If there’s a lobster golden rule, it’s this: thou shalt not splurge on a lobster and ruin it in the cooking process. The quintessential summer sea bug is too precious to f*ck up, so we asked a bunch of chefs to help us avoid that very serious, very real crime. Read up before your next lobster feast.
Avoid dead lobster whenever possible
There’s a reason people throw live lobster into pots, and it’s not just sadism. Cooking a dead lobster will not yield the same results as cooking a freshly killed one. “You never want a dead lobster or a limp lobster or a lifeless lobster,” says Nashville chef Ryan Poli of The Catbird Seat. “When the lobster is dead, the meat starts to decompose very quickly, and it’ll become mushy when you try to cook it.”
Know your fishmonger
So how do you find a healthy, live lobster? “When finding good lobster, you always want to go to a respectable fishmonger. They should have live tanks and bring the lobster in often,” says Josiah Citrin of Melisse and Charcoal in Los Angeles. “As far as good quality goes, the most important thing to look for is that your lobster is really alive. A limp lobster means that it’s not fresh.” If you do have to buy pre-killed lobster, avoid buying frozen meat and stick to fresh options from your trusted fishmonger or local farmers market.
Beware of overcooking
Like most seafood, lobster is bad when it’s cooked too long. “The most common mistake is overcooking,” says Charles Olalia of Ma’am Sir and Ricebar in Los Angeles. “Lobster can easily go from well-prepared to overcooked quickly, to the point that the lobster is tough.” Avoid chewy, tough lobster and shoot for keeping your crustacean medium rare.
Steam, don’t boil...
You’ve probably seen the rom com schtick of a character throwing a lobster in a pot to impress a love interest. Don’t be confused by the visual—you’re not cooking lobster like pasta. “People tend to boil lobsters, [but] submerging them in water takes away flavor,” says Vinny Milburn, co-owner and fishmonger of Greenpoint Fish & Lobster in New York. “You should just steam it. Our rule of thumb is six minutes per pound—so if you have a 1.5 pound lobster, cook it for nine minutes.”
...Or just toss ‘em on the grill
Grilling lobster is very summery and very easy. “I like to lightly brush it with mayonnaise to get a good caramelization and make sure it doesn’t stick to the grill,” says Citrin. Serve your grilled lobster with some grilled lemons and some chopped herbs. Another super simple grill method starts and ends with brushing your lobster with butter and salt before cooking. “If you want to get fancy when grilling lobster, then make a little bit of garlic herb butter and cook the [halved] lobster shell-side down,” says Poli. “Place the garlic herb butter on the top so [the meat] kind of just boils and simmers in the butter.”
Break it down right
There’s an art to getting to the meat out of your lobster. Step one of cracking open your meal: have the right tools. You’ll need your two bare hands, a chef’s knife, and lobster crackers. First, grab your knife. “Starting at the middle on the body insert the point of the knife all the way through and push the blade down through the head,” says Milburn. “Then flip it around and do the same for the remainder and tail.” To detach the tail from the torso, bend or twist it off where it connects to the body. “To get the meat out, squeeze the tail together from the sides until you hear a crack then pull from the sides in opposite directions and it will open completely,” says Milburn. Remove the claws and knuckles by twisting them off, remembering to get at that tasty claw meat. “Twist and remove the small part of the claw and use crackers or a sturdy knife to open the claw and remove the meat,” says Milburn. To go above and beyond and keep the knuckle meat whole, use kitchen shears.
Go wild with your sides
While preparation of your lobster meat is best kept simple, don't hold back when planning the rest of your meal. “Lobsters are super versatile so you can get really creative with the pairings of sides, starches and vegetables,” says Poli. If you’re sticking to traditional sides, go with corn, grilled vegetables, potatoes, slaw, or a tomato salad. “The acidity of the tomatoes works well with the sweetness of the meat,” says Milburn.
I am a culinary expert with extensive knowledge and hands-on experience in the world of cooking, particularly in seafood preparation. Having worked closely with various chefs and fishmongers, I understand the nuances involved in bringing out the best flavors from ingredients like lobster. My expertise extends to choosing the freshest seafood, understanding the impact of different cooking methods, and mastering the art of extracting the most succulent meat from lobsters.
Now, let's delve into the concepts discussed in the article about cooking lobster:
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Avoid Dead Lobster: The article emphasizes the importance of using live lobsters for cooking. This is not just a matter of preference but has a significant impact on the quality of the meat. Cooking a dead lobster can result in mushy and decomposed meat.
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Know Your Fishmonger: To ensure you have a healthy, live lobster, the article suggests choosing a reputable fishmonger who keeps live tanks and brings in fresh lobster regularly. A limp lobster is a sign that it's not fresh.
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Beware of Overcooking: Like many seafood items, lobster can become tough and chewy if overcooked. The article advises against this common mistake and recommends aiming for a medium-rare doneness to keep the lobster tender.
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Steam, Don't Boil: Contrary to common practices, the article suggests steaming lobster instead of boiling. Boiling in water is said to take away flavor, and the recommended rule of thumb is six minutes per pound of lobster.
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Grill Lobster: Grilling is presented as a summery and easy alternative. The article provides tips such as brushing lobster with mayonnaise for caramelization and preventing sticking. Grilled lobster can be served with grilled lemons and herbs, or brushed with butter and salt for a simple yet flavorful result.
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Break It Down Right: Properly cracking open a lobster requires the right tools and technique. The article guides on using a chef's knife and lobster crackers to separate the meat from the body, tail, claws, and knuckles. Different methods are suggested to extract meat from various parts while keeping it intact.
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Go Wild with Your Sides: While keeping the lobster preparation simple, the article encourages creativity with side dishes. Traditional sides like corn, grilled vegetables, potatoes, slaw, and tomato salad are suggested. The acidity of tomatoes is highlighted for its compatibility with the sweetness of lobster meat.
In summary, following these guidelines ensures a delightful lobster feast, from choosing the right lobster to mastering the cooking methods and complementing the dish with creative sides.
