Question: Do larger lobsters become tougher when cooked?

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?
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cordelli
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luxury
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MayaLavender
lobster sashimi
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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
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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
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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
 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.

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
 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.

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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Find More Posts by tentseller
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.

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.

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.

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 »
 Any lobster you buy should be highly active. When you pick it up by its carapace, it should lift or flap its tail and raise all of its legs and both claws energetically. Once you've got a good lobster, keep it in a bag or a cooler with some damp newspaper or seaweed, making sure to give it a bit of ventilation. It'll stay alive in your fridge for at least a day or so, but as with all fresh seafood, the sooner you cook it, the better. Size: 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).

Any lobster you buy should be highly active. When you pick it up by its carapace, it should lift or flap its tail and raise all of its legs and both claws energetically. Once you've got a good lobster, keep it in a bag or a cooler with some damp newspaper or seaweed, making sure to give it a bit of ventilation. It'll stay alive in your fridge for at least a day or so, but as with all fresh seafood, the sooner you cook it, the better. Size: 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).

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 »
 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). So plunging them into boiling water is not the way to go. Method 2: Steaming
At first glance, you'd think that steaming is a more gentle method of cooking than boiling. Surely very dense wa

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). So plunging them into boiling water is not the way to go. Method 2: Steaming
At first glance, you'd think that steaming is a more gentle method of cooking than boiling. Surely very dense wa

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?

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?

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

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.

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.

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
 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? Top of page
No one has yet found a way to determine the exact age of a lobster because it sheds its shell every time it molts. However some lobsters have been estimated to be over 100 years old
What do you call a female lobster? ....... A hen. . When is a lobster a chicken? ..... When it weighs about one pound.

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

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? Top of page
No one has yet found a way to determine the exact age of a lobster because it sheds its shell every time it molts. However some lobsters have been estimated to be over 100 years old
What do you call a female lobster? ....... A hen. . When is a lobster a chicken? ..... When it weighs about one pound.

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

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?

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.

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).

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).

Keeping lobsters alive until cooking time
 If you do, stop cooking a
couple of minutes before the lobsters are done. You can store cooked lobsters in the shell or remove the meat from the shells and refrigerate. When you're ready to serve, either toss the whole lobsters into a pot of boiling water for a couple of minutes or warm the meat in a pan of melted butter. In either case, be sure not to overcook them, as the meat can become tough. For our holiday meal, we take the meat out of the shell before serving anyway (lazy man's lobster), as it makes for a much neater meal. Submit your question
    to Ochef

Related Articles: How to Cook Live Lobsters & Crabs
How to Cook Live Lobsters & Crabs
Does Broiling Lobster Tails Make Them Salty? Pressing Lobster
Do Lobsters Make Noise in the Lobster Pot? Related Recipes: How to Broil Lobster Tails
Methods for Cooking Lobster Tails

Keeping lobsters alive until cooking time

If you do, stop cooking a
couple of minutes before the lobsters are done. You can store cooked lobsters in the shell or remove the meat from the shells and refrigerate. When you're ready to serve, either toss the whole lobsters into a pot of boiling water for a couple of minutes or warm the meat in a pan of melted butter. In either case, be sure not to overcook them, as the meat can become tough. For our holiday meal, we take the meat out of the shell before serving anyway (lazy man's lobster), as it makes for a much neater meal. Submit your question
    to Ochef

Related Articles: How to Cook Live Lobsters & Crabs
How to Cook Live Lobsters & Crabs
Does Broiling Lobster Tails Make Them Salty? Pressing Lobster
Do Lobsters Make Noise in the Lobster Pot? Related Recipes: How to Broil Lobster Tails
Methods for Cooking Lobster Tails

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 Reheat Cooked Lobster - Seafood University How to Reheat Cooked Lobster
How to Reheat Cooked Lobster
Is Lobster Safe to Eat When It’s Reheated?
How to Reheat Lobster Safely in the Microwave
How to Reheat Lobster Tail in the Oven
 Place the wrapped lobsters on a baking pan and cook for five to ten minutes. Remove from the oven and use a thermometer to check that the lobster’s reached at least 140-degrees. You can also create small foil packets for lobster meat not in its shell. Add some butter and seasonings to keep it tasting fresh! Conclusion: Guide to Reheating Lobster
Fair warning: Reheating your lobster can make it a bit tougher than it was the first round. But, by using the above methods, you’ll have the best chance at retaining its original flavor and texture without making it chewy. If you don’t want to take the chance of ruining your yummy lobsters, you can always use leftovers for lobster salad or lobster rolls! Be sure to check the Maine Lobster House collection of lobsters and other seafood you can have delivered to your door.

How to Reheat Cooked Lobster - Seafood University

How to Reheat Cooked Lobster
How to Reheat Cooked Lobster
Is Lobster Safe to Eat When It’s Reheated?
How to Reheat Lobster Safely in the Microwave
How to Reheat Lobster Tail in the Oven

Place the wrapped lobsters on a baking pan and cook for five to ten minutes. Remove from the oven and use a thermometer to check that the lobster’s reached at least 140-degrees. You can also create small foil packets for lobster meat not in its shell. Add some butter and seasonings to keep it tasting fresh! Conclusion: Guide to Reheating Lobster
Fair warning: Reheating your lobster can make it a bit tougher than it was the first round. But, by using the above methods, you’ll have the best chance at retaining its original flavor and texture without making it chewy. If you don’t want to take the chance of ruining your yummy lobsters, you can always use leftovers for lobster salad or lobster rolls! Be sure to check the Maine Lobster House collection of lobsters and other seafood you can have delivered to your door.

The Best Easy Broiled Lobster Tails Recipe - Oven Broiled Lobster Tails The Best Easy Broiled Lobster Tails Recipe
The Best Easy Broiled Lobster Tails Recipe
The Best Easy Broiled Lobster Tails Recipe
Table of contents
How To Cook Lobster Without A Fishy Smell
How to Cook Lobster Tails In the Oven
How to Cut Open Lobster Tails
How Long to Cook Lobster Tail in The Oven
How To Tell When Lobster is Cooked
To ensure your lobster tail is perfectly cooked, insert a digital meat thermometer into the fattest part of the lobster tail (take caution to keep the thermometer away from the shell.)
Do NOT overcook lobster - it will result in tough, gummy meat and a fishier flavor.
How to Thaw Frozen Lobster Tails
Hot tip:
How To Cook Frozen Lobster Tails
Let frozen lobster tails thaw fully before cooking.
Don't rush the thawing process in the microwave.
How To Serve Lobster Tail
How to Make a Lobster Tail Look Bigger
How Lobster is Weighed and Sized
How Many Lobster Tails to Serve Per Person
Keto Lobster Tails Recipe
Other Easy Lobster Recipes You'll Love:
And if you love this easy baked lobster tail recipe, don't miss my 10 Minute Lemon Garlic Butter Broiled Lobster Tails recipe!
To Make Broiled Lobster Tails, You'll Need:
Recipe FAQ's
What Temperature To Broil Lobster Tails?
What To Season Lobster Tails With?
How To Tell When Lobster Tail Is Cooked?
What temperature is lobster fully cooked?
The Best Easy Broiled Lobster Tails Recipe
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The Best Easy Broiled Lobster Tails Recipe
Ingredients
Instructions
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 Cutting the lobster tail open before cooking will speed up your cooking process and make it easier to judge when the lobster tail has fully cooked - as well as give a chance for the lobster tail meat to soak up tons of deliciously rich flavor from the butter. You can also easily tell when the lobster meat is opaque but opening the tail up, so you don’t overcook your lobster tails! I also try to remove the lobster tail from the shell where they are connected underneath - both to put a lemon wedge down to prop up the lobster as it cooks, but also to make it easier to eat when it is done. How Long to Cook Lobster Tail in The Oven
This recipe calls for about 10 minutes of cook time - which will vary a bit based on the size of your lobster tail, your oven, and if you preheat the broiler fully before adding lobster tails to oven. If you have a very large lobster tail it will take a bit longer - but smaller tails should be perfect at around 10 minutes. Like most seafood, when overcooked, lobster and lobster tail is just a mess. It is really a shame because it's so expensive- it ought to always taste fabulous! These tips will keep your lobster tender, delicious, slightly sweet and not too fishy or gummy and tough. How To Tell When Lobster is Cooked
You can tell a lobster tail has fully cooked when it turns opaque, white, and the shell turns bright red - and the meat has reduced slightly and become firmer. To ensure your lobster tail is perfectly cooked, insert a digital meat thermometer into the fattest part of the lobster tail (take caution to keep the thermometer away from the shell.)

The Best Easy Broiled Lobster Tails Recipe - Oven Broiled Lobster Tails

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
 Cover the pot. Elise Bauer
Boil lobsters for 10 to 20 min, depending on size: Note the time at which the water comes to a boil again. From that point, boil the lobsters for 10-20 minutes or longer, depending on the size of the lobster. 10-13 minutes for 1 lb lobster, 12-18 minutes for a 1 1/2 pound lobster, 18-23 minutes for a 2-3 pound lobster. 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.

Cover the pot. Elise Bauer
Boil lobsters for 10 to 20 min, depending on size: Note the time at which the water comes to a boil again. From that point, boil the lobsters for 10-20 minutes or longer, depending on the size of the lobster. 10-13 minutes for 1 lb lobster, 12-18 minutes for a 1 1/2 pound lobster, 18-23 minutes for a 2-3 pound lobster. 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.

How to cook lobster How to cook lobster. Including boiling, steaming, grilling and serving.
How to cook lobster. Including boiling, steaming, grilling and serving.
The most humane method
Boiling lobster
Steaming lobster
Grilling lobster
How to tell when your lobster is cooked
Which parts of a lobster can you eat?
How to serve lobster
 Serve immediately. How to tell when your lobster is cooked
Care must be taken not to overcook the lobster, as this will result in tougher and less succulent meat. Overcooking also means that some of the delicious flavour will be lost and the meat may shrink, become stringy or even mushy. Do not remove the lobster from the pot before the shell has turned bright red. The lobster is properly done when an antennae comes off easily when pulled gently. The cooked lobster meat will be firm and white in colour. The internal temperature of the lobster meat will have reached 180°F (80°C). The green tomalley or liver, which is situated inside the body cavity, will have turned a greenish yellow colour. Which parts of a lobster can you eat? The majority of the lobsters meat is found in the tail and in the two front claws.

How to cook lobster

How to cook lobster. Including boiling, steaming, grilling and serving.
How to cook lobster. Including boiling, steaming, grilling and serving.
The most humane method
Boiling lobster
Steaming lobster
Grilling lobster
How to tell when your lobster is cooked
Which parts of a lobster can you eat?
How to serve lobster

Serve immediately. How to tell when your lobster is cooked
Care must be taken not to overcook the lobster, as this will result in tougher and less succulent meat. Overcooking also means that some of the delicious flavour will be lost and the meat may shrink, become stringy or even mushy. Do not remove the lobster from the pot before the shell has turned bright red. The lobster is properly done when an antennae comes off easily when pulled gently. The cooked lobster meat will be firm and white in colour. The internal temperature of the lobster meat will have reached 180°F (80°C). The green tomalley or liver, which is situated inside the body cavity, will have turned a greenish yellow colour. Which parts of a lobster can you eat? The majority of the lobsters meat is found in the tail and in the two front claws.

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.

Keeping lobsters alive until cooking time
 Don't store them in a closed container. And whatever you do, don't put them in fresh water  they'll expire very quickly. If the lobsters are quite lively when you buy them, you should be able to keep them alive in the refrigerator for as long as 48 hours. If their claws hang limply and their tails do not curl under when you pick them up, they may not have the stamina to survive nearly as long. You can certainly cook the lobsters in advance. If you do, stop cooking a
couple of minutes before the lobsters are done. You can store cooked lobsters in the shell or remove the meat from the shells and refrigerate. When you're ready to serve, either toss the whole lobsters into a pot of boiling water for a couple of minutes or warm the meat in a pan of melted butter. In either case, be sure not to overcook them, as the meat can become tough. For our holiday meal, we take the meat out of the shell before serving anyway (lazy man's lobster), as it makes for a much neater meal.

Don't store them in a closed container. And whatever you do, don't put them in fresh water  they'll expire very quickly. If the lobsters are quite lively when you buy them, you should be able to keep them alive in the refrigerator for as long as 48 hours. If their claws hang limply and their tails do not curl under when you pick them up, they may not have the stamina to survive nearly as long. You can certainly cook the lobsters in advance. If you do, stop cooking a
couple of minutes before the lobsters are done. You can store cooked lobsters in the shell or remove the meat from the shells and refrigerate. When you're ready to serve, either toss the whole lobsters into a pot of boiling water for a couple of minutes or warm the meat in a pan of melted butter. In either case, be sure not to overcook them, as the meat can become tough. For our holiday meal, we take the meat out of the shell before serving anyway (lazy man's lobster), as it makes for a much neater meal.

How to Cook Lobster Tail How to cook lobster tail
Subscribe to the FREE #1 Natural Health Newsletter
How to cook lobster tail
How to prepare lobster tail
How long does it take to cook fresh lobster tail?
How long does it take to cook frozen lobster tail?
Various ways to cook lobster tails
Grilled lobster tail
Grilled lobster tails
Ingredients
Baked lobster tail
Boiled lobster tail
Steamed lobster tail
Fried lobster tail
Fried lobster tail
Ingredients
Lobster tail recipe
Garlic lobster tails
Ingredients
Enjoy lobster in many ways
Frequently asked questions about cooking lobster tail
Q: How can you tell when lobster tail is done?
Q: Should you thaw lobster tails before cooking?
Q: How do you defrost lobster tails?
Q: Do you cut the lobster tail before you steam it?
 The process starts with choosing the best meat first. According to BBC Food, there are two main species of lobster used for cooking: the American (or Maine) and European lobster. Maine lobster is considered the largest and the best, while European lobster is smaller. However, both can be used in recipes depending on what you can find. 6
Buying lobster tails requires discerning eyes so you can get the most out of your money. When looking for lobster tails, first make sure they come from reputable harvesters, and follow these additional tips from the Auguste Escoffier School of Culinary Arts: 7
Know the difference between soft- versus hard-shelled lobsters — Lobsters with soft shells have a sweeter flavor, while hard-shelled lobsters have tougher meat. Take note of the fat content — Lobsters fresh from the ocean have higher fat content, which equates to high-quality flavor. Check the meat quality — The tail meat should be firm and not have any ammonia-like odor.

How to Cook Lobster Tail

How to cook lobster tail
Subscribe to the FREE #1 Natural Health Newsletter
How to cook lobster tail
How to prepare lobster tail
How long does it take to cook fresh lobster tail?
How long does it take to cook frozen lobster tail?
Various ways to cook lobster tails
Grilled lobster tail
Grilled lobster tails
Ingredients
Baked lobster tail
Boiled lobster tail
Steamed lobster tail
Fried lobster tail
Fried lobster tail
Ingredients
Lobster tail recipe
Garlic lobster tails
Ingredients
Enjoy lobster in many ways
Frequently asked questions about cooking lobster tail
Q: How can you tell when lobster tail is done?
Q: Should you thaw lobster tails before cooking?
Q: How do you defrost lobster tails?
Q: Do you cut the lobster tail before you steam it?

The process starts with choosing the best meat first. According to BBC Food, there are two main species of lobster used for cooking: the American (or Maine) and European lobster. Maine lobster is considered the largest and the best, while European lobster is smaller. However, both can be used in recipes depending on what you can find. 6
Buying lobster tails requires discerning eyes so you can get the most out of your money. When looking for lobster tails, first make sure they come from reputable harvesters, and follow these additional tips from the Auguste Escoffier School of Culinary Arts: 7
Know the difference between soft- versus hard-shelled lobsters — Lobsters with soft shells have a sweeter flavor, while hard-shelled lobsters have tougher meat. Take note of the fat content — Lobsters fresh from the ocean have higher fat content, which equates to high-quality flavor. Check the meat quality — The tail meat should be firm and not have any ammonia-like odor.

Keeping lobsters alive until cooking time
 Don't store them in a closed container. And whatever you do, don't put them in fresh water — they'll expire very quickly. If the lobsters are quite lively when you buy them, you should be able to keep them alive in the refrigerator for as long as 48 hours. If their claws hang limply and their tails do not curl under when you pick them up, they may not have the stamina to survive nearly as long. You can certainly cook the lobsters in advance. If you do, stop cooking a couple of minutes before the lobsters are done. You can store cooked lobsters in the shell or remove the meat from the shells and refrigerate. When you're ready to serve, either toss the whole lobsters into a pot of boiling water for a couple of minutes or warm the meat in a pan of melted butter. In either case, be sure not to overcook them, as the meat can become tough. For our holiday meal, we take the meat out of the shell before serving anyway (lazy man's lobster), as it makes for a much neater meal.

Don't store them in a closed container. And whatever you do, don't put them in fresh water — they'll expire very quickly. If the lobsters are quite lively when you buy them, you should be able to keep them alive in the refrigerator for as long as 48 hours. If their claws hang limply and their tails do not curl under when you pick them up, they may not have the stamina to survive nearly as long. You can certainly cook the lobsters in advance. If you do, stop cooking a couple of minutes before the lobsters are done. You can store cooked lobsters in the shell or remove the meat from the shells and refrigerate. When you're ready to serve, either toss the whole lobsters into a pot of boiling water for a couple of minutes or warm the meat in a pan of melted butter. In either case, be sure not to overcook them, as the meat can become tough. For our holiday meal, we take the meat out of the shell before serving anyway (lazy man's lobster), as it makes for a much neater meal.

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:
 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. In some wholesale shipment, select sizes (2 lb and larger) will actually live over 48 hours in transit, so 24 hours is a pretty safe bet if stored properly for these sizes. Lobster Storage Do's
Put the entire box in the refrigerator or walk-in cooler. If there isn't room then you can replace the frozen gel packs and keep the box in a cool place. Another great technique is to put the lobsters in a refrigerator door with the seaweed we sent. Please take your time choosing your delivery date, lobsters should be cooked the same day that you receive them.

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:

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. In some wholesale shipment, select sizes (2 lb and larger) will actually live over 48 hours in transit, so 24 hours is a pretty safe bet if stored properly for these sizes. Lobster Storage Do's
Put the entire box in the refrigerator or walk-in cooler. If there isn't room then you can replace the frozen gel packs and keep the box in a cool place. Another great technique is to put the lobsters in a refrigerator door with the seaweed we sent. Please take your time choosing your delivery date, lobsters should be cooked the same day that you receive them.

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.

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.

The Best Easy Broiled Lobster Tails Recipe - Oven Broiled Lobster Tails The Best Easy Broiled Lobster Tails Recipe
The Best Easy Broiled Lobster Tails Recipe
The Best Easy Broiled Lobster Tails Recipe
Table of contents
How To Cook Lobster Without A Fishy Smell
How to Cook Lobster Tails In the Oven
How to Cut Open Lobster Tails
How Long to Cook Lobster Tail in The Oven
How To Tell When Lobster is Cooked
To ensure your lobster tail is perfectly cooked, insert a digital meat thermometer into the fattest part of the lobster tail (take caution to keep the thermometer away from the shell.)
Do NOT overcook lobster - it will result in tough, gummy meat and a fishier flavor.
How to Thaw Frozen Lobster Tails
Hot tip:
How To Cook Frozen Lobster Tails
Let frozen lobster tails thaw fully before cooking.
Don't rush the thawing process in the microwave.
How To Serve Lobster Tail
How to Make a Lobster Tail Look Bigger
How Lobster is Weighed and Sized
How Many Lobster Tails to Serve Per Person
Keto Lobster Tails Recipe
Other Easy Lobster Recipes You'll Love:
And if you love this easy baked lobster tail recipe, don't miss my 10 Minute Lemon Garlic Butter Broiled Lobster Tails recipe!
To Make Broiled Lobster Tails, You'll Need:
Recipe FAQ's
What Temperature To Broil Lobster Tails?
What To Season Lobster Tails With?
How To Tell When Lobster Tail Is Cooked?
What temperature is lobster fully cooked?
The Best Easy Broiled Lobster Tails Recipe
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The Best Easy Broiled Lobster Tails Recipe
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 Like most seafood, when overcooked, lobster and lobster tail is just a mess. It is really a shame because it's so expensive- it ought to always taste fabulous! These tips will keep your lobster tender, delicious, slightly sweet and not too fishy or gummy and tough. How To Tell When Lobster is Cooked
You can tell a lobster tail has fully cooked when it turns opaque, white, and the shell turns bright red - and the meat has reduced slightly and become firmer. To ensure your lobster tail is perfectly cooked, insert a digital meat thermometer into the fattest part of the lobster tail (take caution to keep the thermometer away from the shell.) Fully cooked lobster will be 140-145 degrees internal temperature. Your lobster shell will turn bright white and red when cooked, but look to the meat inside for the most reliable indication. If your lobster still looks grey it's not cooked - if it is white and pink, it's done. Do NOT overcook lobster - it will result in tough, gummy meat and a fishier flavor. How to Thaw Frozen Lobster Tails
While fresh is always best, fresh-frozen lobster tails taste just as delicious as fresh lobster tails that were trucked across the country to get to you and sit on a store counter for a few days - so being in a landlocked state like Colorado, I don't feel bad at all about grabbing frozen lobster tails.

Like most seafood, when overcooked, lobster and lobster tail is just a mess. It is really a shame because it's so expensive- it ought to always taste fabulous! These tips will keep your lobster tender, delicious, slightly sweet and not too fishy or gummy and tough. How To Tell When Lobster is Cooked
You can tell a lobster tail has fully cooked when it turns opaque, white, and the shell turns bright red - and the meat has reduced slightly and become firmer. To ensure your lobster tail is perfectly cooked, insert a digital meat thermometer into the fattest part of the lobster tail (take caution to keep the thermometer away from the shell.) Fully cooked lobster will be 140-145 degrees internal temperature. Your lobster shell will turn bright white and red when cooked, but look to the meat inside for the most reliable indication. If your lobster still looks grey it's not cooked - if it is white and pink, it's done. Do NOT overcook lobster - it will result in tough, gummy meat and a fishier flavor. How to Thaw Frozen Lobster Tails
While fresh is always best, fresh-frozen lobster tails taste just as delicious as fresh lobster tails that were trucked across the country to get to you and sit on a store counter for a few days - so being in a landlocked state like Colorado, I don't feel bad at all about grabbing frozen lobster tails.

How to cook lobster How to cook lobster. Including boiling, steaming, grilling and serving.
How to cook lobster. Including boiling, steaming, grilling and serving.
The most humane method
Boiling lobster
Steaming lobster
Grilling lobster
How to tell when your lobster is cooked
Which parts of a lobster can you eat?
How to serve lobster
 Remove the lobster from the pot and place it on its back. Preheat the grill to a medium - hot heat. Take a sharp knife and cut the lobster down the middle. Remove the black vein that runs down the tail, the green tomalley and the sand sac, which is located in the head area, behind the eyes. Baste the lobster meat with melted butter and lemon juice (optional) and place under the preheated grill, shell-side down for around 8 - 10 minutes or until the lobster meat is thoroughly cooked. Serve immediately. How to tell when your lobster is cooked
Care must be taken not to overcook the lobster, as this will result in tougher and less succulent meat. Overcooking also means that some of the delicious flavour will be lost and the meat may shrink, become stringy or even mushy. Do not remove the lobster from the pot before the shell has turned bright red. The lobster is properly done when an antennae comes off easily when pulled gently.

How to cook lobster

Remove the lobster from the pot and place it on its back. Preheat the grill to a medium - hot heat. Take a sharp knife and cut the lobster down the middle. Remove the black vein that runs down the tail, the green tomalley and the sand sac, which is located in the head area, behind the eyes. Baste the lobster meat with melted butter and lemon juice (optional) and place under the preheated grill, shell-side down for around 8 - 10 minutes or until the lobster meat is thoroughly cooked. Serve immediately. How to tell when your lobster is cooked
Care must be taken not to overcook the lobster, as this will result in tougher and less succulent meat. Overcooking also means that some of the delicious flavour will be lost and the meat may shrink, become stringy or even mushy. Do not remove the lobster from the pot before the shell has turned bright red. The lobster is properly done when an antennae comes off easily when pulled gently.

Learn How to Cook Lobster Step-by-Step – Nova Scotia Lobsters Learn How to Cook Lobster Step-by-Step
Learn How to Cook Lobster Step-by-Step Learn How to Cook Lobster Step-by-Step – Nova Scotia Lobsters
Learn How to Cook Lobster Step-by-Step
Posted by admin on January 3, 2011 with 0 Comment
Learn How to Cook Lobster Step-by-Step
Cooking lobster is easier than you might think. The first two basic things that you need are a large pot and water. Some people use only seawater to cook lobsters but if you cannot get it, this should not be a reason to keep you from cooking lobster: you can add salt to fresh water. The salty water is important to keep the flavor of the lobster meat. So, if you are not going to use seawater you’ll need a third basic thing to cook lobster: salt. You may also add other ingredients to the water such as thyme, bay leaves, parsley, white wine, peppercorn, garlic, celery, or onions in order to add some more flavor to the lobster meat. Another important thing when cooking lobster is to not overcook them, because if this happens the lobster meat will become tough and stringy. Click here to see some tips for recognizing When the Lobster is Cooked.

Learn How to Cook Lobster Step-by-Step – Nova Scotia Lobsters

Learn How to Cook Lobster Step-by-Step
Learn How to Cook Lobster Step-by-Step

Learn How to Cook Lobster Step-by-Step – Nova Scotia Lobsters
Learn How to Cook Lobster Step-by-Step
Posted by admin on January 3, 2011 with 0 Comment
Learn How to Cook Lobster Step-by-Step
Cooking lobster is easier than you might think. The first two basic things that you need are a large pot and water. Some people use only seawater to cook lobsters but if you cannot get it, this should not be a reason to keep you from cooking lobster: you can add salt to fresh water. The salty water is important to keep the flavor of the lobster meat. So, if you are not going to use seawater you’ll need a third basic thing to cook lobster: salt. You may also add other ingredients to the water such as thyme, bay leaves, parsley, white wine, peppercorn, garlic, celery, or onions in order to add some more flavor to the lobster meat. Another important thing when cooking lobster is to not overcook them, because if this happens the lobster meat will become tough and stringy. Click here to see some tips for recognizing When the Lobster is Cooked.

How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
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 Let's get started. * * *
Long before you do anything else, you'll need to thaw your pair of lobster tails to room temperature (assuming you bought frozen lobster tails, which you likely did unless you live in Maine or foolishly bought entire live lobsters, instructions for the dispatching of which I will not be providing). There are a couple of acceptable ways to do this; a good rule of thumb is that the more slowly they thaw, the fresher they'll seem when thawed. The best way to do it is to put your tails in a covered bowl or pan and sock this vessel into your refrigerator early a whole day before you plan to cook. If this isn't an option, wrap the tails tightly in plastic wrap, put them in a bowl, and stick the bowl under a cold tap. This is still going to take an hour or more, depending on how big the tails are, and it might yield slightly tougher, more rubbery meat, but it'll bail you out if you forgot to thaw them in the fridge overnight. Advertisement
So your lobster tails are thawed, which is to say that they're no longer frozen. You still have to get them all the way to room temperature. That's easy:

How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work

How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
The Foodspin archives: Chicken thighs | Popeye's biscuits | Salad | Candy corn Oreos | Chili | Red Bull Total Zero | French toast | Sriracha | Halloween candy | Emergency food | Nachos | Meatloaf | Thanksgiving side dishes | MacGyver Thanksgiving | Eating strategies | Leftovers | Mac and cheese | Weird Santa candies | Pot roast | Bean dip | Shrimp linguine | Go-Gurt | Chicken soup
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Let's get started. * * *
Long before you do anything else, you'll need to thaw your pair of lobster tails to room temperature (assuming you bought frozen lobster tails, which you likely did unless you live in Maine or foolishly bought entire live lobsters, instructions for the dispatching of which I will not be providing). There are a couple of acceptable ways to do this; a good rule of thumb is that the more slowly they thaw, the fresher they'll seem when thawed. The best way to do it is to put your tails in a covered bowl or pan and sock this vessel into your refrigerator early a whole day before you plan to cook. If this isn't an option, wrap the tails tightly in plastic wrap, put them in a bowl, and stick the bowl under a cold tap. This is still going to take an hour or more, depending on how big the tails are, and it might yield slightly tougher, more rubbery meat, but it'll bail you out if you forgot to thaw them in the fridge overnight. Advertisement
So your lobster tails are thawed, which is to say that they're no longer frozen. You still have to get them all the way to room temperature. That's easy:

The Best Easy Instant Pot Lobster Tails Recipe - Sweet Cs Designs The Best Easy Instant Pot Lobster Tails Recipe
The Best Easy Instant Pot Lobster Tails Recipe
Trending Videos
Table of contents
Can You Cook Lobster Tails In The Instant Pot
To Make Lobster Tails in an Instant Pot, you'll need:
How To Make Lobster In An Instant Pot
What Pressure To Cook Lobster In Instant Pot
How Long To Cook Lobster Tail in Instant Pot
How To Thaw Frozen Lobster Tails
Buy Frozen Lobster Tails on a Budget
How To Defrost Lobster in the Microwave
Don’t rush the thawing process in the microwave.
How Many Instant Pot Lobster Tails To Serve Per Person
Tips to Perfect Instant Pot Lobster Tails
Recipe FAQ's
The Best Easy Instant Pot Lobster Tails Recipe
The Best Easy Instant Pot Lobster Tail Recipe
Ingredients
Instructions
Did you make this recipe?
Sweet C's Favorites
Sweet C's Favorite Recipes
The Best Ribeye Roast Recipe
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The Best Baked Garlic Pork Tenderloin
One Pot Cheesy Taco Skillet
The Best Easy Broiled Lobster Tails Recipe
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Easy Baked Pork Chops Recipe
The Best Baked Garlic Pork Chops Recipe Ever
Crunchy Baked Fries
Lemon Garlic Parmesan Baked Chicken Wings Recipe
The Best Crispy Baked Chicken Wings Ever Recipe
Baked Ranch Chicken Thighs
 Opt for gently defrosting in cold water in the sink if you absolutely can't wait. How Many Instant Pot Lobster Tails To Serve Per Person
If you’re making lobster tails as the main dish, you’ll want to pay attention to the lobster tail size and weight to be sure you have enough lobster to fill you up. In general, you should plan for about 8-10 oz of cooked lobster tail meat per person if you’re serving lobster tails as your main dish – meaning two lobster tails per person, unless they are jumbo lobster tails. Most often frozen lobster tails that are readily available in grocery stores (not from specialty fishmongers, who will have larger Maine lobster tails more readily) are around 4-6 ounces, so plan on about two per person if making lobster tail your main dish. Tips to Perfect Instant Pot Lobster Tails
Don't skip the butter - you want the lobster to cook in all that rich, amazing flavor! Don't overcook lobster - it takes on a fishy flavor and gets gummy and tough when cooked too long. Once the lobster is opaque it's ready! If you're cooking your lobster without the tail, it's not going to be bright red - so don't wait for it to turn bright red - rather, it will turn bright white and slightly pink (and redder on the underside.) The lobster tail will also curl when cooked since the shell isn't holding it in place. Clarified butter or ghee works in this recipe.

The Best Easy Instant Pot Lobster Tails Recipe - Sweet Cs Designs

The Best Easy Instant Pot Lobster Tails Recipe
The Best Easy Instant Pot Lobster Tails Recipe
Trending Videos
Table of contents
Can You Cook Lobster Tails In The Instant Pot
To Make Lobster Tails in an Instant Pot, you'll need:
How To Make Lobster In An Instant Pot
What Pressure To Cook Lobster In Instant Pot
How Long To Cook Lobster Tail in Instant Pot
How To Thaw Frozen Lobster Tails
Buy Frozen Lobster Tails on a Budget
How To Defrost Lobster in the Microwave
Don’t rush the thawing process in the microwave.
How Many Instant Pot Lobster Tails To Serve Per Person
Tips to Perfect Instant Pot Lobster Tails
Recipe FAQ's
The Best Easy Instant Pot Lobster Tails Recipe
The Best Easy Instant Pot Lobster Tail Recipe
Ingredients
Instructions
Did you make this recipe?
Sweet C's Favorites
Sweet C's Favorite Recipes
The Best Ribeye Roast Recipe
The Best Easy Air Fryer French Fries Recipe
The Best Baked Garlic Pork Tenderloin
One Pot Cheesy Taco Skillet
The Best Easy Broiled Lobster Tails Recipe
One Pot Hamburger Cabbage Soup
Easy Baked Pork Chops Recipe
The Best Baked Garlic Pork Chops Recipe Ever
Crunchy Baked Fries
Lemon Garlic Parmesan Baked Chicken Wings Recipe
The Best Crispy Baked Chicken Wings Ever Recipe
Baked Ranch Chicken Thighs

The Best Lobster Tail Recipe Ever! | The Recipe Critic The Best Lobster Tail Recipe Ever!
The Best Lobster Tail Recipe Ever!
The Best Lobster Tail Recipe
How to Buy Lobster:
What you need to Make Perfect Lobster Tail:
How to Cook Lobster:
How to Butterfly a Lobster Tail:
How Long to Broil Lobster:
Broiling Times for Seafood:
Different Ways of Cooking Lobster Tails:
Tips for the BEST Cooked Lobster:
Make a Complete Meal!
More Yummy Seafood Recipes to Try:
The Best Lobster Tail Recipe Ever!
Author Alyssa Rivers
Ingredients
Instructions
Video
Nutrition
Course Dinner, Main Course
Cuisine American, Caribbean, Mediterranean
Alyssa Rivers
Read More Posts by Alyssa
 Female Lobster: It is fun to see a slightly pink lobster meat once it is cooked. This only tells you that it is a female lobster. Can you make lobster tails ahead of time? It is best to enjoy the lobster tail right when it is done broiling. Lobster meat becomes tougher when reheating it. Serving your lobster tail: Serve with lemon wedges and fresh parsley for garnishing the lobster tails. Make a Complete Meal! Make this a complete meal with all the right sides!

The Best Lobster Tail Recipe Ever! | The Recipe Critic

The Best Lobster Tail Recipe Ever!
The Best Lobster Tail Recipe Ever!
The Best Lobster Tail Recipe
How to Buy Lobster:
What you need to Make Perfect Lobster Tail:
How to Cook Lobster:
How to Butterfly a Lobster Tail:
How Long to Broil Lobster:
Broiling Times for Seafood:
Different Ways of Cooking Lobster Tails:
Tips for the BEST Cooked Lobster:
Make a Complete Meal!
More Yummy Seafood Recipes to Try:
The Best Lobster Tail Recipe Ever!
Author Alyssa Rivers
Ingredients
Instructions
Video
Nutrition
Course Dinner, Main Course
Cuisine American, Caribbean, Mediterranean
Alyssa Rivers
Read More Posts by Alyssa

Female Lobster: It is fun to see a slightly pink lobster meat once it is cooked. This only tells you that it is a female lobster. Can you make lobster tails ahead of time? It is best to enjoy the lobster tail right when it is done broiling. Lobster meat becomes tougher when reheating it. Serving your lobster tail: Serve with lemon wedges and fresh parsley for garnishing the lobster tails. Make a Complete Meal! Make this a complete meal with all the right sides!

How To Store and Cook Live Lobster – Central Market How To Store and Cook Live Lobster
How To Store and Cook Live Lobster How To Store and Cook Live Lobster – Central Market
How To Store and Cook Live Lobster
Please log in to add this to your favorites. The North American Lobster is available year round, though the best fishing seasons are late spring and fall. Lobsters are found from Eastern Canada down to North Carolina, but the bulk of the U.S. lobsters come from Maine, where size limits are enforced. Lobster may feel like a special-occasion food, but it doesn’t have to be, so here are some tips for storing and cooking this crustacean any day of the week. Live lobster should be cooked the same day it is bought. Keep lobsters cool, covered and moist in the refrigerator until ready to cook. Never put lobsters into fresh water or salt water to attempt to keep them alive; fresh water will kill them, as will salt water made with tap water that has been chlorinated. Dechlorinated salt water will work only if the water is aerated and the right temperature, so when you bring the lobsters home, the fridge is the best place for them. The tail, claws and arms above the claws all have ample meat, and the legs on larger lobsters will have meat as well.

How To Store and Cook Live Lobster – Central Market

How To Store and Cook Live Lobster
How To Store and Cook Live Lobster

How To Store and Cook Live Lobster – Central Market
How To Store and Cook Live Lobster
Please log in to add this to your favorites. The North American Lobster is available year round, though the best fishing seasons are late spring and fall. Lobsters are found from Eastern Canada down to North Carolina, but the bulk of the U.S. lobsters come from Maine, where size limits are enforced. Lobster may feel like a special-occasion food, but it doesn’t have to be, so here are some tips for storing and cooking this crustacean any day of the week. Live lobster should be cooked the same day it is bought. Keep lobsters cool, covered and moist in the refrigerator until ready to cook. Never put lobsters into fresh water or salt water to attempt to keep them alive; fresh water will kill them, as will salt water made with tap water that has been chlorinated. Dechlorinated salt water will work only if the water is aerated and the right temperature, so when you bring the lobsters home, the fridge is the best place for them. The tail, claws and arms above the claws all have ample meat, and the legs on larger lobsters will have meat as well.

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?
 The most plentiful, and most popular size of Maine Lobsters are 1 1/4 – 1 1/2 lb. each. If you are offered a smaller or larger lobster than this, you can guarantee it is not a genuine Maine Lobster. What color are lobsters? Are live lobsters red? Live lobsters are usually dark green or greenish-brown, but lobsters can be found in a range of colors including blue, white, orange, yellow, black, and sometimes even red. “ Calico” lobsters are multicolored, and some lobsters even have two distinct colors, separated by a line down their backs. But whatever color they are when alive, all lobsters turn bright red when cooked. How do you cook lobster? There are several 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?

The most plentiful, and most popular size of Maine Lobsters are 1 1/4 – 1 1/2 lb. each. If you are offered a smaller or larger lobster than this, you can guarantee it is not a genuine Maine Lobster. What color are lobsters? Are live lobsters red? Live lobsters are usually dark green or greenish-brown, but lobsters can be found in a range of colors including blue, white, orange, yellow, black, and sometimes even red. “ Calico” lobsters are multicolored, and some lobsters even have two distinct colors, separated by a line down their backs. But whatever color they are when alive, all lobsters turn bright red when cooked. How do you cook lobster? There are several ways to cook lobster.

Lobster and Crab | Difference Between Lobster and Crab - Global Seafoods North America Lobster and Crab
Lobster and Crab
Lobster vs. Crab
Lobster vs. Crab Taste
Lobster vs. Crab: The Price Difference
Lobster Nutrition Facts
Crab Nutrition Facts
What Are Red King Crab?
What Are Snow Crab Legs
Is Sebastian a Crab or a Lobster?
How to Cook Crab Legs and Lobster Tails
Broiling
Steaming
Countless Ways to Prepare Lobster and Crab
Also in News
Why you Should Eat More Salmon
Fish and Seafood Protein
 You want to know how to cook Dungeness crab, how to cook king crab legs, and how to get your lobster exactly right. Fortunately, you will find that the same basic cooking methods can work for the various types of seafood. Here, we will be taking a closer look at how to cook your crab and lobster right. If you have frozen crab legs or lobster tails, you will typically want to thaw them in the refrigerator for between eight to 10 hours first. They can be cooked frozen, but this makes the meat somewhat tougher. You can season the lobster and crab before cooking regardless of the method you choose to prepare them. You might want to brush the legs or tails with melted butter, along with some garlic powder and pepper. You will not want to add salt, though, as this can remove moisture from the meat and make it tougher. Broiling
Broiling is the most popular option when cooking these types of seafood. For lobster, you will want to fan the end portion of the lobster tail and wrap it in foil, so it won’t burn.

Lobster and Crab | Difference Between Lobster and Crab - Global Seafoods North America

Lobster and Crab
Lobster and Crab
Lobster vs. Crab
Lobster vs. Crab Taste
Lobster vs. Crab: The Price Difference
Lobster Nutrition Facts
Crab Nutrition Facts
What Are Red King Crab?
What Are Snow Crab Legs
Is Sebastian a Crab or a Lobster?
How to Cook Crab Legs and Lobster Tails
Broiling
Steaming
Countless Ways to Prepare Lobster and Crab
Also in News
Why you Should Eat More Salmon
Fish and Seafood Protein

You want to know how to cook Dungeness crab, how to cook king crab legs, and how to get your lobster exactly right. Fortunately, you will find that the same basic cooking methods can work for the various types of seafood. Here, we will be taking a closer look at how to cook your crab and lobster right. If you have frozen crab legs or lobster tails, you will typically want to thaw them in the refrigerator for between eight to 10 hours first. They can be cooked frozen, but this makes the meat somewhat tougher. You can season the lobster and crab before cooking regardless of the method you choose to prepare them. You might want to brush the legs or tails with melted butter, along with some garlic powder and pepper. You will not want to add salt, though, as this can remove moisture from the meat and make it tougher. Broiling
Broiling is the most popular option when cooking these types of seafood. For lobster, you will want to fan the end portion of the lobster tail and wrap it in foil, so it won’t burn.

Lobster Tails with Garlic Butter - Dinner at the Zoo Lobster Tails with Garlic Butter
Lobster Tails with Garlic Butter
How to butterfly a lobster tail
How to cook lobster tail
How long do you bake a lobster tail?
Tips for broiled lobster tails
What to serve with lobster tails
Lobster Tail Video
Lobster Tails with Garlic Butter
Ingredients
Instructions
Nutrition
 You want to keep the meat still attached at the bottom. Place the lobster tail meat on top of each shell, then close the shell around the bottom of the meat. When the the lobster cooks, it will expand into that pretty fan shape that you often see when you order lobster at a restaurant. How to cook lobster tail
This recipe starts with a seasoned garlic butter mixture, which is brushed all over the lobster meat. The lobster tails go into the oven to broil until the meat is opaque and just cooked through. Be careful not to overcook your lobster or it can get tough! I brush more of the garlic butter mixture over the lobster after it’s cooked, then it’s time to serve and enjoy. How long do you bake a lobster tail? Typically lobster tails cook through in about 10 minutes under the broiler. If you have larger than average tails, it may take up to 15 minutes.

Lobster Tails with Garlic Butter - Dinner at the Zoo

Lobster Tails with Garlic Butter
Lobster Tails with Garlic Butter
How to butterfly a lobster tail
How to cook lobster tail
How long do you bake a lobster tail?
Tips for broiled lobster tails
What to serve with lobster tails
Lobster Tail Video
Lobster Tails with Garlic Butter
Ingredients
Instructions
Nutrition

You want to keep the meat still attached at the bottom. Place the lobster tail meat on top of each shell, then close the shell around the bottom of the meat. When the the lobster cooks, it will expand into that pretty fan shape that you often see when you order lobster at a restaurant. How to cook lobster tail
This recipe starts with a seasoned garlic butter mixture, which is brushed all over the lobster meat. The lobster tails go into the oven to broil until the meat is opaque and just cooked through. Be careful not to overcook your lobster or it can get tough! I brush more of the garlic butter mixture over the lobster after it’s cooked, then it’s time to serve and enjoy. How long do you bake a lobster tail? Typically lobster tails cook through in about 10 minutes under the broiler. If you have larger than average tails, it may take up to 15 minutes.

Differences Between Warm and Cold Water Lobster : Seafood University Warm Water vs Cold Water Lobster: What’s the Difference?
Warm Water vs Cold Water Lobster: What’s the Difference?
Warm-Water Lobster
The Appearance
The Meat
The Price
Cold-Water Lobster
The Appearance
The Meat
The Price
Cold Water vs Warm Water Lobster: Is One Better Than the Other?
 These lobsters go through molting sessions every year or so in which they shed their shells to grow and then produce a new shell that becomes thick and hard over time. The largest ones can reach four pounds or more, on average. Lobsters from cold waters will always have the large claws that we tend to associate with the animal, with one claw larger than the other. They also carry subtler colors than their warm-water cousins, usually dark greenish-brown. They have smooth shells with no spikes. The Meat
Since lobsters in cold water live in frigid temperatures, their meat gets significantly firmer than those from warm waters. When you cook and eat a cold-water lobster, you’ll notice that the meat tends to stay together in chunks and is tender, but not mushy, when you eat it. The meat’s flavor is what brings in most of its draw, though. Coldwater lobsters tend to have a slight hint of sweetness to it without an overpowering fishy taste like warm water lobster has, making it perfect for people who like more subtle flavors. The Price
We won’t lie:

Differences Between Warm and Cold Water Lobster : Seafood University

Warm Water vs Cold Water Lobster: What’s the Difference?
Warm Water vs Cold Water Lobster: What’s the Difference?
Warm-Water Lobster
The Appearance
The Meat
The Price
Cold-Water Lobster
The Appearance
The Meat
The Price
Cold Water vs Warm Water Lobster: Is One Better Than the Other?

These lobsters go through molting sessions every year or so in which they shed their shells to grow and then produce a new shell that becomes thick and hard over time. The largest ones can reach four pounds or more, on average. Lobsters from cold waters will always have the large claws that we tend to associate with the animal, with one claw larger than the other. They also carry subtler colors than their warm-water cousins, usually dark greenish-brown. They have smooth shells with no spikes. The Meat
Since lobsters in cold water live in frigid temperatures, their meat gets significantly firmer than those from warm waters. When you cook and eat a cold-water lobster, you’ll notice that the meat tends to stay together in chunks and is tender, but not mushy, when you eat it. The meat’s flavor is what brings in most of its draw, though. Coldwater lobsters tend to have a slight hint of sweetness to it without an overpowering fishy taste like warm water lobster has, making it perfect for people who like more subtle flavors. The Price
We won’t lie:

Broiled Lobster Tails Recipe | Allrecipes Broiled Lobster Tails
Broiled Lobster Tails
Ingredients
Directions
Nutrition Facts
Per Serving:
Jody Campos Dowling
Steve Thoene
Tami
Denise Latimer-Wright
Carolyn Cerny Manley
DONNA9197
Ralphie Boyo
IMVINTAGE
Momof2
 I broiled them one up from the bottom rack to prevent burning with two one pound tails, and left he door open to watch them intently! I drizzled with garlic butter several times during the cooking process, as well as putting about a half cup of water in the bottom of the broiling pan (to help keep them moist - the water becomes steam during cooking). Keep in mind that frozen lobster tails WILL BE tougher than fresh - no matter what you do, so take great care cooking, or you will loose flavor and the lobster will be "rubbery". All that said, cooking time took longer than some folks for 1 pound tails, about 30 minutes, but well worth it!! The flavor was fabulous!! Read More
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Helpful
(1369)
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Denise Latimer-Wright
Rating: 4 stars
11/11/2005
I have used this recipe a couple of times. I modified it by adding the salt, pepper and a little white cooking wine (1/4 cup? I didn't measure) to the melted butter. Using a basting brush, I basted the lobster meat with about half of the butter/wine mixture before broiling.

Broiled Lobster Tails Recipe | Allrecipes

Broiled Lobster Tails
Broiled Lobster Tails
Ingredients
Directions
Nutrition Facts
Per Serving:
Jody Campos Dowling
Steve Thoene
Tami
Denise Latimer-Wright
Carolyn Cerny Manley
DONNA9197
Ralphie Boyo
IMVINTAGE
Momof2

I broiled them one up from the bottom rack to prevent burning with two one pound tails, and left he door open to watch them intently! I drizzled with garlic butter several times during the cooking process, as well as putting about a half cup of water in the bottom of the broiling pan (to help keep them moist - the water becomes steam during cooking). Keep in mind that frozen lobster tails WILL BE tougher than fresh - no matter what you do, so take great care cooking, or you will loose flavor and the lobster will be "rubbery". All that said, cooking time took longer than some folks for 1 pound tails, about 30 minutes, but well worth it!! The flavor was fabulous!! Read More
Thumb Up
Helpful
(1369)
Advertisement
Denise Latimer-Wright
Rating: 4 stars
11/11/2005
I have used this recipe a couple of times. I modified it by adding the salt, pepper and a little white cooking wine (1/4 cup? I didn't measure) to the melted butter. Using a basting brush, I basted the lobster meat with about half of the butter/wine mixture before broiling.

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!

How Long Does it Take to Boil a Lobster? | eHow How Long Does it Take to Boil a Lobster?
How Long Does it Take to Boil a Lobster?
Liquid and Seasonings
Cooking the Lobster
Testing for Doneness
Storing and Serving
references
 There is no need to cover the pot, but make sure that all of the lobsters are fully submerged in the boiling water to ensure even cooking. Stir the lobsters halfway through the cooking process. It will take roughly 8 minutes to fully cook a 1-pound lobster, with each 1/4 pound requiring 1 to 2 minutes extra cooking time. So, a 2 pound lobster will be fully cooked 12 to 13 minutes after it is fully submerged in water at a rolling boil. Testing for Doneness
Lobster is fully cooked when the meat turns an opaque white and the flesh separates easily from the shell. The tomalley will turn green and any roe will be bright red and firm. If the roe is still soft and green-black colored, the lobster is not fully cooked. The internal temperature will read 180 F. When cooked, the lobster shell will turn bright red, but this is not an indicator of doneness, as this can occur before the lobster is fully cooked, especially with larger lobsters. Storing and Serving
Once the lobsters are removed from the water, let the lobsters rest for 5 minutes before serving. Remember that they will continue cooking even when they are removed from the heat.

How Long Does it Take to Boil a Lobster? | eHow

How Long Does it Take to Boil a Lobster?
How Long Does it Take to Boil a Lobster?
Liquid and Seasonings
Cooking the Lobster
Testing for Doneness
Storing and Serving
references

There is no need to cover the pot, but make sure that all of the lobsters are fully submerged in the boiling water to ensure even cooking. Stir the lobsters halfway through the cooking process. It will take roughly 8 minutes to fully cook a 1-pound lobster, with each 1/4 pound requiring 1 to 2 minutes extra cooking time. So, a 2 pound lobster will be fully cooked 12 to 13 minutes after it is fully submerged in water at a rolling boil. Testing for Doneness
Lobster is fully cooked when the meat turns an opaque white and the flesh separates easily from the shell. The tomalley will turn green and any roe will be bright red and firm. If the roe is still soft and green-black colored, the lobster is not fully cooked. The internal temperature will read 180 F. When cooked, the lobster shell will turn bright red, but this is not an indicator of doneness, as this can occur before the lobster is fully cooked, especially with larger lobsters. Storing and Serving
Once the lobsters are removed from the water, let the lobsters rest for 5 minutes before serving. Remember that they will continue cooking even when they are removed from the heat.

How Long Does it Take to Boil a Lobster? | eHow How Long Does it Take to Boil a Lobster?
How Long Does it Take to Boil a Lobster?
Liquid and Seasonings
Cooking the Lobster
Testing for Doneness
Storing and Serving
references
 There is no need to cover the pot, but make sure that all of the lobsters are fully submerged in the boiling water to ensure even cooking. Stir the lobsters halfway through the cooking process. It will take roughly 8 minutes to fully cook a 1-pound lobster, with each 1/4 pound requiring 1 to 2 minutes extra cooking time. So, a 2 pound lobster will be fully cooked 12 to 13 minutes after it is fully submerged in water at a rolling boil. Advertisement
Testing for Doneness
Lobster is fully cooked when the meat turns an opaque white and the flesh separates easily from the shell. The tomalley will turn green and any roe will be bright red and firm. If the roe is still soft and green-black colored, the lobster is not fully cooked. The internal temperature will read 180 F. When cooked, the lobster shell will turn bright red, but this is not an indicator of doneness, as this can occur before the lobster is fully cooked, especially with larger lobsters. Advertisement
Storing and Serving
Once the lobsters are removed from the water, let the lobsters rest for 5 minutes before serving. Remember that they will continue cooking even when they are removed from the heat.

There is no need to cover the pot, but make sure that all of the lobsters are fully submerged in the boiling water to ensure even cooking. Stir the lobsters halfway through the cooking process. It will take roughly 8 minutes to fully cook a 1-pound lobster, with each 1/4 pound requiring 1 to 2 minutes extra cooking time. So, a 2 pound lobster will be fully cooked 12 to 13 minutes after it is fully submerged in water at a rolling boil. Advertisement
Testing for Doneness
Lobster is fully cooked when the meat turns an opaque white and the flesh separates easily from the shell. The tomalley will turn green and any roe will be bright red and firm. If the roe is still soft and green-black colored, the lobster is not fully cooked. The internal temperature will read 180 F. When cooked, the lobster shell will turn bright red, but this is not an indicator of doneness, as this can occur before the lobster is fully cooked, especially with larger lobsters. Advertisement
Storing and Serving
Once the lobsters are removed from the water, let the lobsters rest for 5 minutes before serving. Remember that they will continue cooking even when they are removed from the heat.

The Best Easy Instant Pot Lobster Tails Recipe - Sweet Cs Designs The Best Easy Instant Pot Lobster Tails Recipe
The Best Easy Instant Pot Lobster Tails Recipe
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Table of contents
Can You Cook Lobster Tails In The Instant Pot
To Make Lobster Tails in an Instant Pot, you'll need:
How To Make Lobster In An Instant Pot
What Pressure To Cook Lobster In Instant Pot
How Long To Cook Lobster Tail in Instant Pot
How To Thaw Frozen Lobster Tails
Buy Frozen Lobster Tails on a Budget
How To Defrost Lobster in the Microwave
Don’t rush the thawing process in the microwave.
How Many Instant Pot Lobster Tails To Serve Per Person
Tips to Perfect Instant Pot Lobster Tails
Recipe FAQ's
The Best Easy Instant Pot Lobster Tails Recipe
The Best Easy Instant Pot Lobster Tail Recipe
Ingredients
Instructions
Did you make this recipe?
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 What Pressure To Cook Lobster In Instant Pot
I find it best to cook lobster's delicate meat on Low Pressure if possible. Since not all pressure cookers can change pressure (mine always cooks on high pressure), this isn't a huge deal. Add one minute (so lobster is set for two minutes total) if cooking using low pressure. How Long To Cook Lobster Tail in Instant Pot
I cook lobster tails for one minute in my instant pot, with a ten minute "rest" period after force-releasing the pressure for the lobster to finish carryover cooking in the IP. If you have lobster tails larger than 8 oz, add a minute to the cook time. How To Thaw Frozen Lobster Tails
As I originally outlined in my broiled lobster tail post, you can cook lobster tails from frozen (especially in the Instant Pot), but I personally do not reccomend cooking this way because you need to cut the lobster tail shell to open up the meat for it to cook properly - which will result in tough lobster meat that could be also undercooked in the middle. Since it can be hard to get fresh, gorgeous lobster tails if you don’t live in a coastal area known for lobster, I will often opt for frozen lobster tails when I am making a lobster tail dinner for two. While fresh is always best, fresh-frozen lobster tails taste just as delicious as fresh lobster tails that were trucked across the country to get to you and sit on a store counter for a few days – so being in a landlocked state like Colorado, I don’t feel bad at all about grabbing frozen lobster tails. At the very least, thaw lobster under cold water in the sink to speed up thawing, but thawing overnight in the fridge will give the absolute best results. Buy Frozen Lobster Tails on a Budget
Hot tip:

Lobster and Crab | Difference Between Lobster and Crab - Global Seafoods North America Lobster and Crab
Lobster and Crab
Lobster vs. Crab
Lobster vs. Crab Taste
Lobster vs. Crab: The Price Difference
Lobster Nutrition Facts
Crab Nutrition Facts
What Are Red King Crab?
What Are Snow Crab Legs
Is Sebastian a Crab or a Lobster?
How to Cook Crab Legs and Lobster Tails
Broiling
Steaming
Countless Ways to Prepare Lobster and Crab
Also in News
Why you Should Eat More Salmon
Fish and Seafood Protein
 You can season the lobster and crab before cooking regardless of the method you choose to prepare them. You might want to brush the legs or tails with melted butter, along with some garlic powder and pepper. You will not want to add salt, though, as this can remove moisture from the meat and make it tougher. Broiling
Broiling is the most popular option when cooking these types of seafood. For lobster, you will want to fan the end portion of the lobster tail and wrap it in foil, so it won’t burn. Place the tail into a shallow pan with a small amount of water. This will create some steam when broiling, so it doesn’t try out. You can place crab legs meat side up on a baking pan, but no portion of them will need to be wrapped in foil. You will typically want to broil the crab and lobster between four to six inches from the heat. If you have between one and three ounces, you will broil for between three and five minutes.

You can season the lobster and crab before cooking regardless of the method you choose to prepare them. You might want to brush the legs or tails with melted butter, along with some garlic powder and pepper. You will not want to add salt, though, as this can remove moisture from the meat and make it tougher. Broiling
Broiling is the most popular option when cooking these types of seafood. For lobster, you will want to fan the end portion of the lobster tail and wrap it in foil, so it won’t burn. Place the tail into a shallow pan with a small amount of water. This will create some steam when broiling, so it doesn’t try out. You can place crab legs meat side up on a baking pan, but no portion of them will need to be wrapped in foil. You will typically want to broil the crab and lobster between four to six inches from the heat. If you have between one and three ounces, you will broil for between three and five minutes.

Instant Pot Lobster Tails Recipe - The Tasty Travelers Instant Pot Lobster Tails Recipe
Instant Pot Lobster Tails Recipe
Tips for making Instant Pot Lobster with the BEST Compound Butter Ever!:
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Ingredients for making Instant Pot Lobster with the BEST Compound Butter Ever!:
Directions for making Instant Pot Lobster with the BEST Compound Butter Ever:
Instant Pot Lobster Tails with the BEST Compound Butter Ever!
Equipment
Ingredients
Instructions
Nutrition
 Now, I just need to think of other things to use the compound butter on. I’m definitely thinking all seafood, steak, and veggies! The options are endless! Tips for making Instant Pot Lobster with the BEST Compound Butter Ever!: 1.Feel free to use larger lobster tails if you would like. 2 minutes should be plenty of time for a 6 or 8-ounce lobster tail but if you make a much larger lobster tail- 10 ounces or larger, you will need to add 1 minute to the cooking time to be a total of 3 minutes under pressure. 2.Do not let the lobster sit in the pot for very long after they have completed cooking. They will for sure be overcooked if you do. 3.Be sure not to skip the butterflying step. Butterflying the lobster helps the compound butter to cook into the lobster and the garlic, lemon, butter goodness enhances the lobster!

Instant Pot Lobster Tails Recipe - The Tasty Travelers

Instant Pot Lobster Tails Recipe
Instant Pot Lobster Tails Recipe
Tips for making Instant Pot Lobster with the BEST Compound Butter Ever!:
Looking for more recipes? Check out some of our favorites!
Ingredients for making Instant Pot Lobster with the BEST Compound Butter Ever!:
Directions for making Instant Pot Lobster with the BEST Compound Butter Ever:
Instant Pot Lobster Tails with the BEST Compound Butter Ever!
Equipment
Ingredients
Instructions
Nutrition

Now, I just need to think of other things to use the compound butter on. I’m definitely thinking all seafood, steak, and veggies! The options are endless! Tips for making Instant Pot Lobster with the BEST Compound Butter Ever!: 1.Feel free to use larger lobster tails if you would like. 2 minutes should be plenty of time for a 6 or 8-ounce lobster tail but if you make a much larger lobster tail- 10 ounces or larger, you will need to add 1 minute to the cooking time to be a total of 3 minutes under pressure. 2.Do not let the lobster sit in the pot for very long after they have completed cooking. They will for sure be overcooked if you do. 3.Be sure not to skip the butterflying step. Butterflying the lobster helps the compound butter to cook into the lobster and the garlic, lemon, butter goodness enhances the lobster!

How Long Does it Take to Boil a Lobster? | eHow How Long Does it Take to Boil a Lobster?
How Long Does it Take to Boil a Lobster?
Liquid and Seasonings
Cooking the Lobster
Testing for Doneness
Storing and Serving
references
 The tomalley will turn green and any roe will be bright red and firm. If the roe is still soft and green-black colored, the lobster is not fully cooked. The internal temperature will read 180 F. When cooked, the lobster shell will turn bright red, but this is not an indicator of doneness, as this can occur before the lobster is fully cooked, especially with larger lobsters. Storing and Serving
Once the lobsters are removed from the water, let the lobsters rest for 5 minutes before serving. Remember that they will continue cooking even when they are removed from the heat. To stop the cooking process immediately, place the lobsters in a bed of ice. Cooked, whole lobster can be stored uncovered in your fridge for 1 to 2 days. Lobster pieces -- shelled or unshelled -- can be stored in an airtight container in the fridge for 2 to 3 days. Serve boiled lobster still warm with melted butter and lemon wedges, or separate the meat from the shell and toss with freshly cooked pasta and a spicy tomato sauce for a light, fast, weeknight meal. references
Lobster from Maine:

The tomalley will turn green and any roe will be bright red and firm. If the roe is still soft and green-black colored, the lobster is not fully cooked. The internal temperature will read 180 F. When cooked, the lobster shell will turn bright red, but this is not an indicator of doneness, as this can occur before the lobster is fully cooked, especially with larger lobsters. Storing and Serving
Once the lobsters are removed from the water, let the lobsters rest for 5 minutes before serving. Remember that they will continue cooking even when they are removed from the heat. To stop the cooking process immediately, place the lobsters in a bed of ice. Cooked, whole lobster can be stored uncovered in your fridge for 1 to 2 days. Lobster pieces -- shelled or unshelled -- can be stored in an airtight container in the fridge for 2 to 3 days. Serve boiled lobster still warm with melted butter and lemon wedges, or separate the meat from the shell and toss with freshly cooked pasta and a spicy tomato sauce for a light, fast, weeknight meal. references
Lobster from Maine:

Top 10 Tips for Cooking Fresh Lobster (Including Prep) Our Top 10 Tips for Cooking Fresh Lobster
Our Top 10 Tips for Cooking Fresh Lobster
Including How to Store and Prep
Storing a Live Lobster
How to Tell If Lobster Is Fresh
How to Kill a Lobster
What Size Pot to Cook It In
Boiling a Lobster
Steaming a Lobster
Grilling or Broiling a Lobster
Using a Knife to Split a Lobster
How to Crack Open a Cooked Lobster
What Parts You Can Eat
 For 3 or 4 lobsters, use a 16-quart pot. If you're cooking more than that, either use multiple pots, or cook the lobsters in stages. Before you go larger, consider whether you can carry a full 20-quart pot from your sink to your stove. Boiling a Lobster
Boiling is the traditional way to cook a whole fresh lobster, and probably the most foolproof. Bring a pot of salted water (1/4 cup of Kosher salt per quart of water) to a boil, add the lobsters head-first (per the above instructions), cover, return to a boil, then lower to a simmer and cook for 15 minutes for a 1 1/4 pound lobster or 20 minutes for 1 1/2 pounds. For even more flavor, cook them in a court bouillon instead of water. Steaming a Lobster
Steaming is another traditional way to cook a lobster, and it's the most straightforward flavorwise, since steam doesn't impart any additional flavor: you can salt the water all you want, but there won't be any salt in the steam. Steam in a steamer basket, covered, for 18 to 20 minutes for a 1 1/4 to 1 1/2 pound lobster. It will be bright red when it's cooked all the way.

Top 10 Tips for Cooking Fresh Lobster (Including Prep)

Our Top 10 Tips for Cooking Fresh Lobster
Our Top 10 Tips for Cooking Fresh Lobster
Including How to Store and Prep
Storing a Live Lobster
How to Tell If Lobster Is Fresh
How to Kill a Lobster
What Size Pot to Cook It In
Boiling a Lobster
Steaming a Lobster
Grilling or Broiling a Lobster
Using a Knife to Split a Lobster
How to Crack Open a Cooked Lobster
What Parts You Can Eat

For 3 or 4 lobsters, use a 16-quart pot. If you're cooking more than that, either use multiple pots, or cook the lobsters in stages. Before you go larger, consider whether you can carry a full 20-quart pot from your sink to your stove. Boiling a Lobster
Boiling is the traditional way to cook a whole fresh lobster, and probably the most foolproof. Bring a pot of salted water (1/4 cup of Kosher salt per quart of water) to a boil, add the lobsters head-first (per the above instructions), cover, return to a boil, then lower to a simmer and cook for 15 minutes for a 1 1/4 pound lobster or 20 minutes for 1 1/2 pounds. For even more flavor, cook them in a court bouillon instead of water. Steaming a Lobster
Steaming is another traditional way to cook a lobster, and it's the most straightforward flavorwise, since steam doesn't impart any additional flavor: you can salt the water all you want, but there won't be any salt in the steam. Steam in a steamer basket, covered, for 18 to 20 minutes for a 1 1/4 to 1 1/2 pound lobster. It will be bright red when it's cooked all the way.

How Long Does it Take to Boil a Lobster? | eHow How Long Does it Take to Boil a Lobster?
How Long Does it Take to Boil a Lobster?
Liquid and Seasonings
Cooking the Lobster
Testing for Doneness
Storing and Serving
references
 The tomalley will turn green and any roe will be bright red and firm. If the roe is still soft and green-black colored, the lobster is not fully cooked. The internal temperature will read 180 F. When cooked, the lobster shell will turn bright red, but this is not an indicator of doneness, as this can occur before the lobster is fully cooked, especially with larger lobsters. Advertisement
Storing and Serving
Once the lobsters are removed from the water, let the lobsters rest for 5 minutes before serving. Remember that they will continue cooking even when they are removed from the heat. To stop the cooking process immediately, place the lobsters in a bed of ice. Cooked, whole lobster can be stored uncovered in your fridge for 1 to 2 days. Lobster pieces -- shelled or unshelled -- can be stored in an airtight container in the fridge for 2 to 3 days. Serve boiled lobster still warm with melted butter and lemon wedges, or separate the meat from the shell and toss with freshly cooked pasta and a spicy tomato sauce for a light, fast, weeknight meal. Advertisement
references
Lobster from Maine:

The tomalley will turn green and any roe will be bright red and firm. If the roe is still soft and green-black colored, the lobster is not fully cooked. The internal temperature will read 180 F. When cooked, the lobster shell will turn bright red, but this is not an indicator of doneness, as this can occur before the lobster is fully cooked, especially with larger lobsters. Advertisement
Storing and Serving
Once the lobsters are removed from the water, let the lobsters rest for 5 minutes before serving. Remember that they will continue cooking even when they are removed from the heat. To stop the cooking process immediately, place the lobsters in a bed of ice. Cooked, whole lobster can be stored uncovered in your fridge for 1 to 2 days. Lobster pieces -- shelled or unshelled -- can be stored in an airtight container in the fridge for 2 to 3 days. Serve boiled lobster still warm with melted butter and lemon wedges, or separate the meat from the shell and toss with freshly cooked pasta and a spicy tomato sauce for a light, fast, weeknight meal. Advertisement
references
Lobster from Maine:

Broiled Lobster Tails Recipe | Allrecipes Broiled Lobster Tails
Broiled Lobster Tails
Ingredients
Directions
Nutrition Facts
Per Serving:
Jody Campos Dowling
Steve Thoene
Tami
Denise Latimer-Wright
Carolyn Cerny Manley
DONNA9197
Ralphie Boyo
IMVINTAGE
Momof2
 A 1 pounder takes about 20 min. Read More
Thumb Up
Helpful
(1470)
Tami
Rating: 5 stars
01/07/2007
Made these for New Year's Eve - what a treat!! I split the meat about half way through and used a skewer inserted just under the tail and run the whole length to keep them from "curling". Then, I spread the shell so that it was "open". I broiled them one up from the bottom rack to prevent burning with two one pound tails, and left he door open to watch them intently! I drizzled with garlic butter several times during the cooking process, as well as putting about a half cup of water in the bottom of the broiling pan (to help keep them moist - the water becomes steam during cooking). Keep in mind that frozen lobster tails WILL BE tougher than fresh - no matter what you do, so take great care cooking, or you will loose flavor and the lobster will be "rubbery". All that said, cooking time took longer than some folks for 1 pound tails, about 30 minutes, but well worth it!! The flavor was fabulous!!

A 1 pounder takes about 20 min. Read More
Thumb Up
Helpful
(1470)
Tami
Rating: 5 stars
01/07/2007
Made these for New Year's Eve - what a treat!! I split the meat about half way through and used a skewer inserted just under the tail and run the whole length to keep them from "curling". Then, I spread the shell so that it was "open". I broiled them one up from the bottom rack to prevent burning with two one pound tails, and left he door open to watch them intently! I drizzled with garlic butter several times during the cooking process, as well as putting about a half cup of water in the bottom of the broiling pan (to help keep them moist - the water becomes steam during cooking). Keep in mind that frozen lobster tails WILL BE tougher than fresh - no matter what you do, so take great care cooking, or you will loose flavor and the lobster will be "rubbery". All that said, cooking time took longer than some folks for 1 pound tails, about 30 minutes, but well worth it!! The flavor was fabulous!!

Perfect Baked Lobster Tails, How To Cook Lobster Tails Perfect Baked Lobster Tails Recipe
Perfect Baked Lobster Tails Recipe
Perfect Baked Lobster Tails Recipe:
Prep Time
Cook Time
Total Time
Ingredients
Instructions
How To Defrost Lobster Tails:
How To Cut Lobster Tails or How To Butterfly Lobster Tails:
How To Bake Lobster Tail:
Recipe Notes
Sponsored Content
Additional Outstanding Recipes Using Lobsters:
Categories:
Comments and Reviews
 Preheat oven to 350 degrees F.
How To Bake Lobster Tail: Place prepared lobster tails on a baking sheet, brush each lobster tail with melted butter, and bake approximately 15 minutes or until an instant-read meat thermometer register and internal temperature of 140 to 145 degrees F. (do not overcook, as the lobster will become tough and rubbery). While cooking, lobster shells will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Remove the perfectly cooked lobster tails from the oven when done. Serve immediately with melted butter and lemon slices. If the lobster tails will not be eaten right away, they must be cooled quickly in ice-water. You can keep cooked lobsters in your refrigerator for 1 to 2 days. Makes 4 servings. Recipe Notes
* Figure one (1) lobster tail per person. Things to avoid when buying frozen lobster tails:

Perfect Baked Lobster Tails, How To Cook Lobster Tails

Perfect Baked Lobster Tails Recipe
Perfect Baked Lobster Tails Recipe
Perfect Baked Lobster Tails Recipe:
Prep Time
Cook Time
Total Time
Ingredients
Instructions
How To Defrost Lobster Tails:
How To Cut Lobster Tails or How To Butterfly Lobster Tails:
How To Bake Lobster Tail:
Recipe Notes
Sponsored Content
Additional Outstanding Recipes Using Lobsters:
Categories:
Comments and Reviews

Preheat oven to 350 degrees F.
How To Bake Lobster Tail: Place prepared lobster tails on a baking sheet, brush each lobster tail with melted butter, and bake approximately 15 minutes or until an instant-read meat thermometer register and internal temperature of 140 to 145 degrees F. (do not overcook, as the lobster will become tough and rubbery). While cooking, lobster shells will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Remove the perfectly cooked lobster tails from the oven when done. Serve immediately with melted butter and lemon slices. If the lobster tails will not be eaten right away, they must be cooled quickly in ice-water. You can keep cooked lobsters in your refrigerator for 1 to 2 days. Makes 4 servings. Recipe Notes
* Figure one (1) lobster tail per person. Things to avoid when buying frozen lobster tails:

Perfect Baked Lobster Tails, How To Cook Lobster Tails Perfect Baked Lobster Tails Recipe
Perfect Baked Lobster Tails Recipe
Perfect Baked Lobster Tails Recipe:
Prep Time
Cook Time
Total Time
Ingredients
Instructions
How To Defrost Lobster Tails:
How To Cut Lobster Tails or How To Butterfly Lobster Tails:
Recipe Notes
Sponsored Content
Additional Outstanding Recipes Using Lobsters:
Categories:
Comments and Reviews
 Preheat oven to 350 degrees F.
How To Bake Lobster Tail: Place prepared lobster tails on a baking sheet, brush each lobster tail with melted butter, and bake approximately 15 minutes or until an instant-read meat thermometer register and internal temperature of 140 to 145 degrees F. (do not overcook, as the lobster will become tough and rubbery). While cooking, lobster shells will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Remove the perfectly cooked lobster tails from the oven when done. Serve immediately with melted butter and lemon slices. If the lobster tails will not be eaten right away, they must be cooled quickly in ice-water. You can keep cooked lobsters in your refrigerator for 1 to 2 days. Makes 4 servings. Recipe Notes
* Figure one (1) lobster tail per person. Things to avoid when buying frozen lobster tails:

Perfect Baked Lobster Tails Recipe
Perfect Baked Lobster Tails Recipe
Perfect Baked Lobster Tails Recipe:
Prep Time
Cook Time
Total Time
Ingredients
Instructions
How To Defrost Lobster Tails:
How To Cut Lobster Tails or How To Butterfly Lobster Tails:
Recipe Notes
Sponsored Content
Additional Outstanding Recipes Using Lobsters:
Categories:
Comments and Reviews

How to Cook Lobster Tail How to cook lobster tail
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How to cook lobster tail
How to prepare lobster tail
How long does it take to cook fresh lobster tail?
How long does it take to cook frozen lobster tail?
Various ways to cook lobster tails
Grilled lobster tail
Grilled lobster tails
Ingredients
Baked lobster tail
Boiled lobster tail
Steamed lobster tail
Fried lobster tail
Fried lobster tail
Ingredients
Lobster tail recipe
Garlic lobster tails
Ingredients
Enjoy lobster in many ways
Frequently asked questions about cooking lobster tail
Q: How can you tell when lobster tail is done?
Q: Should you thaw lobster tails before cooking?
Q: How do you defrost lobster tails?
Q: Do you cut the lobster tail before you steam it?
 Steaming — Lobster tails usually cook for eight to 10 minutes when steamed. Broiling — It usually takes 10 to 15 minutes to broil lobster tails. Grilling — Grill the lobster tail flesh side down for two to three minutes, then flip with the shell side down and cook for another six to eight minutes, transferring it to a cooler part of the grill. How long does it take to cook frozen lobster tail? Better Homes & Gardens recommends placing your lobster tail in the refrigerator overnight for eight to 10 hours. 10 If you’re in a hurry or forgot to thaw your lobster tails overnight, Working Mother indicates that you can quickly thaw your tails in a bowl of water and defrost them in an hour or so. 11 Ideally, lobster tails should be thawed because it results in more tender meat once cooked. However, you can still cook your lobster tails frozen, although you will need to add a few minutes to your cooking time. Larger tails may need double the cooking time, if cooked frozen. 12
Various ways to cook lobster tails
Lobster tails are well-known not just because they cost a little more — many people like them for their flavor and the myriad ways they can be prepared.

How to Cook Lobster Tail

How to cook lobster tail
Subscribe to the FREE #1 Natural Health Newsletter
How to cook lobster tail
How to prepare lobster tail
How long does it take to cook fresh lobster tail?
How long does it take to cook frozen lobster tail?
Various ways to cook lobster tails
Grilled lobster tail
Grilled lobster tails
Ingredients
Baked lobster tail
Boiled lobster tail
Steamed lobster tail
Fried lobster tail
Fried lobster tail
Ingredients
Lobster tail recipe
Garlic lobster tails
Ingredients
Enjoy lobster in many ways
Frequently asked questions about cooking lobster tail
Q: How can you tell when lobster tail is done?
Q: Should you thaw lobster tails before cooking?
Q: How do you defrost lobster tails?
Q: Do you cut the lobster tail before you steam it?

Steaming — Lobster tails usually cook for eight to 10 minutes when steamed. Broiling — It usually takes 10 to 15 minutes to broil lobster tails. Grilling — Grill the lobster tail flesh side down for two to three minutes, then flip with the shell side down and cook for another six to eight minutes, transferring it to a cooler part of the grill. How long does it take to cook frozen lobster tail? Better Homes & Gardens recommends placing your lobster tail in the refrigerator overnight for eight to 10 hours. 10 If you’re in a hurry or forgot to thaw your lobster tails overnight, Working Mother indicates that you can quickly thaw your tails in a bowl of water and defrost them in an hour or so. 11 Ideally, lobster tails should be thawed because it results in more tender meat once cooked. However, you can still cook your lobster tails frozen, although you will need to add a few minutes to your cooking time. Larger tails may need double the cooking time, if cooked frozen. 12
Various ways to cook lobster tails
Lobster tails are well-known not just because they cost a little more — many people like them for their flavor and the myriad ways they can be prepared.

Lobster and Crab | Difference Between Lobster and Crab - Global Seafoods North America Lobster and Crab
Lobster and Crab
Lobster vs. Crab
Lobster vs. Crab Taste
Lobster vs. Crab: The Price Difference
Lobster Nutrition Facts
Crab Nutrition Facts
What Are Red King Crab?
What Are Snow Crab Legs
Is Sebastian a Crab or a Lobster?
How to Cook Crab Legs and Lobster Tails
Broiling
Steaming
Countless Ways to Prepare Lobster and Crab
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Fish and Seafood Protein
 It turns out that Sebastian is a crab. He was voiced by Samuel E. Wright in the movies and the television shows based on The Little Mermaid. Even if you haven’t seen the movie, you are probably familiar at least in passing with the song he sings, “Under the Sea” because it’s a part of pop culture. Of course, you probably don’t want to think about the singing crab while you are preparing your meals. How to Cook Crab Legs and Lobster Tails
When you are cooking lobster and crab, you want to know how to do it right. You want to know how to cook Dungeness crab, how to cook king crab legs, and how to get your lobster exactly right. Fortunately, you will find that the same basic cooking methods can work for the various types of seafood. Here, we will be taking a closer look at how to cook your crab and lobster right. If you have frozen crab legs or lobster tails, you will typically want to thaw them in the refrigerator for between eight to 10 hours first. They can be cooked frozen, but this makes the meat somewhat tougher.

It turns out that Sebastian is a crab. He was voiced by Samuel E. Wright in the movies and the television shows based on The Little Mermaid. Even if you haven’t seen the movie, you are probably familiar at least in passing with the song he sings, “Under the Sea” because it’s a part of pop culture. Of course, you probably don’t want to think about the singing crab while you are preparing your meals. How to Cook Crab Legs and Lobster Tails
When you are cooking lobster and crab, you want to know how to do it right. You want to know how to cook Dungeness crab, how to cook king crab legs, and how to get your lobster exactly right. Fortunately, you will find that the same basic cooking methods can work for the various types of seafood. Here, we will be taking a closer look at how to cook your crab and lobster right. If you have frozen crab legs or lobster tails, you will typically want to thaw them in the refrigerator for between eight to 10 hours first. They can be cooked frozen, but this makes the meat somewhat tougher.

how long do you cook lobster tail in the oven? | Yahoo Answers how long do you cook lobster tail in the oven?
how long do you cook lobster tail in the oven?
15 Answers
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 how long do you cook lobster tail in the oven? | Yahoo Answers
ibnickg3
ibnickg3
asked in Food & Drink Cooking & Recipes · 1 decade ago
how long do you cook lobster tail in the oven? 15 Answers
Relevance
lazaruslong138
Lv 6
1 decade ago
Favorite Answer
depends on the size of the lobster tail-if you are going to bake it i would suggest about 350 for 10 minutes per inch in thickness-take out about half way through and re-coat with butter and your choice of herbs-if you are going to broil it in the oven then you can just split the top a little and place it back on the shell-check occasionally and when the underside is done it will be cooked all the way through-the tail will have a tendency to curl up and as it cooks more it will get stiffer-short of lots of practice this will be your best bet-in time if you cook them a lot you will be able to tell just by looking---hope this helps---smile and enjoy the night
...Show more
kdlamb24
Lv 4
1 decade ago
First of all, they're not that small — 2-ounce lobster tails are available. Second, yours are more often called slipper lobster tails, coming from a number of lobster species related to the rock lobster, and are likely to come from the waters off Brazil or Taiwan. Third, frozen lobster tails tend to be tougher than fresh, so there may be a bit of rubberiness no matter what you do. Nonetheless, they should be delicious! As to preparation, you can thaw them in the refrigerator for 8 to 10 hours or in a microwave oven (especially if it has an auto-defrost setting). You can cook them frozen, but they tend to be more tender if thawed first. Many people would broil them, but it's hard to keep sections from overcooking. You can bake them in a 400°F (205°C) oven for 8 to 10 minutes (if they were thawed in advance;

how long do you cook lobster tail in the oven? | Yahoo Answers

how long do you cook lobster tail in the oven?
how long do you cook lobster tail in the oven?
15 Answers
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Instant Pot Lobster Tails Recipe - The Tasty Travelers Instant Pot Lobster Tails Recipe
Instant Pot Lobster Tails Recipe
Tips for making Instant Pot Lobster with the BEST Compound Butter Ever!:
Looking for more recipes? Check out some of our favorites!
Ingredients for making Instant Pot Lobster with the BEST Compound Butter Ever!:
Directions for making Instant Pot Lobster with the BEST Compound Butter Ever:
Instant Pot Lobster Tails with the BEST Compound Butter Ever!
Equipment
Ingredients
Instructions
Nutrition
 2 minutes should be plenty of time for a 6 or 8-ounce lobster tail but if you make a much larger lobster tail- 10 ounces or larger, you will need to add 1 minute to the cooking time to be a total of 3 minutes under pressure. 2.Do not let the lobster sit in the pot for very long after they have completed cooking. They will for sure be overcooked if you do. 3.Be sure not to skip the butterflying step. Butterflying the lobster helps the compound butter to cook into the lobster and the garlic, lemon, butter goodness enhances the lobster! 4.Use the best ever compound butter on other things like steak and veggies! It’s so good! Looking for more recipes? Check out some of our favorites! Instant Pot ABC Green Beans
Instant Pot Pecan Glazed Ham
Instant Pot Carrot Cake Cheesecake
Instant Pot Black Eyed Peas
Instant Pot Hard Boiled Eggs
Ingredients for making Instant Pot Lobster with the BEST Compound Butter Ever!:

2 minutes should be plenty of time for a 6 or 8-ounce lobster tail but if you make a much larger lobster tail- 10 ounces or larger, you will need to add 1 minute to the cooking time to be a total of 3 minutes under pressure. 2.Do not let the lobster sit in the pot for very long after they have completed cooking. They will for sure be overcooked if you do. 3.Be sure not to skip the butterflying step. Butterflying the lobster helps the compound butter to cook into the lobster and the garlic, lemon, butter goodness enhances the lobster! 4.Use the best ever compound butter on other things like steak and veggies! It’s so good! Looking for more recipes? Check out some of our favorites! Instant Pot ABC Green Beans
Instant Pot Pecan Glazed Ham
Instant Pot Carrot Cake Cheesecake
Instant Pot Black Eyed Peas
Instant Pot Hard Boiled Eggs
Ingredients for making Instant Pot Lobster with the BEST Compound Butter Ever!:

Perfect Baked Lobster Tails, How To Cook Lobster Tails Perfect Baked Lobster Tails Recipe
Perfect Baked Lobster Tails Recipe
Perfect Baked Lobster Tails Recipe:
Prep Time
Cook Time
Total Time
Ingredients
Instructions
How To Defrost Lobster Tails:
How To Cut Lobster Tails or How To Butterfly Lobster Tails:
How To Bake Lobster Tail:
Recipe Notes
Sponsored Content
Additional Outstanding Recipes Using Lobsters:
Categories:
Comments and Reviews
 Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail). At this stage, the lobster tails may be refrigerated until ready to bake. Cover with plastic wrap to prevent drying out. Preheat oven to 350 degrees F.
How To Bake Lobster Tail: Place prepared lobster tails on a baking sheet, brush each lobster tail with melted butter, and bake approximately 15 minutes or until an instant-read meat thermometer register and internal temperature of 140 to 145 degrees F. (do not overcook, as the lobster will become tough and rubbery). While cooking, lobster shells will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Remove the perfectly cooked lobster tails from the oven when done. Serve immediately with melted butter and lemon slices.

Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail). At this stage, the lobster tails may be refrigerated until ready to bake. Cover with plastic wrap to prevent drying out. Preheat oven to 350 degrees F.
How To Bake Lobster Tail: Place prepared lobster tails on a baking sheet, brush each lobster tail with melted butter, and bake approximately 15 minutes or until an instant-read meat thermometer register and internal temperature of 140 to 145 degrees F. (do not overcook, as the lobster will become tough and rubbery). While cooking, lobster shells will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Remove the perfectly cooked lobster tails from the oven when done. Serve immediately with melted butter and lemon slices.

Perfect Baked Lobster Tails, How To Cook Lobster Tails Perfect Baked Lobster Tails Recipe
Perfect Baked Lobster Tails Recipe
Perfect Baked Lobster Tails Recipe:
Prep Time
Cook Time
Total Time
Ingredients
Instructions
How To Defrost Lobster Tails:
How To Cut Lobster Tails or How To Butterfly Lobster Tails:
Recipe Notes
Sponsored Content
Additional Outstanding Recipes Using Lobsters:
Categories:
Comments and Reviews
 Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail). At this stage, the lobster tails may be refrigerated until ready to bake. Cover with plastic wrap to prevent drying out. Preheat oven to 350 degrees F.
How To Bake Lobster Tail: Place prepared lobster tails on a baking sheet, brush each lobster tail with melted butter, and bake approximately 15 minutes or until an instant-read meat thermometer register and internal temperature of 140 to 145 degrees F. (do not overcook, as the lobster will become tough and rubbery). While cooking, lobster shells will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Remove the perfectly cooked lobster tails from the oven when done. Serve immediately with melted butter and lemon slices.

Better Than Outback Grilled Steak and Lobster Dinner - Savor the Best Better Than Outback Grilled Steak and Lobster Dinner
Better Than Outback Grilled Steak and Lobster Dinner
Video: Reader Favorites
What goes with a grilled steak and lobster dinner?
Here are some other great sides to choose from:
How to make grilled steak and lobster dinner:
Make the butter sauce:
Prepare the lobster tails:
Grill the steaks:
Cook the lobster tails:
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
CONNECT WITH SAVOR THE BEST!
Better than Outback Grilled Steak and Lobster Dinner
Ingredients
For the White Wine Butter Sauce:
For the Lobster Tails:
For the Grilled Tenderloin Steaks:
Instructions
For the White Wine Butter Sauce:
For the Lobster Tails:
Grilling the Steaks:
To Cook the Lobster Tails:
To serve:
Notes
Nutrition Information:
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 The lobster tails will be done when the meat is no longer translucent and becomes opaque. With an instant-read thermometer, the internal temperature should read 140° to 145°F, maximum. Be careful not to overcook as they will become tough and rubbery. To serve: Plate the grilled tenderloin steak, add the lobster tail, warm wine butter sauce and any sides. Notes
Plan the cooking times of the steaks and lobster tails so both are hot when served. The steak will cook for 10-minutes and rest for 5 minutes. The lobster tails will cook for 6 to 8 minutes. Transfer the sheet pan with the lobster tails to the oven AFTER the steaks have been on the grill for 8 minutes. To get a good crust on the steak do not salt the steaks until immediately ready to grill them.

Better Than Outback Grilled Steak and Lobster Dinner - Savor the Best

Better Than Outback Grilled Steak and Lobster Dinner
Better Than Outback Grilled Steak and Lobster Dinner
Video: Reader Favorites
What goes with a grilled steak and lobster dinner?
Here are some other great sides to choose from:
How to make grilled steak and lobster dinner:
Make the butter sauce:
Prepare the lobster tails:
Grill the steaks:
Cook the lobster tails:
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
CONNECT WITH SAVOR THE BEST!
Better than Outback Grilled Steak and Lobster Dinner
Ingredients
For the White Wine Butter Sauce:
For the Lobster Tails:
For the Grilled Tenderloin Steaks:
Instructions
For the White Wine Butter Sauce:
For the Lobster Tails:
Grilling the Steaks:
To Cook the Lobster Tails:
To serve:
Notes
Nutrition Information:
Click here to follow us on Instagram!

The lobster tails will be done when the meat is no longer translucent and becomes opaque. With an instant-read thermometer, the internal temperature should read 140° to 145°F, maximum. Be careful not to overcook as they will become tough and rubbery. To serve: Plate the grilled tenderloin steak, add the lobster tail, warm wine butter sauce and any sides. Notes
Plan the cooking times of the steaks and lobster tails so both are hot when served. The steak will cook for 10-minutes and rest for 5 minutes. The lobster tails will cook for 6 to 8 minutes. Transfer the sheet pan with the lobster tails to the oven AFTER the steaks have been on the grill for 8 minutes. To get a good crust on the steak do not salt the steaks until immediately ready to grill them.

How to Cook Frozen Lobster Tail | eHow How to Cook Frozen Lobster Tail
How to Cook Frozen Lobster Tail
Things You'll Need
Step 1
Step 2
Step 3
Tip
references
 How to Cook Frozen Lobster Tail | eHow
Food & Drink
Main Dishes
Seafood Recipes
How to Cook Frozen Lobster Tail
By eHow Contributor Updated August 30, 2017
ABOUT THE AUTHOR
eHow Contributor
This article was created by a professional writer and edited by experienced copy editors, both qualified members of the Demand Media Studios community. All articles go through an editorial process that includes subject matter guidelines, plagiarism review, fact-checking, and other steps in an effort to provide reliable information. eHow may earn compensation through affiliate links in this story. Things You'll Need
Clever
Steamer
How to Cook Frozen Lobster Tail
Image Credit: James Goodwin
According to the website lobsterhelp.com, a frozen lobster tail is tougher than the tail of a live lobster. However, you get more meat since you're not paying for the whole lobster and you have the convenience of having the lobster in the freezer. The frozen tail can be prepared like a fresh tail, but it must be completely thawed before it can be cooked. Advertisement
Step 1
How to Cook Frozen Lobster Tail
Image Credit: James Goodwin
Remove any packaging around the tail and place it in a tightly covered bowl. Leave the bowl in the refrigerator overnight or at least 10 hours.

How to Cook Frozen Lobster Tail | eHow

How to Cook Frozen Lobster Tail
How to Cook Frozen Lobster Tail
Things You'll Need
Step 1
Step 2
Step 3
Tip
references

How to Cook Frozen Lobster Tail | eHow
Food & Drink
Main Dishes
Seafood Recipes
How to Cook Frozen Lobster Tail
By eHow Contributor Updated August 30, 2017
ABOUT THE AUTHOR
eHow Contributor
This article was created by a professional writer and edited by experienced copy editors, both qualified members of the Demand Media Studios community. All articles go through an editorial process that includes subject matter guidelines, plagiarism review, fact-checking, and other steps in an effort to provide reliable information. eHow may earn compensation through affiliate links in this story. Things You'll Need
Clever
Steamer
How to Cook Frozen Lobster Tail
Image Credit: James Goodwin
According to the website lobsterhelp.com, a frozen lobster tail is tougher than the tail of a live lobster. However, you get more meat since you're not paying for the whole lobster and you have the convenience of having the lobster in the freezer. The frozen tail can be prepared like a fresh tail, but it must be completely thawed before it can be cooked. Advertisement
Step 1
How to Cook Frozen Lobster Tail
Image Credit: James Goodwin
Remove any packaging around the tail and place it in a tightly covered bowl. Leave the bowl in the refrigerator overnight or at least 10 hours.

How to Eat Lobster Like a New Englander How To Eat Lobster Like a New Englander
How To Eat Lobster Like a New Englander
Twist off the Claws
Crack Open the Claws
Use a Lobster Pick to Remove the Claw Meat
Unfurl the Lobster Tail
Twist to Break the Tail Away From the Body
Break off the Lobster's Tail Flippers
Push the Lobster Tail out With Your Thumb
The Last Leg
Good 'Til the Last Bite
Was this page helpful?
 The crusher claw, which is generally larger, has teeth for crushing shells. It can be either the lobster's right or left claw and is generally the tougher one to crack. Continue to 2 of 9 below. 02 of 09
Crack Open the Claws
Cavan Images / Getty Images
Usually, live lobsters are sold with rubber bands around their claws. You'll want to leave them in place until the lobster is cooked (unless you want to find out what a lobster can do with its crusher claw). Once you've twisted the lobster's claws away from its body, however, you can remove the rubber bands with complete confidence. In a restaurant, the rubber bands will probably be removed before your lobster is served. Using a lobster cracker or nutcracker, your next task is to crack open the claw. Continue to 3 of 9 below. 03 of 09
Use a Lobster Pick to Remove the Claw Meat
LauriPatterson / Getty Images
Ready for your first taste of claw meat dunked in sweet drawn butter?

How to Eat Lobster Like a New Englander

How To Eat Lobster Like a New Englander
How To Eat Lobster Like a New Englander
Twist off the Claws
Crack Open the Claws
Use a Lobster Pick to Remove the Claw Meat
Unfurl the Lobster Tail
Twist to Break the Tail Away From the Body
Break off the Lobster's Tail Flippers
Push the Lobster Tail out With Your Thumb
The Last Leg
Good 'Til the Last Bite
Was this page helpful?

The crusher claw, which is generally larger, has teeth for crushing shells. It can be either the lobster's right or left claw and is generally the tougher one to crack. Continue to 2 of 9 below. 02 of 09
Crack Open the Claws
Cavan Images / Getty Images
Usually, live lobsters are sold with rubber bands around their claws. You'll want to leave them in place until the lobster is cooked (unless you want to find out what a lobster can do with its crusher claw). Once you've twisted the lobster's claws away from its body, however, you can remove the rubber bands with complete confidence. In a restaurant, the rubber bands will probably be removed before your lobster is served. Using a lobster cracker or nutcracker, your next task is to crack open the claw. Continue to 3 of 9 below. 03 of 09
Use a Lobster Pick to Remove the Claw Meat
LauriPatterson / Getty Images
Ready for your first taste of claw meat dunked in sweet drawn butter?

Lobster Tails-Ninja Foodi Recipe - The Tasty Travelers Lobster Tails-Ninja Foodi Recipe
Lobster Tails-Ninja Foodi Recipe
Tips for making Ninja Foodi Lobster with the BEST Compound Butter Ever!:
Looking for more recipes? Check out some of our favorites!
Ingredients for making Ninja Foodi Lobster with the BEST Compound Butter Ever!:
Directions for making Ninja Foodi Lobster with the BEST Compound Butter Ever:
Lobster Tails-Ninja Foodi Recipe
Equipment
Ingredients
Instructions
Video
Nutrition
 I’m definitely thinking all seafood, steak and veggies! The options are endless! Tips for making Ninja Foodi Lobster with the BEST Compound Butter Ever!: 1.Feel free to use larger lobster tails if you would like. 2 minutes should be plenty of time for a 6 or 8 ounce lobster tail but if you make a much larger lobster tail- 10 ounces or larger, you will need to add 1 minute to the cook time to be a total of 3 minutes under pressure. 2.Do not let the lobster sit in the pot for very long after they have completed cooking. They will for sure be overcooked if you do. 3.Be sure not to skip the butterflying step. Butterflying the lobster helps the compound butter to cook into the lobster and the garlic, lemon, butter goodness enhances the lobster! 4.Use the best ever compound butter on other things like steak and veggies!

Lobster Tails-Ninja Foodi Recipe - The Tasty Travelers

Lobster Tails-Ninja Foodi Recipe
Lobster Tails-Ninja Foodi Recipe
Tips for making Ninja Foodi Lobster with the BEST Compound Butter Ever!:
Looking for more recipes? Check out some of our favorites!
Ingredients for making Ninja Foodi Lobster with the BEST Compound Butter Ever!:
Directions for making Ninja Foodi Lobster with the BEST Compound Butter Ever:
Lobster Tails-Ninja Foodi Recipe
Equipment
Ingredients
Instructions
Video
Nutrition

I’m definitely thinking all seafood, steak and veggies! The options are endless! Tips for making Ninja Foodi Lobster with the BEST Compound Butter Ever!: 1.Feel free to use larger lobster tails if you would like. 2 minutes should be plenty of time for a 6 or 8 ounce lobster tail but if you make a much larger lobster tail- 10 ounces or larger, you will need to add 1 minute to the cook time to be a total of 3 minutes under pressure. 2.Do not let the lobster sit in the pot for very long after they have completed cooking. They will for sure be overcooked if you do. 3.Be sure not to skip the butterflying step. Butterflying the lobster helps the compound butter to cook into the lobster and the garlic, lemon, butter goodness enhances the lobster! 4.Use the best ever compound butter on other things like steak and veggies!

The Best Lobster Tail Recipe Ever! | The Recipe Critic The Best Lobster Tail Recipe Ever!
The Best Lobster Tail Recipe Ever!
The Best Lobster Tail Recipe
How to Buy Lobster:
What you need to Make Perfect Lobster Tail:
How to Cook Lobster:
How to Butterfly a Lobster Tail:
How Long to Broil Lobster:
Broiling Times for Seafood:
Different Ways of Cooking Lobster Tails:
Tips for the BEST Cooked Lobster:
Make a Complete Meal!
More Yummy Seafood Recipes to Try:
The Best Lobster Tail Recipe Ever!
Author Alyssa Rivers
Ingredients
Instructions
Video
Nutrition
Course Dinner, Main Course
Cuisine American, Caribbean, Mediterranean
Alyssa Rivers
Read More Posts by Alyssa
 It is best to use a meat thermometer to make sure it doesn’t overcook. The center of the lobster will reach 145*F for best results. Broiling Times for Seafood: Broiling times can vary depending on size and length of the lobster tails. For a smaller lobster tail it is best to cook them about 7 to 9 minutes. Anything over 6 ounces will takes about 7 to 10 minutes long broiling them. The one thing I always have near me when cooking any type of meat is my meat thermometer. I am very cautious on making sure I do not overcook my meat. If you are broiling a larger lobster tail you will want to adjust the oven rack down another inch so it can cook more evenly. Different Ways of Cooking Lobster Tails:

The Best Lobster Tail Recipe Ever!
The Best Lobster Tail Recipe Ever!
The Best Lobster Tail Recipe
How to Buy Lobster:
What you need to Make Perfect Lobster Tail:
How to Cook Lobster:
How to Butterfly a Lobster Tail:
How Long to Broil Lobster:
Broiling Times for Seafood:
Different Ways of Cooking Lobster Tails:
Tips for the BEST Cooked Lobster:
Make a Complete Meal!
More Yummy Seafood Recipes to Try:
The Best Lobster Tail Recipe Ever!
Author Alyssa Rivers
Ingredients
Instructions
Video
Nutrition
Course Dinner, Main Course
Cuisine American, Caribbean, Mediterranean
Alyssa Rivers
Read More Posts by Alyssa

It is best to use a meat thermometer to make sure it doesn’t overcook. The center of the lobster will reach 145*F for best results. Broiling Times for Seafood: Broiling times can vary depending on size and length of the lobster tails. For a smaller lobster tail it is best to cook them about 7 to 9 minutes. Anything over 6 ounces will takes about 7 to 10 minutes long broiling them. The one thing I always have near me when cooking any type of meat is my meat thermometer. I am very cautious on making sure I do not overcook my meat. If you are broiling a larger lobster tail you will want to adjust the oven rack down another inch so it can cook more evenly. Different Ways of Cooking Lobster Tails:

Where to Catch the Best Lobster Tails: A Guide to Frozen Lobster Tails A Guide to Catch the Best Frozen Lobster Tails
A Guide to Catch the Best Frozen Lobster Tails
Page Contents
A World of Lobster Tails: The 8 Main Types of Lobster Tails
Warm Water vs Cold Water Lobster Tails: Does it Matter?
Frozen Maine Lobster Tails are the Best
How Frozen Spiny and Rock Lobster Compare
Cheap Lobster Tails: Avoid the “Too Good to Be True” Deal
Essential Tips for Buying the Best Lobster Tails Online
Lobster Tail Processing: Not All Frozen Lobster is Equal
Lobster Tail Delivery: Make Sure It’s Quality Lobster Being Shipped
Our Frozen Lobster Tail Line-Up
Frozen Lobster Tails
Barbecue Lobster Tails
Baked Stuffed Lobster Tails
Fresh Shucked Lobster Tails
 These tails are a bit tougher but still have a nice taste. Maine lobster tails are world renown for their sweet and delicate taste while also having a lot of meat in one shell. Canadian lobster tails are closely related to Maine lobsters but reside in more northern and icy waters. The even colder Canadian waters make these lobster tails significantly larger than others. Southern California spiny lobster tails, from the warm Pacific Ocean, are a whole different thing. Warm Water vs Cold Water Lobster Tails: Does it Matter? Of course it does! The colder the water, the better tasting a lobster will be. Cold water lobster is prized above all other species for its sweet, briny richness.

Where to Catch the Best Lobster Tails: A Guide to Frozen Lobster Tails

A Guide to Catch the Best Frozen Lobster Tails
A Guide to Catch the Best Frozen Lobster Tails
Page Contents
A World of Lobster Tails: The 8 Main Types of Lobster Tails
Warm Water vs Cold Water Lobster Tails: Does it Matter?
Frozen Maine Lobster Tails are the Best
How Frozen Spiny and Rock Lobster Compare
Cheap Lobster Tails: Avoid the “Too Good to Be True” Deal
Essential Tips for Buying the Best Lobster Tails Online
Lobster Tail Processing: Not All Frozen Lobster is Equal
Lobster Tail Delivery: Make Sure It’s Quality Lobster Being Shipped
Our Frozen Lobster Tail Line-Up
Frozen Lobster Tails
Barbecue Lobster Tails
Baked Stuffed Lobster Tails
Fresh Shucked Lobster Tails

These tails are a bit tougher but still have a nice taste. Maine lobster tails are world renown for their sweet and delicate taste while also having a lot of meat in one shell. Canadian lobster tails are closely related to Maine lobsters but reside in more northern and icy waters. The even colder Canadian waters make these lobster tails significantly larger than others. Southern California spiny lobster tails, from the warm Pacific Ocean, are a whole different thing. Warm Water vs Cold Water Lobster Tails: Does it Matter? Of course it does! The colder the water, the better tasting a lobster will be. Cold water lobster is prized above all other species for its sweet, briny richness.

 If you are cooking a bunch of lobsters you can get a larger pot or steam your lobsters in batches. Just make sure the lid goes on tight to keep in the steam. A steamer rack is not a necessity. It just keeps the lobsters from getting charred on the bottom of the pot. You can use an vegetable steamer rack inside the pot or an upside colander. Now for the all-important cooking times. The first rule of cooking lobsters-do not overcook. Second rule-do not overcook your lobsters. For soft-shell lobsters you might want to subtract a minute or two from the cooking times. Directions for Steamed Lobsters
To steam live lobster:

If you are cooking a bunch of lobsters you can get a larger pot or steam your lobsters in batches. Just make sure the lid goes on tight to keep in the steam. A steamer rack is not a necessity. It just keeps the lobsters from getting charred on the bottom of the pot. You can use an vegetable steamer rack inside the pot or an upside colander. Now for the all-important cooking times. The first rule of cooking lobsters-do not overcook. Second rule-do not overcook your lobsters. For soft-shell lobsters you might want to subtract a minute or two from the cooking times. Directions for Steamed Lobsters
To steam live lobster:

The Best Lobster Tail Recipe Ever! | The Recipe Critic The Best Lobster Tail Recipe Ever!
The Best Lobster Tail Recipe Ever!
The Best Lobster Tail Recipe
How to Buy Lobster:
What you need to Make Perfect Lobster Tail:
How to Cook Lobster:
How to Butterfly a Lobster Tail:
How Long to Broil Lobster:
Broiling Times for Seafood:
Different Ways of Cooking Lobster Tails:
Tips for the BEST Cooked Lobster:
Make a Complete Meal!
More Yummy Seafood Recipes to Try:
The Best Lobster Tail Recipe Ever!
Author Alyssa Rivers
Ingredients
Instructions
Video
Nutrition
Course Dinner, Main Course
Cuisine American, Caribbean, Mediterranean
Alyssa Rivers
Read More Posts by Alyssa
 Anything over 6 ounces will takes about 7 to 10 minutes long broiling them. The one thing I always have near me when cooking any type of meat is my meat thermometer. I am very cautious on making sure I do not overcook my meat. If you are broiling a larger lobster tail you will want to adjust the oven rack down another inch so it can cook more evenly. Different Ways of Cooking Lobster Tails: There are several different variations when cooking lobster tails. I love how simple each of them are and how they all taste just about the same. It is all about preference and what is easiest for you in your kitchen. Lobster tails are cooked quickly and easily. In less than 10 minutes you will have a beautiful and decadent meal on your table anyway you cook them.

Anything over 6 ounces will takes about 7 to 10 minutes long broiling them. The one thing I always have near me when cooking any type of meat is my meat thermometer. I am very cautious on making sure I do not overcook my meat. If you are broiling a larger lobster tail you will want to adjust the oven rack down another inch so it can cook more evenly. Different Ways of Cooking Lobster Tails: There are several different variations when cooking lobster tails. I love how simple each of them are and how they all taste just about the same. It is all about preference and what is easiest for you in your kitchen. Lobster tails are cooked quickly and easily. In less than 10 minutes you will have a beautiful and decadent meal on your table anyway you cook them.

How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
The Foodspin archives: Chicken thighs | Popeye's biscuits | Salad | Candy corn Oreos | Chili | Red Bull Total Zero | French toast | Sriracha | Halloween candy | Emergency food | Nachos | Meatloaf | Thanksgiving side dishes | MacGyver Thanksgiving | Eating strategies | Leftovers | Mac and cheese | Weird Santa candies | Pot roast | Bean dip | Shrimp linguine | Go-Gurt | Chicken soup
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 The primary selling point of the lobster—and one hell of a selling point it must be, since it sells so many lobsters at such high prices—is that its meat comes in larger, more easily extracted hunks than can be found in, for example, Chesapeake blue crabs, which, factually, are the most delicious things the world has produced or will ever produce, but which are approximately as onerous to consume as a large box full of live ferrets. G/O Media may get a commission
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And of these assorted enormous hunks of lobster meat, none is larger or more pleasant to eat than the tail, which is why it is far and away the most popular portion of the lobster, and why a split, frozen, and packaged lobster tail can sometimes be more expensive than multiple whole, living lobsters. The problem is that, although the tail is tastier than the lobster's claws or any of the frightening viscera to be found inside its thorax, getting it right in your own kitchen is still a dodgy proposition. There's a vanishingly small window between the states of disgustingly raw and absolutely indistinguishable from a bicycle tire, except for its coloration through which the lobster tail must pass in order to taste pleasant enough to not make you feel awful about how much money you spent on it. Advertisement
Inexplicably, the standard method for cooking lobster tails is to steam them, which yields a boring, flabby, bland result that tastes like nothing so much as nothing. Grilling tails has become a common preparation for people who don't like seafood but do like the idea of eating something as symbolic of extravagance as lobster; grilled lobster is wonderful if you enjoy chicken, but enjoy chicken even more when you've traded your child's college education for it. These are the most popular methods for cooking lobster not because they yield the best results, but because they are simple and involve no technique more complicated than putting the lobster tail in a hot place, setting a timer, and then not being abducted by aliens in the interval before it beeps; this way, when the lobster turns out disappointing, you can easily shift the blame to your clock, and bash it to atoms with a sledgehammer.

How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work

How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
How To Cook Lobster Tails: A Guide For People Who Don't Have Butlers To Do All The Work
The Foodspin archives: Chicken thighs | Popeye's biscuits | Salad | Candy corn Oreos | Chili | Red Bull Total Zero | French toast | Sriracha | Halloween candy | Emergency food | Nachos | Meatloaf | Thanksgiving side dishes | MacGyver Thanksgiving | Eating strategies | Leftovers | Mac and cheese | Weird Santa candies | Pot roast | Bean dip | Shrimp linguine | Go-Gurt | Chicken soup
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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

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.

Where to Catch the Best Lobster Tails: A Guide to Frozen Lobster Tails A Guide to Catch the Best Frozen Lobster Tails
A Guide to Catch the Best Frozen Lobster Tails
Page Contents
A World of Lobster Tails: The 8 Main Types of Lobster Tails
Warm Water vs Cold Water Lobster Tails: Does it Matter?
Frozen Maine Lobster Tails are the Best
How Frozen Spiny and Rock Lobster Compare
Cheap Lobster Tails: Avoid the “Too Good to Be True” Deal
Essential Tips for Buying the Best Lobster Tails Online
Lobster Tail Processing: Not All Frozen Lobster is Equal
Lobster Tail Delivery: Make Sure It’s Quality Lobster Being Shipped
Our Frozen Lobster Tail Line-Up
Frozen Lobster Tails
Barbecue Lobster Tails
Baked Stuffed Lobster Tails
Fresh Shucked Lobster Tails
 Spiny lobsters have no claws, short spines along the length of the tail, and are marked by bright spots on its tail. You can find Spiny lobsters in the western Atlantic in countries such as Brazil, Belize, Columbia, Nicaragua, and Honduras. Rock lobsters can even occasionally be found in some parts along the Florida coast. Spiny lobster tails are one of the biggest exports of the Bahamas. When being cooked, the white meat will have red-orange tinges on the outside. Spiny lobsters are a bit tougher and not as rich-tasting as the cold water Maine lobster tail. Fans of the “spiny” lobster know the texture and flavors are best appreciated when cooked LIVE. However, when it comes to shipping, this lobster is only shipped as tails because of where they are found. This leads to consumers being forced to make do with inferior frozen tails. Although they don’t compare to our cold water, live lobsters on the opposite side of the country, they are a nice tasting (albeit a more bland) variety.

Spiny lobsters have no claws, short spines along the length of the tail, and are marked by bright spots on its tail. You can find Spiny lobsters in the western Atlantic in countries such as Brazil, Belize, Columbia, Nicaragua, and Honduras. Rock lobsters can even occasionally be found in some parts along the Florida coast. Spiny lobster tails are one of the biggest exports of the Bahamas. When being cooked, the white meat will have red-orange tinges on the outside. Spiny lobsters are a bit tougher and not as rich-tasting as the cold water Maine lobster tail. Fans of the “spiny” lobster know the texture and flavors are best appreciated when cooked LIVE. However, when it comes to shipping, this lobster is only shipped as tails because of where they are found. This leads to consumers being forced to make do with inferior frozen tails. Although they don’t compare to our cold water, live lobsters on the opposite side of the country, they are a nice tasting (albeit a more bland) variety.

Since steaming cooks lobster a little slower, there is less of a chance of overcooking. It’s a good choice if your cooking lobster for the first time. Cooking for a big group? You can find out how to boil lobsters here. If you are just cooking a couple of lobsters, a 3-4 gallon soup or pasta pot will do the job. If you are cooking a bunch of lobsters you can get a larger pot or steam your lobsters in batches. Just make sure the lid goes on tight to keep in the steam. A steamer rack is not a necessity. It just keeps the lobsters from getting charred on the bottom of the pot. You can use an vegetable steamer rack inside the pot or an upside colander.

Since steaming cooks lobster a little slower, there is less of a chance of overcooking. It’s a good choice if your cooking lobster for the first time. Cooking for a big group? You can find out how to boil lobsters here. If you are just cooking a couple of lobsters, a 3-4 gallon soup or pasta pot will do the job. If you are cooking a bunch of lobsters you can get a larger pot or steam your lobsters in batches. Just make sure the lid goes on tight to keep in the steam. A steamer rack is not a necessity. It just keeps the lobsters from getting charred on the bottom of the pot. You can use an vegetable steamer rack inside the pot or an upside colander.

Baked Lobster Tails with Garlic Butter - Recipe Diaries Baked Lobster Tails with Garlic Butter
Baked Lobster Tails with Garlic Butter
It takes less than 20 minutes to get the perfect, juiciest, and flavorful lobster tail right out of the oven.
How to Cook Baked Lobster Tails
Baked Lobster Tails with Garlic Butter
Description
Ingredients
Instructions
Notes
Nutrition
 How to Cook Baked Lobster Tails
Prepare your lobster tails by using a sharp knife or scissors to cut the skin away from the lobster. If you expose the lobster tail skin before cooking it will be easy to tell when the lobster is officially done cooking. The lobster tail meat will no longer look clear and will be white in the middle. Depending on the size of your lobster tail cooking times will vary. Most of the lobster tails I get at the grocery stores near me are only 5 to 6 ozs. If I want a larger lobster tail I need to go and visit one of the butcher shops in town. My recipe below for baked lobster tail takes 15 minutes. Since the cooking times will vary it is important to use a meat thermometer to see if the lobster tail is done. The internal temperature inside the lobster tail will be 140 to 145 degrees. How long to cook lobster tails according to size:

Baked Lobster Tails with Garlic Butter - Recipe Diaries

Baked Lobster Tails with Garlic Butter
Baked Lobster Tails with Garlic Butter
It takes less than 20 minutes to get the perfect, juiciest, and flavorful lobster tail right out of the oven.
How to Cook Baked Lobster Tails
Baked Lobster Tails with Garlic Butter
Description
Ingredients
Instructions
Notes
Nutrition

How to Cook Baked Lobster Tails
Prepare your lobster tails by using a sharp knife or scissors to cut the skin away from the lobster. If you expose the lobster tail skin before cooking it will be easy to tell when the lobster is officially done cooking. The lobster tail meat will no longer look clear and will be white in the middle. Depending on the size of your lobster tail cooking times will vary. Most of the lobster tails I get at the grocery stores near me are only 5 to 6 ozs. If I want a larger lobster tail I need to go and visit one of the butcher shops in town. My recipe below for baked lobster tail takes 15 minutes. Since the cooking times will vary it is important to use a meat thermometer to see if the lobster tail is done. The internal temperature inside the lobster tail will be 140 to 145 degrees. How long to cook lobster tails according to size:

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:
 We recommend spraying with fresh water using the hose in your sink or even your outside hose for events. What Sized Lobster Pot? Choose the Right Size Lobster Pot

Whether you steam or boil, pick a pot with lots of room. Do not crowd the lobsters in the pot as the heat will not circulate evenly around the lobsters. If you do not have a big pot, you may cook lobsters in batches, using a couple of pots. A 4-5 quart soup pot will work well for a couple of small lobsters. A 20-quart pot will cook about 6 of the 1.5 lb lobsters. The pot does not have to be heavy-duty as water will actually boil faster in a lighter gauge metal pot. Whether you choose to cook on the stove or use an outdoor lobster cooker, using a stainless or aluminum cooking pot isn't important. For larger events using outdoor cookers, we recommend aluminum to save money because the burner will actually scorch the bottom of the pot, for home cookware please use your own preference.

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:

We recommend spraying with fresh water using the hose in your sink or even your outside hose for events. What Sized Lobster Pot? Choose the Right Size Lobster Pot

Whether you steam or boil, pick a pot with lots of room. Do not crowd the lobsters in the pot as the heat will not circulate evenly around the lobsters. If you do not have a big pot, you may cook lobsters in batches, using a couple of pots. A 4-5 quart soup pot will work well for a couple of small lobsters. A 20-quart pot will cook about 6 of the 1.5 lb lobsters. The pot does not have to be heavy-duty as water will actually boil faster in a lighter gauge metal pot. Whether you choose to cook on the stove or use an outdoor lobster cooker, using a stainless or aluminum cooking pot isn't important. For larger events using outdoor cookers, we recommend aluminum to save money because the burner will actually scorch the bottom of the pot, for home cookware please use your own preference.

The Best Cooking Pots For Crab, Clams, Crawfish, and Lobster The Best Cooking Pots For Crab, Clams, Crawfish, and Lobster
The Best Cooking Pots For Crab, Clams, Crawfish, and Lobster
Table of Contents
Choosing The Ideal Size
Some Features To Consider In A Lobster Steamer
Steamer basket
Frequency usage
The metal used in construction
Spigots
Capacity
Buying Guide For The Best Crab Pots For Cooking
Important considerations
Importance Of Having The Best Crab Pot And Steamer In The Kitchen
The best size of crawfish cooking pots
Things You Need To Know About A Clam Steamer Pot
Cooking method
Functions and features
Capacity and size
Crab And Lobster Crackers Buying Guide
Selecting the correct lobster and crab cracker
Important features
Material
Size
Pliers vs. clamp design
Hinge design
Accessories
Finish
1. CONCORD 53 QT Stainless Steel Stock Pot w/Basket. Heavy Kettle. Cookware for Boiling
Pros:
Cons:
2. King Kooker Propane Outdoor Fry Boil Package with 2 Pots
Pros:
Cons:
3. CHARD TFPD30A, Aluminum Fryer Pack with Spigot, Silver Cast Iron, 30 quart
Features:
Pros:
Cons:
4. Granite Ware Covered Boiler, 19-Quart
Features:
5. Cooks Standard Professional Grade Lid 30 Quart Stainless Steel Stockpot, Silver
Pros:
Cons:
 Capacity
What’s your preferred pot size? If you cook just one lobster at a time, you will not require a kettle with a similar capacity since you may cook four lobsters at a time. When cooking clams, crab, lobster, or crawfish, you should remember that they need to be ready to eat all at once, for the maximum flavor. With this in mind, it is better to have a larger cooking pot than one that isn’t large enough, provided that it will fit the source of heat or stove. Of course, it will be useful to have several sizes. But your budget and most likely more significantly, your storage considerations might make that a tricky proposition. Once more, decide on the most probable uses for the kettle. Will you be cooking clams or crabs? Will you steam or boil the lobster? Buying Guide For The Best Crab Pots For Cooking
If you have ever attempted to prepare lobsters and crabs for a large gathering, you understand that average cookware can’t do it.

The Best Cooking Pots For Crab, Clams, Crawfish, and Lobster

The Best Cooking Pots For Crab, Clams, Crawfish, and Lobster
The Best Cooking Pots For Crab, Clams, Crawfish, and Lobster
Table of Contents
Choosing The Ideal Size
Some Features To Consider In A Lobster Steamer
Steamer basket
Frequency usage
The metal used in construction
Spigots
Capacity
Buying Guide For The Best Crab Pots For Cooking
Important considerations
Importance Of Having The Best Crab Pot And Steamer In The Kitchen
The best size of crawfish cooking pots
Things You Need To Know About A Clam Steamer Pot
Cooking method
Functions and features
Capacity and size
Crab And Lobster Crackers Buying Guide
Selecting the correct lobster and crab cracker
Important features
Material
Size
Pliers vs. clamp design
Hinge design
Accessories
Finish
1. CONCORD 53 QT Stainless Steel Stock Pot w/Basket. Heavy Kettle. Cookware for Boiling
Pros:
Cons:
2. King Kooker Propane Outdoor Fry Boil Package with 2 Pots
Pros:
Cons:
3. CHARD TFPD30A, Aluminum Fryer Pack with Spigot, Silver Cast Iron, 30 quart
Features:
Pros:
Cons:
4. Granite Ware Covered Boiler, 19-Quart
Features:
5. Cooks Standard Professional Grade Lid 30 Quart Stainless Steel Stockpot, Silver
Pros:
Cons:

Capacity
What’s your preferred pot size? If you cook just one lobster at a time, you will not require a kettle with a similar capacity since you may cook four lobsters at a time. When cooking clams, crab, lobster, or crawfish, you should remember that they need to be ready to eat all at once, for the maximum flavor. With this in mind, it is better to have a larger cooking pot than one that isn’t large enough, provided that it will fit the source of heat or stove. Of course, it will be useful to have several sizes. But your budget and most likely more significantly, your storage considerations might make that a tricky proposition. Once more, decide on the most probable uses for the kettle. Will you be cooking clams or crabs? Will you steam or boil the lobster? Buying Guide For The Best Crab Pots For Cooking
If you have ever attempted to prepare lobsters and crabs for a large gathering, you understand that average cookware can’t do it.

How to Harvest and Eat Broccoli Leaves - Gardening Channel How to Harvest and Eat Broccoli Leaves
How to Harvest and Eat Broccoli Leaves
by Matt Gibson
Rise of the Foliage
Why Broccoli Leaves?
How to Cut and Harvest Broccoli Leaves
How To Use Broccoli Leaves In The Kitchen
Want to learn more about harvesting and using broccoli leaves?
 The flavor is reminiscent of broccoli, and is slightly bitter, earthy, and slightly sweet. Their sweetness increases as you apply a bit of heat, yet unlike many other common greens, broccoli leaves are not quick to wilting and will not cook down to a fraction of their original size once you turn up the heat. Harvest the smaller, younger leaves of the broccoli plant to mix with other leafy greens in a raw salad, as the smaller leaves are the most tender and have a milder flavor than the larger, more mature leaves of the plant. Medium size leaves are the perfect size and texture to stuff with vegetables and meat (like cabbage rolls). Use the mature, larger leaves for braises, soups, and stews, as they can benefit from higher temperatures and longer cooking times. The larger leaves have a tougher texture when raw, but become tender when cooked. Cooking the larger leaves also allows them to soak up the flavors of the other vegetables, meats, oils, and spices that you are cooking them with. When cooking with the larger leaves, remove as much of the stems as you can prior to cooking, as they (like the stems of collards, chard, and other large greens) are too fibrous to enjoy. With so much going for broccoli leaves, it’s surprising that they are not much more popular than they are. Popular greens like collards, kale, mustard greens, and cabbage, continue to dominate the greens section in the produce aisle, and broccoli is seemingly only valued for its crown.

How to Harvest and Eat Broccoli Leaves - Gardening Channel

How to Harvest and Eat Broccoli Leaves
How to Harvest and Eat Broccoli Leaves
by Matt Gibson
Rise of the Foliage
Why Broccoli Leaves?
How to Cut and Harvest Broccoli Leaves
How To Use Broccoli Leaves In The Kitchen
Want to learn more about harvesting and using broccoli leaves?

How to Eat Lobster Like a New Englander How To Eat Lobster Like a New Englander
How To Eat Lobster Like a New Englander
Twist off the Claws
Crack Open the Claws
Use a Lobster Pick to Remove the Claw Meat
Unfurl the Lobster Tail
Twist to Break the Tail Away From the Body
Break off the Lobster's Tail Flippers
Push the Lobster Tail out With Your Thumb
The Last Leg
Good 'Til the Last Bite
Was this page helpful?
 Follow these pictures and instructions, and you'll learn how to eat a lobster like a New Englander. Before we get started, be sure to tie on a lobster bib. Eating a lobster... legs and all... can be a rather sloppy business. 01 of 09
Twist off the Claws
Daniela White / EyeEm / Getty Images
Start by twisting off each of the lobster's claws at the point where they are attached to the body. American lobsters have one crusher claw and one pincher or ripper claw. The crusher claw, which is generally larger, has teeth for crushing shells. It can be either the lobster's right or left claw and is generally the tougher one to crack. Continue to 2 of 9 below. 02 of 09
Crack Open the Claws
Cavan Images / Getty Images
Usually, live lobsters are sold with rubber bands around their claws. You'll want to leave them in place until the lobster is cooked (unless you want to find out what a lobster can do with its crusher claw).

How to Eat Lobster Like a New Englander

Follow these pictures and instructions, and you'll learn how to eat a lobster like a New Englander. Before we get started, be sure to tie on a lobster bib. Eating a lobster... legs and all... can be a rather sloppy business. 01 of 09
Twist off the Claws
Daniela White / EyeEm / Getty Images
Start by twisting off each of the lobster's claws at the point where they are attached to the body. American lobsters have one crusher claw and one pincher or ripper claw. The crusher claw, which is generally larger, has teeth for crushing shells. It can be either the lobster's right or left claw and is generally the tougher one to crack. Continue to 2 of 9 below. 02 of 09
Crack Open the Claws
Cavan Images / Getty Images
Usually, live lobsters are sold with rubber bands around their claws. You'll want to leave them in place until the lobster is cooked (unless you want to find out what a lobster can do with its crusher claw).

Lobster Tails-Ninja Foodi Recipe - The Tasty Travelers Lobster Tails-Ninja Foodi Recipe
Lobster Tails-Ninja Foodi Recipe
Tips for making Ninja Foodi Lobster with the BEST Compound Butter Ever!:
Looking for more recipes? Check out some of our favorites!
Ingredients for making Ninja Foodi Lobster with the BEST Compound Butter Ever!:
Directions for making Ninja Foodi Lobster with the BEST Compound Butter Ever:
Lobster Tails-Ninja Foodi Recipe
Equipment
Ingredients
Instructions
Video
Nutrition
 Throughout the cooking process I came up with what could possibly be the BEST compound butter ever! I’m not even kidding when I say it was the best! The combination of the lemon (and zest!), butter, garlic and Old Bay turned out awesome! Now, I just need to think of other things to use the compound butter on. I’m definitely thinking all seafood, steak and veggies! The options are endless! Tips for making Ninja Foodi Lobster with the BEST Compound Butter Ever!: 1.Feel free to use larger lobster tails if you would like. 2 minutes should be plenty of time for a 6 or 8 ounce lobster tail but if you make a much larger lobster tail- 10 ounces or larger, you will need to add 1 minute to the cook time to be a total of 3 minutes under pressure.

Throughout the cooking process I came up with what could possibly be the BEST compound butter ever! I’m not even kidding when I say it was the best! The combination of the lemon (and zest!), butter, garlic and Old Bay turned out awesome! Now, I just need to think of other things to use the compound butter on. I’m definitely thinking all seafood, steak and veggies! The options are endless! Tips for making Ninja Foodi Lobster with the BEST Compound Butter Ever!: 1.Feel free to use larger lobster tails if you would like. 2 minutes should be plenty of time for a 6 or 8 ounce lobster tail but if you make a much larger lobster tail- 10 ounces or larger, you will need to add 1 minute to the cook time to be a total of 3 minutes under pressure.

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
 Gendron's Seafood - About Us

The American lobster, Homarus americanus, is synonymous with the Maine coast. Even when it is trapped in other places on the east coast of North America, it is often referred to as "Maine lobster." Lobsters have been fished commercially in Maine since the mid-1800s. In the past thirty years, the lobster has become a gourmet seafood item. Its sweet, tender meat has excited the palate of connoisseurs throughout the world. And, there is just nothing like the beautiful, bright red color of a freshly-cooked lobster. Many people, however, are intimidated by lobsters. This book will explain how to buy, cook, and eat lobsters. When you buy a lobster, how do you tell if it's alive? As long as the lobster is moving - either its legs, antennae, or flipping its tail - it is alive.

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

Gendron's Seafood - About Us

The American lobster, Homarus americanus, is synonymous with the Maine coast. Even when it is trapped in other places on the east coast of North America, it is often referred to as "Maine lobster." Lobsters have been fished commercially in Maine since the mid-1800s. In the past thirty years, the lobster has become a gourmet seafood item. Its sweet, tender meat has excited the palate of connoisseurs throughout the world. And, there is just nothing like the beautiful, bright red color of a freshly-cooked lobster. Many people, however, are intimidated by lobsters. This book will explain how to buy, cook, and eat lobsters. When you buy a lobster, how do you tell if it's alive? As long as the lobster is moving - either its legs, antennae, or flipping its tail - it is alive.

The Best Easy Instant Pot Lobster Tails Recipe - Sweet Cs Designs The Best Easy Instant Pot Lobster Tails Recipe
The Best Easy Instant Pot Lobster Tails Recipe
Trending Videos
Table of contents
Can You Cook Lobster Tails In The Instant Pot
To Make Lobster Tails in an Instant Pot, you'll need:
How To Make Lobster In An Instant Pot
What Pressure To Cook Lobster In Instant Pot
How Long To Cook Lobster Tail in Instant Pot
How To Thaw Frozen Lobster Tails
Buy Frozen Lobster Tails on a Budget
How To Defrost Lobster in the Microwave
Don’t rush the thawing process in the microwave.
How Many Instant Pot Lobster Tails To Serve Per Person
Tips to Perfect Instant Pot Lobster Tails
Recipe FAQ's
The Best Easy Instant Pot Lobster Tails Recipe
The Best Easy Instant Pot Lobster Tail Recipe
Ingredients
Instructions
Did you make this recipe?
Sweet C's Favorites
Sweet C's Favorite Recipes
The Best Ribeye Roast Recipe
The Best Easy Air Fryer French Fries Recipe
The Best Baked Garlic Pork Tenderloin
One Pot Cheesy Taco Skillet
The Best Easy Broiled Lobster Tails Recipe
One Pot Hamburger Cabbage Soup
Easy Baked Pork Chops Recipe
The Best Baked Garlic Pork Chops Recipe Ever
Crunchy Baked Fries
Lemon Garlic Parmesan Baked Chicken Wings Recipe
The Best Crispy Baked Chicken Wings Ever Recipe
Baked Ranch Chicken Thighs
 To Make Lobster Tails in an Instant Pot, you'll need: - Instant Pot or Ninja Foodi
- Sharp kitchen shears
-Trivet (your pressure cooker will come with one, but I love this silicone sling/trivet)
-1 cup water or stock
- Tongs (consider using long-handled BBQ tongs when using your Instant Pot)
-Steamer basket if making more than 4 lobster tails at once
You can see the rest of my favorite kitchen gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you my favorite easy recipes! How To Make Lobster In An Instant Pot
Making lobster in an Instant Pot of Ninja Foodie is incredibly easy once you prep the lobster - after cutting the lobster, it's just put in the Instant Pot, set it, and come back to perfect, succulent, juicy lobster tails! The biggest part of making lobster tails in the instant pot is preparing your lobster tails - after you put them in, they will cook and come out perfect - so don't skip time making sure you prep your lobster tails well by opening up lobster tail so the meat can cook evenly. What Pressure To Cook Lobster In Instant Pot
I find it best to cook lobster's delicate meat on Low Pressure if possible. Since not all pressure cookers can change pressure (mine always cooks on high pressure), this isn't a huge deal. Add one minute (so lobster is set for two minutes total) if cooking using low pressure. How Long To Cook Lobster Tail in Instant Pot
I cook lobster tails for one minute in my instant pot, with a ten minute "rest" period after force-releasing the pressure for the lobster to finish carryover cooking in the IP. If you have lobster tails larger than 8 oz, add a minute to the cook time.

The Best Easy Instant Pot Lobster Tails Recipe - Sweet Cs Designs

The Best Easy Instant Pot Lobster Tails Recipe
The Best Easy Instant Pot Lobster Tails Recipe
Trending Videos
Table of contents
Can You Cook Lobster Tails In The Instant Pot
To Make Lobster Tails in an Instant Pot, you'll need:
How To Make Lobster In An Instant Pot
What Pressure To Cook Lobster In Instant Pot
How Long To Cook Lobster Tail in Instant Pot
How To Thaw Frozen Lobster Tails
Buy Frozen Lobster Tails on a Budget
How To Defrost Lobster in the Microwave
Don’t rush the thawing process in the microwave.
How Many Instant Pot Lobster Tails To Serve Per Person
Tips to Perfect Instant Pot Lobster Tails
Recipe FAQ's
The Best Easy Instant Pot Lobster Tails Recipe
The Best Easy Instant Pot Lobster Tail Recipe
Ingredients
Instructions
Did you make this recipe?
Sweet C's Favorites
Sweet C's Favorite Recipes
The Best Ribeye Roast Recipe
The Best Easy Air Fryer French Fries Recipe
The Best Baked Garlic Pork Tenderloin
One Pot Cheesy Taco Skillet
The Best Easy Broiled Lobster Tails Recipe
One Pot Hamburger Cabbage Soup
Easy Baked Pork Chops Recipe
The Best Baked Garlic Pork Chops Recipe Ever
Crunchy Baked Fries
Lemon Garlic Parmesan Baked Chicken Wings Recipe
The Best Crispy Baked Chicken Wings Ever Recipe
Baked Ranch Chicken Thighs

Recommended Temperatures for Seafood | ThermoWorks Our Recommended Temperatures for Seafood
Our Recommended Temperatures for Seafood
Temperature is Key to Cooking Seafood!
Salmon – 125°F
Halibut – 130°F
Lobster – 140°F
Scallops – 130°F
Shrimp – 120°F
Ahi Tuna – Rare – Below 115°F
A Word On Thermometers For Cooking Fish
More on Key Temperatures and Tools
 But like most all seafood, due to its tightly-bound muscle structure and lack of the lubricating fat that makes cooking meat a more forgiving process, lobster cookery can go wrong easily. You want to cook lobster just through. Cooking it too much makes for a rubbery, dry and unfortunate situation, and too little will result in an odd texture and undeveloped flavors. No matter how you cook you lobster, there seems to be agreement that lobster should be cooked to an internal temperature of 140°F, as measured in the tail. Whether you’re grilling lobster, or boiling or steaming it or homemade lobster rolls, keep an eye on that temp to avoid rubbery texture and to ensure tender, succulent lobster. Scallops – 130°F
Because scallops are a lean protein source they should be cooked quickly under high heat and require some fat (such as oil or butter) during cooking. Cook to 130°F internal temperature until the flesh is milky white, or opaque and firm. Shrimp – 120°F
Constriction is the tell-tale sign that you’ve overcooked your shrimp. The longer you cook them, the tighter and tougher they will get. Look for a change in color (light pink) and an internal temperature of 120°F to tell you when your shrimp are ready to come off the heat.

Recommended Temperatures for Seafood | ThermoWorks

Our Recommended Temperatures for Seafood
Our Recommended Temperatures for Seafood
Temperature is Key to Cooking Seafood!
Salmon – 125°F
Halibut – 130°F
Lobster – 140°F
Scallops – 130°F
Shrimp – 120°F
Ahi Tuna – Rare – Below 115°F
A Word On Thermometers For Cooking Fish
More on Key Temperatures and Tools

But like most all seafood, due to its tightly-bound muscle structure and lack of the lubricating fat that makes cooking meat a more forgiving process, lobster cookery can go wrong easily. You want to cook lobster just through. Cooking it too much makes for a rubbery, dry and unfortunate situation, and too little will result in an odd texture and undeveloped flavors. No matter how you cook you lobster, there seems to be agreement that lobster should be cooked to an internal temperature of 140°F, as measured in the tail. Whether you’re grilling lobster, or boiling or steaming it or homemade lobster rolls, keep an eye on that temp to avoid rubbery texture and to ensure tender, succulent lobster. Scallops – 130°F
Because scallops are a lean protein source they should be cooked quickly under high heat and require some fat (such as oil or butter) during cooking. Cook to 130°F internal temperature until the flesh is milky white, or opaque and firm. Shrimp – 120°F
Constriction is the tell-tale sign that you’ve overcooked your shrimp. The longer you cook them, the tighter and tougher they will get. Look for a change in color (light pink) and an internal temperature of 120°F to tell you when your shrimp are ready to come off the heat.

Do lobsters die of old age? - Quora
Do lobsters die of old age?
Anonymous
Zen Faulkes
, Biologist.
 The only difference between humans and lobsters, it the lobster can actually absorb nutrition from everything it eats ...unlike humans whose absorption become limited in some way as they become older. Therefore, humans may shrink with age, while lobsters seem only to get larger. Lobsters will continue to grow ...up to a point ...as there are no hundred pound lobsters reported. However, Lobsters are not pre-programmed to die, but neither are humans. Old lobsters continue living
Continue Reading
Nope, but humans do. Lobsters eat anything. They are often called “the cockroach of the seafloor" for this very reason. The only difference between humans and lobsters, it the lobster can actually absorb nutrition from everything it eats ...unlike humans whose absorption become limited in some way as they become older. Therefore, humans may shrink with age, while lobsters seem only to get larger. Lobsters will continue to grow ...up to a point ...as there are no hundred pound lobsters reported.

Do lobsters die of old age? - Quora

Do lobsters die of old age?
Anonymous
Zen Faulkes
, Biologist.

The only difference between humans and lobsters, it the lobster can actually absorb nutrition from everything it eats ...unlike humans whose absorption become limited in some way as they become older. Therefore, humans may shrink with age, while lobsters seem only to get larger. Lobsters will continue to grow ...up to a point ...as there are no hundred pound lobsters reported. However, Lobsters are not pre-programmed to die, but neither are humans. Old lobsters continue living
Continue Reading
Nope, but humans do. Lobsters eat anything. They are often called “the cockroach of the seafloor" for this very reason. The only difference between humans and lobsters, it the lobster can actually absorb nutrition from everything it eats ...unlike humans whose absorption become limited in some way as they become older. Therefore, humans may shrink with age, while lobsters seem only to get larger. Lobsters will continue to grow ...up to a point ...as there are no hundred pound lobsters reported.

The Best Cooking Pots For Crab, Clams, Crawfish, and Lobster The Best Cooking Pots For Crab, Clams, Crawfish, and Lobster
The Best Cooking Pots For Crab, Clams, Crawfish, and Lobster
Table of Contents
Choosing The Ideal Size
Some Features To Consider In A Lobster Steamer
Steamer basket
Frequency usage
The metal used in construction
Spigots
Capacity
Buying Guide For The Best Crab Pots For Cooking
Important considerations
Importance Of Having The Best Crab Pot And Steamer In The Kitchen
The best size of crawfish cooking pots
Things You Need To Know About A Clam Steamer Pot
Cooking method
Functions and features
Capacity and size
Crab And Lobster Crackers Buying Guide
Selecting the correct lobster and crab cracker
Important features
Material
Size
Pliers vs. clamp design
Hinge design
Accessories
Finish
1. CONCORD 53 QT Stainless Steel Stock Pot w/Basket. Heavy Kettle. Cookware for Boiling
Pros:
Cons:
2. King Kooker Propane Outdoor Fry Boil Package with 2 Pots
Pros:
Cons:
3. CHARD TFPD30A, Aluminum Fryer Pack with Spigot, Silver Cast Iron, 30 quart
Features:
Pros:
Cons:
4. Granite Ware Covered Boiler, 19-Quart
Features:
5. Cooks Standard Professional Grade Lid 30 Quart Stainless Steel Stockpot, Silver
Pros:
Cons:
 The metal used in construction
As these utensils often become bulky when there is a lot of water, lightweight material will work properly. Aluminum is the lightest cooking material; however, with the worries over aluminum leaching being linked to Alzheimer’s, it might not be the perfect option. Spigots
This feature at the pot’s bottom part will help make for easy draining of the tasty homemade broth with no residue, which might develop when you steam seafood. You can use it for emptying instead of pouring the hot water out from the big kettle. Capacity
What’s your preferred pot size? If you cook just one lobster at a time, you will not require a kettle with a similar capacity since you may cook four lobsters at a time. When cooking clams, crab, lobster, or crawfish, you should remember that they need to be ready to eat all at once, for the maximum flavor. With this in mind, it is better to have a larger cooking pot than one that isn’t large enough, provided that it will fit the source of heat or stove. Of course, it will be useful to have several sizes.

The metal used in construction
As these utensils often become bulky when there is a lot of water, lightweight material will work properly. Aluminum is the lightest cooking material; however, with the worries over aluminum leaching being linked to Alzheimer’s, it might not be the perfect option. Spigots
This feature at the pot’s bottom part will help make for easy draining of the tasty homemade broth with no residue, which might develop when you steam seafood. You can use it for emptying instead of pouring the hot water out from the big kettle. Capacity
What’s your preferred pot size? If you cook just one lobster at a time, you will not require a kettle with a similar capacity since you may cook four lobsters at a time. When cooking clams, crab, lobster, or crawfish, you should remember that they need to be ready to eat all at once, for the maximum flavor. With this in mind, it is better to have a larger cooking pot than one that isn’t large enough, provided that it will fit the source of heat or stove. Of course, it will be useful to have several sizes.

Unique Lobster Behavioral Adaptations Display  | Supplier Fresh Water Lobster, Wholesale Lobster Meat, Lobster Facts, Lobster Exporters Unique Lobster Behavioral Adaptations Display
Unique Lobster Behavioral Adaptations Display
Several Lobster Behavioral Adaptations Displayed in Their Habitat
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 they sometimes develop behavior to hide in any area that they can found such as pebbles, sand and also mud. Then they will dig a hole in that area which will protect them for years until they become big. Once they become big, then they would be able to fight most of the predators that comes near them. That is when they move around more to find better shelter and food. That is why you can notice that the larger size lobster display behavior to mobile more than the smaller size lobster. Most of the time, the lobster will stay in deep ocean since it is the habitat where they adapt better. But the larger size lobster also show migration lobster behavioral adaptations where they move into warmer water area. This behavior is seasonal and they will do it little by little since they cannot travel fast thus they will take a long time to move around. Similar Articles
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Unique Lobster Behavioral Adaptations Display  | Supplier Fresh Water Lobster, Wholesale Lobster Meat, Lobster Facts, Lobster Exporters

Unique Lobster Behavioral Adaptations Display
Unique Lobster Behavioral Adaptations Display
Several Lobster Behavioral Adaptations Displayed in Their Habitat
Similar Articles

they sometimes develop behavior to hide in any area that they can found such as pebbles, sand and also mud. Then they will dig a hole in that area which will protect them for years until they become big. Once they become big, then they would be able to fight most of the predators that comes near them. That is when they move around more to find better shelter and food. That is why you can notice that the larger size lobster display behavior to mobile more than the smaller size lobster. Most of the time, the lobster will stay in deep ocean since it is the habitat where they adapt better. But the larger size lobster also show migration lobster behavioral adaptations where they move into warmer water area. This behavior is seasonal and they will do it little by little since they cannot travel fast thus they will take a long time to move around. Similar Articles
Lobster Supplier
Wholesale Lobster Meat
Lobster Supplier Malaysia
Lobster Exporters
Lobster Habitat Map and Behavior Information
Lobster Facts
« PREV
Lobster facts NEXT »
Tuna steaks supplier best...
Disqus Recommendations
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How to Harvest and Eat Broccoli Leaves - Gardening Channel How to Harvest and Eat Broccoli Leaves
How to Harvest and Eat Broccoli Leaves
by Matt Gibson
Rise of the Foliage
Why Broccoli Leaves?
How to Cut and Harvest Broccoli Leaves
How To Use Broccoli Leaves In The Kitchen
Want to learn more about harvesting and using broccoli leaves?
 The larger leaves have a tougher texture when raw, but become tender when cooked. Cooking the larger leaves also allows them to soak up the flavors of the other vegetables, meats, oils, and spices that you are cooking them with. When cooking with the larger leaves, remove as much of the stems as you can prior to cooking, as they (like the stems of collards, chard, and other large greens) are too fibrous to enjoy. With so much going for broccoli leaves, it’s surprising that they are not much more popular than they are. Popular greens like collards, kale, mustard greens, and cabbage, continue to dominate the greens section in the produce aisle, and broccoli is seemingly only valued for its crown. Meanwhile, broccoli raab, or rapini, a very similar vegetable to broccoli that has grown in popularity in recent years, is produced for its shoots and leaves. Also, spigarello, an Italian variety of broccoli grown exclusively for its leaves, has gained some popularity. However, broccoli leaves, despite being hailed as a superfood, are often discarded, tossed in the compost pile, and left out of recipes, in favor of greens that have always been a part of the culinary cupboard. It’s a shame too, as each broccoli plant can only produce one significant crown during its lifespan, but if harvested on a weekly basis, can produce a seemingly endless amount of nutrient-rich leaves. Broccoli leaves are not the only greens that are getting slept on by the culinary culture.

Lobster Tails or Claws: The Best Tasting Part of Lobster? What’s the Best Tasting Part of Lobster: Lobster Tails vs. Claws?
What’s the Best Tasting Part of Lobster: Lobster Tails vs. Claws?
Why We Love the Tail the Best
Why We Love the Claw the Best
Lobsters can Be Left or Right Handed!
One Clawed Bandit: A Cull
The Knuckle Meat is the Best!
 The crusher claw is tougher than the pincher claw that pulls underwater prey apart. Lobsters can Be Left or Right Handed! Crusher claw from a colossal live lobster
On most lobsters, these specialized hands tend to be on the same side. However, some lobsters are “left handed” and the crushing and cutting claws are switched. Some are even ambidextrous! Whichever claw is larger tends to be the claw of favor. One Clawed Bandit: A Cull
Who do some lobsters have only one claw? Lobsters will drop claws as a defence mechanism. Lobsters are known for fighting with other lobsters for territory.

Lobster Tails or Claws: The Best Tasting Part of Lobster?

What’s the Best Tasting Part of Lobster: Lobster Tails vs. Claws?
What’s the Best Tasting Part of Lobster: Lobster Tails vs. Claws?
Why We Love the Tail the Best
Why We Love the Claw the Best
Lobsters can Be Left or Right Handed!
One Clawed Bandit: A Cull
The Knuckle Meat is the Best!

The crusher claw is tougher than the pincher claw that pulls underwater prey apart. Lobsters can Be Left or Right Handed! Crusher claw from a colossal live lobster
On most lobsters, these specialized hands tend to be on the same side. However, some lobsters are “left handed” and the crushing and cutting claws are switched. Some are even ambidextrous! Whichever claw is larger tends to be the claw of favor. One Clawed Bandit: A Cull
Who do some lobsters have only one claw? Lobsters will drop claws as a defence mechanism. Lobsters are known for fighting with other lobsters for territory.

Where to Catch the Best Lobster Tails: A Guide to Frozen Lobster Tails A Guide to Catch the Best Frozen Lobster Tails
A Guide to Catch the Best Frozen Lobster Tails
Page Contents
A World of Lobster Tails: The 8 Main Types of Lobster Tails
Warm Water vs Cold Water Lobster Tails: Does it Matter?
Frozen Maine Lobster Tails are the Best
How Frozen Spiny and Rock Lobster Compare
Cheap Lobster Tails: Avoid the “Too Good to Be True” Deal
Essential Tips for Buying the Best Lobster Tails Online
Lobster Tail Processing: Not All Frozen Lobster is Equal
Lobster Tail Delivery: Make Sure It’s Quality Lobster Being Shipped
Our Frozen Lobster Tail Line-Up
Frozen Lobster Tails
Barbecue Lobster Tails
Baked Stuffed Lobster Tails
Fresh Shucked Lobster Tails
 Spiny lobsters are a bit tougher and not as rich-tasting as the cold water Maine lobster tail. Fans of the “spiny” lobster know the texture and flavors are best appreciated when cooked LIVE. However, when it comes to shipping, this lobster is only shipped as tails because of where they are found. This leads to consumers being forced to make do with inferior frozen tails. Although they don’t compare to our cold water, live lobsters on the opposite side of the country, they are a nice tasting (albeit a more bland) variety. Cheap Lobster Tails: Avoid the “Too Good to Be True” Deal
Of course, be on the lookout for cheap impostors. Warm water lobster tails will always be cheaper because they lack the quality and superior taste of frozen lobster tails from colder waters like Maine and Canada. You’ll find the warm water Lobster tails at chain stores and the big catalog steak companies. Big cruise lines also offer warm-water tails to their passengers to save money.

Spiny lobsters are a bit tougher and not as rich-tasting as the cold water Maine lobster tail. Fans of the “spiny” lobster know the texture and flavors are best appreciated when cooked LIVE. However, when it comes to shipping, this lobster is only shipped as tails because of where they are found. This leads to consumers being forced to make do with inferior frozen tails. Although they don’t compare to our cold water, live lobsters on the opposite side of the country, they are a nice tasting (albeit a more bland) variety. Cheap Lobster Tails: Avoid the “Too Good to Be True” Deal
Of course, be on the lookout for cheap impostors. Warm water lobster tails will always be cheaper because they lack the quality and superior taste of frozen lobster tails from colder waters like Maine and Canada. You’ll find the warm water Lobster tails at chain stores and the big catalog steak companies. Big cruise lines also offer warm-water tails to their passengers to save money.

Cooking Moreton Bay Bugs | Slipper Lobster Recipes Cooking Moreton Bay Bugs | Slipper Lobster Recipes
Cooking Moreton Bay Bugs | Slipper Lobster Recipes
Cooking Moreton Bay Bugs - Slipper Lobsters:
 Cooking Moreton Bay Bugs | Slipper Lobster Recipes

Cooking Moreton Bay Bugs | Slipper Lobster Recipes
Cooking Moreton Bay Bugs - Slipper Lobsters: Average yield is 30%, the edible flesh is only in the tail and larger Bugs have a lower yield due to their head size. Have a medium, sweet, rich flavour (milder than Balmain Bug but stronger than Rock lobster ), low oiliness and dry, firm flesh. To remove meat from shells, either split Bug lengthwise, or, to keep meat in one piece, remove head, turn tail over and cut down either side of the tail using kitchen scissors, peel underside of tail back and remove meat. Do not recook cooked Bugs, eat cold in salads or with a dipping sauce. The most humane, and easiest, method of killing any crustacean is to chill it in the freezer for about 45 minutes until it becomes insensible (but not long enough to freeze it). Once chilled, it should be killed promptly by splitting in half or dropping into rapidly boiling water. Buying
Bugs are usually sold whole, sometimes live but often already cooked. If possible buy live from a tank, in which case they should be lively with a hard shell (indicating that they haven’t recently moulted) and all legs and antennae should be intact. Unlike Crabs and Rock lobsters, Bugs don’t survive well out of water;

Cooking Moreton Bay Bugs | Slipper Lobster Recipes

Cooking Moreton Bay Bugs | Slipper Lobster Recipes
Cooking Moreton Bay Bugs | Slipper Lobster Recipes
Cooking Moreton Bay Bugs - Slipper Lobsters:

Cooking Moreton Bay Bugs | Slipper Lobster Recipes

Cooking Moreton Bay Bugs | Slipper Lobster Recipes
Cooking Moreton Bay Bugs - Slipper Lobsters: Average yield is 30%, the edible flesh is only in the tail and larger Bugs have a lower yield due to their head size. Have a medium, sweet, rich flavour (milder than Balmain Bug but stronger than Rock lobster ), low oiliness and dry, firm flesh. To remove meat from shells, either split Bug lengthwise, or, to keep meat in one piece, remove head, turn tail over and cut down either side of the tail using kitchen scissors, peel underside of tail back and remove meat. Do not recook cooked Bugs, eat cold in salads or with a dipping sauce. The most humane, and easiest, method of killing any crustacean is to chill it in the freezer for about 45 minutes until it becomes insensible (but not long enough to freeze it). Once chilled, it should be killed promptly by splitting in half or dropping into rapidly boiling water. Buying
Bugs are usually sold whole, sometimes live but often already cooked. If possible buy live from a tank, in which case they should be lively with a hard shell (indicating that they haven’t recently moulted) and all legs and antennae should be intact. Unlike Crabs and Rock lobsters, Bugs don’t survive well out of water;

How to Cook Lobster Tail | 4 Ways to Cook Lobster — The Mom 100 How to Cook Lobster Tail
How to Cook Lobster Tail
Cooking Lobster Tail at Home
Best Ways to Cook Lobster Tail
Featured Video
Choosing Lobster Tail
Buying Lobster Tail
Frozen Lobster Tail
How to Thaw Lobster Tail
Thawing Lobster in the Refrigerator
Thawing Lobster in Cold Water
How Long to Cook Lobster Tail
Grilling Lobster Tail
Steaming Lobster Tail
Roasted Lobster Tail
Broiled Lobster Tail
What to Serve with Lobster Tail:
Like this recipe? Pin it to your favorite board on Pinterest.
How to Cook Lobster Tail
Equipment
Ingredients
Directions
Nutrition Information
 There are a whole set of things to look for when you are buying whole, live lobsters, but let’s focus in on the tail here. As with whole lobster, much depends on when in the molting phase the lobster was when caught. In short, the harder the shell the better. This means the lobster has fully filled out its shell, and you will get a larger amount of tender, sweet, firm meat. Buying Lobster Tail
Make sure you are buying cold water lobster tail (unless you have the intention of doing otherwise). This is the kind of quintessential lobster most of us think of when we think of a traditional shore dinner, with its sweet, clean taste, and dense texture. Most of these lobsters in this country come from Maine (which boasts a lobster on its license plate). Warm water lobster usually doesn’t get as firm when cooked, and the texture can be a bit grainy. Buy from a reputable source. Either go to a quality fish store, or buy from a place that sells lots of lobster tails with high turnover, like a price club.

How to Cook Lobster Tail | 4 Ways to Cook Lobster — The Mom 100

How to Cook Lobster Tail
How to Cook Lobster Tail
Cooking Lobster Tail at Home
Best Ways to Cook Lobster Tail
Featured Video
Choosing Lobster Tail
Buying Lobster Tail
Frozen Lobster Tail
How to Thaw Lobster Tail
Thawing Lobster in the Refrigerator
Thawing Lobster in Cold Water
How Long to Cook Lobster Tail
Grilling Lobster Tail
Steaming Lobster Tail
Roasted Lobster Tail
Broiled Lobster Tail
What to Serve with Lobster Tail:
Like this recipe? Pin it to your favorite board on Pinterest.
How to Cook Lobster Tail
Equipment
Ingredients
Directions
Nutrition Information

There are a whole set of things to look for when you are buying whole, live lobsters, but let’s focus in on the tail here. As with whole lobster, much depends on when in the molting phase the lobster was when caught. In short, the harder the shell the better. This means the lobster has fully filled out its shell, and you will get a larger amount of tender, sweet, firm meat. Buying Lobster Tail
Make sure you are buying cold water lobster tail (unless you have the intention of doing otherwise). This is the kind of quintessential lobster most of us think of when we think of a traditional shore dinner, with its sweet, clean taste, and dense texture. Most of these lobsters in this country come from Maine (which boasts a lobster on its license plate). Warm water lobster usually doesn’t get as firm when cooked, and the texture can be a bit grainy. Buy from a reputable source. Either go to a quality fish store, or buy from a place that sells lots of lobster tails with high turnover, like a price club.

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
 Now, how to cook lobster tails? It is possible to cook the tails while still frozen, but I would advise you to defrost them first. By doing so, you improve your chances of obtaining a great result. You can defrost them by leaving them in the refrigerator for about 10 - 12 hours or you can place them in a bowl of cold water, and have the cold water running into the bowl until the job is done. I advise against trying to defrost them in the microwave. You run a good chance of cooking the tails, not just defrosting them. Cooking Lobster Tails
Lobster tails can be boiled, steamed, grilled, broiled or baked. I usually prefer boiling or steaming them. Lobster shells turn red and the meat becomes white when they are done. Cooking Lobster Tails - Boiling
To cook lobster by boiling, you first need to insert a wooden skewer down the length of each lobster tail so they will not curl during the cooking process.

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

Now, how to cook lobster tails? It is possible to cook the tails while still frozen, but I would advise you to defrost them first. By doing so, you improve your chances of obtaining a great result. You can defrost them by leaving them in the refrigerator for about 10 - 12 hours or you can place them in a bowl of cold water, and have the cold water running into the bowl until the job is done. I advise against trying to defrost them in the microwave. You run a good chance of cooking the tails, not just defrosting them. Cooking Lobster Tails
Lobster tails can be boiled, steamed, grilled, broiled or baked. I usually prefer boiling or steaming them. Lobster shells turn red and the meat becomes white when they are done. Cooking Lobster Tails - Boiling
To cook lobster by boiling, you first need to insert a wooden skewer down the length of each lobster tail so they will not curl during the cooking process.

A lobster of a different color A lobster of a different color
A lobster of a different color If lobsters do not get carotenoids from their diet, they can not bind the pigment because only plants can manufacture carotenoids. The protein to which astaxanthin binds in natural-colored lobsters is blue in lobster shells and green in lobster eggs. When the astaxanthin is not in the diet, would-be natural colored lobsters appear blue because the blue pigment in the protein expresses itself. So, then, why do lobsters turn red when you cook them? Because the carotenoid is allowed to express itself. Heat breaks up protein bonds. When you cook a lobster the bond between the protein and the carotenoid breaks down and the red color becomes visible. How, then, do you explain live red lobsters? A live red lobster is red because its genetically based protein-astaxanthin complex is red—not because it has free astaxanthin!

A lobster of a different color

A lobster of a different color
A lobster of a different color

If lobsters do not get carotenoids from their diet, they can not bind the pigment because only plants can manufacture carotenoids. The protein to which astaxanthin binds in natural-colored lobsters is blue in lobster shells and green in lobster eggs. When the astaxanthin is not in the diet, would-be natural colored lobsters appear blue because the blue pigment in the protein expresses itself. So, then, why do lobsters turn red when you cook them? Because the carotenoid is allowed to express itself. Heat breaks up protein bonds. When you cook a lobster the bond between the protein and the carotenoid breaks down and the red color becomes visible. How, then, do you explain live red lobsters? A live red lobster is red because its genetically based protein-astaxanthin complex is red—not because it has free astaxanthin!

Instant Pot Lobster Tails - Katie's Cucina Instant Pot Lobster Tails
Instant Pot Lobster Tails
Sharing is caring!
Is it better to steam or boil lobster?
Do you cut the lobster tail before you steam it?
How do you cook lobster tails in the Instant Pot?
How do you cook frozen lobster tails in Instant Pot?
What size Instant Pot do you need to cook lobster tails?
Instant Pot Lobster Tails
Cooking lobster tails can be scary, and with my no-fail recipe for Instant Pot Lobster Tails you’ll never be scared to cook them again!
Course: Instant Pot, Main Course
Ingredients
Instructions
About Katie
 If you cook from frozen you will not be able to cut the shell. So keep that in mind. You’ll have to do it after the lobster has cooked which will make it hot and hard to cut and handle. What size Instant Pot do you need to cook lobster tails? I have a 6-quart Instant Pot and I can fit 4 tails in comfortably. Maybe 6 if I used a steamer basket (I just got one–so I’ll try it out and see if I can fit more). I would imagine if you have an 8-quart Instant Pot you could cook 6-8 easily because it’s a larger Instant Pot–but I’m only speculating here. If your looking to wow your Valentine–or maybe you are looking for a quick fancy dinner (thanks to a sale on lobster tails). Then this recipe for Instant Pot Lobster Tails is the recipes for you! Looking for other recipes to go with your lobster tails?

Instant Pot Lobster Tails - Katie's Cucina

Instant Pot Lobster Tails
Instant Pot Lobster Tails
Sharing is caring!
Is it better to steam or boil lobster?
Do you cut the lobster tail before you steam it?
How do you cook lobster tails in the Instant Pot?
How do you cook frozen lobster tails in Instant Pot?
What size Instant Pot do you need to cook lobster tails?
Instant Pot Lobster Tails
Cooking lobster tails can be scary, and with my no-fail recipe for Instant Pot Lobster Tails you’ll never be scared to cook them again!
Course: Instant Pot, Main Course
Ingredients
Instructions
About Katie

If you cook from frozen you will not be able to cut the shell. So keep that in mind. You’ll have to do it after the lobster has cooked which will make it hot and hard to cut and handle. What size Instant Pot do you need to cook lobster tails? I have a 6-quart Instant Pot and I can fit 4 tails in comfortably. Maybe 6 if I used a steamer basket (I just got one–so I’ll try it out and see if I can fit more). I would imagine if you have an 8-quart Instant Pot you could cook 6-8 easily because it’s a larger Instant Pot–but I’m only speculating here. If your looking to wow your Valentine–or maybe you are looking for a quick fancy dinner (thanks to a sale on lobster tails). Then this recipe for Instant Pot Lobster Tails is the recipes for you! Looking for other recipes to go with your lobster tails?

Where to Catch the Best Lobster Tails: A Guide to Frozen Lobster Tails A Guide to Catch the Best Frozen Lobster Tails
A Guide to Catch the Best Frozen Lobster Tails
Page Contents
A World of Lobster Tails: The 8 Main Types of Lobster Tails
Warm Water vs Cold Water Lobster Tails: Does it Matter?
Frozen Maine Lobster Tails are the Best
How Frozen Spiny and Rock Lobster Compare
Cheap Lobster Tails: Avoid the “Too Good to Be True” Deal
Essential Tips for Buying the Best Lobster Tails Online
Lobster Tail Processing: Not All Frozen Lobster is Equal
Lobster Tail Delivery: Make Sure It’s Quality Lobster Being Shipped
Our Frozen Lobster Tail Line-Up
Frozen Lobster Tails
Barbecue Lobster Tails
Baked Stuffed Lobster Tails
Fresh Shucked Lobster Tails
 Brazilian lobster tails come from the warm waters off of Brazil and have a unique, sweet taste. These ones are known for being very tender. New Zealand lobster tails live in cold waters to produce an exotic tasting, a sweet lobster that has a scarlet shell. New Zealand markets almost all of their lobster to China and Japan. Caribbean lobster tails live in the warm waters of the Caribbean and near the gulf of mexico. These tails are a bit tougher but still have a nice taste. Maine lobster tails are world renown for their sweet and delicate taste while also having a lot of meat in one shell. Canadian lobster tails are closely related to Maine lobsters but reside in more northern and icy waters. The even colder Canadian waters make these lobster tails significantly larger than others. Southern California spiny lobster tails, from the warm Pacific Ocean, are a whole different thing.

A Guide to Catch the Best Frozen Lobster Tails
A Guide to Catch the Best Frozen Lobster Tails
Page Contents
A World of Lobster Tails: The 8 Main Types of Lobster Tails
Warm Water vs Cold Water Lobster Tails: Does it Matter?
Frozen Maine Lobster Tails are the Best
How Frozen Spiny and Rock Lobster Compare
Cheap Lobster Tails: Avoid the “Too Good to Be True” Deal
Essential Tips for Buying the Best Lobster Tails Online
Lobster Tail Processing: Not All Frozen Lobster is Equal
Lobster Tail Delivery: Make Sure It’s Quality Lobster Being Shipped
Our Frozen Lobster Tail Line-Up
Frozen Lobster Tails
Barbecue Lobster Tails
Baked Stuffed Lobster Tails
Fresh Shucked Lobster Tails

Brazilian lobster tails come from the warm waters off of Brazil and have a unique, sweet taste. These ones are known for being very tender. New Zealand lobster tails live in cold waters to produce an exotic tasting, a sweet lobster that has a scarlet shell. New Zealand markets almost all of their lobster to China and Japan. Caribbean lobster tails live in the warm waters of the Caribbean and near the gulf of mexico. These tails are a bit tougher but still have a nice taste. Maine lobster tails are world renown for their sweet and delicate taste while also having a lot of meat in one shell. Canadian lobster tails are closely related to Maine lobsters but reside in more northern and icy waters. The even colder Canadian waters make these lobster tails significantly larger than others. Southern California spiny lobster tails, from the warm Pacific Ocean, are a whole different thing.

Storing Live Lobsters - How to Handle, Store and Keep Lobster at Home Handling and Care – How to Store and Keep Lobsters at Home
Handling and Care – How to Store and Keep Lobsters at Home
Live Lobsters Packed and Shipped
Recycle Your Seafood Cooler
My Maine Lobsters Just Arrived at My Doorstep—Now What?
How to Hold a Lobster without Getting Pinched!
Lobster Rules – Dos and Don’ts of Handling Live Lobsters
My Lobsters are not Moving or are Damaged?
How long Can You Store and Keep Live Lobsters Before Cooking?
Packing and Keeping Lobsters in a Cooler to Go
Cooking Lobsters and Eating Later
Break Down Fresh Killed Lobster Before Storing
Need Help Cooking Live Lobster?
Quick FAQs on How to Handle Live Lobsters.
 Here’s what to do: Refrigerate your lobsters immediately, and keep them cold until you’re ready to cook them (best around 40 degrees F). The colder the lobster is, the lobster will become sluggish and won’t move around a lot. Don’t put them in your freezer. Keep your lobsters moist with wet newspaper or seaweed that it was packed in. A dry lobster is an unhappy lobster. It’s best to cook your lobsters the day they’re delivered. See below if you cannot cook your lobsters right away. Store lobsters in a strong paper bag or right in the lobster pot if you were lucky to receive one. When transferring lobsters, pick them up by the body, not the claws or the tail.

Storing Live Lobsters - How to Handle, Store and Keep Lobster at Home

Handling and Care – How to Store and Keep Lobsters at Home
Handling and Care – How to Store and Keep Lobsters at Home
Live Lobsters Packed and Shipped
Recycle Your Seafood Cooler
My Maine Lobsters Just Arrived at My Doorstep—Now What?
How to Hold a Lobster without Getting Pinched!
Lobster Rules – Dos and Don’ts of Handling Live Lobsters
My Lobsters are not Moving or are Damaged?
How long Can You Store and Keep Live Lobsters Before Cooking?
Packing and Keeping Lobsters in a Cooler to Go
Cooking Lobsters and Eating Later
Break Down Fresh Killed Lobster Before Storing
Need Help Cooking Live Lobster?
Quick FAQs on How to Handle Live Lobsters.

Here’s what to do: Refrigerate your lobsters immediately, and keep them cold until you’re ready to cook them (best around 40 degrees F). The colder the lobster is, the lobster will become sluggish and won’t move around a lot. Don’t put them in your freezer. Keep your lobsters moist with wet newspaper or seaweed that it was packed in. A dry lobster is an unhappy lobster. It’s best to cook your lobsters the day they’re delivered. See below if you cannot cook your lobsters right away. Store lobsters in a strong paper bag or right in the lobster pot if you were lucky to receive one. When transferring lobsters, pick them up by the body, not the claws or the tail.

How to Cook Lobster Tail | 4 Ways to Cook Lobster — The Mom 100 How to Cook Lobster Tail
How to Cook Lobster Tail
Cooking Lobster Tail at Home
Best Ways to Cook Lobster Tail
Featured Video
Choosing Lobster Tail
Buying Lobster Tail
Frozen Lobster Tail
How to Thaw Lobster Tail
Thawing Lobster in the Refrigerator
Thawing Lobster in Cold Water
How Long to Cook Lobster Tail
Grilling Lobster Tail
Steaming Lobster Tail
Roasted Lobster Tail
Broiled Lobster Tail
What to Serve with Lobster Tail:
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How to Cook Lobster Tail
Equipment
Ingredients
Directions
Nutrition Information
 Don’t overcook it. It’s that simple. There are several super simple ways to cook restaurant-quality lobster tail at home. Tweet This
Choosing Lobster Tail
Picking the best seafood is just as important as knowing how to cook it. Especially when you are going for something pricy, like lobster. There are a whole set of things to look for when you are buying whole, live lobsters, but let’s focus in on the tail here. As with whole lobster, much depends on when in the molting phase the lobster was when caught. In short, the harder the shell the better. This means the lobster has fully filled out its shell, and you will get a larger amount of tender, sweet, firm meat. Buying Lobster Tail
Make sure you are buying cold water lobster tail (unless you have the intention of doing otherwise).

Don’t overcook it. It’s that simple. There are several super simple ways to cook restaurant-quality lobster tail at home. Tweet This
Choosing Lobster Tail
Picking the best seafood is just as important as knowing how to cook it. Especially when you are going for something pricy, like lobster. There are a whole set of things to look for when you are buying whole, live lobsters, but let’s focus in on the tail here. As with whole lobster, much depends on when in the molting phase the lobster was when caught. In short, the harder the shell the better. This means the lobster has fully filled out its shell, and you will get a larger amount of tender, sweet, firm meat. Buying Lobster Tail
Make sure you are buying cold water lobster tail (unless you have the intention of doing otherwise).

Preparing and Cooking Fresh Clams Preparing and Cooking Fresh Clams
Preparing and Cooking Fresh Clams
Cleaning Fresh Clams
Tips for Shucking
How to Shuck Oysters Like a Pro
Clam Cooking Tips
Selecting and Storing Clams
Favorite Clam Recipes
 Whole clams have finished cooking when the shell opens. If the shell does not open after cooking, discard the clam. This tells you that the clam was not alive and that it may be contaminated with bacteria or toxins (this also applies to oysters and mussels). Do not overcook clams or the meat will be like eating shoe leather. Add them to the heat at the last minute and cook gently over low heat. The longer the clams are on heat, the tougher the meat will become. If you are making white clam chowder, to get tender clams, soak the clams in milk or cream (whichever is specified in the recipe) and add them last along with the cream. Cook only until the clams are heated through; do not boil. Larger clam shells can be boiled and scrubbed to use as unique serving bowls.

Preparing and Cooking Fresh Clams

Preparing and Cooking Fresh Clams
Preparing and Cooking Fresh Clams
Cleaning Fresh Clams
Tips for Shucking
How to Shuck Oysters Like a Pro
Clam Cooking Tips
Selecting and Storing Clams
Favorite Clam Recipes

Whole clams have finished cooking when the shell opens. If the shell does not open after cooking, discard the clam. This tells you that the clam was not alive and that it may be contaminated with bacteria or toxins (this also applies to oysters and mussels). Do not overcook clams or the meat will be like eating shoe leather. Add them to the heat at the last minute and cook gently over low heat. The longer the clams are on heat, the tougher the meat will become. If you are making white clam chowder, to get tender clams, soak the clams in milk or cream (whichever is specified in the recipe) and add them last along with the cream. Cook only until the clams are heated through; do not boil. Larger clam shells can be boiled and scrubbed to use as unique serving bowls.

A Trip To A Carnicería: Learn The Names Of Beef Cuts In Mexico - Vallarta Eats Food Tours A Trip To A Carnicería: Learn The Names Of Beef Cuts In Mexico
A Trip To A Carnicería: Learn The Names Of Beef Cuts In Mexico
Understanding Cuts of Beef
Toughest cuts:
Medium-tender cuts:
The most delicate cuts:
The most tender cuts:
A Few Tips for Cooking Beef
A Glossary of Terms in English/Español
Diezmillo: Chuck (Braise or stew)
Pecho: Brisket (Braise or stew)
Chambarete: Shank (Braise or stew)
Entrecot: Rib (Roast, broil or pan-fry)
Agujas: Short Plate (Braise or stew)
Filete: Short Loin (Roast, broil or pan-fry)
Falda: Flank (Braise or stew)
Aguayón: Sirloin (Broil, pan-fry or, for the tip, braise)
Tapa: Round (Braise or stew)
 For this reason, meat that is to be grilled or cooked quickly, benefits from the marinating process. Larger cuts are generally braised or stewed. Because terminology may vary from region to region as well, a little knowledge of the animal itself or from what part the meat comes from, is very useful. Because beef is muscle tissue, the cuts that come from frequently used muscles are logically tougher and generally require long, slow moist-heat cooking methods such as braising in liquid (braising, stewing, and boiling) to loosen and melt the connective tissues, a process which makes them tender. But not all connective tissue will become tender when cooked. The two main components of connective tissue are collagen (white) and elastin (yellow). When a slow, moist cooking method is used, collagen melts and becomes gelatin-like. Elastin, on the other hand, only shrinks and becomes even harder when it cooks. For this reason, elastin should be removed before cooking. The most exercised muscles, the toughest, are the chuck, brisket, round and shank.

A Trip To A Carnicería: Learn The Names Of Beef Cuts In Mexico - Vallarta Eats Food Tours

A Trip To A Carnicería: Learn The Names Of Beef Cuts In Mexico
A Trip To A Carnicería: Learn The Names Of Beef Cuts In Mexico
Understanding Cuts of Beef
Toughest cuts:
Medium-tender cuts:
The most delicate cuts:
The most tender cuts:
A Few Tips for Cooking Beef
A Glossary of Terms in English/Español
Diezmillo: Chuck (Braise or stew)
Pecho: Brisket (Braise or stew)
Chambarete: Shank (Braise or stew)
Entrecot: Rib (Roast, broil or pan-fry)
Agujas: Short Plate (Braise or stew)
Filete: Short Loin (Roast, broil or pan-fry)
Falda: Flank (Braise or stew)
Aguayón: Sirloin (Broil, pan-fry or, for the tip, braise)
Tapa: Round (Braise or stew)

For this reason, meat that is to be grilled or cooked quickly, benefits from the marinating process. Larger cuts are generally braised or stewed. Because terminology may vary from region to region as well, a little knowledge of the animal itself or from what part the meat comes from, is very useful. Because beef is muscle tissue, the cuts that come from frequently used muscles are logically tougher and generally require long, slow moist-heat cooking methods such as braising in liquid (braising, stewing, and boiling) to loosen and melt the connective tissues, a process which makes them tender. But not all connective tissue will become tender when cooked. The two main components of connective tissue are collagen (white) and elastin (yellow). When a slow, moist cooking method is used, collagen melts and becomes gelatin-like. Elastin, on the other hand, only shrinks and becomes even harder when it cooks. For this reason, elastin should be removed before cooking. The most exercised muscles, the toughest, are the chuck, brisket, round and shank.

Simmering (Moist-Heat Cooking Method) - Jessica Gavin Simmering 101
Simmering 101
What is Simmering?
The Process- How it Works?
What Culinary Problem is this Method Solving?
Temperature to Simmer
Better to Simmer Covered or Uncovered?
What is the Difference Between Boiling and Simmering?
When to Use Each
Why Bring to a Boil and Then Simmer?
Tips to Maintain a Simmer
Benefits of Simmering
How Much Liquid to Use
Add Meat to Cold Water or Liquid
Seasonings/Flavoring for Simmering Liquid
Low and Slow Cooking (ie, braises and stews)
How Long to Simmer Food:
Advantages and Disadvantages of Simmering
Foods to Simmer
Tools for Simmering
Jessica Gavin
 Aromatic herbs and vegetables add incredible dimension to simmered food, too. Low and Slow Cooking (ie, braises and stews)
Lamb shank, osso buco, and tough, muscular cuts of meat all use simmering as part of the cooking process. By cooking for extended amounts of time on low temperatures, these cuts become meltingly tender and flavorful from everything they’re cooked with. Simmering breaks down the proteins that can make these cuts a challenge to eat when cooked any other way. In place of a crock pot or slow cooker, a low temperature can be set in your oven and the pot can be placed inside for the required cooking time with only occasional supervision. How Long to Simmer Food: Tougher cuts of meats: If simmering meat, place the food in cold water, and then bring it up to a simmer. Larger tougher cuts may require cooking times upwards of 4 hours, until they’re fork tender. Low temperature in the oven can help you do this.

Simmering (Moist-Heat Cooking Method) - Jessica Gavin

Simmering 101
Simmering 101
What is Simmering?
The Process- How it Works?
What Culinary Problem is this Method Solving?
Temperature to Simmer
Better to Simmer Covered or Uncovered?
What is the Difference Between Boiling and Simmering?
When to Use Each
Why Bring to a Boil and Then Simmer?
Tips to Maintain a Simmer
Benefits of Simmering
How Much Liquid to Use
Add Meat to Cold Water or Liquid
Seasonings/Flavoring for Simmering Liquid
Low and Slow Cooking (ie, braises and stews)
How Long to Simmer Food:
Advantages and Disadvantages of Simmering
Foods to Simmer
Tools for Simmering
Jessica Gavin

Aromatic herbs and vegetables add incredible dimension to simmered food, too. Low and Slow Cooking (ie, braises and stews)
Lamb shank, osso buco, and tough, muscular cuts of meat all use simmering as part of the cooking process. By cooking for extended amounts of time on low temperatures, these cuts become meltingly tender and flavorful from everything they’re cooked with. Simmering breaks down the proteins that can make these cuts a challenge to eat when cooked any other way. In place of a crock pot or slow cooker, a low temperature can be set in your oven and the pot can be placed inside for the required cooking time with only occasional supervision. How Long to Simmer Food: Tougher cuts of meats: If simmering meat, place the food in cold water, and then bring it up to a simmer. Larger tougher cuts may require cooking times upwards of 4 hours, until they’re fork tender. Low temperature in the oven can help you do this.

Flavors of the Sun: The Names of Cuts of Beef in Mexican Spanish The Names of Cuts of Beef in Mexican Spanish
Friday, March 28, 2008
The Names of Cuts of Beef in Mexican Spanish
A Trip to the Carnicería
Subscribe To
 Larger cuts are generally braised or stewed. Because terminology may vary from region to region as well, a little knowledge of the animal itself or from what part the meat comes from, is very useful. Because beef is muscle tissue, the cuts that come from frequently used muscles are logically tougher and generally require long, slow moist-heat cooking methods such as braising in liquid (braising, stewing, and boiling) to loosen and melt the connective tissues, a process which makes them tender. But not all connective tissue will become tender when cooked. The two main components of connective tissue are collagen (white) and elastin (yellow). When a slow, moist cooking method is used, collagen melts and becomes gelatin-like. Elastin, on the other hand, only shrinks and becomes even harder when it cooks. For this reason, elastin should be removed before cooking. The most exercised muscles, the toughest, are the chuck, brisket, round and shank. The tenderest cuts come from the least excercised muscles, such as the loin.

Flavors of the Sun: The Names of Cuts of Beef in Mexican Spanish

The Names of Cuts of Beef in Mexican Spanish
Friday, March 28, 2008
The Names of Cuts of Beef in Mexican Spanish
A Trip to the Carnicería
Subscribe To

Larger cuts are generally braised or stewed. Because terminology may vary from region to region as well, a little knowledge of the animal itself or from what part the meat comes from, is very useful. Because beef is muscle tissue, the cuts that come from frequently used muscles are logically tougher and generally require long, slow moist-heat cooking methods such as braising in liquid (braising, stewing, and boiling) to loosen and melt the connective tissues, a process which makes them tender. But not all connective tissue will become tender when cooked. The two main components of connective tissue are collagen (white) and elastin (yellow). When a slow, moist cooking method is used, collagen melts and becomes gelatin-like. Elastin, on the other hand, only shrinks and becomes even harder when it cooks. For this reason, elastin should be removed before cooking. The most exercised muscles, the toughest, are the chuck, brisket, round and shank. The tenderest cuts come from the least excercised muscles, such as the loin.

Lisa Gets an "A" - Wikipedia Lisa Gets an "A"
Lisa Gets an "A"
Contents
Plot
Production
Release and reception
Broadcast and controversy
Home release and critical reception
References
Footnotes
Bibliography
External links
 At the store, Homer wants to buy a lobster, but since the larger ones are too expensive (eight dollars a pound), he decides to "buy an eight dollar lobster, fatten it into an eighty dollar lobster and eat the profits". Homer also tries to look for normal flavors of ice cream among the unusually named flavors at the "Ken & Harry's" factory plant, so he puts Lisa into the freezer to look for some in the back, which ultimately causes her to catch a cold. Although Lisa hates the idea, Marge wants Lisa to stay home from school for the next few days to recover from her cold. Lisa is derisive about playing one of Bart's video games in order to pass the time, but soon becomes addicted to it, and consequently ignores the homework on The Wind in the Willows that she is given by Ralph Wiggum. She even fakes the perpetuation of her illness so that she can continue playing the game. When Marge finally compels her to return to school, Lisa realizes she is unprepared for a test on the book, having not read it. In a panic she visits Bart, who brings her to Nelson, from whom she gets the test answers. Miss Hoover grades the tests over lunch, and Lisa is awarded the rare grade of A+++. Meanwhile, Homer becomes attached to his lobster and names him Pinchy. When the time comes to cook Pinchy, Homer cannot bring himself to do it, and instead declares him a part of the family.

Lisa Gets an "A" - Wikipedia

Lisa Gets an "A"
Lisa Gets an "A"
Contents
Plot
Production
Release and reception
Broadcast and controversy
Home release and critical reception
References
Footnotes
Bibliography
External links

What Do Plantains Taste Like? Do They Taste Like Bananas? What Do Plantains Taste Like? Do Plantains Taste like Bananas?
What Do Plantains Taste Like? Do Plantains Taste like Bananas?
What are Plantains?
What Do Plantains Taste Like? Do Plantains Taste Like Bananas?
Best Way To Eat Plantains?
Final Thought
Sharing is caring!
 Just like bananas, plantains are originally from Southeast Asia. Nevertheless, they’re now grown worldwide, including Indonesia, Egypt, India, and the tropical regions of the Americas ( source ). They’re commonly tougher and larger than bananas and have thicker skin. Technically, plantains are fruit, yet they are much like tomatoes and not bananas –they were eaten or cooked like vegetables and not fruits ( source ). Since they are harder to peel, they can’t be eaten raw –and you must cook it first before eating. What Do Plantains Taste Like? Do Plantains Taste Like Bananas? When green, plantains are starchy and bland, so much like a potato or a yucca root. Moreover, medium ripe plantains are yellow dappled with black or yellow all over and they are also slightly sweet. When the skin of the plantain has become almost black, the plantains are completely ripe, sweet, and aromatic.

What Do Plantains Taste Like? Do They Taste Like Bananas?

What Do Plantains Taste Like? Do Plantains Taste like Bananas?
What Do Plantains Taste Like? Do Plantains Taste like Bananas?
What are Plantains?
What Do Plantains Taste Like? Do Plantains Taste Like Bananas?
Best Way To Eat Plantains?
Final Thought
Sharing is caring!

Just like bananas, plantains are originally from Southeast Asia. Nevertheless, they’re now grown worldwide, including Indonesia, Egypt, India, and the tropical regions of the Americas ( source ). They’re commonly tougher and larger than bananas and have thicker skin. Technically, plantains are fruit, yet they are much like tomatoes and not bananas –they were eaten or cooked like vegetables and not fruits ( source ). Since they are harder to peel, they can’t be eaten raw –and you must cook it first before eating. What Do Plantains Taste Like? Do Plantains Taste Like Bananas? When green, plantains are starchy and bland, so much like a potato or a yucca root. Moreover, medium ripe plantains are yellow dappled with black or yellow all over and they are also slightly sweet. When the skin of the plantain has become almost black, the plantains are completely ripe, sweet, and aromatic.