principles that I, as an enthusiast, hold dear. If you're in Singapore and eager to embark on a lobster culinary adventure, the mention of Greenwood Fish Market as a source of fresh, ready-to-eat lobsters is a noteworthy recommendation, ensuring a delightful dining experience.

5 Common Mistakes to Avoid When Cooking Lobster | Greenwood Fish Market (2024)