Lobster Cooking 101!
We recommend that you STEAM your lobsters!
They come out the same as your traditional boiled lobster, but there's less watery mess, and there is less of a chance of Overcooking them!
- Find a pot big enough to hold all your lobsters. If you have quite a few, you may want two pots. - Add a few inches of water and a bit of salt to your pot. - Bring the water to a full, rolling boil. - Add your lobsters and begin steaming them.
(NOTE:Be careful not to splash hot water on yourself!)
- Put the lid or its cover on your pot and continue to steam. - Use the chart below for general time guidelines.
| Chix - 1 1/4 lb | 9-11 min | 1 3/4- 2 lb | 15-17 min | 3 1/4-3 3/4 lb | 21-23 min |
| 1 1/4-1 1/2 lb | 11-13 min | 2 1/2-2 3/4 lb | 17-19 min | 4 lb | 23-25 min |
| 1 1/2-1 3/4 lb | 13-15 min | 2 3/4-3 lb | 19-21 min | 5 lb | 25-27 min |
| Multiple lobsters cooked together may require additional cooking time. Lobsters will turn bright red when cooked. To check for accurate cooking, look between the lobster body and the tail. Carefully slice the membrane to expose the meat, (or tug on one of the antennae when your cooking time is complete if it pops off ,your loster is cooked!) The meat should be an opaque white with splashes of pink or red. It should not appear gray, translucent, or jelly-like. IMPORTANT: Female lobsters may have Roe(eggs) or tomalley in their tails. It will appear solid red or as a black/green like jelly. We have absolutely no control of the "insides" of a female lobster or in the time in which it decides to start its internal egg process! This may be eaten or removed, or simply rinsed off. |
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Please, pay attention to your cooking times! We are not responsible for you overcooking your lobsters!
(Overcooking your Lobsters will turn the lobster meat to mush!)
