Question: Do larger lobsters become tougher when cooked?

Top Ten Lobster Myths Exposed - LobsterAnywhere Top Ten Lobster Myths Exposed
Top Ten Lobster Myths Exposed
Page Contents
Lobster Myth #1: Summer Lobster is the Best
Lobster Myth #2: Big Lobsters are Tough
Lobster Myth # 3: Female Lobsters are the Best
Lobster Myth #4: Lobsters Scream When Boiled
Lobster Myth #5: Lobsters are Red.
Lobster Myth #6: There is Only One Kind of Lobster Found in the USA
Lobster Myth #7: Maine Catches the Most lobsters
Lobster Myth #8 : Only Buy Lobsters in Months with an “R”
Lobster Myth #9: Lobster is High in Fat
Lobster Myth #10: Lobsters are Scavengers
 Find out the best times of year for lobster! Lobster Myth #2: Big Lobsters are Tough
FACT: The size of the lobster–small or large–does not determine the quality. The larger the lobster or the older the lobster does not necessarily mean tougher meat. Tough or rubbery meat is usually the result of a lobster cooked too long. See our cooking guide for suggested cooking times for live lobster. Live Lobster – 1.25 Pounds
503 reviews
$ 38.95
Live Lobster – 1.5 Pounds
503 reviews
$ 44.95
Live Lobster – 2 Pound
503 reviews
$ 68.95
Lobster Myth # 3: Female Lobsters are the Best
FACT: Actually sex doesn’t really matter, unless you’re a fan of roe.

Top Ten Lobster Myths Exposed - LobsterAnywhere

Top Ten Lobster Myths Exposed
Top Ten Lobster Myths Exposed
Page Contents
Lobster Myth #1: Summer Lobster is the Best
Lobster Myth #2: Big Lobsters are Tough
Lobster Myth # 3: Female Lobsters are the Best
Lobster Myth #4: Lobsters Scream When Boiled
Lobster Myth #5: Lobsters are Red.
Lobster Myth #6: There is Only One Kind of Lobster Found in the USA
Lobster Myth #7: Maine Catches the Most lobsters
Lobster Myth #8 : Only Buy Lobsters in Months with an “R”
Lobster Myth #9: Lobster is High in Fat
Lobster Myth #10: Lobsters are Scavengers

Find out the best times of year for lobster! Lobster Myth #2: Big Lobsters are Tough
FACT: The size of the lobster–small or large–does not determine the quality. The larger the lobster or the older the lobster does not necessarily mean tougher meat. Tough or rubbery meat is usually the result of a lobster cooked too long. See our cooking guide for suggested cooking times for live lobster. Live Lobster – 1.25 Pounds
503 reviews
$ 38.95
Live Lobster – 1.5 Pounds
503 reviews
$ 44.95
Live Lobster – 2 Pound
503 reviews
$ 68.95
Lobster Myth # 3: Female Lobsters are the Best
FACT: Actually sex doesn’t really matter, unless you’re a fan of roe.

Lobster is cooked when the shell is entirely red. When properly cooked, lobster meat is a creamy white color all the way through–no translucent areas. Some chefs say when the antennae pull out easily, lobsters are done, but this is not always the case. It is important to note when you take your lobsters out of the pot they will continue to cook. To stop the cooking process, put your lobsters in a bowl of ice. If you overcook them, your going to be eating tough lobster. If you under-cook your lobster you can always heat them up. The reason many people believe larger lobsters are tough is simply because they overcook them. Many people will mistakenly boil a two and half pound lobster twice as long as a quarter pound lobster. Another common mistake is adding to the cooking time just because you are cooking more than 1-2 lobsters in the pot.

Lobster is cooked when the shell is entirely red. When properly cooked, lobster meat is a creamy white color all the way through–no translucent areas. Some chefs say when the antennae pull out easily, lobsters are done, but this is not always the case. It is important to note when you take your lobsters out of the pot they will continue to cook. To stop the cooking process, put your lobsters in a bowl of ice. If you overcook them, your going to be eating tough lobster. If you under-cook your lobster you can always heat them up. The reason many people believe larger lobsters are tough is simply because they overcook them. Many people will mistakenly boil a two and half pound lobster twice as long as a quarter pound lobster. Another common mistake is adding to the cooking time just because you are cooking more than 1-2 lobsters in the pot.

Top Ten Lobster Myths Exposed - LobsterAnywhere Top Ten Lobster Myths Exposed
Top Ten Lobster Myths Exposed
Page Contents
Lobster Myth #1: Summer Lobster is the Best
Lobster Myth #2: Big Lobsters are Tough
Lobster Myth # 3: Female Lobsters are the Best
Lobster Myth #4: Lobsters Scream When Boiled
Lobster Myth #5: Lobsters are Red.
Lobster Myth #6: There is Only One Kind of Lobster Found in the USA
Lobster Myth #7: Maine Catches the Most lobsters
Lobster Myth #8 : Only Buy Lobsters in Months with an “R”
Lobster Myth #9: Lobster is High in Fat
Lobster Myth #10: Lobsters are Scavengers
 This is due to the fact that a soft-shell lobster has less meat because it has not filled out its shell yet. Squeeze the sides of the lobster’s body; the soft shell will yield to pressure, while the hard shell will be firm, and tightly packed with meat. Some locals believe the meat of the soft-shell lobster is sweeter, but compared to a hard-shell lobster of the same size, the meat is wimpy and watery! Lobster Season: Find out the best times of year for lobster! Lobster Myth #2: Big Lobsters are Tough
FACT: The size of the lobster–small or large–does not determine the quality. The larger the lobster or the older the lobster does not necessarily mean tougher meat.

This is due to the fact that a soft-shell lobster has less meat because it has not filled out its shell yet. Squeeze the sides of the lobster’s body; the soft shell will yield to pressure, while the hard shell will be firm, and tightly packed with meat. Some locals believe the meat of the soft-shell lobster is sweeter, but compared to a hard-shell lobster of the same size, the meat is wimpy and watery! Lobster Season: Find out the best times of year for lobster! Lobster Myth #2: Big Lobsters are Tough
FACT: The size of the lobster–small or large–does not determine the quality. The larger the lobster or the older the lobster does not necessarily mean tougher meat.

Gordon Ramsay Lobster Prep (How to Deshell) – Hell’s Kitchen Recipes Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides
 Make sure your lobster is alive when you are ready to cook it, and make the process of death to finished cooking is as quick as possible. It is for these reasons for both flavor and health that I recommend avoiding pre-packaged lobster meat. Squeeze Body Check if Hard Shell or Soft Shell
Squeeze the sides of the lobster’s body to determine if it’s a hard shell or softshell. A softshell lobster will yield to pressure, while a hard-shell lobster will be hard and brittle. Check to See How Much Lobster Weigh
In my recipes, I include the weight of the lobsters since lobsters can vary significantly in weight. If you are serving your lobster with clarified butter, you will want to know how much lobster meat you have to have enough clarified butter for you and your guests. If you are serving soft-shell lobster, you may consider buying larger ones or buying two lobsters per person if the price is affordable. Markets don’t usually advertise if they are selling hard-shell or soft-shell, but you can always ask an employee in the seafood department. Cooking Lobster Tips
There’s a lot of information out there on the best way to cook lobster, and unfortunately, much of that information is conflicting. Although cooking methods can vary by recipe, I have found that the following process is the best place to start.

Gordon Ramsay Lobster Prep (How to Deshell) – Hell’s Kitchen Recipes

Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides

Cooking & Eating a Lobster - Lobster Institute - University of Maine Lobster Institute
Lobster Institute
Cooking and Eating Lobsters
Are lobsters nutritious?
How do you cook live lobster?
Boiling
Steaming
Grilling
What’s the difference between a hard shell and soft shell lobster?
Why do lobsters twitch as they cook?
How can you minimize the movement of a lobster when its placed in a cooking pot?
Why do lobsters turn red when you cook them?
What is the white “goop” you find in the lobsters and the water after you cook them?
What is the green stuff you find in the cooked lobsters? Can you eat it?
What is the red stuff you find inside along the tail of cooked lobster? Can you eat it?
Can you get live lobster all year?
 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.)

Cooking & Eating a Lobster - Lobster Institute - University of Maine

Lobster Institute
Lobster Institute
Cooking and Eating Lobsters
Are lobsters nutritious?
How do you cook live lobster?
Boiling
Steaming
Grilling
What’s the difference between a hard shell and soft shell lobster?
Why do lobsters twitch as they cook?
How can you minimize the movement of a lobster when its placed in a cooking pot?
Why do lobsters turn red when you cook them?
What is the white “goop” you find in the lobsters and the water after you cook them?
What is the green stuff you find in the cooked lobsters? Can you eat it?
What is the red stuff you find inside along the tail of cooked lobster? Can you eat it?
Can you get live lobster all year?

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.)

LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters • Harbor Fish Market LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters
LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters A hard-shell lobster’s meat is also red, but it’s a bit duller in color. When deciding between hard shell and soft shell lobsters for dinner, it’s important to consider that consuming a full lobster takes time and effort. Some people enjoy cracking them open, while others will pay the added fee for a lazy man’s lobster dinner, with the shell already cracked. Obviously, hard shell lobsters are more difficult to open, but something people don’t often think about is the lack of water inside hard shell lobsters. This makes far less mess! Soft shell lobsters have a new, thinner shell that cracks easily, but the water inside makes it messier! In terms of flavor and texture, it all comes down to personal preference. Some prefer hard shells for their meaty taste and firm, dense texture. While others prefer the sweeter, tender taste of soft shells. Regardless, a lobster is a lobster at the end of the day, and who can say no to these sweet treats!

LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters • Harbor Fish Market

LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters
LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters

A hard-shell lobster’s meat is also red, but it’s a bit duller in color. When deciding between hard shell and soft shell lobsters for dinner, it’s important to consider that consuming a full lobster takes time and effort. Some people enjoy cracking them open, while others will pay the added fee for a lazy man’s lobster dinner, with the shell already cracked. Obviously, hard shell lobsters are more difficult to open, but something people don’t often think about is the lack of water inside hard shell lobsters. This makes far less mess! Soft shell lobsters have a new, thinner shell that cracks easily, but the water inside makes it messier! In terms of flavor and texture, it all comes down to personal preference. Some prefer hard shells for their meaty taste and firm, dense texture. While others prefer the sweeter, tender taste of soft shells. Regardless, a lobster is a lobster at the end of the day, and who can say no to these sweet treats!

Soft Shell Lobster – Maine Lobster Soft Shell Lobster
Soft Shell Lobster
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 In order to pull itself out of the old shell, without getting stuck, the lobster shrinks parts of its body to about 25% of their normal size. The soft shell lobster’s body remains small (and composed largely of water) for quite a while after molting, so that it will not outgrow its new shell too soon and have to molt again too quickly. Maine residents who prefer the sweet, tender meat of a soft shell lobster understand that when they crack the soft shell, they will find relatively little meat inside. People who are used to eating hard shell lobsters, however, are often disappointed by how little meat is found in a soft shell lobster. Soft shell lobsters, having just recently molted, are also naturally in a weakened an vulnerable state, and soft shell lobsters are not likely to survive shipping or transportation, so unless you are buying and cooking the lobster close to where it was caught, if you are buying a live lobster, it makes sense to purchase hard shelled lobster for delivery. 2 Trackbacks / Pingbacks
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Soft Shell Lobster – Maine Lobster

Soft Shell Lobster
Soft Shell Lobster
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In order to pull itself out of the old shell, without getting stuck, the lobster shrinks parts of its body to about 25% of their normal size. The soft shell lobster’s body remains small (and composed largely of water) for quite a while after molting, so that it will not outgrow its new shell too soon and have to molt again too quickly. Maine residents who prefer the sweet, tender meat of a soft shell lobster understand that when they crack the soft shell, they will find relatively little meat inside. People who are used to eating hard shell lobsters, however, are often disappointed by how little meat is found in a soft shell lobster. Soft shell lobsters, having just recently molted, are also naturally in a weakened an vulnerable state, and soft shell lobsters are not likely to survive shipping or transportation, so unless you are buying and cooking the lobster close to where it was caught, if you are buying a live lobster, it makes sense to purchase hard shelled lobster for delivery. 2 Trackbacks / Pingbacks
Comments are closed.

Gordon Ramsay Lobster Prep (How to Deshell) – Hell’s Kitchen Recipes Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides
 Meat: Lobster meat is composed of muscle fibers that are more similar to mammal muscle fibers than white fish. This difference in muscle fiber largely explains the texture between lobster meat and other fish options like sea bass or cod. Lobster muscle fibers are still much shorter than those inland animals, though they are still longer than those found in whitefish. That difference in muscle fiber length is why lobster meat does not flake when cooked as a white fish does. Buying Lobster
Don’t be intimidated when picking out a lobster to cook at home. Everyone has a first time experience, and these tips should make your decision making the process a lot easier next time you are shopping for a whole fresh lobster. How to Choose Live Whole Lobster
Lobsters should be cooked fresh for both flavor and health reasons. When a lobster dies, enzymes in its body begin to break down the flesh and cause it to turn mushy. While mushy meat does not sound appealing, deceased lobsters also are vulnerable to bacterial contamination that can cause food poisoning.

Meat: Lobster meat is composed of muscle fibers that are more similar to mammal muscle fibers than white fish. This difference in muscle fiber largely explains the texture between lobster meat and other fish options like sea bass or cod. Lobster muscle fibers are still much shorter than those inland animals, though they are still longer than those found in whitefish. That difference in muscle fiber length is why lobster meat does not flake when cooked as a white fish does. Buying Lobster
Don’t be intimidated when picking out a lobster to cook at home. Everyone has a first time experience, and these tips should make your decision making the process a lot easier next time you are shopping for a whole fresh lobster. How to Choose Live Whole Lobster
Lobsters should be cooked fresh for both flavor and health reasons. When a lobster dies, enzymes in its body begin to break down the flesh and cause it to turn mushy. While mushy meat does not sound appealing, deceased lobsters also are vulnerable to bacterial contamination that can cause food poisoning.

Wicked Good Lobster Rolls | The Food Lab Wicked Good Lobster Rolls | The Food Lab
Wicked Good Lobster Rolls | The Food Lab
Primary Selection
Dispatch
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More than Peelings...
Size Matters
Dressing
Buns of Steel
See?
Thought so.
Get the full recipe here »
 Some folk seem to think that large lobsters are tougher or less flavorful than small lobster. I don't find this to be true. What is true, however, is that they are far harder to cook evenly. With most cooking methods, by the time you cook them through to the center, the exterior is hopelessly overcooked. Smaller lobsters don't have as much of a problem with this (though they still do to a degree—more on this later). I buy smaller lobster simply because they are cheaper, easier to handle, and have less of an impact on the health of the lobster population. With a yield of around 30 to 40%, you should plan on about 1 1/2 pounds of shell-on lobster per person, which'll give you two 4- to 5-ounce lobster rolls. Male vs. Female: You can tell a male vs. female lobster by the hardness of the pleopods—the first set of swimmerets under a lobster's body. On a male, they'll be hard, but on a female, they'll be soft.

Wicked Good Lobster Rolls | The Food Lab

Wicked Good Lobster Rolls | The Food Lab
Wicked Good Lobster Rolls | The Food Lab
Primary Selection
Dispatch
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More than Peelings...
Size Matters
Dressing
Buns of Steel
See?
Thought so.
Get the full recipe here »

Some folk seem to think that large lobsters are tougher or less flavorful than small lobster. I don't find this to be true. What is true, however, is that they are far harder to cook evenly. With most cooking methods, by the time you cook them through to the center, the exterior is hopelessly overcooked. Smaller lobsters don't have as much of a problem with this (though they still do to a degree—more on this later). I buy smaller lobster simply because they are cheaper, easier to handle, and have less of an impact on the health of the lobster population. With a yield of around 30 to 40%, you should plan on about 1 1/2 pounds of shell-on lobster per person, which'll give you two 4- to 5-ounce lobster rolls. Male vs. Female: You can tell a male vs. female lobster by the hardness of the pleopods—the first set of swimmerets under a lobster's body. On a male, they'll be hard, but on a female, they'll be soft.

FAQ FAQ
FAQ
General Lobster FAQs
 Now that I have a lobster, how do I cook it? Simply follow the cooking instructions below. Are large lobsters good eating? Yes! Once the lobster is boiled, remove the meat from the shell and cut into small pieces. Usually you can expect a better yield (more meat per pound) from a larger lobster. How do I boil fresh lobsters? Boil enough water to cover the lobsters completely. Add a tablespoon of salt. Refer to the cooking times below.

FAQ

Now that I have a lobster, how do I cook it? Simply follow the cooking instructions below. Are large lobsters good eating? Yes! Once the lobster is boiled, remove the meat from the shell and cut into small pieces. Usually you can expect a better yield (more meat per pound) from a larger lobster. How do I boil fresh lobsters? Boil enough water to cover the lobsters completely. Add a tablespoon of salt. Refer to the cooking times below.

How to Kill, Cook, and Shell a Lobster | The Food Lab How to Kill, Cook, and Shell a Lobster | The Food Lab
How to Kill, Cook, and Shell a Lobster | The Food Lab
The Best Way to Kill a Lobster
How to Cook a Lobster
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More Than Peelings...
How to Kill, Cook, and Shell a Lobster, Step by Step
Step 1: Kill It
Step 2: Grab the Tail
Step 3: Twist It Off
Step 4: Set Aside
Step 5: Twist Off the Claws
Step 6: Repeat
Step 7: Ready to Steam
Step 8: Steam
Step 9: Done Steaming
Step 10: Roast
Step 11: Take the Temp
Step 12: Start Cracking
Step 13: Press Hard
Step 14: Pull Open
Step 15: Pick the Meat
Step 16: Wash Out the Gunk
Step 17: Break Off the Pincer
Step 18: Remove the Cartilage
Step 19: Pick Out Any Hangers-On
Step 20: Attack the Claw
Step 21: Smack It
Step 22: Cracked!
Step 23: Pull Out the Meat
Step 24: Go for the Knuckles
Step 25: Twist Them Apart
Step 26: Separate the Knuckles
Step 27: Push Out the Meat
Step 28: Done!
 That's right: cloudy, murky water with weird white gunk floating on top. Now stick your nose in there and inhale. What do you smell? Yup. Lobster. And here's one thing I can guarantee: What's in that pot is not in your lobster. The massive amount of water circulating in and out of the lobster's body can quite efficiently wash away many of the flavorful compounds you find inside the meat. Not only that, but for larger lobsters, the high heat of boiling can cause the exterior to overcook while the interior remains raw (one of the reasons why larger lobsters often seem so much tougher than smaller lobsters that cook faster).

How to Kill, Cook, and Shell a Lobster | The Food Lab

How to Kill, Cook, and Shell a Lobster | The Food Lab
How to Kill, Cook, and Shell a Lobster | The Food Lab
The Best Way to Kill a Lobster
How to Cook a Lobster
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More Than Peelings...
How to Kill, Cook, and Shell a Lobster, Step by Step
Step 1: Kill It
Step 2: Grab the Tail
Step 3: Twist It Off
Step 4: Set Aside
Step 5: Twist Off the Claws
Step 6: Repeat
Step 7: Ready to Steam
Step 8: Steam
Step 9: Done Steaming
Step 10: Roast
Step 11: Take the Temp
Step 12: Start Cracking
Step 13: Press Hard
Step 14: Pull Open
Step 15: Pick the Meat
Step 16: Wash Out the Gunk
Step 17: Break Off the Pincer
Step 18: Remove the Cartilage
Step 19: Pick Out Any Hangers-On
Step 20: Attack the Claw
Step 21: Smack It
Step 22: Cracked!
Step 23: Pull Out the Meat
Step 24: Go for the Knuckles
Step 25: Twist Them Apart
Step 26: Separate the Knuckles
Step 27: Push Out the Meat
Step 28: Done!

That's right: cloudy, murky water with weird white gunk floating on top. Now stick your nose in there and inhale. What do you smell? Yup. Lobster. And here's one thing I can guarantee: What's in that pot is not in your lobster. The massive amount of water circulating in and out of the lobster's body can quite efficiently wash away many of the flavorful compounds you find inside the meat. Not only that, but for larger lobsters, the high heat of boiling can cause the exterior to overcook while the interior remains raw (one of the reasons why larger lobsters often seem so much tougher than smaller lobsters that cook faster).

If you overcook them, your going to be eating tough lobster. If you under-cook your lobster you can always heat them up. The reason many people believe larger lobsters are tough is simply because they overcook them. Many people will mistakenly boil a two and half pound lobster twice as long as a quarter pound lobster. Another common mistake is adding to the cooking time just because you are cooking more than 1-2 lobsters in the pot. Just remember to bring your pot back to a rolling boil and regulate the heat. Happy cracking! Looking to buy live lobster online? Be sure to checkout our official Maine Lobster supplier- LobsterAnywhere This lobster company has been shipping lobsters all over the USA since 1999. What makes them different is not only their high quality hard-shell lobsters, but also there attention to detail and care they take in packing and shipping every single lobster.

If you overcook them, your going to be eating tough lobster. If you under-cook your lobster you can always heat them up. The reason many people believe larger lobsters are tough is simply because they overcook them. Many people will mistakenly boil a two and half pound lobster twice as long as a quarter pound lobster. Another common mistake is adding to the cooking time just because you are cooking more than 1-2 lobsters in the pot. Just remember to bring your pot back to a rolling boil and regulate the heat. Happy cracking! Looking to buy live lobster online? Be sure to checkout our official Maine Lobster supplier- LobsterAnywhere This lobster company has been shipping lobsters all over the USA since 1999. What makes them different is not only their high quality hard-shell lobsters, but also there attention to detail and care they take in packing and shipping every single lobster.

How to Kill, Cook, and Shell a Lobster | The Food Lab How to Kill, Cook, and Shell a Lobster | The Food Lab
How to Kill, Cook, and Shell a Lobster | The Food Lab
The Best Way to Kill a Lobster
How to Cook a Lobster
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More Than Peelings...
How to Kill, Cook, and Shell a Lobster, Step by Step
Step 1: Kill It
Step 2: Grab the Tail
Step 3: Twist It Off
Step 4: Set Aside
Step 5: Twist Off the Claws
Step 6: Repeat
Step 7: Ready to Steam
Step 8: Steam
Step 9: Done Steaming
Step 10: Roast
Step 11: Take the Temp
Step 12: Start Cracking
Step 13: Press Hard
Step 14: Pull Open
Step 15: Pick the Meat
Step 16: Wash Out the Gunk
Step 17: Break Off the Pincer
Step 18: Remove the Cartilage
Step 19: Pick Out Any Hangers-On
Step 20: Attack the Claw
Step 21: Smack It
Step 22: Cracked!
Step 23: Pull Out the Meat
Step 24: Go for the Knuckles
Step 25: Twist Them Apart
Step 26: Separate the Knuckles
Step 27: Push Out the Meat
Step 28: Done!
 Lobster. And here's one thing I can guarantee: What's in that pot is not in your lobster. The massive amount of water circulating in and out of the lobster's body can quite efficiently wash away many of the flavorful compounds you find inside the meat. Not only that, but for larger lobsters, the high heat of boiling can cause the exterior to overcook while the interior remains raw (one of the reasons why larger lobsters often seem so much tougher than smaller lobsters that cook faster). So plunging them into boiling water is not the way to go. Method 2: Steaming
At first glance, you'd think that steaming would be a gentler method of cooking than boiling. Surely very dense water at 212°F (100°C) should heat faster than steam, which is not very dense at all, at 212°F? The denser the medium, the more efficient it is at transferring heat, right?

Lobster. And here's one thing I can guarantee: What's in that pot is not in your lobster. The massive amount of water circulating in and out of the lobster's body can quite efficiently wash away many of the flavorful compounds you find inside the meat. Not only that, but for larger lobsters, the high heat of boiling can cause the exterior to overcook while the interior remains raw (one of the reasons why larger lobsters often seem so much tougher than smaller lobsters that cook faster). So plunging them into boiling water is not the way to go. Method 2: Steaming
At first glance, you'd think that steaming would be a gentler method of cooking than boiling. Surely very dense water at 212°F (100°C) should heat faster than steam, which is not very dense at all, at 212°F? The denser the medium, the more efficient it is at transferring heat, right?

Cooking & Eating a Lobster - Lobster Institute - University of Maine Lobster Institute
Lobster Institute
Cooking and Eating Lobsters
Are lobsters nutritious?
How do you cook live lobster?
Boiling
Steaming
Grilling
What’s the difference between a hard shell and soft shell lobster?
Why do lobsters twitch as they cook?
How can you minimize the movement of a lobster when its placed in a cooking pot?
Why do lobsters turn red when you cook them?
What is the white “goop” you find in the lobsters and the water after you cook them?
What is the green stuff you find in the cooked lobsters? Can you eat it?
What is the red stuff you find inside along the tail of cooked lobster? Can you eat it?
Can you get live lobster all year?
 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. What’s the difference between a hard shell and soft shell lobster? Lobster will periodically shed their shells as they grow. This can happen as many as 25 times before they are 6-7 years old; then males shed every year and mature females every two years. When lobsters become very large molting is less frequent.

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. What’s the difference between a hard shell and soft shell lobster? Lobster will periodically shed their shells as they grow. This can happen as many as 25 times before they are 6-7 years old; then males shed every year and mature females every two years. When lobsters become very large molting is less frequent.

What Size Lobster to Buy? Picking the Right Size Lobster What Size Lobster to Buy? Pick the Right Size Lobster
What Size Lobster to Buy? Pick the Right Size Lobster
Page Contents
Sizing Up Maine Lobster: How Live Lobsters are Graded
Measuring Lobster Size
Grading Lobster for Quality
Soft Shell Lobsters
Hard Shell lobster
Grade A Lobsters
Grade B Lobsters
Culls
How Much Lobster Meat in a Lobster?
How Much Lobster Per Person?
So What is Considered a Serving?
How Much Lobster to Order
Live Lobster Sizes
Chix or Chicken Lobsters
Quarters
Halves
Deuces: Two Pound Lobsters
Jumbo Lobsters
Are Small Lobsters Better than Big Lobsters?
Save Money Buying the Right Size Lobster
Why Lobster Meat is a Good Deal
 The lower the grade, the softer the shell and less hardier the lobster. Lobsters undergoing molting have softer shells and are generally weaker with lower meat content than a hard-shell lobster. Soft Shell Lobsters
Soft shell lobsters are not shipped due to their weak and fragile nature. Plus, the meat yield is about 10% less than a good hard-shell lobster. Learn why you will always want to buy hard-shell lobsters. Hard-shell Greatness: Find out what makes a hard-shell lobster, the best lobster. Difference between soft-shell and hard-shell lobsters. Hard Shell lobster
Hard shell lobster remains popular due to the quantity and quality of the meat. When cooked, its shell turns bright red to orange color.

What Size Lobster to Buy? Picking the Right Size Lobster

What Size Lobster to Buy? Pick the Right Size Lobster
What Size Lobster to Buy? Pick the Right Size Lobster
Page Contents
Sizing Up Maine Lobster: How Live Lobsters are Graded
Measuring Lobster Size
Grading Lobster for Quality
Soft Shell Lobsters
Hard Shell lobster
Grade A Lobsters
Grade B Lobsters
Culls
How Much Lobster Meat in a Lobster?
How Much Lobster Per Person?
So What is Considered a Serving?
How Much Lobster to Order
Live Lobster Sizes
Chix or Chicken Lobsters
Quarters
Halves
Deuces: Two Pound Lobsters
Jumbo Lobsters
Are Small Lobsters Better than Big Lobsters?
Save Money Buying the Right Size Lobster
Why Lobster Meat is a Good Deal

The lower the grade, the softer the shell and less hardier the lobster. Lobsters undergoing molting have softer shells and are generally weaker with lower meat content than a hard-shell lobster. Soft Shell Lobsters
Soft shell lobsters are not shipped due to their weak and fragile nature. Plus, the meat yield is about 10% less than a good hard-shell lobster. Learn why you will always want to buy hard-shell lobsters. Hard-shell Greatness: Find out what makes a hard-shell lobster, the best lobster. Difference between soft-shell and hard-shell lobsters. Hard Shell lobster
Hard shell lobster remains popular due to the quantity and quality of the meat. When cooked, its shell turns bright red to orange color.

Shell Games: Hard Shell Lobster Versus Soft Shell Lobsters—Which is Better? Shell Games: Hard Shell Lobster Versus Soft Shell Lobsters
Shell Games: Hard Shell Lobster Versus Soft Shell Lobsters
Page Contents
When do Lobsters Shed or Molt?
Lobster Molting Facts
What is a soft shell lobster?
So What’s The Difference Between Soft Shell and Hard Shell Lobsters
Why are Soft Shell Lobsters Cheaper
Which Lobster Travels Best? Go for the Hard Shell!
When are Hard Shell Lobsters Available
Online Lobster. Are You Getting Your Clams Worth?
Soft or Hard Shell Lobsters: Which Should You Order?
 You’ll find live lobster in all sizes, all the way up to an impressive colossal 6 pound lobster. You can mix and match live lobster sizes. Soft or Hard Shell Lobsters: Which Should You Order? When you order lobster online, how will hard-shell lobster vs. soft-shell affect you, the customer? Hard-shell lobsters have approximately 20% more meat in proportion to total body weight. Hard-shell lobster meat is firmer, while soft-shell meat is softer and tends to have more water. Hard shell lobsters are stronger and can live 30-40 hours out of the water. Soft shell lobsters are weaker and live less then 24 hours out of the water. Hard shell Maine lobsters can be shipped overnight and arrive in excellent condition.

Shell Games: Hard Shell Lobster Versus Soft Shell Lobsters—Which is Better?

Shell Games: Hard Shell Lobster Versus Soft Shell Lobsters
Shell Games: Hard Shell Lobster Versus Soft Shell Lobsters
Page Contents
When do Lobsters Shed or Molt?
Lobster Molting Facts
What is a soft shell lobster?
So What’s The Difference Between Soft Shell and Hard Shell Lobsters
Why are Soft Shell Lobsters Cheaper
Which Lobster Travels Best? Go for the Hard Shell!
When are Hard Shell Lobsters Available
Online Lobster. Are You Getting Your Clams Worth?
Soft or Hard Shell Lobsters: Which Should You Order?

You’ll find live lobster in all sizes, all the way up to an impressive colossal 6 pound lobster. You can mix and match live lobster sizes. Soft or Hard Shell Lobsters: Which Should You Order? When you order lobster online, how will hard-shell lobster vs. soft-shell affect you, the customer? Hard-shell lobsters have approximately 20% more meat in proportion to total body weight. Hard-shell lobster meat is firmer, while soft-shell meat is softer and tends to have more water. Hard shell lobsters are stronger and can live 30-40 hours out of the water. Soft shell lobsters are weaker and live less then 24 hours out of the water. Hard shell Maine lobsters can be shipped overnight and arrive in excellent condition.

Shell Games: Hard Shell Lobster Versus Soft Shell Lobsters—Which is Better? Shell Games: Hard Shell Lobster Versus Soft Shell Lobsters
Shell Games: Hard Shell Lobster Versus Soft Shell Lobsters
Page Contents
When do Lobsters Shed or Molt?
Lobster Molting Facts
What is a soft shell lobster?
So What’s The Difference Between Soft Shell and Hard Shell Lobsters
Why are Soft Shell Lobsters Cheaper
Which Lobster Travels Best? Go for the Hard Shell!
When are Hard Shell Lobsters Available
Online Lobster. Are You Getting Your Clams Worth?
Soft or Hard Shell Lobsters: Which Should You Order?
 Hard-shell lobsters have approximately 20% more meat in proportion to total body weight. Hard-shell lobster meat is firmer, while soft-shell meat is softer and tends to have more water. Hard shell lobsters are stronger and can live 30-40 hours out of the water. Soft shell lobsters are weaker and live less then 24 hours out of the water. Hard shell Maine lobsters can be shipped overnight and arrive in excellent condition. Soft shell lobsters suffer a high mortality when shipped even under ideal conditions. Soft Shell lobsters are too delicate to grill. Learn more about how to grill whole lobsters. And finally, Maine hard-shell lobsters are considered premium lobsters and are famous worldwide for their outstanding taste and high quality meat. When choosing lobsters online for that special occasion, make sure you are getting what you paid for!

Hard-shell lobsters have approximately 20% more meat in proportion to total body weight. Hard-shell lobster meat is firmer, while soft-shell meat is softer and tends to have more water. Hard shell lobsters are stronger and can live 30-40 hours out of the water. Soft shell lobsters are weaker and live less then 24 hours out of the water. Hard shell Maine lobsters can be shipped overnight and arrive in excellent condition. Soft shell lobsters suffer a high mortality when shipped even under ideal conditions. Soft Shell lobsters are too delicate to grill. Learn more about how to grill whole lobsters. And finally, Maine hard-shell lobsters are considered premium lobsters and are famous worldwide for their outstanding taste and high quality meat. When choosing lobsters online for that special occasion, make sure you are getting what you paid for!

Gordon Ramsay Lobster Prep (How to Deshell) – Hell’s Kitchen Recipes Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides
 Buying Lobster
Don’t be intimidated when picking out a lobster to cook at home. Everyone has a first time experience, and these tips should make your decision making the process a lot easier next time you are shopping for a whole fresh lobster. How to Choose Live Whole Lobster
Lobsters should be cooked fresh for both flavor and health reasons. When a lobster dies, enzymes in its body begin to break down the flesh and cause it to turn mushy. While mushy meat does not sound appealing, deceased lobsters also are vulnerable to bacterial contamination that can cause food poisoning. Make sure your lobster is alive when you are ready to cook it, and make the process of death to finished cooking is as quick as possible. It is for these reasons for both flavor and health that I recommend avoiding pre-packaged lobster meat. Squeeze Body Check if Hard Shell or Soft Shell
Squeeze the sides of the lobster’s body to determine if it’s a hard shell or softshell. A softshell lobster will yield to pressure, while a hard-shell lobster will be hard and brittle. Check to See How Much Lobster Weigh
In my recipes, I include the weight of the lobsters since lobsters can vary significantly in weight.

Buying Lobster
Don’t be intimidated when picking out a lobster to cook at home. Everyone has a first time experience, and these tips should make your decision making the process a lot easier next time you are shopping for a whole fresh lobster. How to Choose Live Whole Lobster
Lobsters should be cooked fresh for both flavor and health reasons. When a lobster dies, enzymes in its body begin to break down the flesh and cause it to turn mushy. While mushy meat does not sound appealing, deceased lobsters also are vulnerable to bacterial contamination that can cause food poisoning. Make sure your lobster is alive when you are ready to cook it, and make the process of death to finished cooking is as quick as possible. It is for these reasons for both flavor and health that I recommend avoiding pre-packaged lobster meat. Squeeze Body Check if Hard Shell or Soft Shell
Squeeze the sides of the lobster’s body to determine if it’s a hard shell or softshell. A softshell lobster will yield to pressure, while a hard-shell lobster will be hard and brittle. Check to See How Much Lobster Weigh
In my recipes, I include the weight of the lobsters since lobsters can vary significantly in weight.

Cooking & Eating a Lobster - Lobster Institute - University of Maine Lobster Institute
Lobster Institute
Cooking and Eating Lobsters
Are lobsters nutritious?
How do you cook live lobster?
Boiling
Steaming
Grilling
What’s the difference between a hard shell and soft shell lobster?
Why do lobsters twitch as they cook?
How can you minimize the movement of a lobster when its placed in a cooking pot?
Why do lobsters turn red when you cook them?
What is the white “goop” you find in the lobsters and the water after you cook them?
What is the green stuff you find in the cooked lobsters? Can you eat it?
What is the red stuff you find inside along the tail of cooked lobster? Can you eat it?
Can you get live lobster all year?
 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.

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.

What Size Lobster to Buy? Picking the Right Size Lobster What Size Lobster to Buy? Pick the Right Size Lobster
What Size Lobster to Buy? Pick the Right Size Lobster
Page Contents
Sizing Up Maine Lobster: How Live Lobsters are Graded
Measuring Lobster Size
Grading Lobster for Quality
Soft Shell Lobsters
Hard Shell lobster
Grade A Lobsters
Grade B Lobsters
Culls
How Much Lobster Meat in a Lobster?
How Much Lobster Per Person?
So What is Considered a Serving?
How Much Lobster to Order
Live Lobster Sizes
Chix or Chicken Lobsters
Quarters
Halves
Deuces: Two Pound Lobsters
Jumbo Lobsters
Are Small Lobsters Better than Big Lobsters?
Save Money Buying the Right Size Lobster
Why Lobster Meat is a Good Deal
 Ignoring these regulations is costly and penalties for each violation is steep. Once the length of the lobster had been determined, and it meets the appropriate standards, it can be graded and then sold. Grading Lobster for Quality
Grading a lobster is a way of determining its value and quality. It enables the consumer to know how much lobster meat and the quality of the meat that they are purchasing. Grading Lobster Size
No matter the time of year, lobsters are graded to weed out damaged and weak lobsters. The lower the grade, the softer the shell and less hardier the lobster. Lobsters undergoing molting have softer shells and are generally weaker with lower meat content than a hard-shell lobster. Soft Shell Lobsters
Soft shell lobsters are not shipped due to their weak and fragile nature. Plus, the meat yield is about 10% less than a good hard-shell lobster. Learn why you will always want to buy hard-shell lobsters.

Ignoring these regulations is costly and penalties for each violation is steep. Once the length of the lobster had been determined, and it meets the appropriate standards, it can be graded and then sold. Grading Lobster for Quality
Grading a lobster is a way of determining its value and quality. It enables the consumer to know how much lobster meat and the quality of the meat that they are purchasing. Grading Lobster Size
No matter the time of year, lobsters are graded to weed out damaged and weak lobsters. The lower the grade, the softer the shell and less hardier the lobster. Lobsters undergoing molting have softer shells and are generally weaker with lower meat content than a hard-shell lobster. Soft Shell Lobsters
Soft shell lobsters are not shipped due to their weak and fragile nature. Plus, the meat yield is about 10% less than a good hard-shell lobster. Learn why you will always want to buy hard-shell lobsters.

Cooking & Eating a Lobster - Lobster Institute - University of Maine Lobster Institute
Lobster Institute
Cooking and Eating Lobsters
Are lobsters nutritious?
How do you cook live lobster?
Boiling
Steaming
Grilling
What’s the difference between a hard shell and soft shell lobster?
Why do lobsters twitch as they cook?
How can you minimize the movement of a lobster when its placed in a cooking pot?
Why do lobsters turn red when you cook them?
What is the white “goop” you find in the lobsters and the water after you cook them?
What is the green stuff you find in the cooked lobsters? Can you eat it?
What is the red stuff you find inside along the tail of cooked lobster? Can you eat it?
Can you get live lobster all year?
 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.

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.

LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters • Harbor Fish Market LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters
LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters Although the overall hard shell catch is lower during peak season, the demand for hard shell lobsters is actually higher than soft shell lobsters in peak season. This is due to hard shells being far better to ship and travel with. Soft shell lobsters do not tend to live as long out of water, making them harder to travel with, and virtually impossible to ship. The color of a hard-shell lobster’s meat is also different than that a soft-shell lobster. You will notice that a soft-shell lobster has a brighter red color, due to the carotenoid pigments becoming more concentrated right before, or right after, a lobster molts. A hard-shell lobster’s meat is also red, but it’s a bit duller in color. When deciding between hard shell and soft shell lobsters for dinner, it’s important to consider that consuming a full lobster takes time and effort. Some people enjoy cracking them open, while others will pay the added fee for a lazy man’s lobster dinner, with the shell already cracked. Obviously, hard shell lobsters are more difficult to open, but something people don’t often think about is the lack of water inside hard shell lobsters. This makes far less mess!

Although the overall hard shell catch is lower during peak season, the demand for hard shell lobsters is actually higher than soft shell lobsters in peak season. This is due to hard shells being far better to ship and travel with. Soft shell lobsters do not tend to live as long out of water, making them harder to travel with, and virtually impossible to ship. The color of a hard-shell lobster’s meat is also different than that a soft-shell lobster. You will notice that a soft-shell lobster has a brighter red color, due to the carotenoid pigments becoming more concentrated right before, or right after, a lobster molts. A hard-shell lobster’s meat is also red, but it’s a bit duller in color. When deciding between hard shell and soft shell lobsters for dinner, it’s important to consider that consuming a full lobster takes time and effort. Some people enjoy cracking them open, while others will pay the added fee for a lazy man’s lobster dinner, with the shell already cracked. Obviously, hard shell lobsters are more difficult to open, but something people don’t often think about is the lack of water inside hard shell lobsters. This makes far less mess!

How To Buy A Lobster | The Food Lab How To Buy A Lobster | The Food Lab
How To Buy A Lobster | The Food Lab
Criterion #1: Species
Criterion #2: Liveliness
Criterion #3: Hard Vs. Soft
Criterion #4: Size
Where to Buy Lobster
Connecticut-Style Warm Buttered Lobster Rolls »
Get The Recipes:
 Whoa. The largest lobsters ever recorded have been in the 40 to 50-pound range, but in the real world, you're more likely to see lobsters between 1 and 3 pounds, perhaps up to 7 or 8 pounds if you head to a specialist. The larger a lobster, the more you're likely to pay per pound, but increase in price does not indicate increase in quality. Some folk seem to think that large lobsters are tougher or less flavorful than small lobster. I don't find this to be true. What is true, however, is that they are far harder to cook evenly. With most cooking methods, by the time you cook them through to the center, the exterior is hopelessly overcooked. Smaller lobsters don't have as much of a problem with this (though they still do to a degree--more on this later). I buy smaller lobster simply because they are cheaper, easier to handle, and have less of an impact on the health of the lobster population. With a yield of around 30 to 40%, you should plan on about on 1 1/2-pound lobster per person, giving you 6 to 8 ounces of actual meat.

How To Buy A Lobster | The Food Lab

How To Buy A Lobster | The Food Lab
How To Buy A Lobster | The Food Lab
Criterion #1: Species
Criterion #2: Liveliness
Criterion #3: Hard Vs. Soft
Criterion #4: Size
Where to Buy Lobster
Connecticut-Style Warm Buttered Lobster Rolls »
Get The Recipes:

Whoa. The largest lobsters ever recorded have been in the 40 to 50-pound range, but in the real world, you're more likely to see lobsters between 1 and 3 pounds, perhaps up to 7 or 8 pounds if you head to a specialist. The larger a lobster, the more you're likely to pay per pound, but increase in price does not indicate increase in quality. Some folk seem to think that large lobsters are tougher or less flavorful than small lobster. I don't find this to be true. What is true, however, is that they are far harder to cook evenly. With most cooking methods, by the time you cook them through to the center, the exterior is hopelessly overcooked. Smaller lobsters don't have as much of a problem with this (though they still do to a degree--more on this later). I buy smaller lobster simply because they are cheaper, easier to handle, and have less of an impact on the health of the lobster population. With a yield of around 30 to 40%, you should plan on about on 1 1/2-pound lobster per person, giving you 6 to 8 ounces of actual meat.

are live Maine lobsters suitable for eating raw as lobster sashimi? - FlyerTalk Forums
are live Maine lobsters suitable for eating raw as lobster sashimi?
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Jul 5, 10, 11:30 pm
paradoxrunway
are live Maine lobsters suitable for eating raw as lobster sashimi?
Jul 6, 10, 12:34 am
Jul 6, 10, 12:54 am
Jul 6, 10, 8:31 am
cordelli
Jul 6, 10, 10:33 pm
ClimbGuy
Jul 7, 10, 6:12 am
slawecki
Jul 7, 10, 11:07 am
clarence5ybr
Jul 7, 10, 3:48 pm
luxury
May 22, 14, 10:38 am
MayaLavender
lobster sashimi
May 22, 14, 1:27 pm
Xelint
May 23, 14, 7:23 am
dchristiva
May 23, 14, 9:14 am
tentseller
May 24, 14, 5:13 pm
broadwayblue
 Dec 2001
Location: NYC
Programs: AA LT PLT, SPG Gold
Posts: 2,562
I thought the whole bigger lobsters are tougher business was a myth. Larger lobsters are easier to overcook, making them tougher...but cooked properly they are no tougher. Also, meat from soft-shell lobsters is more tender than that from hard-shell lobsters. At least that's what I've read. Reply
broadwayblue
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are live Maine lobsters suitable for eating raw as lobster sashimi? - FlyerTalk Forums

are live Maine lobsters suitable for eating raw as lobster sashimi?
Thread Tools
Jul 5, 10, 11:30 pm
paradoxrunway
are live Maine lobsters suitable for eating raw as lobster sashimi?
Jul 6, 10, 12:34 am
Jul 6, 10, 12:54 am
Jul 6, 10, 8:31 am
cordelli
Jul 6, 10, 10:33 pm
ClimbGuy
Jul 7, 10, 6:12 am
slawecki
Jul 7, 10, 11:07 am
clarence5ybr
Jul 7, 10, 3:48 pm
luxury
May 22, 14, 10:38 am
MayaLavender
lobster sashimi
May 22, 14, 1:27 pm
Xelint
May 23, 14, 7:23 am
dchristiva
May 23, 14, 9:14 am
tentseller
May 24, 14, 5:13 pm
broadwayblue

Dec 2001
Location: NYC
Programs: AA LT PLT, SPG Gold
Posts: 2,562
I thought the whole bigger lobsters are tougher business was a myth. Larger lobsters are easier to overcook, making them tougher...but cooked properly they are no tougher. Also, meat from soft-shell lobsters is more tender than that from hard-shell lobsters. At least that's what I've read. Reply
broadwayblue
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Lobster Equivalents and Famous Recipes Lobster Equivalents and Famous Recipes
Lobster Equivalents and Famous Recipes
Lobster Equivalents and Measures
Tip for Cooking Lobster
Ways to Cook Lobster
 While lobsters aren't difficult to cook getting to the delicious meat inside their shells can be quite a challenge. Given the difficulty modern man can have cracking these shells, it's not hard to see why the colonists would have preferred sea creatures that were less of a battle to eat. Lobster Equivalents and Measures
1 pound cooked = about 2 cups chopped chunks
1 (8-ounce) tail = 1 serving or 4 ounces cooked meat
1 (1- to 1-1/2-pound) whole lobster = 1 serving or 4 ounces cooked meat
For salads: cooked monkfish can be substituted for cooked lobster. Tip for Cooking Lobster
Lobster must be cooked before it is eaten. The meat inside the tail and claws is the main draw for lobster aficionados, but if you are tenacious enough, each of the small legs and feelers also has tiny succulent morsels. Getting to the meat inside the smaller legs can be a difficult shell to crack, but it's defiantly worth the effort tastewise. The coral and tomalley are also tasty treats for the lucky diner with a whole lobster. The intestine, which runs down the back, and the sand sac in the head should be removed and discarded. The lobster shell makes a wonderful stock which can be used to flavor seafood soups, bisques, and stews.

Lobster Equivalents and Famous Recipes

Lobster Equivalents and Famous Recipes
Lobster Equivalents and Famous Recipes
Lobster Equivalents and Measures
Tip for Cooking Lobster
Ways to Cook Lobster

While lobsters aren't difficult to cook getting to the delicious meat inside their shells can be quite a challenge. Given the difficulty modern man can have cracking these shells, it's not hard to see why the colonists would have preferred sea creatures that were less of a battle to eat. Lobster Equivalents and Measures
1 pound cooked = about 2 cups chopped chunks
1 (8-ounce) tail = 1 serving or 4 ounces cooked meat
1 (1- to 1-1/2-pound) whole lobster = 1 serving or 4 ounces cooked meat
For salads: cooked monkfish can be substituted for cooked lobster. Tip for Cooking Lobster
Lobster must be cooked before it is eaten. The meat inside the tail and claws is the main draw for lobster aficionados, but if you are tenacious enough, each of the small legs and feelers also has tiny succulent morsels. Getting to the meat inside the smaller legs can be a difficult shell to crack, but it's defiantly worth the effort tastewise. The coral and tomalley are also tasty treats for the lucky diner with a whole lobster. The intestine, which runs down the back, and the sand sac in the head should be removed and discarded. The lobster shell makes a wonderful stock which can be used to flavor seafood soups, bisques, and stews.

Gordon Ramsay Lobster Prep (How to Deshell) – Hell’s Kitchen Recipes Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides
 If you are serving your lobster with clarified butter, you will want to know how much lobster meat you have to have enough clarified butter for you and your guests. If you are serving soft-shell lobster, you may consider buying larger ones or buying two lobsters per person if the price is affordable. Markets don’t usually advertise if they are selling hard-shell or soft-shell, but you can always ask an employee in the seafood department. Cooking Lobster Tips
There’s a lot of information out there on the best way to cook lobster, and unfortunately, much of that information is conflicting. Although cooking methods can vary by recipe, I have found that the following process is the best place to start. Choose Which Method to Cook Lobster
My first decision is whether to boil, steam, or roast the lobsters. The problem with roasting lobsters is that the oven’s low heat causes proteins in the meat to adhere to the shell making for difficult removal and less flavorful meat. The steaming lobsters’ issues are that it requires another special piece of equipment (either a steamer or rack) and that the steaming process is prone to leaving the lobster under seasoned. Therefore, boiling in the saltwater was the best choice, but I still had to find a way to prevent the lobster from thrashing in the pot. Stun Lobster by Freezing Briefly Before Cooking
Unfortunately, there is no way to know the extent to which a lobster suffers during the cooking process, but scientists agree that the lobster’s nervous system is more like that of an insect than a human.

 Give them a few minutes
            to cool
            so you don't burn your fingers or get scalded
            by boiling water when handling them. The ease of eating
              a lobsterdepends
            partly upon the time of year. Lobsters
            moult(shed their shells)
  every
  year in early summer. Underneath the about-to-be-moulted
            shell, a new, roomier paper-thin shell
            is growing. Just before moulting(Mayor June)
            a New England lobster's shell is thick
            and hard,
            and the claws difficult to break open. You will certainly need tools—maybe
            even a hammer!—to break the hardest
          claws. (How do they wrestle their way out of
          those complicated, hard shells? Beats me...)
Just after moulting, the new shell is as thinas
              heavy paper, and the claws are easy to
            open without tools. The new shells begin to harden within
            a few weeks after moulting, but an Augustlobsteris
          still much easier to eat than a Maylobster. As the year progresses, the lobster will grow into the larger shell and it will grow thicker...until next year's moulting.

Give them a few minutes
            to cool
            so you don't burn your fingers or get scalded
            by boiling water when handling them. The ease of eating
              a lobsterdepends
            partly upon the time of year. Lobsters
            moult(shed their shells)
  every
  year in early summer. Underneath the about-to-be-moulted
            shell, a new, roomier paper-thin shell
            is growing. Just before moulting(Mayor June)
            a New England lobster's shell is thick
            and hard,
            and the claws difficult to break open. You will certainly need tools—maybe
            even a hammer!—to break the hardest
          claws. (How do they wrestle their way out of
          those complicated, hard shells? Beats me...)
Just after moulting, the new shell is as thinas
              heavy paper, and the claws are easy to
            open without tools. The new shells begin to harden within
            a few weeks after moulting, but an Augustlobsteris
          still much easier to eat than a Maylobster. As the year progresses, the lobster will grow into the larger shell and it will grow thicker...until next year's moulting.

How to Grill Lobsters Without Ruining Them How to Cook Lobsters on the Grill without Ruining Them
How to Cook Lobsters on the Grill without Ruining Them
Page Contents
How to Grill Lobsters without Ruining Them
Whole Lobster Grilling
Seafood Grilling Safety
Grill Lobsters Fresh
Preparing Live Lobster for the BBQ
Cooking the Lobster’s Claws
Grilled Lobster Cooking Times
Serve Up A Casual Grilled Lobster Dinner
References
 Buy only super fresh, feisty lobsters; 2. Always check the heat because a well done lobster is not an option. What you’ll need: A charcoal or wood fired grill is best, but a gas grill is a convenient option
Live hard-shell Maine lobsters about 1 1/2 lb. each or heavier
Kitchen Shears and/or a large, sharp chef knife
Salt, pepper, crushed garlic or your favorite herbs (like tarragon)
2 sticks of butter or olive oil
Large, fresh lemons
Pastry Brush
Whole Lobster Grilling
Only grill lively, hard-shell lobsters about 1-1/2 pound or larger. Smaller lobsters will cook too quickly on the grill. The thick, sturdy shell of a hard shell will hold up to the rigors of the grill. You will also enjoy more meat than a watery, soft-shell lobster. These are the fragile shell lobsters usually caught in the summertime.

How to Grill Lobsters Without Ruining Them

How to Cook Lobsters on the Grill without Ruining Them
How to Cook Lobsters on the Grill without Ruining Them
Page Contents
How to Grill Lobsters without Ruining Them
Whole Lobster Grilling
Seafood Grilling Safety
Grill Lobsters Fresh
Preparing Live Lobster for the BBQ
Cooking the Lobster’s Claws
Grilled Lobster Cooking Times
Serve Up A Casual Grilled Lobster Dinner
References

Buy only super fresh, feisty lobsters; 2. Always check the heat because a well done lobster is not an option. What you’ll need: A charcoal or wood fired grill is best, but a gas grill is a convenient option
Live hard-shell Maine lobsters about 1 1/2 lb. each or heavier
Kitchen Shears and/or a large, sharp chef knife
Salt, pepper, crushed garlic or your favorite herbs (like tarragon)
2 sticks of butter or olive oil
Large, fresh lemons
Pastry Brush
Whole Lobster Grilling
Only grill lively, hard-shell lobsters about 1-1/2 pound or larger. Smaller lobsters will cook too quickly on the grill. The thick, sturdy shell of a hard shell will hold up to the rigors of the grill. You will also enjoy more meat than a watery, soft-shell lobster. These are the fragile shell lobsters usually caught in the summertime.

Maine lobster vs. caribbean lobster - Fodor's Travel Talk Forums Maine lobster vs. caribbean lobster
Maine lobster vs. caribbean lobster Jun 2006
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Go for it. If you don't like it you'll know not to order it again, and if you do...so much the better. Reply
waring
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Jan 16th, 2007, 09:47 AM
# 4
tivertonhouse
Join Date: Jan 2003
Posts: 1,575
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Correction -- make that 'warm water lobster' for the spinies above. The big thing to look out for cooking spiny lobster is overgrilling/overboiling since they're small. Langoustines or lobster tails are invariably frozen
imports and best avoided.

Maine lobster vs. caribbean lobster - Fodor's Travel Talk Forums

Maine lobster vs. caribbean lobster
Maine lobster vs. caribbean lobster

Jun 2006
Posts: 2,184
Likes: 0
Received 0 Likes  on    0 Posts
Go for it. If you don't like it you'll know not to order it again, and if you do...so much the better. Reply
waring
View Public Profile
Send a private message to waring
Find More Posts by waring
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Jan 16th, 2007, 09:47 AM
# 4
tivertonhouse
Join Date: Jan 2003
Posts: 1,575
Likes: 0
Received 0 Likes  on    0 Posts
Correction -- make that 'warm water lobster' for the spinies above. The big thing to look out for cooking spiny lobster is overgrilling/overboiling since they're small. Langoustines or lobster tails are invariably frozen
imports and best avoided.

Steamed Lobster Cooking Tips | Lobster from Maine Steaming Lobster
Steaming Lobster
Is it Done Yet?
 Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly. The following recommends timing based on lobster weights: Is it Done Yet? Cooked lobsters will turn bright red, but that’s not the best indicator of doneness, especially for large lobsters. They may still be underdone when the shell turns red. Jasper White recommends cooking the lobsters for the recommend time, then cracking one open where the carapece meets the tail. If it’s done, the meat will have changed from translucent to white. Originally published in CIAProChef.com

Steamed Lobster Cooking Tips | Lobster from Maine

Steaming Lobster
Steaming Lobster
Is it Done Yet?

Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly. The following recommends timing based on lobster weights: Is it Done Yet? Cooked lobsters will turn bright red, but that’s not the best indicator of doneness, especially for large lobsters. They may still be underdone when the shell turns red. Jasper White recommends cooking the lobsters for the recommend time, then cracking one open where the carapece meets the tail. If it’s done, the meat will have changed from translucent to white. Originally published in CIAProChef.com

Cooked Lobster Meat Online | Buy Maine Lobster Meat Direct
Lobster Meat
Quantity Discounts - Buy More & Save
Pick your delivery date
Order by 3 PM EST
Earn up to 11,900 Sand Dollars.
Buy Cooked Maine Lobster Meat Online
Raw Claw & Knuckle Meat
Lobster Meat Per Pound:
Is it Real, Fresh Lobster Meat?
Looking to Buy Just the Lobster Tail Meat?
 This does not mean cooking diseased, dead or dying lobsters—known in the industry as sleepers. Depending on the time of year, the meat may be from soft-shell lobsters. This meat will be a little more watery, soft and less firm than meat from a hard shell lobster. A freshly cooked lobster will have its tail curl and the meat will be somewhat springy and firm; no mushy dried or jelly texture. Bad meat will give off an ammonia odor. Live lobster should be cooked properly, never overcooked or you’ll end up with rubbery and tough meat. The meat should be chilled and used right away or at least within a day or so. Note: Our lobster meat ships frozen to retain its fresh flavor and texture.

Cooked Lobster Meat Online | Buy Maine Lobster Meat Direct

Lobster Meat
Quantity Discounts - Buy More & Save
Pick your delivery date
Order by 3 PM EST
Earn up to 11,900 Sand Dollars.
Buy Cooked Maine Lobster Meat Online
Raw Claw & Knuckle Meat
Lobster Meat Per Pound:
Is it Real, Fresh Lobster Meat?
Looking to Buy Just the Lobster Tail Meat?

This does not mean cooking diseased, dead or dying lobsters—known in the industry as sleepers. Depending on the time of year, the meat may be from soft-shell lobsters. This meat will be a little more watery, soft and less firm than meat from a hard shell lobster. A freshly cooked lobster will have its tail curl and the meat will be somewhat springy and firm; no mushy dried or jelly texture. Bad meat will give off an ammonia odor. Live lobster should be cooked properly, never overcooked or you’ll end up with rubbery and tough meat. The meat should be chilled and used right away or at least within a day or so. Note: Our lobster meat ships frozen to retain its fresh flavor and texture.

Lobster Facts – Maine Lobster Lobster Facts
Lobster Facts
How do you handle live lobsters? And how do you keep fresh lobsters alive?
How can you tell if your lobsters arrived alive?
How do you handle previously cooked lobsters?
What is the difference between Hard shell and Soft shell lobsters?
How does a lobster grow?
What is a legal size lobster?
What color are lobsters? Are live lobsters red?
How do you cook lobster?
Why do lobsters turn red when they are cooked?
Are lobsters a healthy food? What is the nutritional information for lobsters?
What is the clump of little red balls in my lobsters tail?
How do you hold a lobster so you won’t get crunched by its claws?
How do you pick up a lobster?
What is the white substance covering my lobsters meat?
What is the green substance I can find on my meat?
Are lobsters considered a delicacy?
Where can I buy fresh lobster online?
 As long as the lobster’s tail curls when cooked, and the meat in the tail is firm, and in one piece, then the lobster was alive when it was cooked. Because lobsters require careful packing and prompt shipping, you should only purchase lobsters from a company which offers a 100% guarantee if any lobsters arrive in poor condition. How do you handle previously cooked lobsters? If purchased whole lobsters which have already been cooked (and several lobster delivery services offer lobsters boiled in sea water to lock in the “fresh taste of Maine”) you can keep them refrigerated for up to three days. When you are ready to serve them, place them in a pot of rapidly boiling water. When the water returns to a boil, start timing. In just five minutes, your lobsters will be ready to enjoy. What is the difference between Hard shell and Soft shell lobsters? Lobsters grow by molting, or by shedding their shells each year. Just after they molt, they are soft and fragile until their new shell has hardened, and they aew known as new shell or soft shell lobsters, sometimes called “shedders.”

Lobster Facts – Maine Lobster

Lobster Facts
Lobster Facts
How do you handle live lobsters? And how do you keep fresh lobsters alive?
How can you tell if your lobsters arrived alive?
How do you handle previously cooked lobsters?
What is the difference between Hard shell and Soft shell lobsters?
How does a lobster grow?
What is a legal size lobster?
What color are lobsters? Are live lobsters red?
How do you cook lobster?
Why do lobsters turn red when they are cooked?
Are lobsters a healthy food? What is the nutritional information for lobsters?
What is the clump of little red balls in my lobsters tail?
How do you hold a lobster so you won’t get crunched by its claws?
How do you pick up a lobster?
What is the white substance covering my lobsters meat?
What is the green substance I can find on my meat?
Are lobsters considered a delicacy?
Where can I buy fresh lobster online?

As long as the lobster’s tail curls when cooked, and the meat in the tail is firm, and in one piece, then the lobster was alive when it was cooked. Because lobsters require careful packing and prompt shipping, you should only purchase lobsters from a company which offers a 100% guarantee if any lobsters arrive in poor condition. How do you handle previously cooked lobsters? If purchased whole lobsters which have already been cooked (and several lobster delivery services offer lobsters boiled in sea water to lock in the “fresh taste of Maine”) you can keep them refrigerated for up to three days. When you are ready to serve them, place them in a pot of rapidly boiling water. When the water returns to a boil, start timing. In just five minutes, your lobsters will be ready to enjoy. What is the difference between Hard shell and Soft shell lobsters? Lobsters grow by molting, or by shedding their shells each year. Just after they molt, they are soft and fragile until their new shell has hardened, and they aew known as new shell or soft shell lobsters, sometimes called “shedders.”

What Size Lobster to Buy? Picking the Right Size Lobster What Size Lobster to Buy? Pick the Right Size Lobster
What Size Lobster to Buy? Pick the Right Size Lobster
Page Contents
Sizing Up Maine Lobster: How Live Lobsters are Graded
Measuring Lobster Size
Grading Lobster for Quality
Soft Shell Lobsters
Hard Shell lobster
Grade A Lobsters
Grade B Lobsters
Culls
How Much Lobster Meat in a Lobster?
How Much Lobster Per Person?
So What is Considered a Serving?
How Much Lobster to Order
Live Lobster Sizes
Chix or Chicken Lobsters
Quarters
Halves
Deuces: Two Pound Lobsters
Jumbo Lobsters
Are Small Lobsters Better than Big Lobsters?
Save Money Buying the Right Size Lobster
Why Lobster Meat is a Good Deal
 Lobster weight by carapace length varies throughout the year since lobsters molt and shed their shells. On average a good hard-shell lobster will yield about 19-22% cooked lobster meat. Soft shell lobsters will yield much less meat per pound than hard shell lobsters. You’ll find soft shell lobsters primarily in the summer months and are not shipped by LobsterAnywhere due to their low meat yield and fragile state. You can get a good idea of the cost of meat per pound with a simple formula using the price per/lb. of live lobsters multiplied by the number of lobsters needed to make a l lb. of cooked meat. For a 1 lb. hard-shell lobster, for example it will yield 3.36 oz. of cooked meat (Based on a 21% yield).

Lobster weight by carapace length varies throughout the year since lobsters molt and shed their shells. On average a good hard-shell lobster will yield about 19-22% cooked lobster meat. Soft shell lobsters will yield much less meat per pound than hard shell lobsters. You’ll find soft shell lobsters primarily in the summer months and are not shipped by LobsterAnywhere due to their low meat yield and fragile state. You can get a good idea of the cost of meat per pound with a simple formula using the price per/lb. of live lobsters multiplied by the number of lobsters needed to make a l lb. of cooked meat. For a 1 lb. hard-shell lobster, for example it will yield 3.36 oz. of cooked meat (Based on a 21% yield).

Gordon Ramsay Lobster Prep (How to Deshell) – Hell’s Kitchen Recipes Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides
 You want to be aware of whether or not a lobster is preparing to or just finished, molting as it affects their meat quality. You want to avoid cooking a lobster just before molting because they lose a lot of muscle mass to slip out of their shell. Conversely, as a lobster finishes molting, it has absorbed a lot of water to fit into its new shell. That additional water retention makes the lobster meat mushy. To make sure you don’t receive a soft shell lobster in the molting process, squeeze its shell, and it should give slightly to your pressure. Head: A lobster’s nervous system is not centered in its head but instead distributed throughout its body, explaining why a lobster is not killed instantly when a knife is placed through its head. Claw: The front legs of the lobster, also called pincers, contain tender meat for you to enjoy. The larger, meatier claw is called the “crusher,” while the smaller claw is known as the “cutter” and is far thinner.

You want to be aware of whether or not a lobster is preparing to or just finished, molting as it affects their meat quality. You want to avoid cooking a lobster just before molting because they lose a lot of muscle mass to slip out of their shell. Conversely, as a lobster finishes molting, it has absorbed a lot of water to fit into its new shell. That additional water retention makes the lobster meat mushy. To make sure you don’t receive a soft shell lobster in the molting process, squeeze its shell, and it should give slightly to your pressure. Head: A lobster’s nervous system is not centered in its head but instead distributed throughout its body, explaining why a lobster is not killed instantly when a knife is placed through its head. Claw: The front legs of the lobster, also called pincers, contain tender meat for you to enjoy. The larger, meatier claw is called the “crusher,” while the smaller claw is known as the “cutter” and is far thinner.

Gordon Ramsay Lobster Prep (How to Deshell) – Hell’s Kitchen Recipes Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides
 Tail: The tail is the portion of the lobster that most of us eat. At many restaurants, I will order the lobster tail. Lobsters use their tails to escape from predators as they contain large flexor and extensor muscles made for rapid swimming with their fast-acting, short muscle fibers. Because collagen is more prevalent in muscle, it is no surprise that a lobster tail contains little fat but more collagen than in other crustaceans. Meat: Lobster meat is composed of muscle fibers that are more similar to mammal muscle fibers than white fish. This difference in muscle fiber largely explains the texture between lobster meat and other fish options like sea bass or cod. Lobster muscle fibers are still much shorter than those inland animals, though they are still longer than those found in whitefish. That difference in muscle fiber length is why lobster meat does not flake when cooked as a white fish does.

Tail: The tail is the portion of the lobster that most of us eat. At many restaurants, I will order the lobster tail. Lobsters use their tails to escape from predators as they contain large flexor and extensor muscles made for rapid swimming with their fast-acting, short muscle fibers. Because collagen is more prevalent in muscle, it is no surprise that a lobster tail contains little fat but more collagen than in other crustaceans. Meat: Lobster meat is composed of muscle fibers that are more similar to mammal muscle fibers than white fish. This difference in muscle fiber largely explains the texture between lobster meat and other fish options like sea bass or cod. Lobster muscle fibers are still much shorter than those inland animals, though they are still longer than those found in whitefish. That difference in muscle fiber length is why lobster meat does not flake when cooked as a white fish does.

LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters • Harbor Fish Market LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters
LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters So when you crack open a soft-shell lobster, you may be surprised by a smaller amount of meat inside. Hard shell lobsters also have less water weight, while soft shell lobsters contain more water. This difference in yield is reflected in the lower pricing of soft shell lobsters. For comparison, the average yield for hard shells is roughly 20% to 28% meat, while soft shells contain around 15% to 20% meat. In addition, supply and demand fluctuates for each type of lobster throughout each season. Although the overall hard shell catch is lower during peak season, the demand for hard shell lobsters is actually higher than soft shell lobsters in peak season. This is due to hard shells being far better to ship and travel with. Soft shell lobsters do not tend to live as long out of water, making them harder to travel with, and virtually impossible to ship. The color of a hard-shell lobster’s meat is also different than that a soft-shell lobster. You will notice that a soft-shell lobster has a brighter red color, due to the carotenoid pigments becoming more concentrated right before, or right after, a lobster molts.

So when you crack open a soft-shell lobster, you may be surprised by a smaller amount of meat inside. Hard shell lobsters also have less water weight, while soft shell lobsters contain more water. This difference in yield is reflected in the lower pricing of soft shell lobsters. For comparison, the average yield for hard shells is roughly 20% to 28% meat, while soft shells contain around 15% to 20% meat. In addition, supply and demand fluctuates for each type of lobster throughout each season. Although the overall hard shell catch is lower during peak season, the demand for hard shell lobsters is actually higher than soft shell lobsters in peak season. This is due to hard shells being far better to ship and travel with. Soft shell lobsters do not tend to live as long out of water, making them harder to travel with, and virtually impossible to ship. The color of a hard-shell lobster’s meat is also different than that a soft-shell lobster. You will notice that a soft-shell lobster has a brighter red color, due to the carotenoid pigments becoming more concentrated right before, or right after, a lobster molts.

How To Buy A Lobster | The Food Lab How To Buy A Lobster | The Food Lab
How To Buy A Lobster | The Food Lab
Criterion #1: Species
Criterion #2: Liveliness
Criterion #3: Hard Vs. Soft
Criterion #4: Size
Where to Buy Lobster
Connecticut-Style Warm Buttered Lobster Rolls »
Get The Recipes:
 Soft shell lobsters are far easier to shuck. Generally, their shells are soft enough that you can cut through them easily with a set of kitchen shears, or even just rip them apart by hand. Hard shell lobsters can require some brute force, lobster crackers, or the back of a knife, particularly to get at their claw meat. Flavor: This one is debatable. Some folks find soft shell lobsters to be sweeter, more tender, and more flavorful. Others find that hard shell lobsters have a more intensely briny "lobster-y" flavor. We're planning a full blind side-by-side taste test, so stay tuned. Yield: Since soft shell lobsters are filled with water, you get much less meat per pound of live lobster than with hard shell lobsters.

How To Buy A Lobster | The Food Lab

Soft shell lobsters are far easier to shuck. Generally, their shells are soft enough that you can cut through them easily with a set of kitchen shears, or even just rip them apart by hand. Hard shell lobsters can require some brute force, lobster crackers, or the back of a knife, particularly to get at their claw meat. Flavor: This one is debatable. Some folks find soft shell lobsters to be sweeter, more tender, and more flavorful. Others find that hard shell lobsters have a more intensely briny "lobster-y" flavor. We're planning a full blind side-by-side taste test, so stay tuned. Yield: Since soft shell lobsters are filled with water, you get much less meat per pound of live lobster than with hard shell lobsters.

Gendron's Seafood - About Us
How big is a lobster's brain? Top of page
Dave Dow, former Director of the Lobster Institute, claims a lobster has a brain the size of a grasshopper's. The lobster brain is primarily just a collection of ganglia, or nerve endings.
It's evident from the lobster brain's lack of complexity that a lobster does not do much deep thinking, adding support to lobstermen's claims that lobsters probably do not feel pain, certainly not in the way humans do.
How do you hypnotize a lobster? Top of page
To hypnotize a lobster, stand it on its head with its claws laid out in front of it and its tail curled inward. Rub your hand up and down the carapace making sure to rub between the eyes. Eventually it may stand by itself. (Whoever thought of this must have been really starved for excitement.)
Why are lobsters banded? Top of page
What are some of the more unusual types of bait tried? Top of page
Why aren't more lobsters raised through aquaculture? Top of page
 deuces or 2-pounders
2- to 21/4-pound: heavy selects
21/4- to 21/2-pound: small jumbos
Over 21/2-pound to approximately 4-pound: jumbos
What are "shorts" or "snappers"? Top of page
They are undersized lobsters that a lobsterman throws back into the ocean so they can grow to legal size. Are large lobsters tougher than small lobsters? Top of page
Most people think there is no difference in tenderness between the meat of small and large lobsters. However, cooking a lobster for too long can make it tough. Also, according to some people, meat from soft-shell lobsters is more tender than that from hard-shell lobsters. How old is an old lobster?

Gendron's Seafood - About Us

How big is a lobster's brain? Top of page
Dave Dow, former Director of the Lobster Institute, claims a lobster has a brain the size of a grasshopper's. The lobster brain is primarily just a collection of ganglia, or nerve endings.
It's evident from the lobster brain's lack of complexity that a lobster does not do much deep thinking, adding support to lobstermen's claims that lobsters probably do not feel pain, certainly not in the way humans do.
How do you hypnotize a lobster? Top of page
To hypnotize a lobster, stand it on its head with its claws laid out in front of it and its tail curled inward. Rub your hand up and down the carapace making sure to rub between the eyes. Eventually it may stand by itself. (Whoever thought of this must have been really starved for excitement.)
Why are lobsters banded? Top of page
What are some of the more unusual types of bait tried? Top of page
Why aren't more lobsters raised through aquaculture? Top of page

deuces or 2-pounders
2- to 21/4-pound: heavy selects
21/4- to 21/2-pound: small jumbos
Over 21/2-pound to approximately 4-pound: jumbos
What are "shorts" or "snappers"? Top of page
They are undersized lobsters that a lobsterman throws back into the ocean so they can grow to legal size. Are large lobsters tougher than small lobsters? Top of page
Most people think there is no difference in tenderness between the meat of small and large lobsters. However, cooking a lobster for too long can make it tough. Also, according to some people, meat from soft-shell lobsters is more tender than that from hard-shell lobsters. How old is an old lobster?

Gordon Ramsay Lobster Prep (How to Deshell) – Hell’s Kitchen Recipes Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides
 Step 2. Add the lobsters (leave the rubber bands on the claws for safety!) and 1/3 cup of salt to the pot. Use tongs to arrange the lobsters to ensure they are all submerged. Step 3. Cover the pot, leaving the lid slightly ajar, and adjust the heat to maintain a gentle boil
Step 4. Cook the lobsters for 8 minutes. Using tongs, transfer the lobsters to a baking sheet
Step 5. Insert the thermometer into the thickest part of the underside of the lobster’s tail. The meat should register 140 degrees.

Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides

Step 2. Add the lobsters (leave the rubber bands on the claws for safety!) and 1/3 cup of salt to the pot. Use tongs to arrange the lobsters to ensure they are all submerged. Step 3. Cover the pot, leaving the lid slightly ajar, and adjust the heat to maintain a gentle boil
Step 4. Cook the lobsters for 8 minutes. Using tongs, transfer the lobsters to a baking sheet
Step 5. Insert the thermometer into the thickest part of the underside of the lobster’s tail. The meat should register 140 degrees.

Gordon Ramsay Lobster Prep (How to Deshell) – Hell’s Kitchen Recipes Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides
 Head: A lobster’s nervous system is not centered in its head but instead distributed throughout its body, explaining why a lobster is not killed instantly when a knife is placed through its head. Claw: The front legs of the lobster, also called pincers, contain tender meat for you to enjoy. The larger, meatier claw is called the “crusher,” while the smaller claw is known as the “cutter” and is far thinner. Tail: The tail is the portion of the lobster that most of us eat. At many restaurants, I will order the lobster tail. Lobsters use their tails to escape from predators as they contain large flexor and extensor muscles made for rapid swimming with their fast-acting, short muscle fibers. Because collagen is more prevalent in muscle, it is no surprise that a lobster tail contains little fat but more collagen than in other crustaceans.

Head: A lobster’s nervous system is not centered in its head but instead distributed throughout its body, explaining why a lobster is not killed instantly when a knife is placed through its head. Claw: The front legs of the lobster, also called pincers, contain tender meat for you to enjoy. The larger, meatier claw is called the “crusher,” while the smaller claw is known as the “cutter” and is far thinner. Tail: The tail is the portion of the lobster that most of us eat. At many restaurants, I will order the lobster tail. Lobsters use their tails to escape from predators as they contain large flexor and extensor muscles made for rapid swimming with their fast-acting, short muscle fibers. Because collagen is more prevalent in muscle, it is no surprise that a lobster tail contains little fat but more collagen than in other crustaceans.

Cooking & Eating a Lobster - Lobster Institute - University of Maine Lobster Institute
Lobster Institute
Cooking and Eating Lobsters
Are lobsters nutritious?
How do you cook live lobster?
Boiling
Steaming
Grilling
What’s the difference between a hard shell and soft shell lobster?
Why do lobsters twitch as they cook?
How can you minimize the movement of a lobster when its placed in a cooking pot?
Why do lobsters turn red when you cook them?
What is the white “goop” you find in the lobsters and the water after you cook them?
What is the green stuff you find in the cooked lobsters? Can you eat it?
What is the red stuff you find inside along the tail of cooked lobster? Can you eat it?
Can you get live lobster all year?
 iron; and zinc. 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.

Lobster Institute
Lobster Institute
Cooking and Eating Lobsters
Are lobsters nutritious?
How do you cook live lobster?
Boiling
Steaming
Grilling
What’s the difference between a hard shell and soft shell lobster?
Why do lobsters twitch as they cook?
How can you minimize the movement of a lobster when its placed in a cooking pot?
Why do lobsters turn red when you cook them?
What is the white “goop” you find in the lobsters and the water after you cook them?
What is the green stuff you find in the cooked lobsters? Can you eat it?
What is the red stuff you find inside along the tail of cooked lobster? Can you eat it?
Can you get live lobster all year?

iron; and zinc. 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.

 lobster… 6-7 minutes
1 1/2 lb. lobster… 7-9 minutes
2 lb. lobster… 10-12 minutes
3 lb. lobster… 12-13 minutes
5-6 lb. lobster… 18-20 minutes
How to Tell if My Lobsters are Cooked? Lobster is cooked when the shell is entirely red. When properly cooked, lobster meat is a creamy white color all the way through–no translucent areas. Some chefs say when the antennae pull out easily, lobsters are done, but this is not always the case. It is important to note when you take your lobsters out of the pot they will continue to cook. To stop the cooking process, put your lobsters in a bowl of ice.

lobster… 6-7 minutes
1 1/2 lb. lobster… 7-9 minutes
2 lb. lobster… 10-12 minutes
3 lb. lobster… 12-13 minutes
5-6 lb. lobster… 18-20 minutes
How to Tell if My Lobsters are Cooked? Lobster is cooked when the shell is entirely red. When properly cooked, lobster meat is a creamy white color all the way through–no translucent areas. Some chefs say when the antennae pull out easily, lobsters are done, but this is not always the case. It is important to note when you take your lobsters out of the pot they will continue to cook. To stop the cooking process, put your lobsters in a bowl of ice.

Lobster Facts – Maine Lobster Lobster Facts
Lobster Facts
How do you handle live lobsters? And how do you keep fresh lobsters alive?
How can you tell if your lobsters arrived alive?
How do you handle previously cooked lobsters?
What is the difference between Hard shell and Soft shell lobsters?
How does a lobster grow?
What is a legal size lobster?
What color are lobsters? Are live lobsters red?
How do you cook lobster?
Why do lobsters turn red when they are cooked?
Are lobsters a healthy food? What is the nutritional information for lobsters?
What is the clump of little red balls in my lobsters tail?
How do you hold a lobster so you won’t get crunched by its claws?
How do you pick up a lobster?
What is the white substance covering my lobsters meat?
What is the green substance I can find on my meat?
Are lobsters considered a delicacy?
Where can I buy fresh lobster online?
 After their new shell hardens, they are known as hard shell lobsters. Soft shell are tender, sweet, and delicious, and represent about 90% of the catch during the summer months. They are prized by maine natives, and are less expensive than hardshell lobsters as well, but they contain less meat than a hard shell lobster of the same size, because their body has not yet grown into its new shell, and so the lobster’s shell is larger than its body. Soft shell (or new shell) shell lobsters do not travel well, and should not be purhcased for live delivery; most reputable companies will not even try to ship live soft shell lobsters because they are unlikely to survive the journey. Some companies do, however, offer precooked whole soft shell lobsters. How does a lobster grow? An adult female lobster will produce approximately 10,000 eggs when she is fertile. Each egg is the size of the head of a pin. As they grow, the eggs are held under the mothers tail with a special glue-like substance.

Lobster Facts – Maine Lobster

After their new shell hardens, they are known as hard shell lobsters. Soft shell are tender, sweet, and delicious, and represent about 90% of the catch during the summer months. They are prized by maine natives, and are less expensive than hardshell lobsters as well, but they contain less meat than a hard shell lobster of the same size, because their body has not yet grown into its new shell, and so the lobster’s shell is larger than its body. Soft shell (or new shell) shell lobsters do not travel well, and should not be purhcased for live delivery; most reputable companies will not even try to ship live soft shell lobsters because they are unlikely to survive the journey. Some companies do, however, offer precooked whole soft shell lobsters. How does a lobster grow? An adult female lobster will produce approximately 10,000 eggs when she is fertile. Each egg is the size of the head of a pin. As they grow, the eggs are held under the mothers tail with a special glue-like substance.

How to Cook Whole Lobster | Allrecipes How to Cook Whole Lobster
How to Cook Whole Lobster
How to Buy Lobster
Buying Live Lobster
Lobster Sizes
To Kill or Not to Kill?
Buying Cooked Lobster
How to Cook Lobster
Boiled Lobster
Steamed Whole Lobster
Baked Lobster
How to Crack a Whole Lobster
Related
 Who's there? Orange. Orange who? Orange you glad you're not a lobster? Live lobster should be active in the tank, and curl its tail when lifted out of the water. Once home, cook as soon as possible, or cover with a damp towel and refrigerate. Live Lobster with Banded Claws
Credit: Meredith
Lobster Sizes
Impress your local fish market with your knowledge of lobster sizing. 1 to 1 1/8-pound lobsters are called "chickens." Up to 1 ¼ pounds are "quarters."

How to Cook Whole Lobster | Allrecipes

How to Cook Whole Lobster
How to Cook Whole Lobster
How to Buy Lobster
Buying Live Lobster
Lobster Sizes
To Kill or Not to Kill?
Buying Cooked Lobster
How to Cook Lobster
Boiled Lobster
Steamed Whole Lobster
Baked Lobster
How to Crack a Whole Lobster
Related

Who's there? Orange. Orange who? Orange you glad you're not a lobster? Live lobster should be active in the tank, and curl its tail when lifted out of the water. Once home, cook as soon as possible, or cover with a damp towel and refrigerate. Live Lobster with Banded Claws
Credit: Meredith
Lobster Sizes
Impress your local fish market with your knowledge of lobster sizing. 1 to 1 1/8-pound lobsters are called "chickens." Up to 1 ¼ pounds are "quarters."

How to Grill Lobsters Without Ruining Them How to Cook Lobsters on the Grill without Ruining Them
How to Cook Lobsters on the Grill without Ruining Them
Page Contents
How to Grill Lobsters without Ruining Them
Whole Lobster Grilling
Seafood Grilling Safety
Grill Lobsters Fresh
Preparing Live Lobster for the BBQ
Cooking the Lobster’s Claws
Grilled Lobster Cooking Times
Serve Up A Casual Grilled Lobster Dinner
References
 each or heavier
Kitchen Shears and/or a large, sharp chef knife
Salt, pepper, crushed garlic or your favorite herbs (like tarragon)
2 sticks of butter or olive oil
Large, fresh lemons
Pastry Brush
Whole Lobster Grilling
Only grill lively, hard-shell lobsters about 1-1/2 pound or larger. Smaller lobsters will cook too quickly on the grill. The thick, sturdy shell of a hard shell will hold up to the rigors of the grill. You will also enjoy more meat than a watery, soft-shell lobster. These are the fragile shell lobsters usually caught in the summertime. Par boil your live lobsters first for approximately 4 minutes, drain and cool slightly. Turn lobster belly side up and cut the lobster lengthwise completely through the meat and shell to yield two halves per lobster. Discard the dark stomach (a gritty sac) that’s located behind the eyes, and the soft green tomally (liver). Rub olive into the meat as in the grill lobster lobster tails above (step 2). Start the lobster meat side down on grill, and then grill 8-10 minutes, turning once.

each or heavier
Kitchen Shears and/or a large, sharp chef knife
Salt, pepper, crushed garlic or your favorite herbs (like tarragon)
2 sticks of butter or olive oil
Large, fresh lemons
Pastry Brush
Whole Lobster Grilling
Only grill lively, hard-shell lobsters about 1-1/2 pound or larger. Smaller lobsters will cook too quickly on the grill. The thick, sturdy shell of a hard shell will hold up to the rigors of the grill. You will also enjoy more meat than a watery, soft-shell lobster. These are the fragile shell lobsters usually caught in the summertime. Par boil your live lobsters first for approximately 4 minutes, drain and cool slightly. Turn lobster belly side up and cut the lobster lengthwise completely through the meat and shell to yield two halves per lobster. Discard the dark stomach (a gritty sac) that’s located behind the eyes, and the soft green tomally (liver). Rub olive into the meat as in the grill lobster lobster tails above (step 2). Start the lobster meat side down on grill, and then grill 8-10 minutes, turning once.

How to Cook Florida Spiny Lobster Tails
 Cooking times will vary so check your lobster tails and turn it once or twice during cooking to avoid burning. Be sure to not overcook the lobster tails as the lobster meat will be tough and chooey. A fully cooked lobster tail will have a bright red shell and the lobster meat will be firm and white. Serve with a squeeze of lemon, salt and paper to taste. Be sure to drizzle the garlic butter on the lobster meat before serving. Tweet

How to Catch a Florida Lobster

There are numerous ways and techniques to catch a Florida Spiny lobster. I will go over a few of the ways I do it. Before you attempt to catch a Florida lobster, you need to understand their behavior. read more...

How to Cook Florida Spiny Lobster Tails

Cooking times will vary so check your lobster tails and turn it once or twice during cooking to avoid burning. Be sure to not overcook the lobster tails as the lobster meat will be tough and chooey. A fully cooked lobster tail will have a bright red shell and the lobster meat will be firm and white. Serve with a squeeze of lemon, salt and paper to taste. Be sure to drizzle the garlic butter on the lobster meat before serving. Tweet

How to Catch a Florida Lobster

There are numerous ways and techniques to catch a Florida Spiny lobster. I will go over a few of the ways I do it. Before you attempt to catch a Florida lobster, you need to understand their behavior. read more...

Cooking a Live Lobster: Boiling • Curious Cuisiniere Cooking a Live Lobster: Boiling
Cooking a Live Lobster: Boiling
Types of Lobster
How to cook a live lobster
Boiling a live lobster
How to eat a whole lobster
Cooking a Live Lobster: Boiling
Ingredients
Instructions
Love it? Share it!
Paul mrofcjak
Gene
Sarah Ozimek
Ronald A. West
Sarah Ozimek
Jenny Shea Rawn
Sarah
 The stage of shell production and shell quality plays a huge roll in the quality of the lobster and the amount of lobster meat you will get out of your meal. –Soft-shell lobsters have a paper-thin shell with very sweet meat. However, the meat to shell ratio is fairly low. These lobsters are fairly inexpensive to purchase, but you can only get them locally, as they are so fragile that transportation typically kills them. –Hard-shell lobsters are further along in their development, so the shells are more filled with meat. The meat is less sweet, but they can survive shipping in the US, so the cost is typically higher because of the demand. –Old-shell lobsters have not shed last season’s shell, and therefore have a very hard shell that can withstand shipping anywhere around the world. These are quite expensive lobster, even though the flavor and texture are significantly lower in quality than either of the other two options. How to cook a live lobster
Lobster can be cooked by boiling, steaming, grilling, or broiling. Boiling is the quickest method for cooking a whole lobster and the resulting meat is incredibly easy to remove from the shell.

Cooking a Live Lobster: Boiling • Curious Cuisiniere

Cooking a Live Lobster: Boiling
Cooking a Live Lobster: Boiling
Types of Lobster
How to cook a live lobster
Boiling a live lobster
How to eat a whole lobster
Cooking a Live Lobster: Boiling
Ingredients
Instructions
Love it? Share it!
Paul mrofcjak
Gene
Sarah Ozimek
Ronald A. West
Sarah Ozimek
Jenny Shea Rawn
Sarah

The stage of shell production and shell quality plays a huge roll in the quality of the lobster and the amount of lobster meat you will get out of your meal. –Soft-shell lobsters have a paper-thin shell with very sweet meat. However, the meat to shell ratio is fairly low. These lobsters are fairly inexpensive to purchase, but you can only get them locally, as they are so fragile that transportation typically kills them. –Hard-shell lobsters are further along in their development, so the shells are more filled with meat. The meat is less sweet, but they can survive shipping in the US, so the cost is typically higher because of the demand. –Old-shell lobsters have not shed last season’s shell, and therefore have a very hard shell that can withstand shipping anywhere around the world. These are quite expensive lobster, even though the flavor and texture are significantly lower in quality than either of the other two options. How to cook a live lobster
Lobster can be cooked by boiling, steaming, grilling, or broiling. Boiling is the quickest method for cooking a whole lobster and the resulting meat is incredibly easy to remove from the shell.

Lobster Lingo and Terminology Lobster Lingo
Lobster Lingo
Lobster Terminology
Lobster Sizes
 Unlike crabs, they are not a good choice, although they are certainly edible. Soft-shell lobsters feel lighter and will rattle when shaken. The shell color is also usually much redder than usual. They have less meat and are not necessarily flavorful, so the connoisseur usually avoids them. Lobster shack: New England, particularly Maine, is awash with these roadside restaurants. They specialize in freshly cooked lobsters with very little embellishment. Shorts on: A term used in the industry to indicate a lobsterman who has caught lobsters under or above the legal size limit. Lobster Sizes
When describing the size of lobsters, you might hear them referred to as the following:

Lobster Lingo and Terminology

Lobster Lingo
Lobster Lingo
Lobster Terminology
Lobster Sizes

Unlike crabs, they are not a good choice, although they are certainly edible. Soft-shell lobsters feel lighter and will rattle when shaken. The shell color is also usually much redder than usual. They have less meat and are not necessarily flavorful, so the connoisseur usually avoids them. Lobster shack: New England, particularly Maine, is awash with these roadside restaurants. They specialize in freshly cooked lobsters with very little embellishment. Shorts on: A term used in the industry to indicate a lobsterman who has caught lobsters under or above the legal size limit. Lobster Sizes
When describing the size of lobsters, you might hear them referred to as the following:

Cooking Lobster from Real Restaurant Recipes Cooking Lobster Tails
Cooking Lobster Tails
How To Cook Lobster Tails
Cooking Lobster Tails
Cooking Lobster Tails - Boiling
Cooking Lobster Tails - Steaming
Cooking Lobster Tails - Grilling
Donna
 Cooking Lobster from Real Restaurant Recipes
Cooking Lobster Tails
How To Cook Lobster Tails
Cooking lobster tails is far easier than cooking live whole lobsters. Lobster tails are easier to buy and, although costly, less so than purchasing a whole lobster especially when you consider that most of the lobster meat is in the tail (also the claws, but not the body). Most people I know, at the restaurant and at home, find it more enjoyable eating a lobster tail than trying to "wrestle" with a whole lobster. When I want to prepare a meal with lobster, I purchase flash frozen tails. Cooking lobster tails properly will still produce firm and tender lobster. There are some things to know about buying lobster tails. First, a lobster tail from a clawless species of lobster is absolutely fine. Their tails generally have more meat than the clawed lobster. If you are purchasing a live whole lobster, then the clawed species is best since the claws will contain a good amount of meat. For this reason, most of the frozen lobster tails come from the spiny clawless species of lobster.

Cooking Lobster from Real Restaurant Recipes

Cooking Lobster Tails
Cooking Lobster Tails
How To Cook Lobster Tails
Cooking Lobster Tails
Cooking Lobster Tails - Boiling
Cooking Lobster Tails - Steaming
Cooking Lobster Tails - Grilling
Donna

Cooking Lobster from Real Restaurant Recipes
Cooking Lobster Tails
How To Cook Lobster Tails
Cooking lobster tails is far easier than cooking live whole lobsters. Lobster tails are easier to buy and, although costly, less so than purchasing a whole lobster especially when you consider that most of the lobster meat is in the tail (also the claws, but not the body). Most people I know, at the restaurant and at home, find it more enjoyable eating a lobster tail than trying to "wrestle" with a whole lobster. When I want to prepare a meal with lobster, I purchase flash frozen tails. Cooking lobster tails properly will still produce firm and tender lobster. There are some things to know about buying lobster tails. First, a lobster tail from a clawless species of lobster is absolutely fine. Their tails generally have more meat than the clawed lobster. If you are purchasing a live whole lobster, then the clawed species is best since the claws will contain a good amount of meat. For this reason, most of the frozen lobster tails come from the spiny clawless species of lobster.

Top Ten Lobster Myths Exposed - LobsterAnywhere Top Ten Lobster Myths Exposed
Top Ten Lobster Myths Exposed
Page Contents
Lobster Myth #1: Summer Lobster is the Best
Lobster Myth #2: Big Lobsters are Tough
Lobster Myth # 3: Female Lobsters are the Best
Lobster Myth #4: Lobsters Scream When Boiled
Lobster Myth #5: Lobsters are Red.
Lobster Myth #6: There is Only One Kind of Lobster Found in the USA
Lobster Myth #7: Maine Catches the Most lobsters
Lobster Myth #8 : Only Buy Lobsters in Months with an “R”
Lobster Myth #9: Lobster is High in Fat
Lobster Myth #10: Lobsters are Scavengers
 Lobsters are Scavengers
Lobster Myth #1: Summer Lobster is the Best
FACT: Summertime is lobster time in New England. The majority of lobsters caught in the summer are soft-shell. For the tourist a soft-shell lobster will usually be a good buy and a snap to open. This is due to the fact that a soft-shell lobster has less meat because it has not filled out its shell yet. Squeeze the sides of the lobster’s body; the soft shell will yield to pressure, while the hard shell will be firm, and tightly packed with meat. Some locals believe the meat of the soft-shell lobster is sweeter, but compared to a hard-shell lobster of the same size, the meat is wimpy and watery! Lobster Season:

Top Ten Lobster Myths Exposed
Top Ten Lobster Myths Exposed
Page Contents
Lobster Myth #1: Summer Lobster is the Best
Lobster Myth #2: Big Lobsters are Tough
Lobster Myth # 3: Female Lobsters are the Best
Lobster Myth #4: Lobsters Scream When Boiled
Lobster Myth #5: Lobsters are Red.
Lobster Myth #6: There is Only One Kind of Lobster Found in the USA
Lobster Myth #7: Maine Catches the Most lobsters
Lobster Myth #8 : Only Buy Lobsters in Months with an “R”
Lobster Myth #9: Lobster is High in Fat
Lobster Myth #10: Lobsters are Scavengers

Lobsters are Scavengers
Lobster Myth #1: Summer Lobster is the Best
FACT: Summertime is lobster time in New England. The majority of lobsters caught in the summer are soft-shell. For the tourist a soft-shell lobster will usually be a good buy and a snap to open. This is due to the fact that a soft-shell lobster has less meat because it has not filled out its shell yet. Squeeze the sides of the lobster’s body; the soft shell will yield to pressure, while the hard shell will be firm, and tightly packed with meat. Some locals believe the meat of the soft-shell lobster is sweeter, but compared to a hard-shell lobster of the same size, the meat is wimpy and watery! Lobster Season:

How to Cook Huge Lobster Claws | Get Maine Lobster How to Cook Huge Lobster Claws
How to Cook Huge Lobster Claws
Method #1: Boil Your Huge Lobster Claw
Method #2: On The Grill
Tools to Have Handy:
 How to Cook Huge Lobster Claws | Get Maine Lobster
How to Cook Huge Lobster Claws
May 20, 2019 Mark Murrell
What is the best way to cook a lobster claw the size of a "regular" whole lobster? ---Lobster meat is delicate...timing is everything. ---Know the weight. Lobster meat is timed by the pound. ---Look for " RED " 👉🏼Red and Ready! Method #1: Boil Your Huge Lobster Claw
Be sure to allow your lobster claw to fully thaw. 24 hours in the fridge, or run under cold water for 30 - 45 mins. Using a deep pot, bring water to a boil. Boil for 12 mins for 1 LB 👉🏼Claw in the photo is 1-LB.

How to Cook Huge Lobster Claws | Get Maine Lobster

How to Cook Huge Lobster Claws
How to Cook Huge Lobster Claws
Method #1: Boil Your Huge Lobster Claw
Method #2: On The Grill
Tools to Have Handy:

How to Cook Huge Lobster Claws | Get Maine Lobster
How to Cook Huge Lobster Claws
May 20, 2019 Mark Murrell
What is the best way to cook a lobster claw the size of a "regular" whole lobster? ---Lobster meat is delicate...timing is everything. ---Know the weight. Lobster meat is timed by the pound. ---Look for " RED " 👉🏼Red and Ready! Method #1: Boil Your Huge Lobster Claw
Be sure to allow your lobster claw to fully thaw. 24 hours in the fridge, or run under cold water for 30 - 45 mins. Using a deep pot, bring water to a boil. Boil for 12 mins for 1 LB 👉🏼Claw in the photo is 1-LB.

Cooking a Live Lobster: Boiling • Curious Cuisiniere Cooking a Live Lobster: Boiling
Cooking a Live Lobster: Boiling
Types of Lobster
How to cook a live lobster
Boiling a live lobster
How to eat a whole lobster
Cooking a Live Lobster: Boiling
Ingredients
Instructions
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 While we think of lobster as the food of high class steak and seafood restaurants, if you can believe it, prior to the 19th century they were considered the food of the poorer classes, servants, and prisoners. But, I guess if you’re living on the coast, it was all about what was easily accessible. Types of Lobster
As lobsters grow, they start to fill their shell. The shells don’t grow as the lobster grows, instead, they harden and a new, soft shell forms under the old. Once the shell is too small for the lobster, it will shed it’s shell and the inner shell will begin the hardening process. The stage of shell production and shell quality plays a huge roll in the quality of the lobster and the amount of lobster meat you will get out of your meal. –Soft-shell lobsters have a paper-thin shell with very sweet meat. However, the meat to shell ratio is fairly low. These lobsters are fairly inexpensive to purchase, but you can only get them locally, as they are so fragile that transportation typically kills them. –Hard-shell lobsters are further along in their development, so the shells are more filled with meat.

While we think of lobster as the food of high class steak and seafood restaurants, if you can believe it, prior to the 19th century they were considered the food of the poorer classes, servants, and prisoners. But, I guess if you’re living on the coast, it was all about what was easily accessible. Types of Lobster
As lobsters grow, they start to fill their shell. The shells don’t grow as the lobster grows, instead, they harden and a new, soft shell forms under the old. Once the shell is too small for the lobster, it will shed it’s shell and the inner shell will begin the hardening process. The stage of shell production and shell quality plays a huge roll in the quality of the lobster and the amount of lobster meat you will get out of your meal. –Soft-shell lobsters have a paper-thin shell with very sweet meat. However, the meat to shell ratio is fairly low. These lobsters are fairly inexpensive to purchase, but you can only get them locally, as they are so fragile that transportation typically kills them. –Hard-shell lobsters are further along in their development, so the shells are more filled with meat.

Are Lobsters Arachnids? (Are They Just Big Bugs?) - UntamedAnimals.com Are Lobsters Arachnids? (Are They Just Big Bugs?)
Are Lobsters Arachnids? (Are They Just Big Bugs?)
Is It True that Lobsters Only Turn Red When You Cook Them?
Why Are Lobster Boiled Alive?
Are Lobsters Immortal?
Adrian Volenik
 Once the lobsters are dead, these bacteria multiply very quickly, and the toxins they released are not sure to be killed by cooking. Killing lobsters even just shortly before boiling them would increase the risk of getting food poisoning. There have long been discussions about the question of whether lobsters feel pain when being boiled alive with numerous arguments going in either direction. On the one hand, some say, that, since lobsters do not possess a brain they cannot process pain. But on the other hand, it is obvious that they react to tissue damage both physically – with a twitching of the tail that links back to a fight or flight response – and hormonally, by releasing cortisol into the bloodstream, the same hormone that humans produce when hurt. The University of Maine, which has its very own Lobster Institute, recommends putting lobsters on ice or in very cold water shortly before boiling them, as a way of numbing them. Of course, it is hard to tell whether this is really useful or just something that is necessary for scientists from the University of Main to promote, after all, seafood, and. most importantly, lobster rolls, are at the heart of Maine cuisine ! READ NEXT: Are Insects Cold-Blooded? (

Are Lobsters Arachnids? (Are They Just Big Bugs?) - UntamedAnimals.com

Are Lobsters Arachnids? (Are They Just Big Bugs?)
Are Lobsters Arachnids? (Are They Just Big Bugs?)
Is It True that Lobsters Only Turn Red When You Cook Them?
Why Are Lobster Boiled Alive?
Are Lobsters Immortal?
Adrian Volenik

Once the lobsters are dead, these bacteria multiply very quickly, and the toxins they released are not sure to be killed by cooking. Killing lobsters even just shortly before boiling them would increase the risk of getting food poisoning. There have long been discussions about the question of whether lobsters feel pain when being boiled alive with numerous arguments going in either direction. On the one hand, some say, that, since lobsters do not possess a brain they cannot process pain. But on the other hand, it is obvious that they react to tissue damage both physically – with a twitching of the tail that links back to a fight or flight response – and hormonally, by releasing cortisol into the bloodstream, the same hormone that humans produce when hurt. The University of Maine, which has its very own Lobster Institute, recommends putting lobsters on ice or in very cold water shortly before boiling them, as a way of numbing them. Of course, it is hard to tell whether this is really useful or just something that is necessary for scientists from the University of Main to promote, after all, seafood, and. most importantly, lobster rolls, are at the heart of Maine cuisine ! READ NEXT: Are Insects Cold-Blooded? (

Maine lobster vs. caribbean lobster - Fodor's Travel Talk Forums Maine lobster vs. caribbean lobster
Maine lobster vs. caribbean lobster Those restaurants in the BVIs that serve the smaller ones don't let them grow. They are also known to serve female lobsters laden with eggs which is a no no! RL
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Jan 16th, 2007, 04:09 PM
# 12
tivertonhouse
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Dear Kitry/Eliot -- Like other posters have noted, try 'em -- at least you can say you did. They're nothing like the ones Ron gets in at Spinney Creek or Saunders or Nags Head or York Harbour
places -- we're spoiled for choice. Look for fresh spiny lobsters/have them SHOW you the goods before cooking. The largest ones are not necessarily the most tender. They're good tho in a seviche with lime juice if you can find
somebody who serves them that way.

Those restaurants in the BVIs that serve the smaller ones don't let them grow. They are also known to serve female lobsters laden with eggs which is a no no! RL
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Jan 16th, 2007, 04:09 PM
# 12
tivertonhouse
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Dear Kitry/Eliot -- Like other posters have noted, try 'em -- at least you can say you did. They're nothing like the ones Ron gets in at Spinney Creek or Saunders or Nags Head or York Harbour
places -- we're spoiled for choice. Look for fresh spiny lobsters/have them SHOW you the goods before cooking. The largest ones are not necessarily the most tender. They're good tho in a seviche with lime juice if you can find
somebody who serves them that way.

Top Ten Lobster Myths Exposed - LobsterAnywhere Top Ten Lobster Myths Exposed
Top Ten Lobster Myths Exposed
Page Contents
Lobster Myth #1: Summer Lobster is the Best
Lobster Myth #2: Big Lobsters are Tough
Lobster Myth # 3: Female Lobsters are the Best
Lobster Myth #4: Lobsters Scream When Boiled
Lobster Myth #5: Lobsters are Red.
Lobster Myth #6: There is Only One Kind of Lobster Found in the USA
Lobster Myth #7: Maine Catches the Most lobsters
Lobster Myth #8 : Only Buy Lobsters in Months with an “R”
Lobster Myth #9: Lobster is High in Fat
Lobster Myth #10: Lobsters are Scavengers
 The notion that live lobster should not be eaten in “r”-less months, that is, months that occur during warm weather —may have started in the days when shellfish where shipped without adequate refrigeration and could spoil. Lobster Myth #9: Lobster is High in Fat
FACT: Maine lobster is a low fat, low cholesterol dish. Maine Lobster has less calories (98), cholesterol (72mg) and saturated fats (0.1g) than turkey and chicken. ( Of course, that doesn’t include your butter). Lobster meat contains omega-3 fatty acids, thought to reduce hardening of the arteries and reduce the risk of heart disease. Lobster Myth #10: Lobsters are Scavengers
FACT: Contrary to what most people think, lobsters aren’t simply scavengers.

Top Ten Lobster Myths Exposed - LobsterAnywhere

The notion that live lobster should not be eaten in “r”-less months, that is, months that occur during warm weather —may have started in the days when shellfish where shipped without adequate refrigeration and could spoil. Lobster Myth #9: Lobster is High in Fat
FACT: Maine lobster is a low fat, low cholesterol dish. Maine Lobster has less calories (98), cholesterol (72mg) and saturated fats (0.1g) than turkey and chicken. ( Of course, that doesn’t include your butter). Lobster meat contains omega-3 fatty acids, thought to reduce hardening of the arteries and reduce the risk of heart disease. Lobster Myth #10: Lobsters are Scavengers
FACT: Contrary to what most people think, lobsters aren’t simply scavengers.

are live Maine lobsters suitable for eating raw as lobster sashimi? - FlyerTalk Forums
are live Maine lobsters suitable for eating raw as lobster sashimi?
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Jul 5, 10, 11:30 pm
paradoxrunway
are live Maine lobsters suitable for eating raw as lobster sashimi?
Jul 6, 10, 12:34 am
Jul 6, 10, 12:54 am
Jul 6, 10, 8:31 am
cordelli
Jul 6, 10, 10:33 pm
ClimbGuy
Jul 7, 10, 6:12 am
slawecki
Jul 7, 10, 11:07 am
clarence5ybr
Jul 7, 10, 3:48 pm
luxury
May 22, 14, 10:38 am
MayaLavender
lobster sashimi
May 22, 14, 1:27 pm
Xelint
May 23, 14, 7:23 am
dchristiva
May 23, 14, 9:14 am
tentseller
May 24, 14, 5:13 pm
broadwayblue
 I have established a relationship with a lobsterman in Maine and he told me that he wouldn't sell me a lobster much bigger than 2 lbs. Beyond that, he says, the flavor really suffers. The aged 'toughness" of the meat lends itself to better sashimi slices. But like everything else, there is a limit. Reply
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May 24, 14, 5:13 pm
# 13
broadwayblue
Join Date: Dec 2001
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I thought the whole bigger lobsters are tougher business was a myth. Larger lobsters are easier to overcook, making them tougher...but cooked properly they are no tougher.

are live Maine lobsters suitable for eating raw as lobster sashimi?
Thread Tools
Jul 5, 10, 11:30 pm
paradoxrunway
are live Maine lobsters suitable for eating raw as lobster sashimi?
Jul 6, 10, 12:34 am
Jul 6, 10, 12:54 am
Jul 6, 10, 8:31 am
cordelli
Jul 6, 10, 10:33 pm
ClimbGuy
Jul 7, 10, 6:12 am
slawecki
Jul 7, 10, 11:07 am
clarence5ybr
Jul 7, 10, 3:48 pm
luxury
May 22, 14, 10:38 am
MayaLavender
lobster sashimi
May 22, 14, 1:27 pm
Xelint
May 23, 14, 7:23 am
dchristiva
May 23, 14, 9:14 am
tentseller
May 24, 14, 5:13 pm
broadwayblue

I have established a relationship with a lobsterman in Maine and he told me that he wouldn't sell me a lobster much bigger than 2 lbs. Beyond that, he says, the flavor really suffers. The aged 'toughness" of the meat lends itself to better sashimi slices. But like everything else, there is a limit. Reply
tentseller
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May 24, 14, 5:13 pm
# 13
broadwayblue
Join Date: Dec 2001
Location: NYC
Programs: AA LT PLT, SPG Gold
Posts: 2,562
I thought the whole bigger lobsters are tougher business was a myth. Larger lobsters are easier to overcook, making them tougher...but cooked properly they are no tougher.

Maine Lobster Fishing Information | USA Today Maine Lobster Fishing Information
Maine Lobster Fishing Information
Travel Tips
Hard shell vs. Soft shell
Size Requirements
Travel Tips Video
Egg-Bearing Females
Tourism
Lobster Tours
Fishing in Bar Harbor, Maine
Travel Tips
Fishing Season
Licenses
Saltwater Fishing Areas
Saltwater Species
Freshwater Fishing Areas
Freshwater Species
 Hard shell vs. Soft shell
Lobsters go through a molting process as they grow during which time they shed their old shells and produce new ones. Adult male lobsters shed their shells twice a year and adult females shed them once a year. The new shell is soft and pliant for months as it slowly hardens. The meat in soft-shell lobsters, colloquially known as "shedders" is sweeter and more tender than that of hard-shell lobsters. Shedder season in Maine usually occurs around early summer and again around early winter. Size Requirements
Although the regulations dealing with lobster size are more in place to benefit the lobster populations, consumers also reap the benefit. The meat in lobsters that are too big, and therefore too old, is usually tough, stringy and bland. The body portion of a lobster's carapace must be between 3 1/4 inches and 5 inches in order for it to be a keeper. The measurement is taken from the lobster's eye to the point just before the tail. A special tool called a "double-sided gauge" is used to take the measurements.

Maine Lobster Fishing Information | USA Today

Maine Lobster Fishing Information
Maine Lobster Fishing Information
Travel Tips
Hard shell vs. Soft shell
Size Requirements
Travel Tips Video
Egg-Bearing Females
Tourism
Lobster Tours
Fishing in Bar Harbor, Maine
Travel Tips
Fishing Season
Licenses
Saltwater Fishing Areas
Saltwater Species
Freshwater Fishing Areas
Freshwater Species

Hard shell vs. Soft shell
Lobsters go through a molting process as they grow during which time they shed their old shells and produce new ones. Adult male lobsters shed their shells twice a year and adult females shed them once a year. The new shell is soft and pliant for months as it slowly hardens. The meat in soft-shell lobsters, colloquially known as "shedders" is sweeter and more tender than that of hard-shell lobsters. Shedder season in Maine usually occurs around early summer and again around early winter. Size Requirements
Although the regulations dealing with lobster size are more in place to benefit the lobster populations, consumers also reap the benefit. The meat in lobsters that are too big, and therefore too old, is usually tough, stringy and bland. The body portion of a lobster's carapace must be between 3 1/4 inches and 5 inches in order for it to be a keeper. The measurement is taken from the lobster's eye to the point just before the tail. A special tool called a "double-sided gauge" is used to take the measurements.

8 Simple Ways to Make Tough Meat Tender 8 Simple Ways to Make Tough Meat Tender
8 Simple Ways to Make Tough Meat Tender
Not every cut is melt-in-your mouth tender. We have the scoop on how to make tough meat tender with just a few simple steps.
1. Physically tenderize the meat
2. Use a marinade
3. Don’t forget the salt
4. Let it come up to room temperature
5. Cook it low-and-slow
6. Hit the right internal temperature
7. Rest your meat
8. Slice against the grain
Try your hand at these steakhouse copycat recipes.
Inspired by Black Angus Prime Rib
Lindsay D. Mattison
 Jenn Smith, East Providence, Rhode Island
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Inspired by Fleming's French Onion Soup
My seven-year-old daughter Heather and I enjoy spending time together cooking, but our days are busy, so we appreciate quick and tasty recipes like this one. Hot and delicious, this soup hits the spot for lunch or dinner. -Sandra Chambers, Carthage, Mississippi
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Inspired by Fleming's Lobster Tails with Drawn Butter
No matter where you live, these succulent, buttery lobster tails are just a few minutes away. Here in Iowa, we use frozen lobster with delicious results, but if you're near the ocean, by all means use fresh! — Lauren McAnelly, Des Moines, Iowa
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Inspired by Ruth's Chris Steakhouse Mashed Potatoes
These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is one of our favorite red potato recipes. — Valerie Mitchell, Olathe, Kansas
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Inspired by Morton's Steak Diane
Sometimes, I add more mushrooms to this recipe when my son's eating dinner—he loves them, and they are just fantastic with the steak. — Carolyn Turner, Reno, Nevada
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Taste of Home
Inspired by Morton's Crab Cakes
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a best-seller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —

8 Simple Ways to Make Tough Meat Tender

8 Simple Ways to Make Tough Meat Tender
8 Simple Ways to Make Tough Meat Tender
Not every cut is melt-in-your mouth tender. We have the scoop on how to make tough meat tender with just a few simple steps.
1. Physically tenderize the meat
2. Use a marinade
3. Don’t forget the salt
4. Let it come up to room temperature
5. Cook it low-and-slow
6. Hit the right internal temperature
7. Rest your meat
8. Slice against the grain
Try your hand at these steakhouse copycat recipes.
Inspired by Black Angus Prime Rib
Lindsay D. Mattison

Difference Between Maine Hard Shell & Soft Shell Lobsters Differences Between Hard, Firm, and Soft Shell Maine Lobsters
Differences Between Hard, Firm, and Soft Shell Maine Lobsters
Hard vs. Soft Shell Lobsters
Benefits of Hard Shell Lobsters
Negatives of Hard Shell Lobsters
Benefits of Firm Shell Lobsters
Benefits of Soft Shell Lobsters
Negatives of Soft Shell Lobster
 Here at Maine Lobster Now, we ship hard shell lobsters because they are packed full of meat and are the ones that can survive the travel to ensure your shipment of fresh live Maine lobsters arrive in great condition. If you want to know more, here is a break down of the differences between hard and soft shell lobster. Benefits of Hard Shell Lobsters
They taste delicious and people prefer them for their firm, dense texture. They cost more than soft shells due to them being filled to the brim with meat so what you're paying for is overall a larger amount of lobster meat per lobster. Hard shells, yes they are harder to get into than a soft shell BUT with no room for water inside the shell this creates less of a mess while breaking and eating! They survive much better in transit while shipping because they retain sea water longer and can withstand a temperature change. For example, if the internal temperature of a shipment rise to 42 degrees Fahrenheit, a soft shell lobster may not survive where a hard shell will most likely survive. Negatives of Hard Shell Lobsters
Tough to crack open, must have a lobster cracker on hand to break through the shell. It's been said that the meat isn't as sweet as the meat inside of a soft shell lobster. Benefits of Firm Shell Lobsters
Firm shell lobsters travel just as well as hard shell lobsters do, guaranteeing your delivery arrives safely.

Difference Between Maine Hard Shell & Soft Shell Lobsters

Differences Between Hard, Firm, and Soft Shell Maine Lobsters
Differences Between Hard, Firm, and Soft Shell Maine Lobsters
Hard vs. Soft Shell Lobsters
Benefits of Hard Shell Lobsters
Negatives of Hard Shell Lobsters
Benefits of Firm Shell Lobsters
Benefits of Soft Shell Lobsters
Negatives of Soft Shell Lobster

LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters • Harbor Fish Market LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters
LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters Soft shell lobsters have a new, thinner shell that cracks easily, but the water inside makes it messier! In terms of flavor and texture, it all comes down to personal preference. Some prefer hard shells for their meaty taste and firm, dense texture. While others prefer the sweeter, tender taste of soft shells. Regardless, a lobster is a lobster at the end of the day, and who can say no to these sweet treats! Tell us in the comments, which do you prefer, soft-shell lobsters, or hard-shell lobsters?

LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters • Harbor Fish Market

LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters
LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters

Soft shell lobsters have a new, thinner shell that cracks easily, but the water inside makes it messier! In terms of flavor and texture, it all comes down to personal preference. Some prefer hard shells for their meaty taste and firm, dense texture. While others prefer the sweeter, tender taste of soft shells. Regardless, a lobster is a lobster at the end of the day, and who can say no to these sweet treats! Tell us in the comments, which do you prefer, soft-shell lobsters, or hard-shell lobsters?

How to Cook Lobster Tail - Jessica Gavin How to Cook Lobster Tail
How to Cook Lobster Tail
How each cooking method varies
Preparing and thawing frozen lobster tails
Butterflied lobster tails
Seasonings
Boiled lobster tail
Steamed lobster tail
Baked lobster tail
Broiled lobster tail
Grilled lobster tail
How to know when lobster is done cooking
What to serve with lobster tails
Lobster selection and yield after cooking
Pin this recipe to save for later
How to Cook Lobster Tail
Course Entree
Ingredients
Boiled Lobster Tail
Steamed Lobster Tail
Baked Lobster Tail
Broiled Lobster Tail
Grilled Lobster Tail
Lemon Garlic Butter Topping (Optional)
Instructions
Defrost lobster tails
Butterflied Lobster
Boiled Lobster Tail
Steamed Lobster Tail
Baked Lobster Tail
Broiled Lobster Tail
Grilled Lobster Tail
Lemon Garlic Butter Topping
Equipment
Notes
Want to save this recipe?
Nutrition Facts
Tried this recipe?
Jessica Gavin
 You can also cook butterflied lobster tails on a cedar plank for extra flavor. How to know when lobster is done cooking
The best way to know when the lobster is done cooking is to insert an instant-read thermometer in the thickest part of the tail. When the internal temperature reaches between 135 to 140ºF (57 to 63ºC) the lobster is ready to eat. Visually, the dark shell will turn bright red due to the coloring agent astaxanthin transforming when heated. The flesh will turn from translucent to opaque pinkish-white color that is firm to the touch. What to serve with lobster tails
Fresh lemon wedges
Chopped parsley or chives
Melted butter for dipping, or homemade flavored butter
Lobster selection and yield after cooking
About ½ the weight of a lobster tail is actual meat after cooking, although larger lobsters typically have a slightly better yield. Be aware that yields can vary by season. The weight generally varies between 3 ounces to 1 pound on larger tails. A 3 to 10-ounce tail is considered a good individually-sized portion. Pin this recipe to save for later
Pin This
How to Cook Lobster Tail
Learn how to cook lobster tail five different ways!

How to Cook Lobster Tail - Jessica Gavin

How to Cook Lobster Tail
How to Cook Lobster Tail
How each cooking method varies
Preparing and thawing frozen lobster tails
Butterflied lobster tails
Seasonings
Boiled lobster tail
Steamed lobster tail
Baked lobster tail
Broiled lobster tail
Grilled lobster tail
How to know when lobster is done cooking
What to serve with lobster tails
Lobster selection and yield after cooking
Pin this recipe to save for later
How to Cook Lobster Tail
Course Entree
Ingredients
Boiled Lobster Tail
Steamed Lobster Tail
Baked Lobster Tail
Broiled Lobster Tail
Grilled Lobster Tail
Lemon Garlic Butter Topping (Optional)
Instructions
Defrost lobster tails
Butterflied Lobster
Boiled Lobster Tail
Steamed Lobster Tail
Baked Lobster Tail
Broiled Lobster Tail
Grilled Lobster Tail
Lemon Garlic Butter Topping
Equipment
Notes
Want to save this recipe?
Nutrition Facts
Tried this recipe?
Jessica Gavin

You can also cook butterflied lobster tails on a cedar plank for extra flavor. How to know when lobster is done cooking
The best way to know when the lobster is done cooking is to insert an instant-read thermometer in the thickest part of the tail. When the internal temperature reaches between 135 to 140ºF (57 to 63ºC) the lobster is ready to eat. Visually, the dark shell will turn bright red due to the coloring agent astaxanthin transforming when heated. The flesh will turn from translucent to opaque pinkish-white color that is firm to the touch. What to serve with lobster tails
Fresh lemon wedges
Chopped parsley or chives
Melted butter for dipping, or homemade flavored butter
Lobster selection and yield after cooking
About ½ the weight of a lobster tail is actual meat after cooking, although larger lobsters typically have a slightly better yield. Be aware that yields can vary by season. The weight generally varies between 3 ounces to 1 pound on larger tails. A 3 to 10-ounce tail is considered a good individually-sized portion. Pin this recipe to save for later
Pin This
How to Cook Lobster Tail
Learn how to cook lobster tail five different ways!

When is lobster season? - Restaurants - New England - Chowhound When is lobster season?
When is lobster season? These shells will harden over the course of time and as the water gets colder. Since the lobsters shed their shells in order to have room for growth the following year, there is less meat inside a soft-shell lobster than there is in a hard-shell lobster of the same size, There is almost 50% more meat in a hard shell vs soft shell of the same size (this also accounts for their lower prices). Even though there is less meat in soft-shells than in hard-shells, many people prefer the taste of the soft-shells. They are considered sweeter and more tender than the hard-shells. Legally, lobster fishermen in Maine may fish year round. However, most fishermen either do not fish in the winter, or they fish for other products such as shrimp and sea clams. Lobsters are least expensive in the summer when there are many people fishing and soft-shell lobsters are available. The largest lobsters today weigh about 35 to 40 pounds. These are rare and not usually seen on a regular basis. It takes lobsters an average of 5 to 7 years (depending on the water temperature) to grow to legal size (at this size they weigh about 1- 1 1/4lb.),

When is lobster season? - Restaurants - New England - Chowhound

When is lobster season?
When is lobster season?

These shells will harden over the course of time and as the water gets colder. Since the lobsters shed their shells in order to have room for growth the following year, there is less meat inside a soft-shell lobster than there is in a hard-shell lobster of the same size, There is almost 50% more meat in a hard shell vs soft shell of the same size (this also accounts for their lower prices). Even though there is less meat in soft-shells than in hard-shells, many people prefer the taste of the soft-shells. They are considered sweeter and more tender than the hard-shells. Legally, lobster fishermen in Maine may fish year round. However, most fishermen either do not fish in the winter, or they fish for other products such as shrimp and sea clams. Lobsters are least expensive in the summer when there are many people fishing and soft-shell lobsters are available. The largest lobsters today weigh about 35 to 40 pounds. These are rare and not usually seen on a regular basis. It takes lobsters an average of 5 to 7 years (depending on the water temperature) to grow to legal size (at this size they weigh about 1- 1 1/4lb.),

Questions from Kids About Lobsters & Lobstering - Lobster Institute - University of Maine Lobster Institute
Lobster Institute
Questions from Kids About Lobsters & Lobstering
 Sometimes lobsters have to be put back in the ocean. Most of the time, lobstermen will put mother lobsters back into the ocean; and also the smaller, younger lobsters. Sometimes they put the very big lobster back too. They do this to be sure there will always be enough lobsters in the ocean and enough for fishermen to catch and people to eat. This is called conservation. A bullet (l), cull (c) and regular lobster (l). Photo by Newport Lobster
Lobsters come in many colors. All of them turn red when cooked, except the albino or white lobsters. Lobster Institute photo.

Questions from Kids About Lobsters & Lobstering - Lobster Institute - University of Maine

Lobster Institute
Lobster Institute
Questions from Kids About Lobsters & Lobstering

Sometimes lobsters have to be put back in the ocean. Most of the time, lobstermen will put mother lobsters back into the ocean; and also the smaller, younger lobsters. Sometimes they put the very big lobster back too. They do this to be sure there will always be enough lobsters in the ocean and enough for fishermen to catch and people to eat. This is called conservation. A bullet (l), cull (c) and regular lobster (l). Photo by Newport Lobster
Lobsters come in many colors. All of them turn red when cooked, except the albino or white lobsters. Lobster Institute photo.

Lobster Equivalents and Famous Recipes Lobster Equivalents and Famous Recipes
Lobster Equivalents and Famous Recipes
Lobster Equivalents and Measures
Tip for Cooking Lobster
Ways to Cook Lobster
 Lobster Equivalents and Famous Recipes
Seafood Basics
American Food Techniques
Cooking Techniques & Tips
Ingredient Information
Lobster Equivalents and Famous Recipes
Written by
Updated 06/19/19
A plate of Maine lobster David Zentz/Getty Images
The lobster has had a long and varied history in the culinary world. Currently, lobster is considered a delicacy and their prices can run quite high, but there was a time when this wasn't the case. Historically in North America lobsters weren't considered food, they were used as fertilizer and bait for other fish. It wasn't until the 19th century that people began to cook with them commercially. Before that lobster was considered food that was only suitable for prisoners. While lobsters aren't difficult to cook getting to the delicious meat inside their shells can be quite a challenge. Given the difficulty modern man can have cracking these shells, it's not hard to see why the colonists would have preferred sea creatures that were less of a battle to eat. Lobster Equivalents and Measures
1 pound cooked = about 2 cups chopped chunks
1 (8-ounce) tail = 1 serving or 4 ounces cooked meat
1 (1- to 1-1/2-pound) whole lobster = 1 serving or 4 ounces cooked meat
For salads: cooked monkfish can be substituted for cooked lobster. Tip for Cooking Lobster
Lobster must be cooked before it is eaten.

Lobster Equivalents and Famous Recipes

Lobster Equivalents and Famous Recipes
Lobster Equivalents and Famous Recipes
Lobster Equivalents and Measures
Tip for Cooking Lobster
Ways to Cook Lobster

Lobster Facts – Maine Lobster Lobster Facts
Lobster Facts
How do you handle live lobsters? And how do you keep fresh lobsters alive?
How can you tell if your lobsters arrived alive?
How do you handle previously cooked lobsters?
What is the difference between Hard shell and Soft shell lobsters?
How does a lobster grow?
What is a legal size lobster?
What color are lobsters? Are live lobsters red?
How do you cook lobster?
Why do lobsters turn red when they are cooked?
Are lobsters a healthy food? What is the nutritional information for lobsters?
What is the clump of little red balls in my lobsters tail?
How do you hold a lobster so you won’t get crunched by its claws?
How do you pick up a lobster?
What is the white substance covering my lobsters meat?
What is the green substance I can find on my meat?
Are lobsters considered a delicacy?
Where can I buy fresh lobster online?
 When the water returns to a boil, start timing. In just five minutes, your lobsters will be ready to enjoy. What is the difference between Hard shell and Soft shell lobsters? Lobsters grow by molting, or by shedding their shells each year. Just after they molt, they are soft and fragile until their new shell has hardened, and they aew known as new shell or soft shell lobsters, sometimes called “shedders.” After their new shell hardens, they are known as hard shell lobsters. Soft shell are tender, sweet, and delicious, and represent about 90% of the catch during the summer months. They are prized by maine natives, and are less expensive than hardshell lobsters as well, but they contain less meat than a hard shell lobster of the same size, because their body has not yet grown into its new shell, and so the lobster’s shell is larger than its body. Soft shell (or new shell) shell lobsters do not travel well, and should not be purhcased for live delivery; most reputable companies will not even try to ship live soft shell lobsters because they are unlikely to survive the journey.

Lobster Facts – Maine Lobster

Lobster Facts
Lobster Facts
How do you handle live lobsters? And how do you keep fresh lobsters alive?
How can you tell if your lobsters arrived alive?
How do you handle previously cooked lobsters?
What is the difference between Hard shell and Soft shell lobsters?
How does a lobster grow?
What is a legal size lobster?
What color are lobsters? Are live lobsters red?
How do you cook lobster?
Why do lobsters turn red when they are cooked?
Are lobsters a healthy food? What is the nutritional information for lobsters?
What is the clump of little red balls in my lobsters tail?
How do you hold a lobster so you won’t get crunched by its claws?
How do you pick up a lobster?
What is the white substance covering my lobsters meat?
What is the green substance I can find on my meat?
Are lobsters considered a delicacy?
Where can I buy fresh lobster online?

When the water returns to a boil, start timing. In just five minutes, your lobsters will be ready to enjoy. What is the difference between Hard shell and Soft shell lobsters? Lobsters grow by molting, or by shedding their shells each year. Just after they molt, they are soft and fragile until their new shell has hardened, and they aew known as new shell or soft shell lobsters, sometimes called “shedders.” After their new shell hardens, they are known as hard shell lobsters. Soft shell are tender, sweet, and delicious, and represent about 90% of the catch during the summer months. They are prized by maine natives, and are less expensive than hardshell lobsters as well, but they contain less meat than a hard shell lobster of the same size, because their body has not yet grown into its new shell, and so the lobster’s shell is larger than its body. Soft shell (or new shell) shell lobsters do not travel well, and should not be purhcased for live delivery; most reputable companies will not even try to ship live soft shell lobsters because they are unlikely to survive the journey.

What Size Lobster Should You Buy? - Yield Per Pound & Serving Portions What Size Lobster Should You Buy?
What Size Lobster Should You Buy?
Give it to Me Straight: What Should I Buy?
How Much to Ship Live Lobsters to My House?
How Much Meat does a Live Lobster Yield?
Serving Sizes, Sizing Terminology and Legal Limits
Bigger Lobsters are Harder to Cook
Prices May Vary
About the Author: QSD Contributor
 Lobster traps are designed to aid in only harvesting lobster with the legal limits: If a lobster is too small to keep, it can simply escape through the slats in the trap. Bigger Lobsters are Harder to Cook
Once you get above a 2 or at most 3-pound lobster, there are a couple things to consider before placing your order. To some extent, larger lobsters aren’t as sweet and flavorful as quarters and halves, but this difference is minimal especially when compared to the difference of cold-water Maine lobster (known for its sweet and flavorful taste) and warm-water lobsters. Often, a bigger issue is getting a good consistent cook with the lobster meat cooked all the way through without overcooking and rubberizing the exterior surface of meat. Plus, along with a high degree of confidence in your boiling and cooking method, you will also need an oversized boiling pot (even for lobster) to accommodate the biggest-size lobsters. Prices May Vary
Quarters and halves are, by far, the most popular sizes for lobster orders. They’re also most frequently caught and in the greatest supply. Thus, bigger lobsters are often, but not always, more expensive per pound—at least for the lobster itself. Especially when accounting for the shipping costs, the price is often about the same or even cheaper as smaller lobster.

What Size Lobster Should You Buy? - Yield Per Pound & Serving Portions

What Size Lobster Should You Buy?
What Size Lobster Should You Buy?
Give it to Me Straight: What Should I Buy?
How Much to Ship Live Lobsters to My House?
How Much Meat does a Live Lobster Yield?
Serving Sizes, Sizing Terminology and Legal Limits
Bigger Lobsters are Harder to Cook
Prices May Vary
About the Author: QSD Contributor

What Size Lobster to Buy? Picking the Right Size Lobster What Size Lobster to Buy? Pick the Right Size Lobster
What Size Lobster to Buy? Pick the Right Size Lobster
Page Contents
Sizing Up Maine Lobster: How Live Lobsters are Graded
Measuring Lobster Size
Grading Lobster for Quality
Soft Shell Lobsters
Hard Shell lobster
Grade A Lobsters
Grade B Lobsters
Culls
How Much Lobster Meat in a Lobster?
How Much Lobster Per Person?
So What is Considered a Serving?
How Much Lobster to Order
Live Lobster Sizes
Chix or Chicken Lobsters
Quarters
Halves
Deuces: Two Pound Lobsters
Jumbo Lobsters
Are Small Lobsters Better than Big Lobsters?
Save Money Buying the Right Size Lobster
Why Lobster Meat is a Good Deal
 of live lobsters multiplied by the number of lobsters needed to make a l lb. of cooked meat. For a 1 lb. hard-shell lobster, for example it will yield 3.36 oz. of cooked meat (Based on a 21% yield). To get a pound of meat, divide 16 oz. ( 1 lb.) by 3.36 oz. So you’ll will need 4.76 1 lb. lobsters for 1 pound of cooked meat.

What Size Lobster to Buy? Picking the Right Size Lobster

What Size Lobster to Buy? Pick the Right Size Lobster
What Size Lobster to Buy? Pick the Right Size Lobster
Page Contents
Sizing Up Maine Lobster: How Live Lobsters are Graded
Measuring Lobster Size
Grading Lobster for Quality
Soft Shell Lobsters
Hard Shell lobster
Grade A Lobsters
Grade B Lobsters
Culls
How Much Lobster Meat in a Lobster?
How Much Lobster Per Person?
So What is Considered a Serving?
How Much Lobster to Order
Live Lobster Sizes
Chix or Chicken Lobsters
Quarters
Halves
Deuces: Two Pound Lobsters
Jumbo Lobsters
Are Small Lobsters Better than Big Lobsters?
Save Money Buying the Right Size Lobster
Why Lobster Meat is a Good Deal

of live lobsters multiplied by the number of lobsters needed to make a l lb. of cooked meat. For a 1 lb. hard-shell lobster, for example it will yield 3.36 oz. of cooked meat (Based on a 21% yield). To get a pound of meat, divide 16 oz. ( 1 lb.) by 3.36 oz. So you’ll will need 4.76 1 lb. lobsters for 1 pound of cooked meat.

Soft Shell Lobster – Maine Lobster Soft Shell Lobster
Soft Shell Lobster
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 Soft Shell Lobster – Maine Lobster
Home Maine Lobster Soft Shell Lobster
Soft Shell Lobster
What are soft shell lobsters? A soft shell lobster, sometimes called a “shedder lobster,” is a lobster that has just recently molted, or shed its old shell, so it can begin growing a new, larger shell. Maine residents often prefer eating soft shell lobsters, since the lobster meat can be sweeter than hard shell lobsters, and a shedder lobster’s shell can usually be broken apart with bare hands after cooking, without needing a nutcracker. But as Maine locals also know, there is relatively little meat inside a soft shell lobster, as compared to a hard shell lobster. A lobster loses its shell (a process called molting) as often as five times a year during its first years of life, and lobsters continue to molt about once a year as they grow older and larger. In order to pull itself out of the old shell, without getting stuck, the lobster shrinks parts of its body to about 25% of their normal size. The soft shell lobster’s body remains small (and composed largely of water) for quite a while after molting, so that it will not outgrow its new shell too soon and have to molt again too quickly. Maine residents who prefer the sweet, tender meat of a soft shell lobster understand that when they crack the soft shell, they will find relatively little meat inside. People who are used to eating hard shell lobsters, however, are often disappointed by how little meat is found in a soft shell lobster. Soft shell lobsters, having just recently molted, are also naturally in a weakened an vulnerable state, and soft shell lobsters are not likely to survive shipping or transportation, so unless you are buying and cooking the lobster close to where it was caught, if you are buying a live lobster, it makes sense to purchase hard shelled lobster for delivery.

Soft Shell Lobster – Maine Lobster

Soft Shell Lobster
Soft Shell Lobster
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Boiled Lobster Recipe, How to Cook and Eat Lobster How to Boil and Eat Lobster
How to Boil and Eat Lobster
Who wants lobster?! Here's a guide to boiling and eating fresh New England lobster.
How to Buy and Store Lobster
How to Boil and Eat Lobster
Ingredients
Method
How to Boil Lobster
How to Eat Lobster
Links:
Rate This Recipe
 The lobsters should be a bright vivid red color when done. Note that larger lobsters will turn bright red before they are completely finished cooking, so you do want to time your cooking, and not just go on color alone. Unlike with fresh scallops or fish that you can eat raw (think sashimi), you don't want to eat raw or undercooked lobster. Translucent undercooked lobster meat really doesn't taste good. It needs to be opaque through and through. If you cook it too long, the meat will get rubbery, so keep an eye on the time. Elise Bauer
Remove lobsters from pot to drain: Remove the lobsters from the pot with tongs and place on a plate to drain and cool. How to Eat Lobster
What you'll need: Before you get started, you'll want to assemble some essentials.

Boiled Lobster Recipe, How to Cook and Eat Lobster

How to Boil and Eat Lobster
How to Boil and Eat Lobster
Who wants lobster?! Here's a guide to boiling and eating fresh New England lobster.
How to Buy and Store Lobster
How to Boil and Eat Lobster
Ingredients
Method
How to Boil Lobster
How to Eat Lobster
Links:
Rate This Recipe

The lobsters should be a bright vivid red color when done. Note that larger lobsters will turn bright red before they are completely finished cooking, so you do want to time your cooking, and not just go on color alone. Unlike with fresh scallops or fish that you can eat raw (think sashimi), you don't want to eat raw or undercooked lobster. Translucent undercooked lobster meat really doesn't taste good. It needs to be opaque through and through. If you cook it too long, the meat will get rubbery, so keep an eye on the time. Elise Bauer
Remove lobsters from pot to drain: Remove the lobsters from the pot with tongs and place on a plate to drain and cool. How to Eat Lobster
What you'll need: Before you get started, you'll want to assemble some essentials.

How to Cook Whole Lobster | Allrecipes How to Cook Whole Lobster
How to Cook Whole Lobster
How to Buy Lobster
Buying Live Lobster
Lobster Sizes
To Kill or Not to Kill?
Buying Cooked Lobster
How to Cook Lobster
Boiled Lobster
Steamed Whole Lobster
Baked Lobster
How to Crack a Whole Lobster
Related
 Once home, cook as soon as possible, or cover with a damp towel and refrigerate. Live Lobster with Banded Claws
Credit: Meredith
Lobster Sizes
Impress your local fish market with your knowledge of lobster sizing. 1 to 1 1/8-pound lobsters are called "chickens." Up to 1 ¼ pounds are "quarters." Up to 1 ¾ pounds are "halves." To 2 ½ pounds are "selects." Above 3 ½ pounds are "jumbo." Want to really geek out at the fish market? Here's how to tell if a lobster is male or female.

How to Cook Whole Lobster | Allrecipes

How to Cook Whole Lobster
How to Cook Whole Lobster
How to Buy Lobster
Buying Live Lobster
Lobster Sizes
To Kill or Not to Kill?
Buying Cooked Lobster
How to Cook Lobster
Boiled Lobster
Steamed Whole Lobster
Baked Lobster
How to Crack a Whole Lobster
Related

Once home, cook as soon as possible, or cover with a damp towel and refrigerate. Live Lobster with Banded Claws
Credit: Meredith
Lobster Sizes
Impress your local fish market with your knowledge of lobster sizing. 1 to 1 1/8-pound lobsters are called "chickens." Up to 1 ¼ pounds are "quarters." Up to 1 ¾ pounds are "halves." To 2 ½ pounds are "selects." Above 3 ½ pounds are "jumbo." Want to really geek out at the fish market? Here's how to tell if a lobster is male or female.

Lobster - BBC Good Food Lobster
Lobster
What is a lobster?
Availability of lobster
Choose the best lobster
How to prepare lobster
Watch our video on how to prepare a cooked lobster:
How to store lobster
How to cook lobster
Alternatives to lobster
 Read more about fishing from sustainable stocks at Seafish. Availability of lobster
All year round. Choose the best lobster
For practicality, a freshly cooked lobster, already split in half, cleaned and ready to eat, is the easiest option. Look for cooked lobster with a brightly coloured shell, and a tail that is tightly curled under the body – that means that it was live when it was cooked. Buying a whole live lobster will ensure that the meat is the freshest it could possibly be, but it does mean that you will have to kill it – not a job for the squeamish. Look for lobsters that smell very fresh, and which are still lively when you pick them up – if you straighten out their tails, they should swiftly curve back under the body. Never pick up a live lobster whose claws aren’t bound with an elastic band – they’re very powerful and and can do serious damage. How to prepare lobster
A halved, freshly cooked lobster is ready to eat – the only thing you might need to do is to crack open the claws (if they haven’t been cracked already) using a hammer or a pair of lobster crackers, in order to access the claw meat. If you have bought a live lobster, you should kill it just before cooking it. The most humane way to do this is to put it in the freezer for two hours, or put in a container and cover it with crushed ice for the same amount of time – this will render it unconscious.

Lobster - BBC Good Food

Lobster
Lobster
What is a lobster?
Availability of lobster
Choose the best lobster
How to prepare lobster
Watch our video on how to prepare a cooked lobster:
How to store lobster
How to cook lobster
Alternatives to lobster

Lobster Instruction MAINE LOBSTER TAIL
LOBSTER TAILS
MAINE LOBSTER TAIL
MAINE  LOBSTER TAILS
LIVE LOBSTERS
HOW TO COOK LIVE LOBSTERS
 Lobster Instruction

LOBSTER TAILS
MAINE LOBSTER TAIL
MAINE  LOBSTER TAILS
Maine Lobster  Tails are the most popular tails with restaurants. They are caught in the cold waters of the North Atlantic  Ocean and the meat is firm and flavorful They are excellent broiled, grilled or steamed. Basic Directions For Cooking Lobster Tails
Thaw lobster tails, they will be more tender than those cooked frozen. Shears between meat and hard shell on  back of the tail. Cut shell down center. DO NOT cut fan tail leave it intact. Gently pull meat out of shell. Lift raw tail meat through split shell. Place lobster tails in pan with a little water to prevent  drying. Broil 4 inches from heat Broil for 8-10 minutes 4 inches from heat.

Lobster Instruction

MAINE LOBSTER TAIL
LOBSTER TAILS
MAINE LOBSTER TAIL
MAINE  LOBSTER TAILS
LIVE LOBSTERS
HOW TO COOK LIVE LOBSTERS

Lobster Instruction

LOBSTER TAILS
MAINE LOBSTER TAIL
MAINE  LOBSTER TAILS
Maine Lobster  Tails are the most popular tails with restaurants. They are caught in the cold waters of the North Atlantic  Ocean and the meat is firm and flavorful They are excellent broiled, grilled or steamed. Basic Directions For Cooking Lobster Tails
Thaw lobster tails, they will be more tender than those cooked frozen. Shears between meat and hard shell on  back of the tail. Cut shell down center. DO NOT cut fan tail leave it intact. Gently pull meat out of shell. Lift raw tail meat through split shell. Place lobster tails in pan with a little water to prevent  drying. Broil 4 inches from heat Broil for 8-10 minutes 4 inches from heat.

Learn How to Cook Live Lobsters at Home | Maine Lobster Now How To Cook Live Lobsters
How To Cook Live Lobsters
How To Store Live Lobsters Properly Until You're Ready To Cook
Lobster Storage Do's
Lobster Storage Don'ts
Getting Ready To Cook - Things You Should Know Before You Start Cooking Lobsters
What Sized Lobster Pot?
How To Tell If a Lobster Is Spoiled
How To Kill Live Lobsters Humanely
How to Put a Lobster to Sleep
Do Lobsters Scream When Put Into Boiling Water? - NO!
How To Boil Live Lobster
Lobster Boiling Instructions:
BOILING LIVE LOBSTER CHART
COOK TIME
How To Steam Live Lobster
Lobster Steaming Instructions:
STEAMING LIVE LOBSTER CHART
COOK TIME
How To Grill Lobster
Lobster Grilling Instructions:
How To Boil Jumbo Lobster
Jumbo Lobster Boiling Instructions:
BOILING JUMBO LIVE LOBSTER CHART
How To Crack Open A Lobster In 8 Steps!
Lobster Cracking Instructions:
 Cooking and handling live lobsters is part of the fun! We recommend that you start by searching for the perfect Maine lobster within our huge inventory of regular or jumbo lobsters and our mouth-watering lobster dinner side dishes! Live Lobster
Jumbo Live Lobster
Live Lobster Side Dishes
Lobster Cooking Supplies
How To Store Live Lobsters Properly Until You're Ready To Cook
It's very important to store your lobsters properly so they don't spoil prior to cooking them. If they are not alive when its time to cook, then the meat will not be edible. The two most important things to keep in mind that keep lobsters alive are temperature and moisture. Here is a list of "Do's and Don'ts". Please keep in mind we guarantee all lobsters will be alive upon arrival, storing lobsters longer than that would be at your own risk. With that said we can give you the best practices for the most successful event! If you have to store lobsters more than 24 hours, we recommend a 2 lb lobster or larger...the larger the better. These larger lobsters hold their temperature and moisture better than smaller lobsters because of their thicker shell.

Learn How to Cook Live Lobsters at Home | Maine Lobster Now

How To Cook Live Lobsters
How To Cook Live Lobsters
How To Store Live Lobsters Properly Until You're Ready To Cook
Lobster Storage Do's
Lobster Storage Don'ts
Getting Ready To Cook - Things You Should Know Before You Start Cooking Lobsters
What Sized Lobster Pot?
How To Tell If a Lobster Is Spoiled
How To Kill Live Lobsters Humanely
How to Put a Lobster to Sleep
Do Lobsters Scream When Put Into Boiling Water? - NO!
How To Boil Live Lobster
Lobster Boiling Instructions:
BOILING LIVE LOBSTER CHART
COOK TIME
How To Steam Live Lobster
Lobster Steaming Instructions:
STEAMING LIVE LOBSTER CHART
COOK TIME
How To Grill Lobster
Lobster Grilling Instructions:
How To Boil Jumbo Lobster
Jumbo Lobster Boiling Instructions:
BOILING JUMBO LIVE LOBSTER CHART
How To Crack Open A Lobster In 8 Steps!
Lobster Cracking Instructions:

Cooking and handling live lobsters is part of the fun! We recommend that you start by searching for the perfect Maine lobster within our huge inventory of regular or jumbo lobsters and our mouth-watering lobster dinner side dishes! Live Lobster
Jumbo Live Lobster
Live Lobster Side Dishes
Lobster Cooking Supplies
How To Store Live Lobsters Properly Until You're Ready To Cook
It's very important to store your lobsters properly so they don't spoil prior to cooking them. If they are not alive when its time to cook, then the meat will not be edible. The two most important things to keep in mind that keep lobsters alive are temperature and moisture. Here is a list of "Do's and Don'ts". Please keep in mind we guarantee all lobsters will be alive upon arrival, storing lobsters longer than that would be at your own risk. With that said we can give you the best practices for the most successful event! If you have to store lobsters more than 24 hours, we recommend a 2 lb lobster or larger...the larger the better. These larger lobsters hold their temperature and moisture better than smaller lobsters because of their thicker shell.

How To Crack A Lobster: Learn How To Enjoy This Luxury Food Item How To Crack A Lobster: Learn How To Enjoy This Luxury Food Item
How To Crack A Lobster: Learn How To Enjoy This Luxury Food Item
What You Will Need To Crack A Lobster
Instructions On How To Crack A Lobster
Video unavailable
Pro Tips
Conclusion
Prev Article
 The knuckles will give you a hard time cracking but it is totally worth it. The best way your way around the knuckles is to have the right tools. They have very sharp shells and it can be very dangerous for your hands. It is recommended that you take your time with your lobster, especially the big ones. I assure you that if you have the patience, you will find some delicious and flavorful meat out of it. Conclusion
By now, I am sure that you will be able to do this task easily. If you don’t know how to crack a lobster before, now is the time to review the above post so won’t be embarrassed if you have it at a five star restaurant. It takes little effort and mastery to do this but once you are already skilled, it will be very easy. Prev Article
Next Article

How To Crack A Lobster: Learn How To Enjoy This Luxury Food Item

How To Crack A Lobster: Learn How To Enjoy This Luxury Food Item
How To Crack A Lobster: Learn How To Enjoy This Luxury Food Item
What You Will Need To Crack A Lobster
Instructions On How To Crack A Lobster
Video unavailable
Pro Tips
Conclusion
Prev Article

The knuckles will give you a hard time cracking but it is totally worth it. The best way your way around the knuckles is to have the right tools. They have very sharp shells and it can be very dangerous for your hands. It is recommended that you take your time with your lobster, especially the big ones. I assure you that if you have the patience, you will find some delicious and flavorful meat out of it. Conclusion
By now, I am sure that you will be able to do this task easily. If you don’t know how to crack a lobster before, now is the time to review the above post so won’t be embarrassed if you have it at a five star restaurant. It takes little effort and mastery to do this but once you are already skilled, it will be very easy. Prev Article
Next Article

Hunting and Cooking Lobster Mushrooms Lobster Mushrooms
Lobster Mushrooms
Habitat
Season
Harvesting
You want dense, heavy mushrooms
Avoid dark purple, light weight, or stinky (fishy) smelling lobsters
Harvest Clean
Save ugly or slightly older mushrooms to dry
Cleaning Demo
White Lobster Mushrooms
Cooking
Safety / Shelf Life
A Lobster Mushroom Allergy?
Recipes
 I also wrote another post on white lobster mushrooms if you want to take a look. Lobster mushroom terrine to be sliced and served with salad, or pan fried. Cooking
When you combine the wide distribution with the quantity that can be harvested, these are a great mushroom, but the drawback is that they lack in flavor compared to something like a chanterelle. To get the most out of your lobsters, proper caramelization is key. They deteriorate quickly, but make wonderful pickles. If you get a hold of some fresh ones, cut them into large chunks and saute them in some butter with salt first, then eat them all by themselves just to taste their flavor, it’s mild, but like I mentioned, concentrates when dried. Here are some basic things I’ve learned from years of cooking with these: Like plenty of mushrooms, dried lobsters can become bitter when used in excess
Hands down the best thing to know is that lobster mushrooms love contact with heat and fat. Exposing them to heat and fat, fresh or dried, by a technique like the tried and true fresh mushroom duxelles, or a dried mushrooms duxelles can help curb any bitterness and deepen their flavor. When exposed to fat and heat, lobster mushrooms and others like sulphur shelf have a saffron/tumeric effect-they turn things yellow.

Hunting and Cooking Lobster Mushrooms

Lobster Mushrooms
Lobster Mushrooms
Habitat
Season
Harvesting
You want dense, heavy mushrooms
Avoid dark purple, light weight, or stinky (fishy) smelling lobsters
Harvest Clean
Save ugly or slightly older mushrooms to dry
Cleaning Demo
White Lobster Mushrooms
Cooking
Safety / Shelf Life
A Lobster Mushroom Allergy?
Recipes

I also wrote another post on white lobster mushrooms if you want to take a look. Lobster mushroom terrine to be sliced and served with salad, or pan fried. Cooking
When you combine the wide distribution with the quantity that can be harvested, these are a great mushroom, but the drawback is that they lack in flavor compared to something like a chanterelle. To get the most out of your lobsters, proper caramelization is key. They deteriorate quickly, but make wonderful pickles. If you get a hold of some fresh ones, cut them into large chunks and saute them in some butter with salt first, then eat them all by themselves just to taste their flavor, it’s mild, but like I mentioned, concentrates when dried. Here are some basic things I’ve learned from years of cooking with these: Like plenty of mushrooms, dried lobsters can become bitter when used in excess
Hands down the best thing to know is that lobster mushrooms love contact with heat and fat. Exposing them to heat and fat, fresh or dried, by a technique like the tried and true fresh mushroom duxelles, or a dried mushrooms duxelles can help curb any bitterness and deepen their flavor. When exposed to fat and heat, lobster mushrooms and others like sulphur shelf have a saffron/tumeric effect-they turn things yellow.

LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters • Harbor Fish Market LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters
LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters • Harbor Fish Market
LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters
by John Dory | Jun 5, 2018 | Articles | 3 comments
A lobster is a lobster… correct? Well what if we told you depending on season, there are different kinds! Although a lobster will always be a lobster, you will find that, depending upon the season, you can buy lobsters as hard shells or soft shells. This is because lobsters never stop growing over the course of their lives. And with growth comes the need for a bigger shell! Adult lobsters molt once a year (on average), crawling out of their old, too-small shell. They pull in a lot of water to expand their new, paper-thin shell, which then hardens over the next couple of months. This transformation brings a sweeter taste, more tenderness, and a different color to the meat, in addition to the appearance of there being “less meat” in a soft shell lobster.

LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters • Harbor Fish Market
LOBSTER: The Battle Between Hard-Shell and Soft-Shell Lobsters
by John Dory | Jun 5, 2018 | Articles | 3 comments
A lobster is a lobster… correct? Well what if we told you depending on season, there are different kinds! Although a lobster will always be a lobster, you will find that, depending upon the season, you can buy lobsters as hard shells or soft shells. This is because lobsters never stop growing over the course of their lives. And with growth comes the need for a bigger shell! Adult lobsters molt once a year (on average), crawling out of their old, too-small shell. They pull in a lot of water to expand their new, paper-thin shell, which then hardens over the next couple of months. This transformation brings a sweeter taste, more tenderness, and a different color to the meat, in addition to the appearance of there being “less meat” in a soft shell lobster.

How to Cook a 1-Pound Thawed Lobster Tail | eHow How to Cook a 1-Pound Thawed Lobster Tail
How to Cook a 1-Pound Thawed Lobster Tail
Wet Heat Cooking Methods
Dry Heat Cooking Methods
Cooking a Large Tail
Doneness and Seasonings
 How to Cook a 1-Pound Thawed Lobster Tail | eHow
Food & Drink
Cooking & Baking
Cooking Basics
How to Cook a 1-Pound Thawed Lobster Tail
By David Grimes Updated August 30, 2017
ABOUT THE AUTHOR
David Grimes
David Grimes has worked professionally as a chef since 2002, in settings as wide-ranging as a corporate caterer and as a sous chef in a Michelin-starred French restaurant. He has been writing about food since 2009 and published in "Time Out New York" and "Food and Wine" magazine. eHow may earn compensation through affiliate links in this story. Roasting removes excess water from lobster meat, making it denser and sweeter. Image Credit: Kenny Haner/iStock/Getty Images
Extra-large lobster tails require careful cooking and preparation to keep the meat tender, juicy and succulent. Most lobster tails weigh between 3 to 6 ounces, coming from whole lobsters around 1 to 1 1/2 pounds in size. However, jumbo lobsters, 3 pounds or more, produce very large tails, upwards of 1 pound each. Never cook large lobster tails from frozen, as their size makes them susceptible to overcooked edges, and adjust your cooking times accordingly. Advertisement
Wet Heat Cooking Methods
Wet heat cooking methods include steaming and boiling.

How to Cook a 1-Pound Thawed Lobster Tail | eHow

How to Cook a 1-Pound Thawed Lobster Tail
How to Cook a 1-Pound Thawed Lobster Tail
Wet Heat Cooking Methods
Dry Heat Cooking Methods
Cooking a Large Tail
Doneness and Seasonings

How to Cook a 1-Pound Thawed Lobster Tail | eHow
Food & Drink
Cooking & Baking
Cooking Basics
How to Cook a 1-Pound Thawed Lobster Tail
By David Grimes Updated August 30, 2017
ABOUT THE AUTHOR
David Grimes
David Grimes has worked professionally as a chef since 2002, in settings as wide-ranging as a corporate caterer and as a sous chef in a Michelin-starred French restaurant. He has been writing about food since 2009 and published in "Time Out New York" and "Food and Wine" magazine. eHow may earn compensation through affiliate links in this story. Roasting removes excess water from lobster meat, making it denser and sweeter. Image Credit: Kenny Haner/iStock/Getty Images
Extra-large lobster tails require careful cooking and preparation to keep the meat tender, juicy and succulent. Most lobster tails weigh between 3 to 6 ounces, coming from whole lobsters around 1 to 1 1/2 pounds in size. However, jumbo lobsters, 3 pounds or more, produce very large tails, upwards of 1 pound each. Never cook large lobster tails from frozen, as their size makes them susceptible to overcooked edges, and adjust your cooking times accordingly. Advertisement
Wet Heat Cooking Methods
Wet heat cooking methods include steaming and boiling.

Lobster - BBC Good Food Lobster
Lobster
What is a lobster?
Availability of lobster
Choose the best lobster
How to prepare lobster
Watch our video on how to prepare a cooked lobster:
How to store lobster
How to cook lobster
Alternatives to lobster
 Then, having made sure that the lobster is no longer moving, push the tip of a large, sharp, heavy knife or a skewer through the centre of the cross on its head, and it’s believed that this will kill it instantly. Alternatively, put the chilled lobster in a large pan of cold, salted water and slowly bring it to the boil. It will die before the water boils. When the water has reached boiling point, lower the heat and simmer the lobster for around 15 minutes for the first 450g. Simmer for a further 10 minutes for each extra 450g, up to a maximum of 40 minutes. When the lobster is cooked, its shell will turn a deep brick red. Drain off the water and leave to cool. To serve cooked lobster, first twist off the claws, then break into sections, crack the claw shell with a hammer or a pair of lobster crackers, then remove the flesh. Twist off the legs from the body, flatten with the back of a knife and then use a pick or a teaspoon handle to remove the flesh. Watch our video on how to prepare a cooked lobster:

Lobster - BBC Good Food

Then, having made sure that the lobster is no longer moving, push the tip of a large, sharp, heavy knife or a skewer through the centre of the cross on its head, and it’s believed that this will kill it instantly. Alternatively, put the chilled lobster in a large pan of cold, salted water and slowly bring it to the boil. It will die before the water boils. When the water has reached boiling point, lower the heat and simmer the lobster for around 15 minutes for the first 450g. Simmer for a further 10 minutes for each extra 450g, up to a maximum of 40 minutes. When the lobster is cooked, its shell will turn a deep brick red. Drain off the water and leave to cool. To serve cooked lobster, first twist off the claws, then break into sections, crack the claw shell with a hammer or a pair of lobster crackers, then remove the flesh. Twist off the legs from the body, flatten with the back of a knife and then use a pick or a teaspoon handle to remove the flesh. Watch our video on how to prepare a cooked lobster:

Gordon Ramsay Lobster Prep (How to Deshell) – Hell’s Kitchen Recipes Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides
 Cover the pot, leaving the lid slightly ajar, and adjust the heat to maintain a gentle boil
Step 4. Cook the lobsters for 8 minutes. Using tongs, transfer the lobsters to a baking sheet
Step 5. Insert the thermometer into the thickest part of the underside of the lobster’s tail. The meat should register 140 degrees. If necessary, return the lobster to the pot for an additional 2 minutes or until the tail reaches the desired 140-degree temperature. Step 6. Serve the lobsters immediately or set them aside until they are cool enough to remove the meat, which should be about 10 minutes. If you do not plan to eat your lobster immediately, you can refrigerate your cooked, cooled lobster meat in an airtight container for as long as 24 hours. Gordon Ramsay Lobster Meat Extraction
Once cooked, the whole lobster is cooled down to touch by hand, place on a cutting board;

Gordon Ramsay Lobster Prep (How to Deshell) – Hell’s Kitchen Recipes

Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides

Cover the pot, leaving the lid slightly ajar, and adjust the heat to maintain a gentle boil
Step 4. Cook the lobsters for 8 minutes. Using tongs, transfer the lobsters to a baking sheet
Step 5. Insert the thermometer into the thickest part of the underside of the lobster’s tail. The meat should register 140 degrees. If necessary, return the lobster to the pot for an additional 2 minutes or until the tail reaches the desired 140-degree temperature. Step 6. Serve the lobsters immediately or set them aside until they are cool enough to remove the meat, which should be about 10 minutes. If you do not plan to eat your lobster immediately, you can refrigerate your cooked, cooled lobster meat in an airtight container for as long as 24 hours. Gordon Ramsay Lobster Meat Extraction
Once cooked, the whole lobster is cooled down to touch by hand, place on a cutting board;

Types Of Lobster | KitchenSanity Types Of Lobster
Types Of Lobster
Characteristics Common To All Lobsters
Soft lobsters are more fragile and thus harder to ship.
Warm Water Lobster
Pacific Lobster
Caribbean lobsters
Caribbean Lobster Tails
South African lobster
Australian lobster
Cold Water Lobster
Canadian lobster
Maine lobsters
 If warm water lobster tails, flash frozen and shipped to your grocery store, are thawed properly and eaten quickly, they should have good flavor. Age. The older the lobster, the tougher the meat. If you’re shopping and have the chance to buy several one pound lobsters or a few large ones, get the little ones. Buying in season. Lobsters are easier to transport when their shell is hard. You’ll get a better selection and better quality if you educate yourself about molting season in your area. Like other seasonal foods, the selection is finest when the food is abundant.
Don’t be afraid to try lobster! Buy small flash frozen tails, thaw them carefully and cook immediately. When you build your skillset, you can move on to fresh lobsters.

Types Of Lobster | KitchenSanity

Types Of Lobster
Types Of Lobster
Characteristics Common To All Lobsters
Soft lobsters are more fragile and thus harder to ship.
Warm Water Lobster
Pacific Lobster
Caribbean lobsters
Caribbean Lobster Tails
South African lobster
Australian lobster
Cold Water Lobster
Canadian lobster
Maine lobsters

If warm water lobster tails, flash frozen and shipped to your grocery store, are thawed properly and eaten quickly, they should have good flavor. Age. The older the lobster, the tougher the meat. If you’re shopping and have the chance to buy several one pound lobsters or a few large ones, get the little ones. Buying in season. Lobsters are easier to transport when their shell is hard. You’ll get a better selection and better quality if you educate yourself about molting season in your area. Like other seasonal foods, the selection is finest when the food is abundant.
Don’t be afraid to try lobster! Buy small flash frozen tails, thaw them carefully and cook immediately. When you build your skillset, you can move on to fresh lobsters.

Cooking & Eating a Lobster - Lobster Institute - University of Maine Lobster Institute
Lobster Institute
Cooking and Eating Lobsters
Are lobsters nutritious?
How do you cook live lobster?
Boiling
Steaming
Grilling
What’s the difference between a hard shell and soft shell lobster?
Why do lobsters twitch as they cook?
How can you minimize the movement of a lobster when its placed in a cooking pot?
Why do lobsters turn red when you cook them?
What is the white “goop” you find in the lobsters and the water after you cook them?
What is the green stuff you find in the cooked lobsters? Can you eat it?
What is the red stuff you find inside along the tail of cooked lobster? Can you eat it?
Can you get live lobster all year?
 After they shed they have a paper thin shell, which can take up to two months to harden, and are called soft-shell, new-shell or shedders. The debate goes on as to which is most tasty, though the soft-shell are definitely easier to crack! Either is welcome on our dinner table! Why do lobsters twitch as they cook? Researchers found that a few seconds after a lobster is dropped in boiling water it will begin to twitch its tail. The tail movement, which continues for approximately one minute, is part of a reflex action found in lobsters and crayfish (but not crabs). Known as the “escape response”, it is a reflex action to any sudden stimulus – a reaction that was first identified by George Johnson in 1924. The lobster is reacting to an external factor, such as an elevated water temperature. How can you minimize the movement of a lobster when its placed in a cooking pot? There are several methods purported to “put lobsters to sleep” so they don’t twitch their tails when cooked.

Cooking & Eating a Lobster - Lobster Institute - University of Maine

Lobster Institute
Lobster Institute
Cooking and Eating Lobsters
Are lobsters nutritious?
How do you cook live lobster?
Boiling
Steaming
Grilling
What’s the difference between a hard shell and soft shell lobster?
Why do lobsters twitch as they cook?
How can you minimize the movement of a lobster when its placed in a cooking pot?
Why do lobsters turn red when you cook them?
What is the white “goop” you find in the lobsters and the water after you cook them?
What is the green stuff you find in the cooked lobsters? Can you eat it?
What is the red stuff you find inside along the tail of cooked lobster? Can you eat it?
Can you get live lobster all year?

After they shed they have a paper thin shell, which can take up to two months to harden, and are called soft-shell, new-shell or shedders. The debate goes on as to which is most tasty, though the soft-shell are definitely easier to crack! Either is welcome on our dinner table! Why do lobsters twitch as they cook? Researchers found that a few seconds after a lobster is dropped in boiling water it will begin to twitch its tail. The tail movement, which continues for approximately one minute, is part of a reflex action found in lobsters and crayfish (but not crabs). Known as the “escape response”, it is a reflex action to any sudden stimulus – a reaction that was first identified by George Johnson in 1924. The lobster is reacting to an external factor, such as an elevated water temperature. How can you minimize the movement of a lobster when its placed in a cooking pot? There are several methods purported to “put lobsters to sleep” so they don’t twitch their tails when cooked.

Cooking & Eating a Lobster - Lobster Institute - University of Maine Lobster Institute
Lobster Institute
Cooking and Eating Lobsters
Are lobsters nutritious?
How do you cook live lobster?
Boiling
Steaming
Grilling
What’s the difference between a hard shell and soft shell lobster?
Why do lobsters twitch as they cook?
How can you minimize the movement of a lobster when its placed in a cooking pot?
Why do lobsters turn red when you cook them?
What is the white “goop” you find in the lobsters and the water after you cook them?
What is the green stuff you find in the cooked lobsters? Can you eat it?
What is the red stuff you find inside along the tail of cooked lobster? Can you eat it?
Can you get live lobster all year?
 What’s the difference between a hard shell and soft shell lobster? Lobster will periodically shed their shells as they grow. This can happen as many as 25 times before they are 6-7 years old; then males shed every year and mature females every two years. When lobsters become very large molting is less frequent. After they shed they have a paper thin shell, which can take up to two months to harden, and are called soft-shell, new-shell or shedders. The debate goes on as to which is most tasty, though the soft-shell are definitely easier to crack! Either is welcome on our dinner table! Why do lobsters twitch as they cook? Researchers found that a few seconds after a lobster is dropped in boiling water it will begin to twitch its tail.

What’s the difference between a hard shell and soft shell lobster? Lobster will periodically shed their shells as they grow. This can happen as many as 25 times before they are 6-7 years old; then males shed every year and mature females every two years. When lobsters become very large molting is less frequent. After they shed they have a paper thin shell, which can take up to two months to harden, and are called soft-shell, new-shell or shedders. The debate goes on as to which is most tasty, though the soft-shell are definitely easier to crack! Either is welcome on our dinner table! Why do lobsters twitch as they cook? Researchers found that a few seconds after a lobster is dropped in boiling water it will begin to twitch its tail.

Is there a 400 pound lobster out there? | HowStuffWorks Is there a 400 pound lobster out there?
Is there a 400 pound lobster out there?
Big Lobsters and Eternal Life
 They don't slow down or become weaker or more susceptible to disease. They don't get infertile -- older lobsters are actually more fertile than younger ones. Most lobsters seem to die because of something inflicted upon them and not because a body part failed or broke down. They're such hardy creatures that scientists aren't even sure how old lobsters can get. Add in that lobsters grow throughout their lives, and one has to ask: Is it possible that a lobster born before Napoleon and as heavy as an NFL lineman is chowing down on the sea floor? Advertisement
Since lobsters never stop growing, lobster age is generally determined by size, though they can grow at different rates depending on the environment. A one-pound lobster (the minimum size that can be eaten legally) is usually 5 to 7 years old, but lobsters raised in 70-degree water have reached two pounds in less than two years. The largest lobster on record weighed about 44 pounds. Presumably, the larger lobsters get, the more competition they face for food resources and the more attention they'll attract from predators.

Is there a 400 pound lobster out there? | HowStuffWorks

Is there a 400 pound lobster out there?
Is there a 400 pound lobster out there?
Big Lobsters and Eternal Life

They don't slow down or become weaker or more susceptible to disease. They don't get infertile -- older lobsters are actually more fertile than younger ones. Most lobsters seem to die because of something inflicted upon them and not because a body part failed or broke down. They're such hardy creatures that scientists aren't even sure how old lobsters can get. Add in that lobsters grow throughout their lives, and one has to ask: Is it possible that a lobster born before Napoleon and as heavy as an NFL lineman is chowing down on the sea floor? Advertisement
Since lobsters never stop growing, lobster age is generally determined by size, though they can grow at different rates depending on the environment. A one-pound lobster (the minimum size that can be eaten legally) is usually 5 to 7 years old, but lobsters raised in 70-degree water have reached two pounds in less than two years. The largest lobster on record weighed about 44 pounds. Presumably, the larger lobsters get, the more competition they face for food resources and the more attention they'll attract from predators.

Difference Between Maine Hard Shell & Soft Shell Lobsters Differences Between Hard, Firm, and Soft Shell Maine Lobsters
Differences Between Hard, Firm, and Soft Shell Maine Lobsters
Hard vs. Soft Shell Lobsters
Benefits of Hard Shell Lobsters
Negatives of Hard Shell Lobsters
Benefits of Firm Shell Lobsters
Benefits of Soft Shell Lobsters
Negatives of Soft Shell Lobster
 This allows extra water in their shells while they cook which locals say seems to marinate them a bit, making them a little more tender. A sweeter but saltier taste due to the meat soaking in water inside the shell. With there being less meat in a soft or "new" shell lobster, the cost is less per pound for soft shells to compensate for the extra water weight. Soft shells have a new, thinner shell that is much easier to remove for your dinner. For locals, soft shell lobster is the way to go since they will survive a short distance of travel and consumers will avoid the mess of a hard shell lobster. Negatives of Soft Shell Lobster
Less meat than a hard shell lobster. Soft shell lobsters contain more sea water within their shells, thus making it a messy experience when cracking open the claws to consume the lobster meat. 20 to 40 percent of soft shell lobster shipments arrive expired or deceased and can certainly damper the fun experience of opening a live box of lobsters.

Differences Between Hard, Firm, and Soft Shell Maine Lobsters
Differences Between Hard, Firm, and Soft Shell Maine Lobsters
Hard vs. Soft Shell Lobsters
Benefits of Hard Shell Lobsters
Negatives of Hard Shell Lobsters
Benefits of Firm Shell Lobsters
Benefits of Soft Shell Lobsters
Negatives of Soft Shell Lobster

This allows extra water in their shells while they cook which locals say seems to marinate them a bit, making them a little more tender. A sweeter but saltier taste due to the meat soaking in water inside the shell. With there being less meat in a soft or "new" shell lobster, the cost is less per pound for soft shells to compensate for the extra water weight. Soft shells have a new, thinner shell that is much easier to remove for your dinner. For locals, soft shell lobster is the way to go since they will survive a short distance of travel and consumers will avoid the mess of a hard shell lobster. Negatives of Soft Shell Lobster
Less meat than a hard shell lobster. Soft shell lobsters contain more sea water within their shells, thus making it a messy experience when cracking open the claws to consume the lobster meat. 20 to 40 percent of soft shell lobster shipments arrive expired or deceased and can certainly damper the fun experience of opening a live box of lobsters.

How to Cook a 1-Pound Thawed Lobster Tail | eHow How to Cook a 1-Pound Thawed Lobster Tail
How to Cook a 1-Pound Thawed Lobster Tail
Wet Heat Cooking Methods
Dry Heat Cooking Methods
Cooking a Large Tail
Doneness and Seasonings
 A 1-pound tail may need to be grilled or broiled for upwards of 10 minutes before it's fully cooked in the center. This can lead to charred or burnt parts. Roasting lobster is considered the ideal method of cooking large tails as the slow cooking reduces moisture and provides browning in the meat, while minimizing the chances that the edges cook too quickly while the interior stays raw. Advertisement
Cooking a Large Tail
Cook a large lobster tail with a mix of steam cooking and roasting for the ideal, succulent, easy-to-shuck tail. Preheat the oven to 350 degrees Fahrenheit, and bring 2-inches of water to boil in a large pot. Place the tail in a steamer basket and lower into the boiling water, covering and cooking for 1 to 2 minutes. Remove the lobster and immediately transfer it to a baking tray and roast on a center rack in the oven. As a slow cooking method, a 1-pound lobster tail can take up to 20 minutes to be fully cooked. Remove from the oven, shell and eat while still warm. Advertisement
Doneness and Seasonings
All lobster is fully cooked when the internal temperature reads 130 F. Only a food thermometer can guarantee doneness at the right temperature, as lobster shells can turn red before the meat is fully cooked.

A 1-pound tail may need to be grilled or broiled for upwards of 10 minutes before it's fully cooked in the center. This can lead to charred or burnt parts. Roasting lobster is considered the ideal method of cooking large tails as the slow cooking reduces moisture and provides browning in the meat, while minimizing the chances that the edges cook too quickly while the interior stays raw. Advertisement
Cooking a Large Tail
Cook a large lobster tail with a mix of steam cooking and roasting for the ideal, succulent, easy-to-shuck tail. Preheat the oven to 350 degrees Fahrenheit, and bring 2-inches of water to boil in a large pot. Place the tail in a steamer basket and lower into the boiling water, covering and cooking for 1 to 2 minutes. Remove the lobster and immediately transfer it to a baking tray and roast on a center rack in the oven. As a slow cooking method, a 1-pound lobster tail can take up to 20 minutes to be fully cooked. Remove from the oven, shell and eat while still warm. Advertisement
Doneness and Seasonings
All lobster is fully cooked when the internal temperature reads 130 F. Only a food thermometer can guarantee doneness at the right temperature, as lobster shells can turn red before the meat is fully cooked.

Gordon Ramsay Lobster Prep (How to Deshell) – Hell’s Kitchen Recipes Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep (How to Deshell)
Gordon Ramsay Lobster Prep Demonstration
Essential Equipment
How Does Gordon Ramsay Cook Lobster Tail
Gordon Ramsay Lobster Meat Extraction
Remove tail meat
Remove Claw Meat
Take out Knuckle Meat
End with Legs Meat
Lobster Anatomy Overview
Molting:
Head:
Claw:
Tail:
Meat:
Buying Lobster
How to Choose Live Whole Lobster
Squeeze Body Check if Hard Shell or Soft Shell
Check to See How Much Lobster Weigh
Cooking Lobster Tips
Choose Which Method to Cook Lobster
Stun Lobster by Freezing Briefly Before Cooking
Check Tail Temp, Make Sure Lobster is Done Cooking
Frequently Asked Questions about Lobster
Can I cook the lobsters in advance?
Why do lobsters turn red after cooking?
Why do lobsters need to be alive when you cooking?
Should I buy hard-shell or soft-shell lobsters?
Gordon Ramsay How-to -Guides
 Choose Which Method to Cook Lobster
My first decision is whether to boil, steam, or roast the lobsters. The problem with roasting lobsters is that the oven’s low heat causes proteins in the meat to adhere to the shell making for difficult removal and less flavorful meat. The steaming lobsters’ issues are that it requires another special piece of equipment (either a steamer or rack) and that the steaming process is prone to leaving the lobster under seasoned. Therefore, boiling in the saltwater was the best choice, but I still had to find a way to prevent the lobster from thrashing in the pot. Stun Lobster by Freezing Briefly Before Cooking
Unfortunately, there is no way to know the extent to which a lobster suffers during the cooking process, but scientists agree that the lobster’s nervous system is more like that of an insect than a human. This more insect-like nervous system prevents a lobster from feeling pain in the way a human woul

Choose Which Method to Cook Lobster
My first decision is whether to boil, steam, or roast the lobsters. The problem with roasting lobsters is that the oven’s low heat causes proteins in the meat to adhere to the shell making for difficult removal and less flavorful meat. The steaming lobsters’ issues are that it requires another special piece of equipment (either a steamer or rack) and that the steaming process is prone to leaving the lobster under seasoned. Therefore, boiling in the saltwater was the best choice, but I still had to find a way to prevent the lobster from thrashing in the pot. Stun Lobster by Freezing Briefly Before Cooking
Unfortunately, there is no way to know the extent to which a lobster suffers during the cooking process, but scientists agree that the lobster’s nervous system is more like that of an insect than a human. This more insect-like nervous system prevents a lobster from feeling pain in the way a human woul

Is there a 400 pound lobster out there? | HowStuffWorks Is there a 400 pound lobster out there?
Is there a 400 pound lobster out there?
Big Lobsters and Eternal Life
 Lobsters sometimes bury their food and eat it over several days. They use teeth located in their stomachs, eat their molted shells (full of calcium) and can shed appendages if attacked, wounded or surprised, only to regenerate them later. Finally, lobsters live in a hierarchy and it's the females who do the courting. But there's one lobster fact that trumps them all: lobsters show no apparent signs of aging. They don't slow down or become weaker or more susceptible to disease. They don't get infertile -- older lobsters are actually more fertile than younger ones. Most lobsters seem to die because of something inflicted upon them and not because a body part failed or broke down. They're such hardy creatures that scientists aren't even sure how old lobsters can get. Add in that lobsters grow throughout their lives, and one has to ask:

Lobsters sometimes bury their food and eat it over several days. They use teeth located in their stomachs, eat their molted shells (full of calcium) and can shed appendages if attacked, wounded or surprised, only to regenerate them later. Finally, lobsters live in a hierarchy and it's the females who do the courting. But there's one lobster fact that trumps them all: lobsters show no apparent signs of aging. They don't slow down or become weaker or more susceptible to disease. They don't get infertile -- older lobsters are actually more fertile than younger ones. Most lobsters seem to die because of something inflicted upon them and not because a body part failed or broke down. They're such hardy creatures that scientists aren't even sure how old lobsters can get. Add in that lobsters grow throughout their lives, and one has to ask:

Lobster | Tourism Prince Edward Island
Lobster
How to Buy
How to Store
How to Prepare
How to Serve
 The meat, when cooked, is a delicate white tinged with red. How to Buy
Lobster may be purchased live in the shell, or freshly cooked in the shell. When purchased live, lobster should show some movement and the tail should spring back when straightened out. Lobster that show no movement when handled and whose tail hangs down straight, are dead and should be discarded. When handling live lobster, be careful of the claws as they can give you a severe bite. To protect the handler and to prevent the lobsters from harming each other in captivity, the claws are usually immobilized by placing an elastic band around them. When buying cooked lobster, check that they are a bright "red-orange" colour, have a fresh aroma and that the tail section will spring back into a curled position after being straightened out. Lobster is sold as either canners or markets, in accordance with the size. Canners weigh between 1/2 and 3/4 pounds (250-375 g) while markets weigh over 3/4 pound (375 g). Lobster is also sold as cold pack (meat, frozen in cans), hot pack (meat, heat processed in cans), cocktail, chowders, paste, and whole, frozen in the shell./p>
How to Store
Live lobster should never be placed in fresh water or on ice.

Lobster | Tourism Prince Edward Island

Lobster
How to Buy
How to Store
How to Prepare
How to Serve

The meat, when cooked, is a delicate white tinged with red. How to Buy
Lobster may be purchased live in the shell, or freshly cooked in the shell. When purchased live, lobster should show some movement and the tail should spring back when straightened out. Lobster that show no movement when handled and whose tail hangs down straight, are dead and should be discarded. When handling live lobster, be careful of the claws as they can give you a severe bite. To protect the handler and to prevent the lobsters from harming each other in captivity, the claws are usually immobilized by placing an elastic band around them. When buying cooked lobster, check that they are a bright "red-orange" colour, have a fresh aroma and that the tail section will spring back into a curled position after being straightened out. Lobster is sold as either canners or markets, in accordance with the size. Canners weigh between 1/2 and 3/4 pounds (250-375 g) while markets weigh over 3/4 pound (375 g). Lobster is also sold as cold pack (meat, frozen in cans), hot pack (meat, heat processed in cans), cocktail, chowders, paste, and whole, frozen in the shell./p>
How to Store
Live lobster should never be placed in fresh water or on ice.

Live Lobster Buying Guide - LobsterAnywhere.com How to Buy Live Lobster
How to Buy Live Lobster
Pick a Lively, Healthy Lobster
Five Tips for Choosing a Freshly Caught Lobster
Choose a Hard-shell Lobster
Male or Female Lobster
Best Time of Year
What Size Lobster
Lobster Sizes:
Maine or Canadian Lobster
Lobster Color
Where to Shop for Lobster
Lobster Storage and Quality
Seafood Markets and Grocery Stores
Online Lobster Purveyors
 Lobsters held in a tank for a long time will eventually lose weight and the claw meat will shrink. Zombielike lobsters that barely move and have droopy claws are called “sleepers”. Stay clear from these lobsters. Choose a Hard-shell Lobster
Hard-shell lobsters ship well because they are stronger and hardier. Equally important, hard shell lobsters have more meat and better texture. Select a lobster that feels heavy for its size. Squeeze the sides of the lobster’s body; the soft shell will yield to pressure, while the hard shell will be firm. Soft-shell lobsters will always be cheaper than hard shell but may not necessarily be a bargain in the end. Male or Female Lobster
To identify male and female, turn the lobster on it’s back and look at the first pair of swimmerets, or appendages, just where the body and tail meet.

Live Lobster Buying Guide - LobsterAnywhere.com

How to Buy Live Lobster
How to Buy Live Lobster
Pick a Lively, Healthy Lobster
Five Tips for Choosing a Freshly Caught Lobster
Choose a Hard-shell Lobster
Male or Female Lobster
Best Time of Year
What Size Lobster
Lobster Sizes:
Maine or Canadian Lobster
Lobster Color
Where to Shop for Lobster
Lobster Storage and Quality
Seafood Markets and Grocery Stores
Online Lobster Purveyors

Lobsters held in a tank for a long time will eventually lose weight and the claw meat will shrink. Zombielike lobsters that barely move and have droopy claws are called “sleepers”. Stay clear from these lobsters. Choose a Hard-shell Lobster
Hard-shell lobsters ship well because they are stronger and hardier. Equally important, hard shell lobsters have more meat and better texture. Select a lobster that feels heavy for its size. Squeeze the sides of the lobster’s body; the soft shell will yield to pressure, while the hard shell will be firm. Soft-shell lobsters will always be cheaper than hard shell but may not necessarily be a bargain in the end. Male or Female Lobster
To identify male and female, turn the lobster on it’s back and look at the first pair of swimmerets, or appendages, just where the body and tail meet.

How to Cook Frozen Lobster Tails | Our Everyday Life How to Cook Frozen Lobster Tails
How to Cook Frozen Lobster Tails
Choose a Method to Suit Your Meal
Choosing Your Tails
Cooking Methods and Times
A Few Further Tips
 A Few Further Tips
The shells lend the tails a dramatic appearance, but you certainly don't need to leave the shell on. You can remove the tail and slice it into thick medallions, or dice it, and cook it directly in a sauce or poach it in butter over moderate heat. Lobster is cooked through as soon as its flesh is a pearly white all the way to the center, without any trace of translucent grey. Overcooking the tails will leave them tough and rubbery. If you experience that misfortune, dice the meat finely and use it as a garnish to another dish. It becomes more chew-able when it's cut up. Lobster is highly perishable, and needs to be cooked on the day it's thawed.

How to Cook Frozen Lobster Tails | Our Everyday Life

How to Cook Frozen Lobster Tails
How to Cook Frozen Lobster Tails
Choose a Method to Suit Your Meal
Choosing Your Tails
Cooking Methods and Times
A Few Further Tips

A Few Further Tips
The shells lend the tails a dramatic appearance, but you certainly don't need to leave the shell on. You can remove the tail and slice it into thick medallions, or dice it, and cook it directly in a sauce or poach it in butter over moderate heat. Lobster is cooked through as soon as its flesh is a pearly white all the way to the center, without any trace of translucent grey. Overcooking the tails will leave them tough and rubbery. If you experience that misfortune, dice the meat finely and use it as a garnish to another dish. It becomes more chew-able when it's cut up. Lobster is highly perishable, and needs to be cooked on the day it's thawed.

Steamed Lobster Cooking Tips | Lobster from Maine Steaming Lobster
Steaming Lobster
Is it Done Yet?
 do not crowd them. A 4- to 5- gallon pot can handle 6 to 8 pounds of lobsters. Put 2 inches of seawater or salted water in the bottom of a large kettle. Set steaming rack inside the pot and bring to a rolling boil over high heat. Add the live lobsters one at a time, cover pot, and start timing. Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly. The following recommends timing based on lobster weights: Is it Done Yet? Cooked lobsters will turn bright red, but that’s not the best indicator of doneness, especially for large lobsters. They may still be underdone when the shell turns red.

Steamed Lobster Cooking Tips | Lobster from Maine

Steaming Lobster
Steaming Lobster
Is it Done Yet?

do not crowd them. A 4- to 5- gallon pot can handle 6 to 8 pounds of lobsters. Put 2 inches of seawater or salted water in the bottom of a large kettle. Set steaming rack inside the pot and bring to a rolling boil over high heat. Add the live lobsters one at a time, cover pot, and start timing. Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly. The following recommends timing based on lobster weights: Is it Done Yet? Cooked lobsters will turn bright red, but that’s not the best indicator of doneness, especially for large lobsters. They may still be underdone when the shell turns red.

How to Cook a 1-Pound Thawed Lobster Tail | eHow How to Cook a 1-Pound Thawed Lobster Tail
How to Cook a 1-Pound Thawed Lobster Tail
Wet Heat Cooking Methods
Dry Heat Cooking Methods
Cooking a Large Tail
Doneness and Seasonings
 Place the tail in a steamer basket and lower into the boiling water, covering and cooking for 1 to 2 minutes. Remove the lobster and immediately transfer it to a baking tray and roast on a center rack in the oven. As a slow cooking method, a 1-pound lobster tail can take up to 20 minutes to be fully cooked. Remove from the oven, shell and eat while still warm. Advertisement
Doneness and Seasonings
All lobster is fully cooked when the internal temperature reads 130 F. Only a food thermometer can guarantee doneness at the right temperature, as lobster shells can turn red before the meat is fully cooked. When done, lobster meat turns opaque and a creamy white; its juices coagulate and also turn white. You can make Hollandaise sauce or a creamy tarragon and garlic sauce to serve with lobster, but the size of the tail and the sweetness of the meat often need nothing more than clarified butter -- butter with the milk solids removed -- and a couple of wedges of lemon. Advertisement
references
Pure Food Fish Market: Jumbo Colossal Lobster Tails
What's Cooking America:

Place the tail in a steamer basket and lower into the boiling water, covering and cooking for 1 to 2 minutes. Remove the lobster and immediately transfer it to a baking tray and roast on a center rack in the oven. As a slow cooking method, a 1-pound lobster tail can take up to 20 minutes to be fully cooked. Remove from the oven, shell and eat while still warm. Advertisement
Doneness and Seasonings
All lobster is fully cooked when the internal temperature reads 130 F. Only a food thermometer can guarantee doneness at the right temperature, as lobster shells can turn red before the meat is fully cooked. When done, lobster meat turns opaque and a creamy white; its juices coagulate and also turn white. You can make Hollandaise sauce or a creamy tarragon and garlic sauce to serve with lobster, but the size of the tail and the sweetness of the meat often need nothing more than clarified butter -- butter with the milk solids removed -- and a couple of wedges of lemon. Advertisement
references
Pure Food Fish Market: Jumbo Colossal Lobster Tails
What's Cooking America:

Lobster Buying Guide: How and Where to Buy Live Lobster - 2021 - MasterClass Lobster Buying Guide: How and Where to Buy Live Lobster
Lobster Buying Guide: How and Where to Buy Live Lobster
Jump To Section
4 Common Types of Lobster
3 Things to Consider When Buying Lobster
How to Choose the Right Size Lobster
Where to Buy Live Lobster
Want to Learn More About Cooking?
MasterClass
Suggested for You
 Lobsters that don’t show signs of movement may be unhealthy and unfit to eat. Hard-shell vs. soft-shell: Hard-shell lobsters and soft-shell lobsters aren’t different varieties of lobster—they’re just at different stages of growth. Soft-shell lobsters are lobsters that have recently shed their old shells to make room for new ones. The newly-formed shells are thinner, so they’re easier to crack and pick. Since soft-shell lobsters have yet to grow into their new shells, you’ll find water in between the shell and the meat. Hard-shell lobsters, on the other hand, have a higher meat yield because they have grown into their shells. Since soft-shell lobsters do not ship well, you should only eat them locally. Male vs. female: For cooking purposes, the differences between male and female lobsters are negligible.

Lobster Buying Guide: How and Where to Buy Live Lobster - 2021 - MasterClass

Lobster Buying Guide: How and Where to Buy Live Lobster
Lobster Buying Guide: How and Where to Buy Live Lobster
Jump To Section
4 Common Types of Lobster
3 Things to Consider When Buying Lobster
How to Choose the Right Size Lobster
Where to Buy Live Lobster
Want to Learn More About Cooking?
MasterClass
Suggested for You

Lobsters that don’t show signs of movement may be unhealthy and unfit to eat. Hard-shell vs. soft-shell: Hard-shell lobsters and soft-shell lobsters aren’t different varieties of lobster—they’re just at different stages of growth. Soft-shell lobsters are lobsters that have recently shed their old shells to make room for new ones. The newly-formed shells are thinner, so they’re easier to crack and pick. Since soft-shell lobsters have yet to grow into their new shells, you’ll find water in between the shell and the meat. Hard-shell lobsters, on the other hand, have a higher meat yield because they have grown into their shells. Since soft-shell lobsters do not ship well, you should only eat them locally. Male vs. female: For cooking purposes, the differences between male and female lobsters are negligible.

Everything You Need to Know About Maine vs. Canadian Lobster Everything You Need to Know About Maine vs. Canadian Lobster
Everything You Need to Know About Maine vs. Canadian Lobster
Maine Lobsters vs. Canadian Lobsters
Fun Facts about Maine and Canadian Lobsters
Cold Water vs. Warm Water Lobsters
Overview of Each Lobster Type by Region
Buy Maine and Canadian Lobsters From Maine Lobster Now
 Lobster was once considered a "poor man's food" before becoming the luxury gourmet item we know it as today. Cold Water vs. Warm Water Lobsters
Maine and Canadian lobsters are both cold water lobsters, which feature harder shells and are known for their sweet, tender meat. While cold water lobster meat is tender, it is also firmer, meaning the meat breaks off in hunks that are perfect for a lobster roll or to add to a favorite recipe. Cold water lobsters also get larger, offering more meat. Warm water lobsters, like those caught in California and Australia are smaller. Their meat is less firm and doesnt tend to have the hint of sweetness that cold water lobsters are loved for. The tail meat is the only part of a warm water lobster that can be eaten. Ultimately, cold water lobsters are higher quality and more sought after, which also increases the price. In our opinion, it's worth it to opt for a cold water lobster when given the choice. Overview of Each Lobster Type by Region
Buy Maine and Canadian Lobsters From Maine Lobster Now
We offer a variety of wild-caught live lobsters and lobster tails.

Everything You Need to Know About Maine vs. Canadian Lobster

Everything You Need to Know About Maine vs. Canadian Lobster
Everything You Need to Know About Maine vs. Canadian Lobster
Maine Lobsters vs. Canadian Lobsters
Fun Facts about Maine and Canadian Lobsters
Cold Water vs. Warm Water Lobsters
Overview of Each Lobster Type by Region
Buy Maine and Canadian Lobsters From Maine Lobster Now

Lobster was once considered a "poor man's food" before becoming the luxury gourmet item we know it as today. Cold Water vs. Warm Water Lobsters
Maine and Canadian lobsters are both cold water lobsters, which feature harder shells and are known for their sweet, tender meat. While cold water lobster meat is tender, it is also firmer, meaning the meat breaks off in hunks that are perfect for a lobster roll or to add to a favorite recipe. Cold water lobsters also get larger, offering more meat. Warm water lobsters, like those caught in California and Australia are smaller. Their meat is less firm and doesnt tend to have the hint of sweetness that cold water lobsters are loved for. The tail meat is the only part of a warm water lobster that can be eaten. Ultimately, cold water lobsters are higher quality and more sought after, which also increases the price. In our opinion, it's worth it to opt for a cold water lobster when given the choice. Overview of Each Lobster Type by Region
Buy Maine and Canadian Lobsters From Maine Lobster Now
We offer a variety of wild-caught live lobsters and lobster tails.

How to Cook a 1-Pound Thawed Lobster Tail | eHow How to Cook a 1-Pound Thawed Lobster Tail
How to Cook a 1-Pound Thawed Lobster Tail
Wet Heat Cooking Methods
Dry Heat Cooking Methods
Cooking a Large Tail
Doneness and Seasonings
 Kenny Haner/iStock/Getty Images
Extra-large lobster tails require careful cooking and preparation to keep the meat tender, juicy and succulent. Most lobster tails weigh between 3 to 6 ounces, coming from whole lobsters around 1 to 1 1/2 pounds in size. However, jumbo lobsters, 3 pounds or more, produce very large tails, upwards of 1 pound each. Never cook large lobster tails from frozen, as their size makes them susceptible to overcooked edges, and adjust your cooking times accordingly. Advertisement
Wet Heat Cooking Methods
Wet heat cooking methods include steaming and boiling. Because boiling uses high temperatures to quickly cook lobster, it isn't recommended for a large tail, as the edges and exterior of the tail can easily become overcooked with the center remains raw. Steaming, a gentler cooking method, can add delicate flavor to lobster meat and is a better option as it reduces the risk of overcooked portions of tail. However, it can take a long time to steam a 1-pound tail, upwards of 7 minutes per pound for a large lobster. Advertisement
Dry Heat Cooking Methods
Dry heat cooking methods, such as grilling, broiling or roasting add flavor and texture to lobster meat. The high heat evaporates some of the moisture found in the meat and adds browning, increasing the natural richness of lobster.

Are Lobsters Arachnids? (Are They Just Big Bugs?) - UntamedAnimals.com Are Lobsters Arachnids? (Are They Just Big Bugs?)
Are Lobsters Arachnids? (Are They Just Big Bugs?)
Is It True that Lobsters Only Turn Red When You Cook Them?
Why Are Lobster Boiled Alive?
Are Lobsters Immortal?
Adrian Volenik
 RELATED: Do Lobsters Have Brains, Feel Pain or Have Emotions?? Why Are Lobster Boiled Alive? Many people are disturbed by the fact that lobsters are not killed before being boiled, and wonder why we adhere to this cruel practice. The reason for this is various bacteria that occur naturally in the flesh of live lobsters. Once the lobsters are dead, these bacteria multiply very quickly, and the toxins they released are not sure to be killed by cooking. Killing lobsters even just shortly before boiling them would increase the risk of getting food poisoning. There have long been discussions about the question of whether lobsters feel pain when being boiled alive with numerous arguments going in either direction. On the one hand, some say, that, since lobsters do not possess a brain they cannot process pain. But on the other hand, it is obvious that they react to tissue damage both physically – with a twitching of the tail that links back to a fight or flight response – and hormonally, by releasing cortisol into the bloodstream, the same hormone that humans produce when hurt.

Are Lobsters Arachnids? (Are They Just Big Bugs?) - UntamedAnimals.com

Are Lobsters Arachnids? (Are They Just Big Bugs?)
Are Lobsters Arachnids? (Are They Just Big Bugs?)
Is It True that Lobsters Only Turn Red When You Cook Them?
Why Are Lobster Boiled Alive?
Are Lobsters Immortal?
Adrian Volenik

RELATED: Do Lobsters Have Brains, Feel Pain or Have Emotions?? Why Are Lobster Boiled Alive? Many people are disturbed by the fact that lobsters are not killed before being boiled, and wonder why we adhere to this cruel practice. The reason for this is various bacteria that occur naturally in the flesh of live lobsters. Once the lobsters are dead, these bacteria multiply very quickly, and the toxins they released are not sure to be killed by cooking. Killing lobsters even just shortly before boiling them would increase the risk of getting food poisoning. There have long been discussions about the question of whether lobsters feel pain when being boiled alive with numerous arguments going in either direction. On the one hand, some say, that, since lobsters do not possess a brain they cannot process pain. But on the other hand, it is obvious that they react to tissue damage both physically – with a twitching of the tail that links back to a fight or flight response – and hormonally, by releasing cortisol into the bloodstream, the same hormone that humans produce when hurt.

How to Kill, Cook, and Shell a Lobster | The Food Lab How to Kill, Cook, and Shell a Lobster | The Food Lab
How to Kill, Cook, and Shell a Lobster | The Food Lab
The Best Way to Kill a Lobster
How to Cook a Lobster
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More Than Peelings...
How to Kill, Cook, and Shell a Lobster, Step by Step
Step 1: Kill It
Step 2: Grab the Tail
Step 3: Twist It Off
Step 4: Set Aside
Step 5: Twist Off the Claws
Step 6: Repeat
Step 7: Ready to Steam
Step 8: Steam
Step 9: Done Steaming
Step 10: Roast
Step 11: Take the Temp
Step 12: Start Cracking
Step 13: Press Hard
Step 14: Pull Open
Step 15: Pick the Meat
Step 16: Wash Out the Gunk
Step 17: Break Off the Pincer
Step 18: Remove the Cartilage
Step 19: Pick Out Any Hangers-On
Step 20: Attack the Claw
Step 21: Smack It
Step 22: Cracked!
Step 23: Pull Out the Meat
Step 24: Go for the Knuckles
Step 25: Twist Them Apart
Step 26: Separate the Knuckles
Step 27: Push Out the Meat
Step 28: Done!
 There's just one last hurdle to overcome. The trouble is with enzymes mostly located in the dark liver in the central carapace. These enzymes break down the protein structure of the lobster's muscles, becoming highly active after the lobster's death (the main reason you should always look for lively lobsters), particularly at warmer temperatures. Cook too slowly, and you give these enzymes too much time to work, delivering tail meat that borders on mushy near the carapace end. The only two ways I know of to prevent this from happening: Either cook it all the way through very rapidly (already out of the question), or completely remove the tail and claws from the carapace (and offending liver) before cooking. The latter seems the more sensible option, and you can always cook the liver separately if you're one of those who like to eat it. Keep 'Em Separated
There are other distinct advantages to cooking tails and claws separately from the carapace. For one thing, it allows you to address the fact that the tail is much thicker than the claws or knuckles, and therefore needs a little more cooking time. It also allows you to keep your carapaces intact to use as desired (I make mine into stock to cook my paella in).

How to Kill, Cook, and Shell a Lobster | The Food Lab

How to Kill, Cook, and Shell a Lobster | The Food Lab
How to Kill, Cook, and Shell a Lobster | The Food Lab
The Best Way to Kill a Lobster
How to Cook a Lobster
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More Than Peelings...
How to Kill, Cook, and Shell a Lobster, Step by Step
Step 1: Kill It
Step 2: Grab the Tail
Step 3: Twist It Off
Step 4: Set Aside
Step 5: Twist Off the Claws
Step 6: Repeat
Step 7: Ready to Steam
Step 8: Steam
Step 9: Done Steaming
Step 10: Roast
Step 11: Take the Temp
Step 12: Start Cracking
Step 13: Press Hard
Step 14: Pull Open
Step 15: Pick the Meat
Step 16: Wash Out the Gunk
Step 17: Break Off the Pincer
Step 18: Remove the Cartilage
Step 19: Pick Out Any Hangers-On
Step 20: Attack the Claw
Step 21: Smack It
Step 22: Cracked!
Step 23: Pull Out the Meat
Step 24: Go for the Knuckles
Step 25: Twist Them Apart
Step 26: Separate the Knuckles
Step 27: Push Out the Meat
Step 28: Done!

There's just one last hurdle to overcome. The trouble is with enzymes mostly located in the dark liver in the central carapace. These enzymes break down the protein structure of the lobster's muscles, becoming highly active after the lobster's death (the main reason you should always look for lively lobsters), particularly at warmer temperatures. Cook too slowly, and you give these enzymes too much time to work, delivering tail meat that borders on mushy near the carapace end. The only two ways I know of to prevent this from happening: Either cook it all the way through very rapidly (already out of the question), or completely remove the tail and claws from the carapace (and offending liver) before cooking. The latter seems the more sensible option, and you can always cook the liver separately if you're one of those who like to eat it. Keep 'Em Separated
There are other distinct advantages to cooking tails and claws separately from the carapace. For one thing, it allows you to address the fact that the tail is much thicker than the claws or knuckles, and therefore needs a little more cooking time. It also allows you to keep your carapaces intact to use as desired (I make mine into stock to cook my paella in).

Types Of Lobster | KitchenSanity Types Of Lobster
Types Of Lobster
Characteristics Common To All Lobsters
Soft lobsters are more fragile and thus harder to ship.
Warm Water Lobster
Pacific Lobster
Caribbean lobsters
Caribbean Lobster Tails
South African lobster
Australian lobster
Cold Water Lobster
Canadian lobster
Maine lobsters
 In addition to humans, lobsters are food for fish, crabs and seals. All lobsters molt or shed their shell to grow, so all lobster varieties have hard and soft shell seasons. Once they’ve molted and are growing a new carapace, they puff up their own flesh with water to stretch the soft carapace and create a roomier shell. This water-loaded flesh provides a different flavor. Soft lobsters are more fragile and thus harder to ship. The handling difference between soft and hard shells alters the amount of work necessary to cook a lobster and put on your plate. When choosing between cold water lobster vs warm water lobster, price is a good guide. Depending on the molting stage, lobster may be abundant on the coasts and scant inland. If claw meat is your favorite, you’ll need a cold water lobster. When you open the menu and see “Market Price” listed for lobster, be aware that the lobster farmer is facing a lot of variables.

Types Of Lobster | KitchenSanity

In addition to humans, lobsters are food for fish, crabs and seals. All lobsters molt or shed their shell to grow, so all lobster varieties have hard and soft shell seasons. Once they’ve molted and are growing a new carapace, they puff up their own flesh with water to stretch the soft carapace and create a roomier shell. This water-loaded flesh provides a different flavor. Soft lobsters are more fragile and thus harder to ship. The handling difference between soft and hard shells alters the amount of work necessary to cook a lobster and put on your plate. When choosing between cold water lobster vs warm water lobster, price is a good guide. Depending on the molting stage, lobster may be abundant on the coasts and scant inland. If claw meat is your favorite, you’ll need a cold water lobster. When you open the menu and see “Market Price” listed for lobster, be aware that the lobster farmer is facing a lot of variables.

Lobster Buying Guide: How and Where to Buy Live Lobster - 2021 - MasterClass Lobster Buying Guide: How and Where to Buy Live Lobster
Lobster Buying Guide: How and Where to Buy Live Lobster
Jump To Section
4 Common Types of Lobster
3 Things to Consider When Buying Lobster
How to Choose the Right Size Lobster
Where to Buy Live Lobster
Want to Learn More About Cooking?
MasterClass
Suggested for You
 Since soft-shell lobsters have yet to grow into their new shells, you’ll find water in between the shell and the meat. Hard-shell lobsters, on the other hand, have a higher meat yield because they have grown into their shells. Since soft-shell lobsters do not ship well, you should only eat them locally. Male vs. female: For cooking purposes, the differences between male and female lobsters are negligible. Female lobsters have roe, which may be used for making coral oil or as a garnish for dishes. Typically, though, fishermen release egg-bearing females to reproduce and keep the lobster population stable. How to Choose the Right Size Lobster
In general, look for lobsters on the smaller end of the scale. Whole lobsters range in size from one-and-a-quarter-pound “chicks” to jumbo lobsters (three to four pounds). In Maine, the minimum size for legal harvest is one pound, and some areas enforce a maximum size as well, to protect older, larger lobsters.

Since soft-shell lobsters have yet to grow into their new shells, you’ll find water in between the shell and the meat. Hard-shell lobsters, on the other hand, have a higher meat yield because they have grown into their shells. Since soft-shell lobsters do not ship well, you should only eat them locally. Male vs. female: For cooking purposes, the differences between male and female lobsters are negligible. Female lobsters have roe, which may be used for making coral oil or as a garnish for dishes. Typically, though, fishermen release egg-bearing females to reproduce and keep the lobster population stable. How to Choose the Right Size Lobster
In general, look for lobsters on the smaller end of the scale. Whole lobsters range in size from one-and-a-quarter-pound “chicks” to jumbo lobsters (three to four pounds). In Maine, the minimum size for legal harvest is one pound, and some areas enforce a maximum size as well, to protect older, larger lobsters.

Boiling Lobster | Lobster from Maine Boiling Lobster
Boiling Lobster
Is it Done Yet?
 Let the lobsters rest for 5 minutes or so after cooking to allow the meat to absorb some of the moisture in the shell. The following methods and recommended timings are from Jasper White’s authoritative Lobster at Home. Is it Done Yet? Cooked lobsters will turn bright red, but that’s not the best indicator of doneness, especially for large lobsters. They may still be underdone when the shell turns red. Jasper White recommends cooking the lobsters for the recommend time, then cracking one open where the carapece meets the tail. If it’s done, the meat will have changed from translucent to white. Originally published in CIAProChef.com

Boiling Lobster | Lobster from Maine

Boiling Lobster
Boiling Lobster
Is it Done Yet?

Let the lobsters rest for 5 minutes or so after cooking to allow the meat to absorb some of the moisture in the shell. The following methods and recommended timings are from Jasper White’s authoritative Lobster at Home. Is it Done Yet? Cooked lobsters will turn bright red, but that’s not the best indicator of doneness, especially for large lobsters. They may still be underdone when the shell turns red. Jasper White recommends cooking the lobsters for the recommend time, then cracking one open where the carapece meets the tail. If it’s done, the meat will have changed from translucent to white. Originally published in CIAProChef.com