Boiled Lobster (Best if simmered)

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Read all my tips on cooking lobster. Contrary to popular belief, to obtain tender flesh, seafood such as lobsters, shrimp and crabs should be simmered, not boiled.

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Boiled Lobster (Best if simmered)

Contrary to popular belief, to obtain tender flesh, seafood such as lobsters, shrimp and crabs should be simmered, not boiled.

Lobster is at its best in May and June. The flavor of its flesh is directly proportional to its liveliness. It should be very vigorous out of the tank and cooked on the day of purchase. To keep them for up to 8 hours in the refrigerator before cooking it, just cover it with a damp cloth. Do not worry if he moves less when he comes out of the refrigerator and is a little numb with the cold.

Male or female

Female lobsters (we prefer them for their eggs) have small, soft, thin hooks located below the lobster at the base of the tail while in males they are harder, stiff and pointed.

If it happens that there is a blackish substance while detaching the tail of a cooked female lobster, it means that the lobster is lacking a little cooking. You will see this by looking inside the body. All you have to do is cook it again for a few minutes until the eggs are all red.

If you prefer to kill the lobster just before adding it to the pot, just insert deeply the blade of a knife at the cross-shaped joint on the lobster’s head.

If you are a pressure cooker enthusiast I suggest you try this recipe.

Conservation

Cooked lobster can be refrigerated for 3 days and frozen for 1 month.

Handling errors

Never cook a dead lobster.

Never try to keep it in a basin filled with water as this will kill the lobster.

Do not let cooked lobster soaking in their  cooking water

How to choose a cooked lobster

If you want to buy lobster cooked beforehand, you can check the freshness by pulling the tail which springs back to its initial position.

Flavors Pairings

Lobster goes well with avocado, garlic, potato, sweet potato and tomato. Try it with sweet potato fries one of many suggestions by the sommelier François Chartier.

 1 tablespoon coarse or sea salt per 4 cups of cold water
 Live lobster

1

In a large saucepan deep enough to immerse the lobsters, put 1 tablespoon of coarse salt for 4 cups of cold water. Bring to a boil.

2

Remove the elastic bands from the lobsters using scissors a few minutes before cooking them. While holding the lobsters by the body just above the little legs, add them to the pot, head first. Bring to a boil again, reduce heat and simmer (small bubbles rise to the surface) 15 minutes per pound of lobsters and not 15 minutes per total weight of lobsters. Add 5 minutes for each additional pound. So a 1 kg (2 lbs) lobster will take 20 minutes to cook.

3

As soon as the cooking is finished, remove the lobsters from the pot using kitchen tongs and rinse with cold water for about 15 seconds. Place the lobsters on the back until ready to serve so that the flesh remains juicy. Never let the lobsters soaking in their cooking water.

Ingredients

 1 tablespoon coarse or sea salt per 4 cups of cold water
 Live lobster

Directions

1

In a large saucepan deep enough to immerse the lobsters, put 1 tablespoon of coarse salt for 4 cups of cold water. Bring to a boil.

2

Remove the elastic bands from the lobsters using scissors a few minutes before cooking them. While holding the lobsters by the body just above the little legs, add them to the pot, head first. Bring to a boil again, reduce heat and simmer (small bubbles rise to the surface) 15 minutes per pound of lobsters and not 15 minutes per total weight of lobsters. Add 5 minutes for each additional pound. So a 1 kg (2 lbs) lobster will take 20 minutes to cook.

3

As soon as the cooking is finished, remove the lobsters from the pot using kitchen tongs and rinse with cold water for about 15 seconds. Place the lobsters on the back until ready to serve so that the flesh remains juicy. Never let the lobsters soaking in their cooking water.

Boiled Lobster (Best if simmered)

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