LOBSTER - ALL YOU NEED TO KNOW

Lobster is one of, if not the most tasty and famous of seafood. It is not only good, it is good for you. It has less calories, less total fat and less cholesterol (based on 100 grams of cooked product) than lean beef; whole poached eggs; and even roasted, skinless chicken breast. Lobster is also high in amino acids; potassium and magnesium; Vitamins A, B12, B6, B3 (niacin) and B2 (riboflavin); calcium and phosphorus; iron; and zinc.

Soucre: The Lobster Institute
How do you cook live lobster?

Boiling

Fill a large pot approximately three-quarters full of seawater or salted water (2 T of salt per quart of water). Use about 2½ quarts of water for each lobster. Bring the water to a boil. Put in the live lobsters, one at a time, cover and bring the water to a boil again. Then, lower the heat and simmer about 15 minutes for a 1- to 1¼-pound hard-shell lobster and 20 minutes for a 1½-pound hard-shell lobster. If soft shell lobsters, reduce the cooking time by 3 minutes.

Steaming

Use seawater or salted water. In a large pot, bring about 2 inches of water to a rolling boil over high heat. Drop in the live lobsters, one at a time. Leaving rubber bands on is optional. Cover and return to a boil as quickly as possible. When water returns to a boil, cook approximately 18 minutes for a 1- to 1¼-pound hard-shell lobster and 20 minutes for a 1½-pound hard-shell lobster. If the lobster has a soft shell, reduce the cooking time by 3 minutes. Lobsters will turn bright red when cooked.

Grilling

Par-boil lobsters in boiling water for 5 minutes. Remove the lobsters and immediately put into a large pot/bowl of cold water to stop the cooking. (You can drain the lobsters and store in the refrigerator if you do not plan to grill them right away.)

Using a sharp knife, slice the lobster down the middle (easiest to cut legs side up). Remove the black vein from the tail, the greenish tomalley from the body and the sand sac located near the head. Baste the lobster meat with some oil or melted butter.

Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. Turn the lobsters over, baste with more oil and continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked through.