Cooking Lobsters The Best Way
by Carl Cikreft
http://www.forlobster.com
Various sites on the internet are the way of providing you
with tips and general information about lobsters, how to
purchase at the right time, which by the way is in spring
plus how to cook and preserve them for your dinner. This
is all to ensure that a delicious meal is enjoyed with
lobster.
Lobsters generally have a long life, if purchasing and
storing is done in the correct way. Firstly, purchasing
when they are alive and seeing that they are in good
condition with no holes in their shells and their claws are
up is very important. Hard shell lobster is the best type
to buy, as this means that they have lived for a while and
are fuller in meat and succulence. Soft shell lobsters
aren't as full, as they have lost their shells. Storage is
important too, for the live of the meat. Seaweed or
saltwater damped towels ensure longevity and keeping them
out of water ensures that they won't die from suffocation
prematurely. Lobster can be kept in the fridge for three
days in an airtight container or for just 48 hours if
wrapped up as outlined above.
There are at least three ways to cook lobster. The most
popular ways are to steam lobster and boil lobster and you
can also grill lobster. We will review each of these
methods briefly in this article, however before you
actually try cooking a lobster you should use our directory
to find a site that provides the details of how to cook
lobster.
Steaming a lobster is easy as long as you have a large
enough pot. You will need to have 2 inches of water, either
seawater or salted water and bring it to a boil. Insert
each of the live lobsters into the pot holding them behind
the claws and cover the pot. You will want to bring the pot
to a boil again right away and then cook the lobsters for
another 18 to 20 minutes depending on the weight of the
lobster. A one and a half pound lobster can be cooked for
20 minutes while smaller lobsters should be slightly less.
Boiling lobsters is much the same except that you will fill
the pot to at least three quarters full of water. Again
either salt water or water that has had salt added to it.
You can add 2 tablespoons of salt per quart of water that
you have in the pot. When the water is boiling, place the l
lobsters in one at a time and bring to a boil again. This
time, once it has begun boiling for the second time, reduce
the heat and keep the water simmering for another 15-20
minutes. Large lobsters such as one and half pounds can be
cooked for up to 20 minutes.
Par boiling involves boiling the lobsters in water as
before for a maximum of five minutes. Remove the lobsters
and place them in cold water to stop the cooking and then
place them in a refrigerator until they are ready to be
grilled. When you are ready to grill the lobster, you will
then need to split the lobster down the middle, remove the
black vein in the tail, the tomalley and the sand sac.
Baste the meat with oil and butter and then grill the
lobster for 5 to 6 minutes per side or until the meat
begins to look opaque. Each time you turn the lobsters on
the grill, baste then again with oil and butter. You can
add to the taste of the lobsters by adding a little garlic
salt to the butter as you baste them.
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