The information, recipe and photography in this post were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com or in her cookbook, One Pan Whole Family.
Most consider lobster to be one of the most luxurious foods and a sign of a special event. When lobster is in the dish it’s sure to be delicious, and when eating lobster out at a restaurant, it’s sure to be expensive. Did you know that you can easily prepare and enjoy lobster at home for a fraction of the cost of eating it in a restaurant? Lobster is thought to be pretty fancy, but if you think about it, it isn’t fancy in regions where lobsters are plentiful, like up in Maine, where lobster shows up on an everyday hot dog bun for a lobster roll, in mac and cheese and just simply grilled with herb butter. What do those Mainers know about eating these tasty crustaceans that we do not? I think a few lobster facts are in order.
Learn a Bit about Lobster
So, What Is a Lobster?
Lobsters are in the same group of species as insects, crabs and shrimp. They have a hard outer shell called an exoskeleton but do not have an inner skeleton or bones like a mammal. Another interesting fact is that neither insects or lobsters have a brain, so they lack the neural anatomy to feel pain.
How To Store a Live Lobster
Lobsters must be alive when you cook them, so it’s important to store lobsters properly to keep them healthy. The two most important things for lobsters are temperature and moisture, so it’s best to cook lobsters the day you buy them. If you have to keep them a few hours or so, put them in a box with some of the seaweed and place it in the fridge. You can also soak newspaper and lay it on top of them for added moisture. Do not lay ice on top of them as they are saltwater creatures and freshwater kills them, likewise, don’t put them in the bathtub with fresh water.
Lobsters should be lively and even if very cold, their legs should be moving. If you have a lobster that isn’t moving, lay it on its back for a couple of minutes to see if it starts to move. If no movement happens it’s probably dead and should not be cooked and consumed.
Can Lobsters Feel Pain When Cooked?
Many are squeamish about cooking a live animal but remember, they lack the neural anatomy to feel pain. If you are still concerned, it’s easy to put the lobster to sleep before cooking by placing them in the freezer for about 20 minutes. This process allows the lobster to be unconscious or to stun it before cooking so there is no possible way it will feel any pain. One of the biggest fallacies about cooking lobster is that they scream when dropped into boiling water. It is impossible for a lobster to scream since they have no vocal cords, lungs or throat. The noise that may or may not happen is caused by air trapped in the shell so it’s really nothing to worry about.
A minimum size lobster will weigh around 1 lb., while a maximum size lobster will weigh between 3-4 lbs. The most plentiful, and most popular size lobsters are 1 1/4 – 1 1/2-lbs. each. The tail of a lobster in this size range will weigh about 5 to 6 oz. The amount of meat you get from a 1 1/2-lb. lobster is about 6 to 7-oz of tail and claw meat. As a general rule, a 1 1/4 to 1 1/2-lb lobster is the perfect size per person for a meal.
What is the Best Way to Cook a Lobster?
As it turns out, cooking lobster is as easy as boiling water. Steaming and boiling are the two most common ways to cook lobster but grilling is also a great way to cook the tail meat. Lobsters are relatively easy to cook and super easy when you have an instant-read thermometer. Just look for an internal temp of 145°F. Did you know that in the winter, lobsters have a harder shell and require a bit more time to cook than in the summer? It’s always better to undercook than to overcook lobster since overcooking makes them tough. Remember, they will continue to cook for a minute or so when removed from the heat. If your lobster is a tad underdone, you can always add it back to the boiling water for a minute. Whether boiling or steaming, you will need a large pot to cook lobsters. It takes about 3-qts. of water to boil one lobster as they must be completely submerged, so the bigger the pot the better.
What Pairs Well with Lobster?
Because lobster is such a special meal, you really don’t need to serve them with anything fancy. A simple salad, a bottle of wine and a nice loaf of French bread are the perfect accompaniments. So, even though it’s ritzy, it isn’t hard to serve a special meal for your sweetie on Sweetest Day, or any other special day. I’ve supplied you with three methods of cooking these crustaceans along with a sinful one-skillet Three Cheese Mac with Lobster and Swiss Chard. There is nothing like creamy, macaroni and cheese with lobster when the weather turns chilly. In my opinion, the best mac and cheese includes rich goat cheese, salty Parmesan and nutty Gruyère, so I’ve included them all here. For extra pampering, add an extra log on the fire and something chocolate for dessert. That’s what I call love.
Lobster Cooking Methods
How to Boil a Lobster
Boiling is the easiest technique, plus by salting the cooking water, it flavors the meat. Just add 1/4 cup salt for each gallon of water and allow 3-qts. of water for every 1 1/2-lbs. of lobster. Remember that the lobster must be completely submerged in the water. When the water reaches a rolling boil, add the lobsters to the pot, claws down. Do not cover. The lobsters will turn bright red when they are done. A 1 1/4-lb. lobster should be done in about 11 minutes, a 2-lb. lobster will take about 16 minutes and a 3-lb. lobster will take about 24 minutes to cook. Cook to an internal temperature of 145°F. When finished, I like to stop the cooking by plunging the cooked lobsters in a sink of ice water and letting them sit for a few minutes until cool enough to handle. If you’re going to eat them right away, let them sit out of the cooking water for about 5 minutes so you can handle them but remember, they will still be hot. Twist off the tails and claws and see below for instructions on how to get the meat from the shell.
How to Steam a Lobster
The benefit of steaming lobsters is that you don’t have to wait for a large pot of water to come to a boil. The steam actually cooks the lobsters faster than boiling water. Just fill a large pot with about 2 inches of water and a few tablespoons salt and bring to a boil. You can also add the seaweed if you have it. When the water boils, add the lobsters, claws down, cover with a lid and adjust the heat so that it continues to boil. Don’t pack the pot with the lobsters as they need some space to steam properly. Steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound. Cook to an internal temperature of 145°F.
How to Grill a Lobster
Grilled lobster tails are especially delicious with herbed garlic butter. If you love to grill steaks, you will definitely love to grill lobster when having a surf and turf kind of meal as the steaks and lobster can all be cooked on the grill at one time. Twist off the tails and using kitchen shears, cut down the center of the top side of the tail. This allows the heat to permeate the meat and also to season the tail with butter. I press down on the sides to open and separate a little bit and allow the meat to peek through. Then I run a bamboo stick through the tail to keep it from curling. Just twist off the claws and throw the carapace and legs of the lobster away. I make a garlic butter with 1 minced garlic clove, about 1/4 cup melted butter and a teaspoon or so of minced fresh chives or parsley for color. Heat the grill to medium-high and lay the claws on the grill first since they take longer to cook. I usually give them about 2 minutes before adding the tails, cut side down to the grill. It will take about 10 minutes to cook 6-oz tails with the lid down and about 12 minutes for the claws, turning them about halfway through the cooking. Baste with the butter after turning the tails and save some of the butter for dipping at the table. Cook to an internal temperature of 145°F.
How to Crack Open a Cooked Lobster
- Twist off the lobster claws.
- Crack each lobster claw and knuckle with a lobster cracker or hammer.
- Twist off the lobster tail from the body.
- Insert a fork and pull the tail meat out in one piece, or cut the tail in half lengthwise with a large knife and pull the meat from the shell with a fork.
- Discard the carcass and legs.
Macaroni and cheese for two makes a simple, yet lovely meal when paired with a green salad, bread and a glass of wine. I prefer to make it in a cast-iron skillet because it holds the heat so well. One time I served it on the table straight from the skillet with two forks and my husband and I devoured it right out of the pan. It was delicious to eat it that way because it stayed so hot throughout the whole meal. We had to blow on almost every bite. It was also kind of fun to fight over the larger pieces of lobster with our forks…a kind of forky swordplay if you will.
It’s that easy: When making lobster for dinner, cook an extra lobster or two and freeze the meat so that you can make dishes like this really quick and easy.
Start-to-Finish: 45 minutes
Hands-on Time: 25 minutes
- 6 thin slices prosciutto
- 1 shallot
- 1 bunch Swiss chard, stems removed and reserved
- 8 oz. cavatappi or elbow macaroni, about 2 cups
- 2 tablespoons unsalted butter, plus 2 tablespoons, plus 2 tablespoons
- 1 1/2 tablespoons flour
- 1 1/2 cups whole milk, warmed in the microwave
- 2 teaspoons salt, plus 1/4 teaspoon
- Pinch ground nutmeg
- 1/2 cup goat cheese
- 1/2 cup grated Parmesan
- 1/2 cup grated Gruyère
- 1/4 cup heavy cream
- 1 1/2 cups cooked lobster meat, from two tails and four claws, chopped
- 1/2 cup panko bread crumbs
- Freshly-ground black pepper
- Preheat oven to 350°F. Arrange one of the racks in the center.
- Fill a 12-inch frying pan with water (up to about 1-inch from the top) and heat it over high heat, covered, until it boils.
- While the water comes to a boil, slice the prosciutto, chop the shallot and Swiss chard stems and place them all in a bowl. Chop the Swiss chard leaves and set them aside. Measure out the macaroni, butter, flour, milk, salt and nutmeg separately. Measure out the goat cheese, Parmesan and Gruyère in one bowl. Warm the milk in the microwave.
- Melt 2 tablespoons butter in a small bowl in the microwave and stir in the panko. Set aside.
- Now you’re ready to cook: Add about 2 teaspoons salt to the boiling water and toss in the macaroni. Stir gently once or twice so that it doesn’t stick. Don’t cook it until it’s completely tender because it will finish cooking in the oven. So, if the box says to cook them for 9 minutes, check them in 7. Scoop a noodle out of the water, run it under cold water and bite it. There should be a firm white dot of uncooked pasta in the center…just not quite cooked through. Drain the pasta in a strainer and run cold water over it to cool it down and keep it from clumping.
- Return the pan to medium-high heat and melt another 2 tablespoons butter. Add the bowl of prosciutto, onion and chard stems and toss it around in the pan until it begins to soften, about 2 minutes. Stir in the leaves and cook until they wilt, another 2 minutes. Transfer the vegetables back to the bowl.
- Return the pan to the heat and add the remaining 2 tablespoons butter to the pan. When melted, add the flour and 1/4 tsp./1.25 ml. salt. Cook until the flour becomes foamy, about 1 minute, stirring and whisk in the milk. Stir the sauce until it becomes saucy, about 2 minutes. Remove the pan from the heat and add the cheeses, nutmeg and a grind or two of pepper, stirring until they are melted. Taste and season with more salt and pepper if it needs it. Stir in the pasta, cooked vegetables, heavy cream and cooked lobster and sprinkle the buttery breadcrumbs over the top.
- Bake the mac and cheese in the preheated oven for about 20 minutes or until it is bubbly and lightly browned on top. If you have the time to cook it a few minutes longer, the top will get even more crispy. You can also run it under the broiler for a moment. Serve the mac and cheese in shallow heated bowls or eat it right from the pan.