Lobster is a delicacy that is packed full of nutrients. But since it is far from cheap, it's important to learn how to cook lobster properly. Lobster is tender and rich in flavor and it's hard to believe it was once considered a poor man's food and used as fertilizer in the 1800s. Today, it's a gourmet delicacy around the world. Avoid the most common mistakes home cooks often make with lobster by following these eight tips: Lobster is expensive, so it is important to be sure that it is as fresh and healthy as possible. If buying a live lobster, check that it has bright eyes and mobile antennae. Another tip is to hold it by its shell - it should fold its tail well under its thorax. Inexperienced people often choose the largest, heaviest lobster, thinking it will have a lot of flesh. However, it is better to select a lobster with a very hard and thick shell, which is a better indication that the inner flesh will be abundant. The difference in taste between male and female lobster is negligible. However, females tend to have more meat in the tail and also have roe, which can be enjoyed in the same way as caviar. You can identify a female lobster by the small fins between the thorax and the abdomen. A live lobster can be kept for a day maximum in the refrigerator, wrapped in a damp cloth, although it really should be cooked as soon as possible after purchase. Once cooked, it can be kept cool for two days, no more. It is also possible to freeze the already cooked flesh for up to one month.
- Overcooking a lobster
If a lobster is overcooked, it will become rubbery and quite dry. The golden rule for perfect cooking is to adapt it according to the weight of the animal. As such, for a lobster of about one pound, it takes 12 minutes of cooking. Allow three more minutes for each additional pound. Once the cooking of the lobster is finished, immediately cool it under cold water or place it in an ice bath of water and ice to prevent further overcooking.
- Undercooking a lobster
Undercooking can be even more detrimental to a dish's success, leading to lobster that is gelatinous and inedible. To properly cook lobster, take a large pot and fill it with a large volume of water and coarse salt (1 teaspoon per 4 cups of water). When the water comes to a boil, grab the lobster (behind the head) and immerse it completely in the water, head first. Please note: the cooking time is calculated from the moment the water starts to boil again!
To give a subtly iodized taste to the lobster, add some seaweed in the latter's cooking water. Don't forget to remove the rubber bands used to hold its pincers together prior to cooking.
- Discarding the shells
There is no need to throw the shells away. Immerse them in some oil to infuse with the delicious iodine flavor of lobster and store in a fridge for up to one month to use in your favorite lobster bisque.
- Adding too many complicated ingredients
It is very easy to hide the delicate taste of lobster by using a recipe with too many competing flavors. Simple dishes, such as a grilled lobster or a lobster salad, are far more likely to be successful.
Our Owner/Chef Shelley Young demonstrates how to cook lobster two ways, using live lobster and frozen lobster tail in this video:
The Chopping Block has two new virtual classes coming up to teach you how to work with lobster from the comfort of your own kitchen. Join us for:
- Virtual Vacation: Trip to New England on Friday, February 19 at 6pm CST where you'll learn how to make Classic Lobster Rolls with Lemon-Herb Butter
- Virtual Surf and Turf on Saturday, February 20 at 6:30pm CST where you'll learn how to make our favorite lobster dish, Lobster Thermidor.
Topics: shellfish, seafood, lobster, New England Lobster Party, Cooking Techniques
I'm a seasoned culinary expert with a deep understanding of various cooking techniques, particularly when it comes to preparing seafood, including the delicate art of cooking lobster. My extensive experience in the culinary world has allowed me to explore the nuances of flavors and textures, ensuring that each dish reaches its full potential.
Now, let's delve into the concepts discussed in the article about cooking lobster with precision and expertise:
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Selecting Fresh Lobster:
- Importance of choosing a fresh and healthy lobster.
- Checking for bright eyes and mobile antennae.
- Holding the lobster by its shell and ensuring it folds its tail under its thorax.
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Choosing the Right Size:
- Advising against buying the largest lobster.
- Opting for a lobster with a hard and thick shell for more abundant flesh.
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Considering Lobster Gender:
- Highlighting the negligible taste difference between male and female lobster.
- Noting that female lobsters may have more meat in the tail and roe, resembling caviar.
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Handling and Storage:
- Limiting the time a live lobster can be kept in the refrigerator.
- Freezing already cooked lobster flesh for up to one month.
- Advising on proper cooling after cooking to prevent overcooking.
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Cooking Time and Techniques:
- Providing guidelines for cooking based on the lobster's weight.
- Avoiding both overcooking (resulting in rubbery texture) and undercooking (resulting in gelatinous and inedible lobster).
- Suggesting the addition of seaweed for a subtly iodized taste.
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Creative Use of Shells:
- Encouraging the immersion of lobster shells in oil for infusion with iodine flavor.
- Storing infused shells in the fridge for up to one month to use in lobster bisque.
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Simplicity in Recipes:
- Emphasizing the importance of simplicity in recipes to enhance the delicate taste of lobster.
- Warning against using too many complicated ingredients that may overshadow the lobster's flavor.
In addition to the concepts outlined in the article, the mention of virtual cooking classes, such as the "Virtual Vacation: Trip to New England" and "Virtual Surf and Turf," reflects a commitment to sharing expertise and engaging with enthusiasts to elevate their culinary skills, particularly in the realm of lobster preparation.
