How to Cook Live Lobster

Storing Live Lobsters Before Cooking

 

Proper storage is critical to keep lobsters fresh and safe to eat.

 

Best practices:

• Store lobsters in the refrigerator at around 40°F

• Keep them in their original packaging

• Ensure they stay moist, not submerged

• Cook them the same day they arrive whenever possible

 

Avoid:

• Freshwater or ice (this can kill them)

• Airtight containers (they need to breathe)

• Direct sunlight or warm environments

 

Before You Start Cooking

 

Cooking lobster isn’t complicated, but preparation makes all the difference.

What you’ll need:

• Large pot (size depends on lobster quantity)

• Tongs or heat-safe gloves

• Knife and lobster crackers

• Bowls for meat and shells

 

Make sure your pot is large enough to allow even heat circulation—overcrowding can lead to uneven cooking.

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Cooking Methods

Boiling (Most Popular Method)

 

Boiling is one of the easiest and most reliable ways to cook lobster while keeping the meat tender and juicy.

Steps:

1. Bring a large pot of salted water to a rolling boil

2. Place lobsters in headfirst

3. Cover and return to a boil

4. Start timing once boiling resumes

 

Cooking time varies by size (rough guideline):

• ~6–10 minutes for 1 lb lobster

• Increase time for larger lobsters

 

Steaming (Traditional Method)

 

Steaming is a classic New England approach that preserves flavor and cooks lobster slightly faster.

Steps:

1. Add ~2 inches of water to a pot (salt if using freshwater)

2. Bring to a strong boil

3. Add lobsters and cover tightly

4. Reduce to a rolling boil and begin timing

 

Steaming can enhance flavor since the lobster isn’t fully submerged in water.

 

Grilling (For Added Flavor)

 

Grilling adds a smoky, charred flavor that elevates lobster dishes.

Tips:

• Split the lobster or tail before grilling

• Brush with butter or oil

• Cook over medium-high heat until meat is opaque

 

After Cooking: Prevent Overcooking

 

One of the most common mistakes is overcooking lobster, which makes the meat tough.

After removing lobsters from heat:

• Rinse or spray with cold water immediately

• Do not leave them sitting in a hot pot

 

This stops the cooking process and keeps the meat tender.

 

How to Tell When Lobster is Done

• Shell turns bright red during cooking

• Meat becomes opaque and firm

• Tail curls slightly but should not be overly tight