Cooking Lobster at Home | Our Best 5 Tips
Cooking lobster yourself is both cost-effective and hassle-free when you follow these 5 easy tips for cooking lobster at home.
By Brenda Darroch|Jul 10 2017|
When cooking a lobster at home, serve on pie plates.
Credit: Brenda DarrochSummertime is synonymous with seafood in New England. Save some cash this year by cooking lobster at home using these 5 tips that take the guesswork out of preparing and serving this classic coastal staple.
COOKING LOBSTER AT HOME | OUR BEST 5 TIPS
Credit: Brenda Darroch
REMOVE THE RUBBER BANDS
If you’ve ever noticed that lobster claws sometimes have a rubbery flavor, they were probably cooked with the rubber bands still attached. If you’re comfortable handling live lobsters, try this: Holding the lobster away from your body, use a knife with a long blade to slide the rubber bands off the claws right before you drop the lobster into the pot. You’ll notice a big difference in the taste.
Credit: Brenda Darroch
STEAM, DON’T BOIL
To prevent lobsters from losing flavor or becoming waterlogged, follow the late Bertha Nunan’s instructions on the best way to steam a lobster.
Credit: Brenda Darroch
SERVE LOBSTER ON PIE PLATES
Cracking open a lobster can be a messy business. Pie plates are deep enough to hold the lobster and catch anything that drips out when you crack it open. This will save time when you clean up after the meal.
Learn the easy way to crack open a lobster.
Credit: Brenda Darroch
COLLECT SHELLS IN A BOWL
When you set the table, put out a large bowl to hold the empty shells.
Credit: Aimee Tucker
PICK THE LEFTOVERS
Wondering what to do with leftover lobster? As soon as the meal is over, pick the meat from any remaining lobsters and refrigerate in an airtight container. Toss with a bit of mayo the following day and serve on a toasted bun.
This post was first published in 2013 and has been updated.
BUT, unless I’m clueless, you DO NOT include Bertha Nunan’s instructions for steaming a lobster.
Hi there! We linked to Bertha’s instructions in the “steam, don’t boil” section . Here’s a direct link: https://newengland.com/today/food/cooking-advice/kitchen-tips/how-to-cook-a-lobster/
Nothing was said if the lobster is over 2 lbs, do I cook them the same time?
My family (16) get together every year in coastal ME for a week of fun, shopping and eating fresh bought lobsters. I never noticed that soft shell lobsters were sweeter. I will pay more attention next year.
We serve our lobsters and steamed clams and corn in trays (similar to the ones the fast food places use) or platters. Everything fits (even the butter and broth dishes) and no juice run off issues.
Leftover lobster meat??! BAHAHAHAHA!
Excellent tips! Appreciated.
The cooking tips are ones I use all the time. The pie plates are a good idea. I like that. Who the heck ever has left over lobster. Not in our house