Question: Do larger lobsters become tougher when cooked?

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

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

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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lobster sashimi
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broadwayblue
 Dec 2001
Location: NYC
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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?
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are live Maine lobsters suitable for eating raw as lobster sashimi?
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lobster sashimi
May 22, 14, 1:27 pm
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dchristiva
May 23, 14, 9:14 am
tentseller
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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?
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are live Maine lobsters suitable for eating raw as lobster sashimi?
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Jul 6, 10, 8:31 am
cordelli
Jul 6, 10, 10:33 pm
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luxury
May 22, 14, 10:38 am
MayaLavender
lobster sashimi
May 22, 14, 1:27 pm
Xelint
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dchristiva
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tentseller
May 24, 14, 5:13 pm
broadwayblue
 I have established a relationship with a lobsterman in Maine and he told me that he wouldn't sell me a lobster much bigger than 2 lbs. Beyond that, he says, the flavor really suffers. The aged 'toughness" of the meat lends itself to better sashimi slices. But like everything else, there is a limit. Reply
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May 24, 14, 5:13 pm
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broadwayblue
Join Date: Dec 2001
Location: NYC
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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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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?

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
 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. The red “stuff” is the lobster roe or coral. It is the female lobster’s unfertilized eggs. Females have a slightly wider tail, than the mail lobster. And adult males have bigger claws. The amount of meat of a male lobster versus female lobster is negligible.

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. The red “stuff” is the lobster roe or coral. It is the female lobster’s unfertilized eggs. Females have a slightly wider tail, than the mail lobster. And adult males have bigger claws. The amount of meat of a male lobster versus female lobster is negligible.

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.

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

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

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

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

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 Cook the Perfect Lobster - LobsterAnywhere.com Cooking Lobster
Cooking Lobster
How do You Cook a Live Lobster Humanely
Cooking Live Lobster at Home
What Size Lobster Pot?
How to Steam Lobsters
Steaming Instructions:
Steaming Lobster Times
How Long to Steam Lobsters?
How to Boil Lobster
Boiling Instructions:
Boiling Times for Lobsters
How long to boil lobsters?
How to Microwave Lobster?
Needed materials:
Microwaving lobster instructions:
Microwave Cooking Times
Get Creative: A Few Options for Microwaving Lobster
How to Bake Lobster?
Lobster Baking Instructions:
Baked Lobster Cooking Times
How to Broil Lobster?
Broiling Instructions:
Broiled Lobster Cooking Times
Are Big Lobsters Tough When Cooked?
Reheating Cooked Lobster
Cooking Lobsters at High Altitude
How to Tell if My Lobsters are Cooked?
How Do you Grill Live Lobsters?
Quick FAQS on How to Cook Lobster
 This makes the meat tough and stringy (a huge bummer!). We find most of the cooking time suggestions found on the internet are way too long. We’ll give you detailed lobster cooking times, but it is important to know how the time of year impacts timing. In the winter, lobsters have a harder shell and therefore require more time to cook. In the summertime lobsters have a softer shell and require less time to cook. What Size Lobster Pot? How big of a lobster pot do you need? The answer is: BIG. Whether you steam or boil, pick a pot with lots of room.

How to Cook the Perfect Lobster - LobsterAnywhere.com

Cooking Lobster
Cooking Lobster
How do You Cook a Live Lobster Humanely
Cooking Live Lobster at Home
What Size Lobster Pot?
How to Steam Lobsters
Steaming Instructions:
Steaming Lobster Times
How Long to Steam Lobsters?
How to Boil Lobster
Boiling Instructions:
Boiling Times for Lobsters
How long to boil lobsters?
How to Microwave Lobster?
Needed materials:
Microwaving lobster instructions:
Microwave Cooking Times
Get Creative: A Few Options for Microwaving Lobster
How to Bake Lobster?
Lobster Baking Instructions:
Baked Lobster Cooking Times
How to Broil Lobster?
Broiling Instructions:
Broiled Lobster Cooking Times
Are Big Lobsters Tough When Cooked?
Reheating Cooked Lobster
Cooking Lobsters at High Altitude
How to Tell if My Lobsters are Cooked?
How Do you Grill Live Lobsters?
Quick FAQS on How to Cook Lobster

This makes the meat tough and stringy (a huge bummer!). We find most of the cooking time suggestions found on the internet are way too long. We’ll give you detailed lobster cooking times, but it is important to know how the time of year impacts timing. In the winter, lobsters have a harder shell and therefore require more time to cook. In the summertime lobsters have a softer shell and require less time to cook. What Size Lobster Pot? How big of a lobster pot do you need? The answer is: BIG. Whether you steam or boil, pick a pot with lots of room.

are live Maine lobsters suitable for eating raw as lobster sashimi? - FlyerTalk Forums
are live Maine lobsters suitable for eating raw as lobster sashimi?
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Jul 5, 10, 11:30 pm
paradoxrunway
are live Maine lobsters suitable for eating raw as lobster sashimi?
Jul 6, 10, 12:34 am
Jul 6, 10, 12:54 am
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cordelli
Jul 6, 10, 10:33 pm
ClimbGuy
Jul 7, 10, 6:12 am
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Jul 7, 10, 11:07 am
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May 22, 14, 10:38 am
MayaLavender
lobster sashimi
May 22, 14, 1:27 pm
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May 23, 14, 7:23 am
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May 23, 14, 9:14 am
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May 24, 14, 5:13 pm
broadwayblue
 Originally Posted by slawecki
by the time a lobster gets to 3lbs, it is starting to get tough. long time cooking softens it up. a long time ago, we bought 6-8 lb lobsters in the waltham market. regular price $0.79 a lb. special, $0.69 a pound. those babies were tough. cook for about an hour, then chop them up for salad. That's been my experience, too. 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.

Originally Posted by slawecki
by the time a lobster gets to 3lbs, it is starting to get tough. long time cooking softens it up. a long time ago, we bought 6-8 lb lobsters in the waltham market. regular price $0.79 a lb. special, $0.69 a pound. those babies were tough. cook for about an hour, then chop them up for salad. That's been my experience, too. 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.

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
 A heartier, more indulgent portion may be 8 ounces or more. Also known as “quarters” and “halves,” 1.25 and 1.5-pound lobsters are the commonly ordered sizes. There are legal limits, both small and large, to the size of lobsters that can be harvested and sold commercially. Lobsters with a carapace under 3.25 inches or over 5 inches are prohibited as part of sustainable harvesting practices and protecting the entire lobster population. This translates into available lobster sizes ranging from 1 pound up to about 4 pounds. 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.

A heartier, more indulgent portion may be 8 ounces or more. Also known as “quarters” and “halves,” 1.25 and 1.5-pound lobsters are the commonly ordered sizes. There are legal limits, both small and large, to the size of lobsters that can be harvested and sold commercially. Lobsters with a carapace under 3.25 inches or over 5 inches are prohibited as part of sustainable harvesting practices and protecting the entire lobster population. This translates into available lobster sizes ranging from 1 pound up to about 4 pounds. 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.

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).

How to Cook the Perfect Lobster - LobsterAnywhere.com Cooking Lobster
Cooking Lobster
How do You Cook a Live Lobster Humanely
Cooking Live Lobster at Home
What Size Lobster Pot?
How to Steam Lobsters
Steaming Instructions:
Steaming Lobster Times
How Long to Steam Lobsters?
How to Boil Lobster
Boiling Instructions:
Boiling Times for Lobsters
How long to boil lobsters?
How to Microwave Lobster?
Needed materials:
Microwaving lobster instructions:
Microwave Cooking Times
Get Creative: A Few Options for Microwaving Lobster
How to Bake Lobster?
Lobster Baking Instructions:
Baked Lobster Cooking Times
How to Broil Lobster?
Broiling Instructions:
Broiled Lobster Cooking Times
Are Big Lobsters Tough When Cooked?
Reheating Cooked Lobster
Cooking Lobsters at High Altitude
How to Tell if My Lobsters are Cooked?
How Do you Grill Live Lobsters?
Quick FAQS on How to Cook Lobster
 The most common method for killing lobsters humanely is setting live lobsters in the freezer for ~15 minutes to help them drift in a numb sleep, then plunging them head-first into boiling water for a quick, kind death. There are a handful of other methods, which you can read about in our article: How to Kill a Lobster Without Feeling Bad About It. Cooking Live Lobster at Home
Cooking lobster is an art, and if you do not get the timing just right, you might be in for a tough or chewy lobster. Never overcook your lobster. This makes the meat tough and stringy (a huge bummer!). We find most of the cooking time suggestions found on the internet are way too long. We’ll give you detailed lobster cooking times, but it is important to know how the time of year impacts timing. In the winter, lobsters have a harder shell and therefore require more time to cook. In the summertime lobsters have a softer shell and require less time to cook.

The most common method for killing lobsters humanely is setting live lobsters in the freezer for ~15 minutes to help them drift in a numb sleep, then plunging them head-first into boiling water for a quick, kind death. There are a handful of other methods, which you can read about in our article: How to Kill a Lobster Without Feeling Bad About It. Cooking Live Lobster at Home
Cooking lobster is an art, and if you do not get the timing just right, you might be in for a tough or chewy lobster. Never overcook your lobster. This makes the meat tough and stringy (a huge bummer!). We find most of the cooking time suggestions found on the internet are way too long. We’ll give you detailed lobster cooking times, but it is important to know how the time of year impacts timing. In the winter, lobsters have a harder shell and therefore require more time to cook. In the summertime lobsters have a softer shell and require less time to cook.

After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be? - Quora After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be?
After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be?
Cheryl Teeg
David Buttery
Quora User
 The smaller “chicken" lobsters... (the 1 1/4 lb ones) were in most demand, as the restaurants ran their specials with these for the twin lobster specials, and the lobster clambakes. Anyway, then next in demand was the 1 1/2 to 2 lb lobsters, because they are the perfect size for stuffing, and for making a great visual impact. Even the 2 1/2 to 3 lb ones were great for making a statement ! The 4 or 5 lb ones were sometimes sought after by restaurants for customers who really wanted impact. They have meat that is not quite as delicate and sweet, but most people may not notice. Here it is…lobster cooks easily, but overcooks in a heartbeat. Overcooking leads to rubbery meat. By the time the inner meat has reached temp and is done, the outer meat, closest to the shell becomes a little tough. Those who cook them often can manage it fairly well, but even they can't change that the inside takes longer…. So, consequently, we had some of the 4 or 5 lb.

After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be? - Quora

After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be?
After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be?
Cheryl Teeg
David Buttery
Quora User

The smaller “chicken" lobsters... (the 1 1/4 lb ones) were in most demand, as the restaurants ran their specials with these for the twin lobster specials, and the lobster clambakes. Anyway, then next in demand was the 1 1/2 to 2 lb lobsters, because they are the perfect size for stuffing, and for making a great visual impact. Even the 2 1/2 to 3 lb ones were great for making a statement ! The 4 or 5 lb ones were sometimes sought after by restaurants for customers who really wanted impact. They have meat that is not quite as delicate and sweet, but most people may not notice. Here it is…lobster cooks easily, but overcooks in a heartbeat. Overcooking leads to rubbery meat. By the time the inner meat has reached temp and is done, the outer meat, closest to the shell becomes a little tough. Those who cook them often can manage it fairly well, but even they can't change that the inside takes longer…. So, consequently, we had some of the 4 or 5 lb.

How to Cook a 1-Pound Thawed Lobster Tail | eHow How to Cook a 1-Pound Thawed Lobster Tail
How to Cook a 1-Pound Thawed Lobster Tail
Wet Heat Cooking Methods
Dry Heat Cooking Methods
Cooking a Large Tail
Doneness and Seasonings
 Because boiling uses high temperatures to quickly cook lobster, it isn't recommended for a large tail, as the edges and exterior of the tail can easily become overcooked with the center remains raw. Steaming, a gentler cooking method, can add delicate flavor to lobster meat and is a better option as it reduces the risk of overcooked portions of tail. However, it can take a long time to steam a 1-pound tail, upwards of 7 minutes per pound for a large lobster. Advertisement
Dry Heat Cooking Methods
Dry heat cooking methods, such as grilling, broiling or roasting add flavor and texture to lobster meat. The high heat evaporates some of the moisture found in the meat and adds browning, increasing the natural richness of lobster. A 1-pound tail may need to be grilled or broiled for upwards of 10 minutes before it's fully cooked in the center. This can lead to charred or burnt parts. Roasting lobster is considered the ideal method of cooking large tails as the slow cooking reduces moisture and provides browning in the meat, while minimizing the chances that the edges cook too quickly while the interior stays raw. Advertisement
Cooking a Large Tail
Cook a large lobster tail with a mix of steam cooking and roasting for the ideal, succulent, easy-to-shuck tail. Preheat the oven to 350 degrees Fahrenheit, and bring 2-inches of water to boil in a large pot.

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 »
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 Most species of animals and plants have a pre-determined lifetime; As their cells repeatedly divide, eventually they suffer DNA damage and shortened telomeres (the buffer zone at the end of a chromosome that prevents damage to the important bits). Eventually cells can't reproduce, and the animal or plant dies. This doesn't happen to lobsters; Their cells are able to divide and reproduce indefinitely, meaning that were it not for outside influences like disease, predators, or their innate tastiness, a lobster could conceivably live and grow forever. 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.

How To Buy A Lobster | The Food Lab

Most species of animals and plants have a pre-determined lifetime; As their cells repeatedly divide, eventually they suffer DNA damage and shortened telomeres (the buffer zone at the end of a chromosome that prevents damage to the important bits). Eventually cells can't reproduce, and the animal or plant dies. This doesn't happen to lobsters; Their cells are able to divide and reproduce indefinitely, meaning that were it not for outside influences like disease, predators, or their innate tastiness, a lobster could conceivably live and grow forever. 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.

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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 This is perhaps a little bit hyperbolic. Lobster is very rarely bad. What it very often is, though, is boring and unexceptional enough to make its cost seem absurd and offensive, and its purchaser seem stupid and wasteful. There are two things you must do to avoid this dismal fate. Advertisement
The first is to cram your ego down into a drawer and buy small lobster tails instead of gaudy enormous ones. This will be extremely difficult to do if your reason for buying lobster is to prove to someone—your date, your in-laws, yourself—that you are Some Kind Of A Big-Shot, but you must do it. A nigh-infallible truth of seafood is that in nearly all cases, smaller specimens are tastier and more delicately textured than larger ones, and lobster is no exception. Buy small. Or, if you must buy big, buy big and small, cook both, taste both, and see for yourself that I am right and you are a dumbass. The second is to forget about the no-work preparations and butter-poach your lobster tails.

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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This is perhaps a little bit hyperbolic. Lobster is very rarely bad. What it very often is, though, is boring and unexceptional enough to make its cost seem absurd and offensive, and its purchaser seem stupid and wasteful. There are two things you must do to avoid this dismal fate. Advertisement
The first is to cram your ego down into a drawer and buy small lobster tails instead of gaudy enormous ones. This will be extremely difficult to do if your reason for buying lobster is to prove to someone—your date, your in-laws, yourself—that you are Some Kind Of A Big-Shot, but you must do it. A nigh-infallible truth of seafood is that in nearly all cases, smaller specimens are tastier and more delicately textured than larger ones, and lobster is no exception. Buy small. Or, if you must buy big, buy big and small, cook both, taste both, and see for yourself that I am right and you are a dumbass. The second is to forget about the no-work preparations and butter-poach your lobster tails.

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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 This will be extremely difficult to do if your reason for buying lobster is to prove to someone—your date, your in-laws, yourself—that you are Some Kind Of A Big-Shot, but you must do it. A nigh-infallible truth of seafood is that in nearly all cases, smaller specimens are tastier and more delicately textured than larger ones, and lobster is no exception. Buy small. Or, if you must buy big, buy big and small, cook both, taste both, and see for yourself that I am right and you are a dumbass. The second is to forget about the no-work preparations and butter-poach your lobster tails. Yes, butter-poaching takes effort, at the beginning at least. Yes, it involves French words. Yes, undertaking it puts you and not your clock on the hook if you fuck things up. The good news is that, unless you literally do not know how to operate your stove or you decide that it will be a great idea to add some vegemite to the recipe or you attempt this procedure while your home is simultaneously being fumigated with toxic pesticides, you really cannot fuck things up. Advertisement
And, if you do, you really cannot blame me.

This will be extremely difficult to do if your reason for buying lobster is to prove to someone—your date, your in-laws, yourself—that you are Some Kind Of A Big-Shot, but you must do it. A nigh-infallible truth of seafood is that in nearly all cases, smaller specimens are tastier and more delicately textured than larger ones, and lobster is no exception. Buy small. Or, if you must buy big, buy big and small, cook both, taste both, and see for yourself that I am right and you are a dumbass. The second is to forget about the no-work preparations and butter-poach your lobster tails. Yes, butter-poaching takes effort, at the beginning at least. Yes, it involves French words. Yes, undertaking it puts you and not your clock on the hook if you fuck things up. The good news is that, unless you literally do not know how to operate your stove or you decide that it will be a great idea to add some vegemite to the recipe or you attempt this procedure while your home is simultaneously being fumigated with toxic pesticides, you really cannot fuck things up. Advertisement
And, if you do, you really cannot blame me.

After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be? - Quora After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be?
After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be?
Cheryl Teeg
David Buttery
Quora User
 Here it is…lobster cooks easily, but overcooks in a heartbeat. Overcooking leads to rubbery meat. By the time the inner meat has reached temp and is done, the outer meat, closest to the shell becomes a little tough. Those who cook them often can manage it fairly well, but even they can't change that the inside takes longer…. So, consequently, we had some of the 4 or 5 lb. ones in the fridge. The ones that were over 5 lbs ALWAYS went back into the water. That keeps the gene pool strong. They breed throughout their whole life, and if they have survived that many years to be over five pounds, they should remain in the deep, as part of the gene pool. It is only responsible.

Here it is…lobster cooks easily, but overcooks in a heartbeat. Overcooking leads to rubbery meat. By the time the inner meat has reached temp and is done, the outer meat, closest to the shell becomes a little tough. Those who cook them often can manage it fairly well, but even they can't change that the inside takes longer…. So, consequently, we had some of the 4 or 5 lb. ones in the fridge. The ones that were over 5 lbs ALWAYS went back into the water. That keeps the gene pool strong. They breed throughout their whole life, and if they have survived that many years to be over five pounds, they should remain in the deep, as part of the gene pool. It is only responsible.

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

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

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

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

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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are live Maine lobsters suitable for eating raw as lobster sashimi?
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 and smiled. The lobsters are kept live in a tank, just like how Red Lobster restaurants keep them alive. by the time a lobster gets to 3lbs, it is starting to get tough. long time cooking softens it up. a long time ago, we bought 6-8 lb lobsters in the waltham market. regular price $0.79 a lb. special, $0.69 a pound. those babies were tough. cook for about an hour, then chop them up for salad. Reply
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Jul 7, 10, 11:07 am
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and smiled. The lobsters are kept live in a tank, just like how Red Lobster restaurants keep them alive. by the time a lobster gets to 3lbs, it is starting to get tough. long time cooking softens it up. a long time ago, we bought 6-8 lb lobsters in the waltham market. regular price $0.79 a lb. special, $0.69 a pound. those babies were tough. cook for about an hour, then chop them up for salad. Reply
slawecki
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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?
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Jul 5, 10, 11:30 pm
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are live Maine lobsters suitable for eating raw as lobster sashimi?
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Jul 6, 10, 12:54 am
Jul 6, 10, 8:31 am
cordelli
Jul 6, 10, 10:33 pm
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Jul 7, 10, 6:12 am
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Jul 7, 10, 11:07 am
clarence5ybr
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luxury
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lobster sashimi
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Xelint
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dchristiva
May 23, 14, 9:14 am
tentseller
May 24, 14, 5:13 pm
broadwayblue
 those babies were tough. cook for about an hour, then chop them up for salad. That's been my experience, too. 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. Reply
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those babies were tough. cook for about an hour, then chop them up for salad. That's been my experience, too. 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. Reply
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Boiled Lobster Recipe, How to Cook and Eat Lobster How to Boil and Eat Lobster
How to Boil and Eat Lobster
Who wants lobster?! Here's a guide to boiling and eating fresh New England lobster.
How to Buy and Store Lobster
How to Boil and Eat Lobster
Ingredients
Method
How to Boil Lobster
How to Eat Lobster
Links:
Rate This Recipe
 The lobsters should be a bright vivid red color when done. Note that larger lobsters will turn bright red before they are completely finished cooking, so you do want to time your cooking, and not just go on color alone. Unlike with fresh scallops or fish that you can eat raw (think sashimi), you don't want to eat raw or undercooked lobster. Translucent undercooked lobster meat really doesn't taste good. It needs to be opaque through and through. If you cook it too long, the meat will get rubbery, so keep an eye on the time. Elise Bauer
Remove lobsters from pot to drain: Remove the lobsters from the pot with tongs and place on a plate to drain and cool. How to Eat Lobster
What you'll need: Before you get started, you'll want to assemble some essentials.

Boiled Lobster Recipe, How to Cook and Eat Lobster

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

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

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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 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

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
 Programs: Honestly, I've been out of the travel game so long that I'm not even sure. Maybe Marriott Gold? Posts: 10,668
Quote: Originally Posted by slawecki
by the time a lobster gets to 3lbs, it is starting to get tough. long time cooking softens it up. a long time ago, we bought 6-8 lb lobsters in the waltham market. regular price $0.79 a lb. special, $0.69 a pound.

Programs: Honestly, I've been out of the travel game so long that I'm not even sure. Maybe Marriott Gold? Posts: 10,668
Quote: Originally Posted by slawecki
by the time a lobster gets to 3lbs, it is starting to get tough. long time cooking softens it up. a long time ago, we bought 6-8 lb lobsters in the waltham market. regular price $0.79 a lb. special, $0.69 a pound.

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.

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
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Quote: Originally Posted by dchristiva
That's been my experience, too. 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
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Quote: Originally Posted by dchristiva
That's been my experience, too. I have established a relationship with a lobsterman in Maine and he told me that he wouldn't sell me a lobster much bigger than 2 lbs. Beyond that, he says, the flavor really suffers. The aged 'toughness" of the meat lends itself to better sashimi slices. But like everything else, there is a limit. Reply
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May 24, 14, 5:13 pm
# 13
broadwayblue
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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?
 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.

How to Boil Lobster | Easy Directions | Boston Discovery Guide
Boston North End Pizza Tour
Boston: Italian Food Tour with Pizza, Meats, Cheese, & Bread
 That's it - the "secret sauce" to serving up perfectly cooked lobster every time. If you accidentally under-cook the lobsters, you can always heat them up a little until they're perfect. But if you overcook - well, they're tough and rubbery, and there's nothing you can do about it. Remember, even after you remove the lobsters from the pot, they'll continue to cook a bit as they cool down. To avoid this result, fill a bowl with water and ice, so that you can plunge the lobsters into it to stop the cooking process if necessary. However, as long as you keep an eye on the clock while the lobsters cook, you don't need to worry too much . . . even if you cook them a few minutes longer than necessary, you probably won't notice much difference in the delicious results, so don't stress. What You'll Need for Boiling Lobsters
Please note: This list is for boiling Homarus americanus (American lobster), the large-clawed species found along the New England coast: 1 or more lobsters - preferably 1 1/4 to 1 1/2 pounders
A pot large enough to hold the lobsters (depending on the size of your pot, you may need to cook them in batches)
Sea water if possible - if not, regular water and salt
Optional:

How to Boil Lobster | Easy Directions | Boston Discovery Guide

Boston North End Pizza Tour
Boston: Italian Food Tour with Pizza, Meats, Cheese, & Bread

That's it - the "secret sauce" to serving up perfectly cooked lobster every time. If you accidentally under-cook the lobsters, you can always heat them up a little until they're perfect. But if you overcook - well, they're tough and rubbery, and there's nothing you can do about it. Remember, even after you remove the lobsters from the pot, they'll continue to cook a bit as they cool down. To avoid this result, fill a bowl with water and ice, so that you can plunge the lobsters into it to stop the cooking process if necessary. However, as long as you keep an eye on the clock while the lobsters cook, you don't need to worry too much . . . even if you cook them a few minutes longer than necessary, you probably won't notice much difference in the delicious results, so don't stress. What You'll Need for Boiling Lobsters
Please note: This list is for boiling Homarus americanus (American lobster), the large-clawed species found along the New England coast: 1 or more lobsters - preferably 1 1/4 to 1 1/2 pounders
A pot large enough to hold the lobsters (depending on the size of your pot, you may need to cook them in batches)
Sea water if possible - if not, regular water and salt
Optional:

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
Did you make this recipe?
Cuisine:
Sweet Cs Favorite Recipes
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
 Don't rush the thawing process in the microwave. Defrosting lobster tails in the microwave will make the frozen lobster meat tough. How To Serve Lobster Tail
Lobster tail can look a little wimpy on it's own sometimes, so if you're going for a romantic presentation of your lobster dinner and want to know how to wow guests, I have some great tips and tricks for you! If you're looking for some delicious side dishes to serve with lobster tail, find our complete side dish recipe archive here. For keto side dishes that are bursting with flavor, click here. And for even more seafood ideas that pair with this lobster tail dinner, see our seafood recipe archives here. How to Make a Lobster Tail Look Bigger
If your lobster tail looks a bit small in the shell after cooking, you can make it look a bit bigger and fuller by propping a lemon wedge underneath it. I actually like to cook lobster tails with a lemon wedge underneath because it helps to hold the lobster tail's shape and make it look more full in the cooked shell - plus it helps keep the shell from spreading open (you can tell, in my older pictures from this recipe I didn't use this trick and the lobster looks a little wimpier in those pictures.) How Lobster is Weighed and Sized
Despite being sold by the pound, a single 1-lb. lobster will weigh approximately 14 oz.

Compare Maine Lobster Delivery Prices - Side by Side Compare & Buy Live Maine Lobster Shipped to Your Door
Compare & Buy Live Maine Lobster Shipped to Your Door
Live Maine Lobsters Shipped
Live 1.25lb Maine Lobsters
Explore all 1.25 lb Lobster Delivery Companies
1.5lb Live Maine Lobsters Shipped
Explore all 1.5 lb live lobster shipping companies
2.0lb Live Maine Lobsters Shipped
Explore all 2 pound Maine lobster delivery companies
Fresh 3.0lb Maines Lobsters Shipped
Explore all 3 lb live Maine lobster delivery companies
Live Jumbo Maine Lobsters (5.5+ lbs)
***Note About Shipping
What Size Lobster to Buy?
What to Expect When Shipping Live Lobster (And Receiving)
Storing & Prepping Live Lobster Before the Meal
Do You Have a Big Enough Pot to Cook Lobster?
How to Cook Live Maine Lobster
Lobster Recipes
Best Side Dishes to have with Live Lobster
Beer & Wine that Pairs Well with Lobster
Start your own quest to find beer that pairs well with lobster.
How to Dispose of Lobster Shells
When to Have Lobster Tails Instead of Whole Lobster?
4-6 ounce Small Maine Lobster Tails
Explore all small lobster tails shipping companies
6-9 Ounce Medium Maine Lobster Tails
Explore all medium lobster tails delivery companies
10-12 Ounce Large Maine Lobster Tails
Explore all large lobster tails shipping companies
12-14 Ounce Jumbo Maine Lobster Tails
Explore all extra-large lobster tail shipping companies
When to Buy Lobster Meat
Fresh Maine Lobster Meat
Explore all fresh lobster meat delivery companies
More Resources for Buying Live Maine Lobsters Shipped
Map of Lobster Fisheries
 Smaller lobsters have a sweeter flavor, so the chix or 1.25 pound lobsters are coveted by those who know their lobster, as they are universally considered to taste better than their bigger brothers and sisters. If natural flavor is your primary driver, go with the smallest lobster you can manage. If you are someone who likes to dunk every bite into clarified butter, then you can likely go bigger, as the butter will cover much of the flavor of the meat. And if you plan on cooking your lobsters with a kind of recipe or rub or the like, then get whatever size is going to fill you up, from the previous paragraph. What sides you have with your lobster, might determine a lot about the size you need. If it is just standard corn or slaw and the like, go big we say. If you are having something more substantial, then you might drop down the size of each by a quarter or half pound. Also, don’t forget wine and beer. If you are planning to drink a lot before and with dinner, that takes up space in your belly. And if you are having some kind of starch, it’s going to expand and they’ll be even less room in there for lobster.

Compare Maine Lobster Delivery Prices - Side by Side

Smaller lobsters have a sweeter flavor, so the chix or 1.25 pound lobsters are coveted by those who know their lobster, as they are universally considered to taste better than their bigger brothers and sisters. If natural flavor is your primary driver, go with the smallest lobster you can manage. If you are someone who likes to dunk every bite into clarified butter, then you can likely go bigger, as the butter will cover much of the flavor of the meat. And if you plan on cooking your lobsters with a kind of recipe or rub or the like, then get whatever size is going to fill you up, from the previous paragraph. What sides you have with your lobster, might determine a lot about the size you need. If it is just standard corn or slaw and the like, go big we say. If you are having something more substantial, then you might drop down the size of each by a quarter or half pound. Also, don’t forget wine and beer. If you are planning to drink a lot before and with dinner, that takes up space in your belly. And if you are having some kind of starch, it’s going to expand and they’ll be even less room in there for lobster.

Compare Maine Lobster Delivery Prices - Side by Side Compare & Buy Live Maine Lobster Shipped to Your Door
Compare & Buy Live Maine Lobster Shipped to Your Door
Live Maine Lobsters Shipped
Live 1.25lb Maine Lobsters
Explore all 1.25 lb Lobster Delivery Companies
1.5lb Live Maine Lobsters Shipped
Explore all 1.5 lb live lobster shipping companies
2.0lb Live Maine Lobsters Shipped
Explore all 2 pound Maine lobster delivery companies
Fresh 3.0lb Maines Lobsters Shipped
Explore all 3 lb live Maine lobster delivery companies
Live Jumbo Maine Lobsters (5.5+ lbs)
***Note About Shipping
What Size Lobster to Buy?
What to Expect When Shipping Live Lobster (And Receiving)
Storing & Prepping Live Lobster Before the Meal
Do You Have a Big Enough Pot to Cook Lobster?
How to Cook Live Maine Lobster
Lobster Recipes
Best Side Dishes to have with Live Lobster
Beer & Wine that Pairs Well with Lobster
Start your own quest to find beer that pairs well with lobster.
How to Dispose of Lobster Shells
When to Have Lobster Tails Instead of Whole Lobster?
4-6 ounce Small Maine Lobster Tails
Explore all small lobster tails shipping companies
6-9 Ounce Medium Maine Lobster Tails
Explore all medium lobster tails delivery companies
10-12 Ounce Large Maine Lobster Tails
Explore all large lobster tails shipping companies
12-14 Ounce Jumbo Maine Lobster Tails
Explore all extra-large lobster tail shipping companies
When to Buy Lobster Meat
Fresh Maine Lobster Meat
Explore all fresh lobster meat delivery companies
More Resources for Buying Live Maine Lobsters Shipped
Map of Lobster Fisheries
 Just taking appetite into consideration, for normal sized adults, a 1.5 pound lobster is not enough food in one meal. In fact, it will likely only yield 5-6oz of meat. That amount can be plenty for a steak, but lobster digests easier. If you have larger people or purely bigger appetites, then you’ll want to venture to 2 pounders and above. There are always those people who love to brag about how big of a lobster they can eat, plus there’s hardly a table in this world that will allow lobster to go to waste, so it is always better to order bigger and offer a challenge, than to go small and disappoint. Smaller lobsters have a sweeter flavor, so the chix or 1.25 pound lobsters are coveted by those who know their lobster, as they are universally considered to taste better than their bigger brothers and sisters. If natural flavor is your primary driver, go with the smallest lobster you can manage. If you are someone who likes to dunk every bite into clarified butter, then you can likely go bigger, as the butter will cover much of the flavor of the meat. And if you plan on cooking your lobsters with a kind of recipe or rub or the like, then get whatever size is going to fill you up, from the previous paragraph. What sides you have with your lobster, might determine a lot about the size you need.

Just taking appetite into consideration, for normal sized adults, a 1.5 pound lobster is not enough food in one meal. In fact, it will likely only yield 5-6oz of meat. That amount can be plenty for a steak, but lobster digests easier. If you have larger people or purely bigger appetites, then you’ll want to venture to 2 pounders and above. There are always those people who love to brag about how big of a lobster they can eat, plus there’s hardly a table in this world that will allow lobster to go to waste, so it is always better to order bigger and offer a challenge, than to go small and disappoint. Smaller lobsters have a sweeter flavor, so the chix or 1.25 pound lobsters are coveted by those who know their lobster, as they are universally considered to taste better than their bigger brothers and sisters. If natural flavor is your primary driver, go with the smallest lobster you can manage. If you are someone who likes to dunk every bite into clarified butter, then you can likely go bigger, as the butter will cover much of the flavor of the meat. And if you plan on cooking your lobsters with a kind of recipe or rub or the like, then get whatever size is going to fill you up, from the previous paragraph. What sides you have with your lobster, might determine a lot about the size you need.

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
CONNECT WITH SWEET C’S!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Youtube | Pinterest | Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
The Best Easy Broiled Lobster Tails Recipe
Ingredients
Instructions
Did you make this recipe?
Cuisine:
Sweet Cs Favorite Recipes
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
 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.

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

How to Cook Frozen Lobster Tails | Our Everyday Life

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

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

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 2000
Location: south of WAS DC
Posts: 10,131
Quote: Originally Posted by paradoxrunway
The chef told me it's for a whole 2 or 3-pound lobster. When asked if it's okay to eat these lobsters raw, he just said "no problem!" and smiled. The lobsters are kept live in a tank, just like how Red Lobster restaurants keep them alive. by the time a lobster gets to 3lbs, it is starting to get tough. long time cooking softens it up. a long time ago, we bought 6-8 lb lobsters in the waltham market.

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 2000
Location: south of WAS DC
Posts: 10,131
Quote: Originally Posted by paradoxrunway
The chef told me it's for a whole 2 or 3-pound lobster. When asked if it's okay to eat these lobsters raw, he just said "no problem!" and smiled. The lobsters are kept live in a tank, just like how Red Lobster restaurants keep them alive. by the time a lobster gets to 3lbs, it is starting to get tough. long time cooking softens it up. a long time ago, we bought 6-8 lb lobsters in the waltham market.

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

Maine Lobster Fishing Information | USA Today

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

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:

 What size pot do you need to cook lobsters? For a couple of lobsters–a 12 quart pasta or soup pot will do the job. For 6-8 lobsters–you will need at least a 19 quart pot. For cooking up 20 medium size lobsters, we would suggest two pots at least 24 quarts each or even three smaller pots. Since lobster cooks quickly you can also cook your lobsters in two batches. After the first batch is done just cover your lobster with aluminum foil to keep warm and start your second batch. Another option for a large lobster bake is a turkey fryer or even a crawfish pot or seafood steamer with a gas burner. Geno
May 11th, 2010 at 1:29 am
Boiling Lobster The Fisherman Way
The theory is that the adrenaline produced by a frightened lobster adversely affects the texture and flavor of the meat. Most pallets have not been refined to substantiate this fact that most call a theory. I have seen and tasted evidence of this on a fishing trawler off the coast of Maine.

What size pot do you need to cook lobsters? For a couple of lobsters–a 12 quart pasta or soup pot will do the job. For 6-8 lobsters–you will need at least a 19 quart pot. For cooking up 20 medium size lobsters, we would suggest two pots at least 24 quarts each or even three smaller pots. Since lobster cooks quickly you can also cook your lobsters in two batches. After the first batch is done just cover your lobster with aluminum foil to keep warm and start your second batch. Another option for a large lobster bake is a turkey fryer or even a crawfish pot or seafood steamer with a gas burner. Geno
May 11th, 2010 at 1:29 am
Boiling Lobster The Fisherman Way
The theory is that the adrenaline produced by a frightened lobster adversely affects the texture and flavor of the meat. Most pallets have not been refined to substantiate this fact that most call a theory. I have seen and tasted evidence of this on a fishing trawler off the coast of Maine.

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.

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

Cooked Lobster Meat Online | Buy Maine Lobster Meat Direct

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

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

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 American Lobster: Frequently Asked Questions
 This is why lobsters turn red when they are cooked. Why don’t you ever see a lobster’s molted shell? You usually don’t see the lobster’s molted shell because most lobsters actually digest them after they molt so that they can absorb the calcium in them to strengthen their new soft shell. Is it possible to raise lobsters on a commercial basis? Although numerous people have tried to raise lobsters on a commercial basis throughout the years they have all proven unsuccessful. It takes so long for a lobster to reach a marketable size that it is financially unfeasible to raise them. How can you tell when a lobster is cooked? A lobster is cooked when it is bright red in colour and when the legs and antennae can be pulled off easily. The tomalley should be green and firm, the roe bright red and the meat white, elastic and opaque. How can you tell the sex of a lobster?

The American Lobster: Frequently Asked Questions

This is why lobsters turn red when they are cooked. Why don’t you ever see a lobster’s molted shell? You usually don’t see the lobster’s molted shell because most lobsters actually digest them after they molt so that they can absorb the calcium in them to strengthen their new soft shell. Is it possible to raise lobsters on a commercial basis? Although numerous people have tried to raise lobsters on a commercial basis throughout the years they have all proven unsuccessful. It takes so long for a lobster to reach a marketable size that it is financially unfeasible to raise them. How can you tell when a lobster is cooked? A lobster is cooked when it is bright red in colour and when the legs and antennae can be pulled off easily. The tomalley should be green and firm, the roe bright red and the meat white, elastic and opaque. How can you tell the sex of a lobster?

How to Boil Lobster | Easy Directions | Boston Discovery Guide
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 Because they ship immediately, they're a better bet than supermarket lobsters, which are usually handled by 3 - 4 middlemen and can spend days in transit getting to the store. Find our favorite (and so easy to make) lobster roll recipe
Top Photo: A couple of New England lobsters not far from the pot in Boston Discovery Guide's test kitchen
The "Secret Sauce" for How to Boil Lobsters Perfectly
Freshly cooked lobsters on a platter
We're going to start with the most important tip for cooking lobsters perfectly. Although boiling lobster is easy, you want them to be tender, not tough - so you must master one key skill: don't overcook them! That's it - the "secret sauce" to serving up perfectly cooked lobster every time. If you accidentally under-cook the lobsters, you can always heat them up a little until they're perfect. But if you overcook - well, they're tough and rubbery, and there's nothing you can do about it. Remember, even after you remove the lobsters from the pot, they'll continue to cook a bit as they cool down. To avoid this result, fill a bowl with water and ice, so that you can plunge the lobsters into it to stop the cooking process if necessary.

Because they ship immediately, they're a better bet than supermarket lobsters, which are usually handled by 3 - 4 middlemen and can spend days in transit getting to the store. Find our favorite (and so easy to make) lobster roll recipe
Top Photo: A couple of New England lobsters not far from the pot in Boston Discovery Guide's test kitchen
The "Secret Sauce" for How to Boil Lobsters Perfectly
Freshly cooked lobsters on a platter
We're going to start with the most important tip for cooking lobsters perfectly. Although boiling lobster is easy, you want them to be tender, not tough - so you must master one key skill: don't overcook them! That's it - the "secret sauce" to serving up perfectly cooked lobster every time. If you accidentally under-cook the lobsters, you can always heat them up a little until they're perfect. But if you overcook - well, they're tough and rubbery, and there's nothing you can do about it. Remember, even after you remove the lobsters from the pot, they'll continue to cook a bit as they cool down. To avoid this result, fill a bowl with water and ice, so that you can plunge the lobsters into it to stop the cooking process if necessary.

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

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

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

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

 Some experts advocate slipping the lobsters into the freezer to sedate them and then killing them using a chef’s knife before steaming. I tried the knife method, but noticed little difference in the lobster’s movement once added to the pot, so I stuck with sedating alone. ( More about both methods below.) Baked, then boiled: Why one Maine restaurant is sedating lobsters with marijuana smoke
Why not just buy tails? I read in Cook’s Illustrated that tails that were cooked immediately after butcheringhave better texture and taste than tails cooked 4 hours or more after butchering. My experimentation bore that out. Fresher makes a big difference when it comes to lobster. Besides, with a whole lobster, you get the delicious claw meat, too. Story continues below advertisement
Steamed Lobster
If you have a typical stockpot (8 quarts), you will likely be able to cook only two 1 1/2-pound lobsters at a time.

Some experts advocate slipping the lobsters into the freezer to sedate them and then killing them using a chef’s knife before steaming. I tried the knife method, but noticed little difference in the lobster’s movement once added to the pot, so I stuck with sedating alone. ( More about both methods below.) Baked, then boiled: Why one Maine restaurant is sedating lobsters with marijuana smoke
Why not just buy tails? I read in Cook’s Illustrated that tails that were cooked immediately after butcheringhave better texture and taste than tails cooked 4 hours or more after butchering. My experimentation bore that out. Fresher makes a big difference when it comes to lobster. Besides, with a whole lobster, you get the delicious claw meat, too. Story continues below advertisement
Steamed Lobster
If you have a typical stockpot (8 quarts), you will likely be able to cook only two 1 1/2-pound lobsters at a time.

How to Cook Frozen Lobster Tails | Our Everyday Life How to Cook Frozen Lobster Tails
How to Cook Frozen Lobster Tails
Choose a Method to Suit Your Meal
Choosing Your Tails
Cooking Methods and Times
A Few Further Tips
 They can be harvested from either warm waters such as Florida and the Caribbean, or the colder waters off New Zealand, Australia and South Africa. Warm water lobster tails typically have yellow tones to their shells, while cold water lobsters lean more to dark browns and greens. Cold water lobsters tend to have better texture and flavor. The best cold weather product of all is Maine lobster tails, or their Canadian equivalent, though they're scarcer and costlier than most. Cooking Methods and Times
You can cook lobster tails in most of the same ways as fresh lobster, though they'll be a bit quicker. It's always best to thaw them first, either by leaving them in the fridge overnight or in a bowl of cold water for an hour or so. Thawing gives you a tenderer lobster tail, though if you're pressed for time you can certainly cook them from frozen. The instructions here assume a thawed 2 to 3-ounce lobster tail. Cooking from frozen adds an extra few minutes to each method, while larger tails of 6 to 10 ounces can require 50 percent longer or more. Boiling:

They can be harvested from either warm waters such as Florida and the Caribbean, or the colder waters off New Zealand, Australia and South Africa. Warm water lobster tails typically have yellow tones to their shells, while cold water lobsters lean more to dark browns and greens. Cold water lobsters tend to have better texture and flavor. The best cold weather product of all is Maine lobster tails, or their Canadian equivalent, though they're scarcer and costlier than most. Cooking Methods and Times
You can cook lobster tails in most of the same ways as fresh lobster, though they'll be a bit quicker. It's always best to thaw them first, either by leaving them in the fridge overnight or in a bowl of cold water for an hour or so. Thawing gives you a tenderer lobster tail, though if you're pressed for time you can certainly cook them from frozen. The instructions here assume a thawed 2 to 3-ounce lobster tail. Cooking from frozen adds an extra few minutes to each method, while larger tails of 6 to 10 ounces can require 50 percent longer or more. Boiling:

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?
 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: Coldwater lobsters are more, per pound than warm water ones. But, most people agree that they also deserve their price tag. They’re bigger, have better flavor and texture, and they have more edible meat inside than warm-water versions, so you don’t pay for a lot of lobster you can’t even eat. Cold Water vs Warm Water Lobster: Is One Better Than the Other?

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: Coldwater lobsters are more, per pound than warm water ones. But, most people agree that they also deserve their price tag. They’re bigger, have better flavor and texture, and they have more edible meat inside than warm-water versions, so you don’t pay for a lot of lobster you can’t even eat. Cold Water vs Warm Water Lobster: Is One Better Than the Other?

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 »
 Per pound! How the heck did anyone ever eat those rubber balls? As we now know, when cooking meat, temperature is a much better indicator of doneness than time. For optimal tenderness and texture, lobster meat should come to around 135°F, which ends up translating to just around 4 or 5 minutes of boiling for a 1 to 1 1/2 pound lobster (use a thermometer). Any hotter, and you end up in rubber-band territory. How you get the lobster to that perfect final temperature is another matter entirely
But first, an interesting aside: Lobsters turn red when you cook them in much the same way that leaves change color in the autumn: the underlying color is there all along, waiting to be released. In the case of lobsters (and other crustaceans), the bright red hue comes from a heat-stable carotenoid pigment called astaxanthin. It's this pigment that turns the flesh of salmon and the feathers of flamingos—animals that feed heavily on crustaceans—into the familiar pinkish-orange color. (

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 »

Per pound! How the heck did anyone ever eat those rubber balls? As we now know, when cooking meat, temperature is a much better indicator of doneness than time. For optimal tenderness and texture, lobster meat should come to around 135°F, which ends up translating to just around 4 or 5 minutes of boiling for a 1 to 1 1/2 pound lobster (use a thermometer). Any hotter, and you end up in rubber-band territory. How you get the lobster to that perfect final temperature is another matter entirely
But first, an interesting aside: Lobsters turn red when you cook them in much the same way that leaves change color in the autumn: the underlying color is there all along, waiting to be released. In the case of lobsters (and other crustaceans), the bright red hue comes from a heat-stable carotenoid pigment called astaxanthin. It's this pigment that turns the flesh of salmon and the feathers of flamingos—animals that feed heavily on crustaceans—into the familiar pinkish-orange color. (

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

Lobster Facts – Maine Lobster

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

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

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 »
 Can't locate the pleopods? Don't worry—culinarily, both lobsters are pretty much exactly the same. Unless the female is carrying eggs under her body. In which case, you should not buy her and let your fishmonger know why (It's illegal to keep them). Hard vs. Soft Shell: Hard shell lobsters (that is, lobsters that are late enough in the annual molting cycle that their shells have become tough) command a higher price on the market due to their higher yield of meat than soft shell lobsters (those that have recently molted, and thus have yet to fully grow into their new, softer shells). But personally, I find soft shell lobsters simply taste better. Couple that with the fact that they are much easier to disrobe, and I'm willing to get a slightly lower yield for my dollar. I prefer my lobsters cheap and easy. Dispatch
So you've finished up your round of lobster speed-dating at the fish monger, picked the one that looks best to you, and now you and Mr. Pinchy are sitting safe at home, snuggling on the couch and watching reruns of Full House.

Can't locate the pleopods? Don't worry—culinarily, both lobsters are pretty much exactly the same. Unless the female is carrying eggs under her body. In which case, you should not buy her and let your fishmonger know why (It's illegal to keep them). Hard vs. Soft Shell: Hard shell lobsters (that is, lobsters that are late enough in the annual molting cycle that their shells have become tough) command a higher price on the market due to their higher yield of meat than soft shell lobsters (those that have recently molted, and thus have yet to fully grow into their new, softer shells). But personally, I find soft shell lobsters simply taste better. Couple that with the fact that they are much easier to disrobe, and I'm willing to get a slightly lower yield for my dollar. I prefer my lobsters cheap and easy. Dispatch
So you've finished up your round of lobster speed-dating at the fish monger, picked the one that looks best to you, and now you and Mr. Pinchy are sitting safe at home, snuggling on the couch and watching reruns of Full House.

After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be? - Quora After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be?
After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be?
Cheryl Teeg
David Buttery
Quora User
 Plastic will also stop any air which will kill them. This heavy multi layered thick paper sack also I splayed to keep them cool until they make it home to your fridge. You must keep them in the refrigerator if you are not going to cook them immediately. They will stay alive for several more hours that way. I remember, years ago when there were some 4 lb or 5 lb lobsters that didn't sell when the boat came in. The smaller “chicken" lobsters... (the 1 1/4 lb ones) were in most demand, as the restaurants ran their specials with these for the twin lobster specials, and the lobster clambakes. Anyway, then next in demand was the 1 1/2 to 2 lb lobsters, because they are the perfect size for stuffing, and for making a great visual impact. Even the 2 1/2 to 3 lb ones were great for making a statement ! The 4 or 5 lb ones were sometimes sought after by restaurants for customers who really wanted impact. They have meat that is not quite as delicate and sweet, but most people may not notice.

After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be?
After I buy a live lobster, how can I make it last as long as possible, and how many hours would that be?
Cheryl Teeg
David Buttery
Quora User

Plastic will also stop any air which will kill them. This heavy multi layered thick paper sack also I splayed to keep them cool until they make it home to your fridge. You must keep them in the refrigerator if you are not going to cook them immediately. They will stay alive for several more hours that way. I remember, years ago when there were some 4 lb or 5 lb lobsters that didn't sell when the boat came in. The smaller “chicken" lobsters... (the 1 1/4 lb ones) were in most demand, as the restaurants ran their specials with these for the twin lobster specials, and the lobster clambakes. Anyway, then next in demand was the 1 1/2 to 2 lb lobsters, because they are the perfect size for stuffing, and for making a great visual impact. Even the 2 1/2 to 3 lb ones were great for making a statement ! The 4 or 5 lb ones were sometimes sought after by restaurants for customers who really wanted impact. They have meat that is not quite as delicate and sweet, but most people may not notice.

How to Boil Lobster | Easy Directions | Boston Discovery Guide
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 However, as long as you keep an eye on the clock while the lobsters cook, you don't need to worry too much . . . even if you cook them a few minutes longer than necessary, you probably won't notice much difference in the delicious results, so don't stress. What You'll Need for Boiling Lobsters
Please note: This list is for boiling Homarus americanus (American lobster), the large-clawed species found along the New England coast: 1 or more lobsters - preferably 1 1/4 to 1 1/2 pounders
A pot large enough to hold the lobsters (depending on the size of your pot, you may need to cook them in batches)
Sea water if possible - if not, regular water and salt
Optional: Flavorings for the water, such as a few slices of lemon, a cup of wine or beer, a piece of seaweed, or herbs such as thyme or bay leaves
Scissors
A pair of long tongs
A clock
Colander or paper towels
Butter - about 1/4 cup (or 1/2 stick) per lobster
Small sauce pan for melting butter
What Size Lobster Cooking Pot Do You Need? Here's the key thing to know when sizing your lobster pot: It needs to be big enough so that water will cover the lobsters by at least an inch or two, and also the lobsters shouldn't be crowded. You want to water to heat evenly, because there's nothing worse that cracking open a lobster that's not 100% cooked. To cook one 1 1/4 - 1 1/2 pound lobster, you'll need a pot capable of holding at least 8 quarts of water.

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Do You Know the Lobster Lowdown? In 2005, the Italian town of Reggio Emilia made it illegal for citizens to boil lobsters
In Colonial times, the lobster was considered "the poor man's chicken" and was fed to pigs and goats
When alive, lobsters are green, yellow, or even bright blue, and only turn red when cooked
Lobsters have a crusher claw and a pincer claw, but only the pincer claw has meat that is edible
Native Americans traditionally ate lobsters by wrapping in seaweed and baking them over hot rocks
Studies show if you eat at least 2 lbs of lobster per month, you will be 75% less likely to suffer from depression
Lobster blood is clear when living, but when cooked, it turns into a white-colored gel
Lobster roe are very rare and considered the ultimate delicacy and aphrodisiac in Mediterranean culture
One man caught a lobster that was 5 ft long, but had to set it free due to the size limit outlined in federal law
Soft-shelled lobster is a lobster that has just molted, and is said to have sweeter, more tender meat
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Calamari Fritti | Cookstr.com

Calamari Fritti
Calamari Fritti
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Cooking Method Frying
Make Ahead Recipe Yes
Kid Friendly Yes
Ingredients
Featured on Cookstr
Steak Au Poivre
Featured on Cookstr
Instructions
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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:
 Live Lobsters can be as dark as black depending on the time of year and the last time the lobster molted. How to Store Live Lobster
Getting Ready To Cook - Things You Should Know Before You Start Cooking Lobsters
Perfectly cooked lobster is very delicious and a great way to impress your guests. However, if not done properly it can be a great expense and ruin the entire evening. We make live lobsters easy to cook. Steaming and boiling are the two most common ways to cook lobsters. In the winter, lobsters have a harder shell and therefore require more time to cook. In the summer, the lobsters have a softer shell and require less time. It's always best to under cook your lobster than to overcook. Also it's important to cool your lobsters when you are done boiling or steaming so they stop cooking. It's very common for people to leave the steaming lobsters in the pot and they continue to cook even taken off the stove or flame which will ruin your lobster.

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:

Live Lobsters can be as dark as black depending on the time of year and the last time the lobster molted. How to Store Live Lobster
Getting Ready To Cook - Things You Should Know Before You Start Cooking Lobsters
Perfectly cooked lobster is very delicious and a great way to impress your guests. However, if not done properly it can be a great expense and ruin the entire evening. We make live lobsters easy to cook. Steaming and boiling are the two most common ways to cook lobsters. In the winter, lobsters have a harder shell and therefore require more time to cook. In the summer, the lobsters have a softer shell and require less time. It's always best to under cook your lobster than to overcook. Also it's important to cool your lobsters when you are done boiling or steaming so they stop cooking. It's very common for people to leave the steaming lobsters in the pot and they continue to cook even taken off the stove or flame which will ruin your lobster.

How to Cook Petite Lobster Tails | eHow How to Cook Petite Lobster Tails
How to Cook Petite Lobster Tails
Fresh or Frozen
Preparation Techniques
Cooking Methods
Doneness and Serving
references
 Boil lobster tails for one minute per ounce. Slower cooking methods, such as steaming or roasting, can also be used for smaller tails, although it may be more trouble than it is worth for only one or two tails. However, for large servings of small tails, roasting produces sweet, tender meat that rarely overcooks. Steam lobster tails for two minutes per ounce, and roast for one minute per ounce in a 450 F oven. For all cooking methods, cook for two minutes longer if the tails are being cooked from frozen. Advertisement
Doneness and Serving
All lobster meat, regardless of how it is cooked, is done when it reaches 135 degrees Fahrenheit. The cooked meat will turn white and opaque, and the juices from the lobster will congeal and develop a whiteish appearance. Cooked lobster separates from the shell easily. Serve cooked lobster hot, immediately after cooking, either in the shell or out. Clarified butter as a dipping sauce, along with fresh lemon juice, is a classic accompaniment, but consider other seasoning options, including garlic mayonnaise, marinara sauce, or a Japanese-soy and ginger dressing.

How to Cook Petite Lobster Tails | eHow

How to Cook Petite Lobster Tails
How to Cook Petite Lobster Tails
Fresh or Frozen
Preparation Techniques
Cooking Methods
Doneness and Serving
references

Boil lobster tails for one minute per ounce. Slower cooking methods, such as steaming or roasting, can also be used for smaller tails, although it may be more trouble than it is worth for only one or two tails. However, for large servings of small tails, roasting produces sweet, tender meat that rarely overcooks. Steam lobster tails for two minutes per ounce, and roast for one minute per ounce in a 450 F oven. For all cooking methods, cook for two minutes longer if the tails are being cooked from frozen. Advertisement
Doneness and Serving
All lobster meat, regardless of how it is cooked, is done when it reaches 135 degrees Fahrenheit. The cooked meat will turn white and opaque, and the juices from the lobster will congeal and develop a whiteish appearance. Cooked lobster separates from the shell easily. Serve cooked lobster hot, immediately after cooking, either in the shell or out. Clarified butter as a dipping sauce, along with fresh lemon juice, is a classic accompaniment, but consider other seasoning options, including garlic mayonnaise, marinara sauce, or a Japanese-soy and ginger dressing.

It’s best to cook lobsters the day your receive them. You can keep a good hard-shell lobster alive for a day or two in the coldest part of your refrigerator, usually the bottom shell. Why steam lobsters, rather than boil them? Charlie prefers steaming lobster because he says it makes less of a mess and cooks up a more tender lobster than boiling. Steaming lobster preserves the ocean fresh taste of lobster. 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.

It’s best to cook lobsters the day your receive them. You can keep a good hard-shell lobster alive for a day or two in the coldest part of your refrigerator, usually the bottom shell. Why steam lobsters, rather than boil them? Charlie prefers steaming lobster because he says it makes less of a mess and cooks up a more tender lobster than boiling. Steaming lobster preserves the ocean fresh taste of lobster. 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.

How to Boil a Frozen Lobster | eHow How to Boil a Frozen Lobster
How to Boil a Frozen Lobster
Things You'll Need
Boiling a lobster is the most popular way to cook one.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Tip
Warning
references
 Be sure to keep the water boiling the entire time that the lobster is cooking or you will need to increase the amount of cooking time. Warning
Never kill lobsters and then try to boil them since lobsters should be boiled live unless already treated and prefrozen. Do not overcook the lobster or it will be tough and difficult to eat. Do not undercook the lobster or it can cause serious food poisoning. Advertisement
references
HelpWithCooking.com: Lobster Cooking

How to Boil a Frozen Lobster | eHow

How to Boil a Frozen Lobster
How to Boil a Frozen Lobster
Things You'll Need
Boiling a lobster is the most popular way to cook one.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Tip
Warning
references

Be sure to keep the water boiling the entire time that the lobster is cooking or you will need to increase the amount of cooking time. Warning
Never kill lobsters and then try to boil them since lobsters should be boiled live unless already treated and prefrozen. Do not overcook the lobster or it will be tough and difficult to eat. Do not undercook the lobster or it can cause serious food poisoning. Advertisement
references
HelpWithCooking.com: Lobster Cooking

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:
 In the winter, lobsters have a harder shell and therefore require more time to cook. In the summer, the lobsters have a softer shell and require less time. It's always best to under cook your lobster than to overcook. Also it's important to cool your lobsters when you are done boiling or steaming so they stop cooking. It's very common for people to leave the steaming lobsters in the pot and they continue to cook even taken off the stove or flame which will ruin your lobster. 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.

In the winter, lobsters have a harder shell and therefore require more time to cook. In the summer, the lobsters have a softer shell and require less time. It's always best to under cook your lobster than to overcook. Also it's important to cool your lobsters when you are done boiling or steaming so they stop cooking. It's very common for people to leave the steaming lobsters in the pot and they continue to cook even taken off the stove or flame which will ruin your lobster. 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.

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
 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. Maine and Canada are the most well-known for this cold-water delicacy and for a good reason. The icy waters of the northern Atlantic allow lobsters to grow more slowly which in turn makes the meat more tender. These Lobsters are also usually larger than warm water lobsters and as a result have more meat. Warm water lobster is a cheaper alternative and us usually not as flavorful. Due to the size and lack of meat, the only edible part of these lobsters are the 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

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. Maine and Canada are the most well-known for this cold-water delicacy and for a good reason. The icy waters of the northern Atlantic allow lobsters to grow more slowly which in turn makes the meat more tender. These Lobsters are also usually larger than warm water lobsters and as a result have more meat. Warm water lobster is a cheaper alternative and us usually not as flavorful. Due to the size and lack of meat, the only edible part of these lobsters are the tails.

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

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

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

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

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:
 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. How To Tell If a Lobster Is Spoiled
Your lobsters should look healthy and lively with tails straight and claws up. Sometimes lobsters get tired from the cold temperature or traveling, but at the very least the small legs underneath should be moving. If you have a lobster that is not moving, set it on its back for a couple of minutes to see if it starts to move. If your Maine lobster does not revive within a couple of minutes then it is certainly dead, then do not cook the lobster and let us know as soon as you discover the loss. In this unlikely event, please lay the lobster on its back and take a picture and email customer service with photos for a refund.

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. How To Tell If a Lobster Is Spoiled
Your lobsters should look healthy and lively with tails straight and claws up. Sometimes lobsters get tired from the cold temperature or traveling, but at the very least the small legs underneath should be moving. If you have a lobster that is not moving, set it on its back for a couple of minutes to see if it starts to move. If your Maine lobster does not revive within a couple of minutes then it is certainly dead, then do not cook the lobster and let us know as soon as you discover the loss. In this unlikely event, please lay the lobster on its back and take a picture and email customer service with photos for a refund.

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

Everything You Need to Know About Maine vs. Canadian Lobster

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

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

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

Cooking a Live Lobster: Boiling • Curious Cuisiniere

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

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

What Does Lobster Taste Like: All You Need To Know (May 2021) What Does Lobster Taste Like and When Is The Best Time to Buy It?
What Does Lobster Taste Like and When Is The Best Time to Buy It?
Is Lobster Really That Expensive?
What Can I Do to Buy Lobster for Less?
What Does Lobster Taste Like?
Lobster Tastes Like…
It Also Depends on How You’re Cooking It
Video unavailable
Final Thought
 Lobster is chewier and a bit spongy, thanks to the high amount of muscle you can find in lobster tails. It’s not a bad texture, but it’s definitely different from crab and shrimp. It Also Depends on How You’re Cooking It
It comes as no surprise that the flavor of your lobster changes depending on how you cook it. The most traditional way of cooking lobster is with butter and what doesn’t go well with it? Butter brings out the sweet flavor of lobster and softens the texture of the meat, resulting in a silky, mouthwatering experience. While that’s the most popular way of cooking lobster, it’s far from the only one. Lobster can be grilled on an electric grill, broiled baked, boiled and even fried in a pan, the taste and texture changing depending on how it’s cooked. Grilled lobster will be chewier, with most of its flavor coming from the seasoning. See below video for how to grill lobster: YouTube
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Grilled Lobster with Bloody Mary Linguine | Gordon Ramsay
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What Does Lobster Taste Like: All You Need To Know (May 2021)

What Does Lobster Taste Like and When Is The Best Time to Buy It?
What Does Lobster Taste Like and When Is The Best Time to Buy It?
Is Lobster Really That Expensive?
What Can I Do to Buy Lobster for Less?
What Does Lobster Taste Like?
Lobster Tastes Like…
It Also Depends on How You’re Cooking It
Video unavailable
Final Thought

Lobster is chewier and a bit spongy, thanks to the high amount of muscle you can find in lobster tails. It’s not a bad texture, but it’s definitely different from crab and shrimp. It Also Depends on How You’re Cooking It
It comes as no surprise that the flavor of your lobster changes depending on how you cook it. The most traditional way of cooking lobster is with butter and what doesn’t go well with it? Butter brings out the sweet flavor of lobster and softens the texture of the meat, resulting in a silky, mouthwatering experience. While that’s the most popular way of cooking lobster, it’s far from the only one. Lobster can be grilled on an electric grill, broiled baked, boiled and even fried in a pan, the taste and texture changing depending on how it’s cooked. Grilled lobster will be chewier, with most of its flavor coming from the seasoning. See below video for how to grill lobster: YouTube
Gordon Ramsay
17.6M subscribers
Subscribe
Grilled Lobster with Bloody Mary Linguine | Gordon Ramsay
Watch later
Share
Copy link
Info
Shopping
Tap to unmute
If playback doesn't begin shortly, try restarting your device.

Maine Lobster Rolls (Lobster Salad Rolls) | Striped Spatula
Maine Lobster Rolls
What is a Lobster Roll?
Connecticut vs Maine Lobster Rolls
How to Make a Classic Maine Lobster Roll
How to Cook Live Lobsters
I’ve cooked the lobster meat! What’s next?
Tell me More About the New England Hot Dog Buns
What to Serve with New England Lobster Rolls
Maine Lobster Rolls
Ingredients
Instructions
Notes
To Cook Live Lobsters
Nutrition Estimate
5 Restaurant-Quality Dinners Ready in Under An Hour
 boiling or steaming. Boiling typically allows you to cook more lobsters at once, convenient if you’re entertaining a crowd. The meat is also easier to clean from the shells. Steaming yields a more tender and flavorful meat since the lobsters aren’t submerged in the boiling water. It’s also more difficult to overcook lobsters when steaming. For more information about cooking techniques and tips, check out Cooking Lobsters By LobsterAnywhere. I’ve cooked the lobster meat! What’s next? Once you’ve removed the tail and claw meat from the shells, cut it into large-ish chunks. If I’ve been skillful enough to remove the claws in one piece, I like to leave them as is, to lay across the top of each lobster roll.

Maine Lobster Rolls (Lobster Salad Rolls) | Striped Spatula

Maine Lobster Rolls
What is a Lobster Roll?
Connecticut vs Maine Lobster Rolls
How to Make a Classic Maine Lobster Roll
How to Cook Live Lobsters
I’ve cooked the lobster meat! What’s next?
Tell me More About the New England Hot Dog Buns
What to Serve with New England Lobster Rolls
Maine Lobster Rolls
Ingredients
Instructions
Notes
To Cook Live Lobsters
Nutrition Estimate
5 Restaurant-Quality Dinners Ready in Under An Hour

boiling or steaming. Boiling typically allows you to cook more lobsters at once, convenient if you’re entertaining a crowd. The meat is also easier to clean from the shells. Steaming yields a more tender and flavorful meat since the lobsters aren’t submerged in the boiling water. It’s also more difficult to overcook lobsters when steaming. For more information about cooking techniques and tips, check out Cooking Lobsters By LobsterAnywhere. I’ve cooked the lobster meat! What’s next? Once you’ve removed the tail and claw meat from the shells, cut it into large-ish chunks. If I’ve been skillful enough to remove the claws in one piece, I like to leave them as is, to lay across the top of each lobster roll.

How Long To Boil Lobster Meat Tail Per Pound / Ounce How Long To Boil Lobster Meat Tail Per Pound / Ounce
How Long To Boil Lobster Meat Tail Per Pound / Ounce
How Long To Boil Lobster Meat Tail Per Pound / Ounce:
What Size Lobster Pot?
Steam Lobsters
Steaming Requirements:
Best Steaming Lobster Times
How Long To Boil Lobster Meat Tail Per Pound / Ounce?
Boiling Requirements:
Reheating Cooked Lobster:
 In winter, lobsters have a solid shell and therefore need more time to cook. In the summertime, lobsters have a heavy shell and need less time to cook. What Size Lobster Pot? You steam or boil, collect a pan with loads of room. Do not crush the lobsters in the pan as the heat will not flow evenly about the lobsters. If you do not have a big pan, cook lobsters in batches, using a pair of pans. If you add the same size of water in each pan, the lobsters should cook at the same time. A four or five-quart soup or pasta pan will work well for a pair of lobsters. A nineteen-quart pan will cook about five to six. The pan does not have to be a thin job as water will really boil faster in a lighter mater metal pan.

How Long To Boil Lobster Meat Tail Per Pound / Ounce

How Long To Boil Lobster Meat Tail Per Pound / Ounce
How Long To Boil Lobster Meat Tail Per Pound / Ounce
How Long To Boil Lobster Meat Tail Per Pound / Ounce:
What Size Lobster Pot?
Steam Lobsters
Steaming Requirements:
Best Steaming Lobster Times
How Long To Boil Lobster Meat Tail Per Pound / Ounce?
Boiling Requirements:
Reheating Cooked Lobster:

In winter, lobsters have a solid shell and therefore need more time to cook. In the summertime, lobsters have a heavy shell and need less time to cook. What Size Lobster Pot? You steam or boil, collect a pan with loads of room. Do not crush the lobsters in the pan as the heat will not flow evenly about the lobsters. If you do not have a big pan, cook lobsters in batches, using a pair of pans. If you add the same size of water in each pan, the lobsters should cook at the same time. A four or five-quart soup or pasta pan will work well for a pair of lobsters. A nineteen-quart pan will cook about five to six. The pan does not have to be a thin job as water will really boil faster in a lighter mater metal pan.

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!
 Roasting is also a slower cooking process than steaming or boiling, leading to more evenly cooked meat
I Am Rubber, You Are Glue
But, just as every rose has its thorn and every cowboy sings a sad, sad song, this good method comes complete with a couple of problems of its own. The first you'll notice is that roasted lobster meat is much harder to remove from the shell than boiled. This is because as the proteins in the meat slowly heat up, they chemically bond with the interior of the shell. Rapid heating, on the other hand, causes them to shrink too fast for them to form these bonds. This leaves us in a rather sticky situation. Cook too fast by steaming, and some of the meat gets rubbery. Cook too slowly by roasting, and the meat sticks to the shell. Solution? Steam or boil the lobsters just until the very exterior of their meat sets—about one minute—remove them from the steamer, then finish them off in the oven. With easily shelled, evenly cooked, and intensely flavored meat, we're almost there.

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!

Roasting is also a slower cooking process than steaming or boiling, leading to more evenly cooked meat
I Am Rubber, You Are Glue
But, just as every rose has its thorn and every cowboy sings a sad, sad song, this good method comes complete with a couple of problems of its own. The first you'll notice is that roasted lobster meat is much harder to remove from the shell than boiled. This is because as the proteins in the meat slowly heat up, they chemically bond with the interior of the shell. Rapid heating, on the other hand, causes them to shrink too fast for them to form these bonds. This leaves us in a rather sticky situation. Cook too fast by steaming, and some of the meat gets rubbery. Cook too slowly by roasting, and the meat sticks to the shell. Solution? Steam or boil the lobsters just until the very exterior of their meat sets—about one minute—remove them from the steamer, then finish them off in the oven. With easily shelled, evenly cooked, and intensely flavored meat, we're almost there.

Tips on Buying, Cooking and Serving Fresh Lobster Tails The Secret to Cooking Maine Lobster Tails at Home
The Secret to Cooking Maine Lobster Tails at Home
Buying the Lobster Tails
Warm Water vs. Cold Water
Cooking the Lobster Tails
Grilling
Boiling
Steaming
Baking
Serving the Lobster Tails
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We're always looking for great people to join our crew.
 Cold water lobsters on the other hand have firm, whiter meat that tastes “cleaner.” The cold water allows the lobsters to grow slower which makes for tastier more tender meat. When purchasing your lobster tails, be sure to ask the provider if the lobster was caught in cold or warm water. If they don’t know, this is a warning sign to go elsewhere. You can also typically tell a warm water lobster because they have black spots covering their shells. Cold water lobster tails will almost always be more expensive than warm water lobster tails, but for good reason, they taste better. When it comes to lobster tails, don’t sacrifice flavor for a few bucks. Cooking the Lobster Tails
There are a few cooking methods to choose from when it comes time to preparing your lobster tail meal. Grilling
While there are many different recipes available for grilled lobster tails, we recommend keeping it simple by grilling with olive oil and then lathering in herb butter. Follow these step-by-step instructions:

Tips on Buying, Cooking and Serving Fresh Lobster Tails

The Secret to Cooking Maine Lobster Tails at Home
The Secret to Cooking Maine Lobster Tails at Home
Buying the Lobster Tails
Warm Water vs. Cold Water
Cooking the Lobster Tails
Grilling
Boiling
Steaming
Baking
Serving the Lobster Tails
Interested in working for Weathervane?
We're always looking for great people to join our crew.

Cold water lobsters on the other hand have firm, whiter meat that tastes “cleaner.” The cold water allows the lobsters to grow slower which makes for tastier more tender meat. When purchasing your lobster tails, be sure to ask the provider if the lobster was caught in cold or warm water. If they don’t know, this is a warning sign to go elsewhere. You can also typically tell a warm water lobster because they have black spots covering their shells. Cold water lobster tails will almost always be more expensive than warm water lobster tails, but for good reason, they taste better. When it comes to lobster tails, don’t sacrifice flavor for a few bucks. Cooking the Lobster Tails
There are a few cooking methods to choose from when it comes time to preparing your lobster tail meal. Grilling
While there are many different recipes available for grilled lobster tails, we recommend keeping it simple by grilling with olive oil and then lathering in herb butter. Follow these step-by-step instructions:

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!
 Roasting
Now this seems promising, and it's the method my grandfather has always recommended. According to him, rather than diluting and washing away the flavorful compounds in the lobster's flesh, roasting will heat the lobster through, cooking it and simultaneously evaporating some of its excess moisture. The result should be meat that is more intensely flavored, not less. He's absolutely right. Roasting a lobster in the oven—I found that bringing it up to 135°F in a 350°F oven worked very well—gives you extraordinarily aromatic meat with a much more intense, sweeter flavor. Roasting is also a slower cooking process than steaming or boiling, leading to more evenly cooked meat
I Am Rubber, You Are Glue
But, just as every rose has its thorn and every cowboy sings a sad, sad song, this good method comes complete with a couple of problems of its own. The first you'll notice is that roasted lobster meat is much harder to remove from the shell than boiled. This is because as the proteins in the meat slowly heat up, they chemically bond with the interior of the shell. Rapid heating, on the other hand, causes them to shrink too fast for them to form these bonds. This leaves us in a rather sticky situation.

Roasting
Now this seems promising, and it's the method my grandfather has always recommended. According to him, rather than diluting and washing away the flavorful compounds in the lobster's flesh, roasting will heat the lobster through, cooking it and simultaneously evaporating some of its excess moisture. The result should be meat that is more intensely flavored, not less. He's absolutely right. Roasting a lobster in the oven—I found that bringing it up to 135°F in a 350°F oven worked very well—gives you extraordinarily aromatic meat with a much more intense, sweeter flavor. Roasting is also a slower cooking process than steaming or boiling, leading to more evenly cooked meat
I Am Rubber, You Are Glue
But, just as every rose has its thorn and every cowboy sings a sad, sad song, this good method comes complete with a couple of problems of its own. The first you'll notice is that roasted lobster meat is much harder to remove from the shell than boiled. This is because as the proteins in the meat slowly heat up, they chemically bond with the interior of the shell. Rapid heating, on the other hand, causes them to shrink too fast for them to form these bonds. This leaves us in a rather sticky situation.

Are Lobsters Really Immortal? – MindBounce Are Lobsters Really Immortal?
Are Lobsters Really Immortal?
What Is Biological Immortality?
How “Immortal” Lobsters Die
Where the Lobster Immortality Myth Began
 As lobsters grow, they molt. Each time a lobster molts, it sheds its old exoskeleton and grows a new bigger one, becoming larger and heavier in the process. The biggest lobster ever recorded weighed 44 pounds! Though some estimated his age at over 100 years, marine biologists claim that 30 to 50 years is more likely. The process of shedding and growing a new exoskeleton is incredibly stressful on a lobster. Even if a lobster manages to avoid predators during this vulnerable process, the sheer effort of molting can sometimes be enough to kill them. And the bigger the lobster, the more energy it takes to molt. Eventually, the lobster simply stops shedding completely, because older larger lobsters don’t have enough energy left for the task. Without molting, these old lobsters eventually contract bacterial infections and shell disease, where scar tissue from bacteria causes the lobster to get stuck to its shell. When a lobster with shell disease tries to molt, it will die from the effort.

Are Lobsters Really Immortal? – MindBounce

Are Lobsters Really Immortal?
Are Lobsters Really Immortal?
What Is Biological Immortality?
How “Immortal” Lobsters Die
Where the Lobster Immortality Myth Began

As lobsters grow, they molt. Each time a lobster molts, it sheds its old exoskeleton and grows a new bigger one, becoming larger and heavier in the process. The biggest lobster ever recorded weighed 44 pounds! Though some estimated his age at over 100 years, marine biologists claim that 30 to 50 years is more likely. The process of shedding and growing a new exoskeleton is incredibly stressful on a lobster. Even if a lobster manages to avoid predators during this vulnerable process, the sheer effort of molting can sometimes be enough to kill them. And the bigger the lobster, the more energy it takes to molt. Eventually, the lobster simply stops shedding completely, because older larger lobsters don’t have enough energy left for the task. Without molting, these old lobsters eventually contract bacterial infections and shell disease, where scar tissue from bacteria causes the lobster to get stuck to its shell. When a lobster with shell disease tries to molt, it will die from the effort.

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

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

When is lobster season?
When is lobster season?

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

When is Lobster Season? Here's What to Know & When to Eat!
When is Lobster Season in New England?
Ready for lobster right now? Visit your local Weathervane Seafood Restaurant!
When is Lobster Season?
Order live or cooked Maine lobster online to enjoy it any time of the year!
The Best Time for Lobsters
Here’s why lobster is one of the healthiest proteins.
Soft Shell or Hard Shell? That Is the Question
Interested in working for Weathervane?
We're always looking for great people to join our crew.
 Also, soft shell lobsters tend to have less meat per pound than hard shell lobsters. As such, soft shell lobsters are typically cheaper. Hard shell lobsters tend to be more abundant between mid-September and late November. Their shells are hard because they have yet to molt, and as result are packed full of delicious meat. Because of this, hard shelled lobsters tend to be more expensive. Weathervane Seafood Restaurants prides itself on offering the very best lobster to our guests — no matter the season! Our menu includes delicious lobster dishes such as: Lazy Man Lobster
Lobster Rolls
Lobster Macaroni and Cheese
Lobster Pie
Fresh Fried Lobster Tails
Single and Twin Lobster Dinners
For those feeling hungry, we even offer a meal featuring some of the largest lobsters we have in the tank. You can also order live Maine lobster or cooked lobster meat online, so it’s delivered right to your door. That means any season can be lobster season!

When is Lobster Season? Here's What to Know & When to Eat!

When is Lobster Season in New England?
Ready for lobster right now? Visit your local Weathervane Seafood Restaurant!
When is Lobster Season?
Order live or cooked Maine lobster online to enjoy it any time of the year!
The Best Time for Lobsters
Here’s why lobster is one of the healthiest proteins.
Soft Shell or Hard Shell? That Is the Question
Interested in working for Weathervane?
We're always looking for great people to join our crew.

Also, soft shell lobsters tend to have less meat per pound than hard shell lobsters. As such, soft shell lobsters are typically cheaper. Hard shell lobsters tend to be more abundant between mid-September and late November. Their shells are hard because they have yet to molt, and as result are packed full of delicious meat. Because of this, hard shelled lobsters tend to be more expensive. Weathervane Seafood Restaurants prides itself on offering the very best lobster to our guests — no matter the season! Our menu includes delicious lobster dishes such as: Lazy Man Lobster
Lobster Rolls
Lobster Macaroni and Cheese
Lobster Pie
Fresh Fried Lobster Tails
Single and Twin Lobster Dinners
For those feeling hungry, we even offer a meal featuring some of the largest lobsters we have in the tank. You can also order live Maine lobster or cooked lobster meat online, so it’s delivered right to your door. That means any season can be lobster season!

How Long To Boil Lobster Meat Tail Per Pound / Ounce How Long To Boil Lobster Meat Tail Per Pound / Ounce
How Long To Boil Lobster Meat Tail Per Pound / Ounce
How Long To Boil Lobster Meat Tail Per Pound / Ounce:
What Size Lobster Pot?
Steam Lobsters
Steaming Requirements:
Best Steaming Lobster Times
How Long To Boil Lobster Meat Tail Per Pound / Ounce?
Boiling Requirements:
Reheating Cooked Lobster:
 How Long To Boil Lobster Meat Tail Per Pound / Ounce: Cooking lobster is an artwork, and if you do not gain the timing just right, you might be in for a soft or chewy lobster. Never overcook your lobster. This makes the food soft and thin. You’ll find many of lobster cooking point online, but we discover most of the times are way too long. In winter, lobsters have a solid shell and therefore need more time to cook. In the summertime, lobsters have a heavy shell and need less time to cook. What Size Lobster Pot? You steam or boil, collect a pan with loads of room. Do not crush the lobsters in the pan as the heat will not flow evenly about the lobsters.

How Long To Boil Lobster Meat Tail Per Pound / Ounce: Cooking lobster is an artwork, and if you do not gain the timing just right, you might be in for a soft or chewy lobster. Never overcook your lobster. This makes the food soft and thin. You’ll find many of lobster cooking point online, but we discover most of the times are way too long. In winter, lobsters have a solid shell and therefore need more time to cook. In the summertime, lobsters have a heavy shell and need less time to cook. What Size Lobster Pot? You steam or boil, collect a pan with loads of room. Do not crush the lobsters in the pan as the heat will not flow evenly about the lobsters.

Lobster and Seafood - Cooking & Handling Instructions : Sagamore Lobster Lobster Cooking & Handling Questions
Lobster Cooking & Handling Questions
I've ordered my lobsters, now what?
What time should my lobsters arrive?
Do I need to be home when my lobsters arrive?
What do I do with my lobsters once they arrive?
When should I eat my lobsters?
What if some of my lobsters are dead?
Instructions for cooking dead lobsters
How do I cook my lobsters?
Boiling Lobster
How do I cook steamer clams?
How do I prepare lobster tails?
How do I eat my lobster?
 Instructions for cooking dead lobsters
It is perfectly safe to cook dead lobsters and live lobsters together in the same pot. Remove the rubber bands from the dead lobster's claw so that you can identify him after cooking. When finished cooking, check the consistency of the meat in the lobsters tail. If the meat is firm and fleshy then the lobster is fine to eat and will taste just as good as any of the live lobsters that made the trip. If the meat is soft and has a consistence more like cottage cheese, then the lobster is bad, and should be thrown out. If this is the case, please contact us immediately for a prompt refund. Back to Top
How do I cook my lobsters? Please look at our Lobster Recipes for more cooking ideas. Boiling Lobster
Requires: large stockpot, 2 or 3 tablespoons of salt.

Lobster and Seafood - Cooking & Handling Instructions : Sagamore Lobster

Lobster Cooking & Handling Questions
Lobster Cooking & Handling Questions
I've ordered my lobsters, now what?
What time should my lobsters arrive?
Do I need to be home when my lobsters arrive?
What do I do with my lobsters once they arrive?
When should I eat my lobsters?
What if some of my lobsters are dead?
Instructions for cooking dead lobsters
How do I cook my lobsters?
Boiling Lobster
How do I cook steamer clams?
How do I prepare lobster tails?
How do I eat my lobster?

Instructions for cooking dead lobsters
It is perfectly safe to cook dead lobsters and live lobsters together in the same pot. Remove the rubber bands from the dead lobster's claw so that you can identify him after cooking. When finished cooking, check the consistency of the meat in the lobsters tail. If the meat is firm and fleshy then the lobster is fine to eat and will taste just as good as any of the live lobsters that made the trip. If the meat is soft and has a consistence more like cottage cheese, then the lobster is bad, and should be thrown out. If this is the case, please contact us immediately for a prompt refund. Back to Top
How do I cook my lobsters? Please look at our Lobster Recipes for more cooking ideas. Boiling Lobster
Requires: large stockpot, 2 or 3 tablespoons of salt.

Cracking the Cost of Lobster - ABC News Cracking the Cost of Lobster
Cracking the Cost of Lobster
Chefs react to recent reports of restaurant price gouging.
 In addition to the price differences, many attest that the type of lobster shell influences the taste of the meat. Soft-shell lobsters tend to be a little more tender and a little sweeter than their hard-shell cousins, according to most chefs. Meanwhile, hard-shell lobsters are often lauded for their brininess, salinity and oceanic flavor. Both have their attributes, but the hard-shells are not as forgiving of novice home cooks. To determine whether an unlabeled lobster is a hard-shell or a soft-shell, ask your local seafood purveyor to take it out of the case to feel for yourself. A squeeze will give you a sense of how much meat is inside and the toughness of the shell, said Canora. Sam Talbot, a native of North Carolina and a "Top Chef" alum, offered other visual cues for choosing a choice crustacean: The tail should be strong and naturally curl under the belly when you pick it up. They should also look alert. "If it's half dead, it will taste half dead," he said.

Cracking the Cost of Lobster - ABC News

Cracking the Cost of Lobster
Cracking the Cost of Lobster
Chefs react to recent reports of restaurant price gouging.

In addition to the price differences, many attest that the type of lobster shell influences the taste of the meat. Soft-shell lobsters tend to be a little more tender and a little sweeter than their hard-shell cousins, according to most chefs. Meanwhile, hard-shell lobsters are often lauded for their brininess, salinity and oceanic flavor. Both have their attributes, but the hard-shells are not as forgiving of novice home cooks. To determine whether an unlabeled lobster is a hard-shell or a soft-shell, ask your local seafood purveyor to take it out of the case to feel for yourself. A squeeze will give you a sense of how much meat is inside and the toughness of the shell, said Canora. Sam Talbot, a native of North Carolina and a "Top Chef" alum, offered other visual cues for choosing a choice crustacean: The tail should be strong and naturally curl under the belly when you pick it up. They should also look alert. "If it's half dead, it will taste half dead," he said.

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

Live Lobster Buying Guide - LobsterAnywhere.com

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

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

Lobster Buying Guide: How and Where to Buy Live Lobster - 2021 - MasterClass Lobster Buying Guide: How and Where to Buy Live Lobster
Lobster Buying Guide: How and Where to Buy Live Lobster
Jump To Section
4 Common Types of Lobster
3 Things to Consider When Buying Lobster
How to Choose the Right Size Lobster
Where to Buy Live Lobster
Want to Learn More About Cooking?
MasterClass
Suggested for You
 A dead lobster can start to become mushy within an hour due to enzymatic breakdown. It’s possible to remove the tail and claws and freeze them immediately for shipping, but whole lobsters should be alive before cooking. To check if your lobster is alive and healthy, pick it up. It should move its claws, legs, and tail. Hold the lobster’s carapace (the upper shell), and make sure the lobster holds its claws above its head (i.e., claws should not be drooping). Lobsters that don’t show signs of movement may be unhealthy and unfit to eat. Hard-shell vs. soft-shell: Hard-shell lobsters and soft-shell lobsters aren’t different varieties of lobster—they’re just at different stages of growth. Soft-shell lobsters are lobsters that have recently shed their old shells to make room for new ones. The newly-formed shells are thinner, so they’re easier to crack and pick.

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

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

A dead lobster can start to become mushy within an hour due to enzymatic breakdown. It’s possible to remove the tail and claws and freeze them immediately for shipping, but whole lobsters should be alive before cooking. To check if your lobster is alive and healthy, pick it up. It should move its claws, legs, and tail. Hold the lobster’s carapace (the upper shell), and make sure the lobster holds its claws above its head (i.e., claws should not be drooping). Lobsters that don’t show signs of movement may be unhealthy and unfit to eat. Hard-shell vs. soft-shell: Hard-shell lobsters and soft-shell lobsters aren’t different varieties of lobster—they’re just at different stages of growth. Soft-shell lobsters are lobsters that have recently shed their old shells to make room for new ones. The newly-formed shells are thinner, so they’re easier to crack and pick.

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
 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).

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

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).

What Is a Maine Lobster Pound? - Delishably What Is a Maine Lobster Pound?
What Is a Maine Lobster Pound?
Lobster Pounds, or Lobster Shacks, Are All About the Lobster
So, What Is a Lobster Pound?
What Do I Look for in a Lobster Pound?
What Is Served at a Lobster Pound?
The Dining Experience
When Does It Become a Restaurant?
It Is Not as Simple as It Looks
Whole Lobster or Lobster Roll?
Soft Shell (New Shell or Shedders) or Hard Shell Lobster?
Other Decisions
Lobster Pounds Offer an Authentic Maine Experience
From Trash to Delicacy
Everything You Could Ever Want to Know About Maine Lobster
© 2012 Mark Shulkosky
Comments
 If you don't want to be bothered with shelling a lobster, this is a great way to enjoy one without the mess. Soft Shell (New Shell or Shedders) or Hard Shell Lobster? As crustaceans with an exoskeleton, lobsters have to periodically shed their shells, or moult, to grow. After shedding a shell, the lobster makes a new shell with room to grow. Until the new shell hardens over the next few months, the shells are soft and fragile. New shell lobsters are sweeter and easier to shell but have less meat (and more water) than a comparable size hard shell lobster. Hard shell lobsters contain more meat, and the meat is firmer but harder to get out. Other Decisions
Small or large, single or multiple lobsters? Clams, mussels, or both? And the most important decision of all:

What Is a Maine Lobster Pound? - Delishably

What Is a Maine Lobster Pound?
What Is a Maine Lobster Pound?
Lobster Pounds, or Lobster Shacks, Are All About the Lobster
So, What Is a Lobster Pound?
What Do I Look for in a Lobster Pound?
What Is Served at a Lobster Pound?
The Dining Experience
When Does It Become a Restaurant?
It Is Not as Simple as It Looks
Whole Lobster or Lobster Roll?
Soft Shell (New Shell or Shedders) or Hard Shell Lobster?
Other Decisions
Lobster Pounds Offer an Authentic Maine Experience
From Trash to Delicacy
Everything You Could Ever Want to Know About Maine Lobster
© 2012 Mark Shulkosky
Comments

If you don't want to be bothered with shelling a lobster, this is a great way to enjoy one without the mess. Soft Shell (New Shell or Shedders) or Hard Shell Lobster? As crustaceans with an exoskeleton, lobsters have to periodically shed their shells, or moult, to grow. After shedding a shell, the lobster makes a new shell with room to grow. Until the new shell hardens over the next few months, the shells are soft and fragile. New shell lobsters are sweeter and easier to shell but have less meat (and more water) than a comparable size hard shell lobster. Hard shell lobsters contain more meat, and the meat is firmer but harder to get out. Other Decisions
Small or large, single or multiple lobsters? Clams, mussels, or both? And the most important decision of all:

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

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

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

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

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

How To Buy A Lobster | The Food Lab

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

Shell Games: Hard Shell Lobster Versus Soft Shell Lobsters—Which is Better? Shell Games: Hard Shell Lobster Versus Soft Shell Lobsters
Shell Games: Hard Shell Lobster Versus Soft Shell Lobsters
Page Contents
When do Lobsters Shed or Molt?
Lobster Molting Facts
What is a soft shell lobster?
So What’s The Difference Between Soft Shell and Hard Shell Lobsters
Why are Soft Shell Lobsters Cheaper
Which Lobster Travels Best? Go for the Hard Shell!
When are Hard Shell Lobsters Available
Online Lobster. Are You Getting Your Clams Worth?
Soft or Hard Shell Lobsters: Which Should You Order?
 Hard shell lobsters remain the industry-standard due to the quantity and quality of the meat. When cooked, its shell turns bright red to orange color. Its white flesh is firm and dense with a sweet flavor. Hard shell lobsters are the industry standard for quality with a higher ratio of meat to shell which means better value. Typically, the meat only makes up about 20% of the lobster by weight. Sure, soft shell lobsters are easier to crack, but hard shell lobsters have a better texture and are full of meat from claws to tail. FACT: If you squeeze the sides of the lobster’s body, the soft shell will yield to pressure, while the hard shell will be firm, brittle and tightly packed. Which Lobster Travels Best? Go for the Hard Shell!

Hard shell lobsters remain the industry-standard due to the quantity and quality of the meat. When cooked, its shell turns bright red to orange color. Its white flesh is firm and dense with a sweet flavor. Hard shell lobsters are the industry standard for quality with a higher ratio of meat to shell which means better value. Typically, the meat only makes up about 20% of the lobster by weight. Sure, soft shell lobsters are easier to crack, but hard shell lobsters have a better texture and are full of meat from claws to tail. FACT: If you squeeze the sides of the lobster’s body, the soft shell will yield to pressure, while the hard shell will be firm, brittle and tightly packed. Which Lobster Travels Best? Go for the Hard Shell!

Difference Between Maine Hard Shell & Soft Shell Lobsters Differences Between Hard, Firm, and Soft Shell Maine Lobsters
Differences Between Hard, Firm, and Soft Shell Maine Lobsters
Hard vs. Soft Shell Lobsters
Benefits of Hard Shell Lobsters
Negatives of Hard Shell Lobsters
Benefits of Firm Shell Lobsters
Benefits of Soft Shell Lobsters
Negatives of Soft Shell Lobster
 They survive much better in transit while shipping because they retain sea water longer and can withstand a temperature change. For example, if the internal temperature of a shipment rise to 42 degrees Fahrenheit, a soft shell lobster may not survive where a hard shell will most likely survive. Negatives of Hard Shell Lobsters
Tough to crack open, must have a lobster cracker on hand to break through the shell. It's been said that the meat isn't as sweet as the meat inside of a soft shell lobster. Benefits of Firm Shell Lobsters
Firm shell lobsters travel just as well as hard shell lobsters do, guaranteeing your delivery arrives safely. Firm shell lobsters have that perfect in between meat; meaning it is just as sweet as the meat inside of a soft shell lobster but has the tenderness of a hard shell lobster. When you crack open the claw you won't be disappointed with a tiny piece of meat! A firm shell lobster lives longer outside of the ocean than a soft shell lobster does making shipment easier. Benefits of Soft Shell Lobsters
Soft shells mean, the lobster has recently shed their old cramped shell for a new one with growing room.

Difference Between Maine Hard Shell & Soft Shell Lobsters

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

They survive much better in transit while shipping because they retain sea water longer and can withstand a temperature change. For example, if the internal temperature of a shipment rise to 42 degrees Fahrenheit, a soft shell lobster may not survive where a hard shell will most likely survive. Negatives of Hard Shell Lobsters
Tough to crack open, must have a lobster cracker on hand to break through the shell. It's been said that the meat isn't as sweet as the meat inside of a soft shell lobster. Benefits of Firm Shell Lobsters
Firm shell lobsters travel just as well as hard shell lobsters do, guaranteeing your delivery arrives safely. Firm shell lobsters have that perfect in between meat; meaning it is just as sweet as the meat inside of a soft shell lobster but has the tenderness of a hard shell lobster. When you crack open the claw you won't be disappointed with a tiny piece of meat! A firm shell lobster lives longer outside of the ocean than a soft shell lobster does making shipment easier. Benefits of Soft Shell Lobsters
Soft shells mean, the lobster has recently shed their old cramped shell for a new one with growing room.

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

Lobster: How to Buy Frozen Lobster Tail - Easy Peasy Meals Lobster: How to Buy Frozen Lobster Tail
Lifestyle
Lobster: How to Buy Frozen Lobster Tail
How to Buy Frozen Lobster Tails: The Ultimate Guide to getting great lobster tails to cook at home.
Lobster: How to Buy Frozen Lobster Tail
Warm Water and Cold Water Lobster Tails
For the highest quality, look for cold water tails.
Pros of Warm Water Lobster Tails
Cons of Warm Water Lobster Tails
Pros of Cold Water Lobster Tails
Cons of Cold Water Lobster Tails
How Can You Tell If it is Warm or Cold Water Lobster Tails?
Lobster Tails Buying Tips
 Well, because of the cold water they grow in, these tails will be tender and much sweeter. Pro: Whiter meat. Cold water lobster tails have a whiter meat, and thus a lower chance of there being things added to try and enhance appearance. Cons of Cold Water Lobster Tails
Con: Can be harder to find locally. You may have to visit a good fish market, high end grocer, or specialty store, to get cold water tails. However, they are readily available online, so if you plan ahead you can still get them. Con: They cost more.

Lobster: How to Buy Frozen Lobster Tail - Easy Peasy Meals

Lobster: How to Buy Frozen Lobster Tail
Lifestyle
Lobster: How to Buy Frozen Lobster Tail
How to Buy Frozen Lobster Tails: The Ultimate Guide to getting great lobster tails to cook at home.
Lobster: How to Buy Frozen Lobster Tail
Warm Water and Cold Water Lobster Tails
For the highest quality, look for cold water tails.
Pros of Warm Water Lobster Tails
Cons of Warm Water Lobster Tails
Pros of Cold Water Lobster Tails
Cons of Cold Water Lobster Tails
How Can You Tell If it is Warm or Cold Water Lobster Tails?
Lobster Tails Buying Tips

Well, because of the cold water they grow in, these tails will be tender and much sweeter. Pro: Whiter meat. Cold water lobster tails have a whiter meat, and thus a lower chance of there being things added to try and enhance appearance. Cons of Cold Water Lobster Tails
Con: Can be harder to find locally. You may have to visit a good fish market, high end grocer, or specialty store, to get cold water tails. However, they are readily available online, so if you plan ahead you can still get them. Con: They cost more.

Maine vs Canadian Lobsters: Is There a Difference? - Seafood University Maine vs Canadian Lobsters: Is There a Difference?
Maine vs Canadian Lobsters: Is There a Difference?
Shell Hardness
Price
 Shell Hardness
Although Canada and Maine are so close to each other, the waters can have differences in temperature. Both coasts are known for their much colder water than the central and southern parts of the Atlantic, but the more northern Canadian waters get to the most extreme temperatures. The colder the water, the harder a lobster’s shell can be. Hard-shelled lobsters are in both Canadian and Maine waters. When lobsters grow, they lose their previous shell and grow a new one. As the seasons’ change and water becomes colder, lobster shells harden to protect them from the cold temperatures. Some people insist that Canadian lobster shells get thicker than Maine lobster shells, but the difference would be so slight that it’s likely unnoticeable. However, Canadian lobster’s shells could get thicker a little sooner than Maine lobster’s shells because the water turns colder earlier in the summer season. What does this mean? Usually, the best flavor comes from lobsters with thinner shells (plus, they’re much easier to remove meat from!).

Maine vs Canadian Lobsters: Is There a Difference? - Seafood University

Maine vs Canadian Lobsters: Is There a Difference?
Maine vs Canadian Lobsters: Is There a Difference?
Shell Hardness
Price

Shell Hardness
Although Canada and Maine are so close to each other, the waters can have differences in temperature. Both coasts are known for their much colder water than the central and southern parts of the Atlantic, but the more northern Canadian waters get to the most extreme temperatures. The colder the water, the harder a lobster’s shell can be. Hard-shelled lobsters are in both Canadian and Maine waters. When lobsters grow, they lose their previous shell and grow a new one. As the seasons’ change and water becomes colder, lobster shells harden to protect them from the cold temperatures. Some people insist that Canadian lobster shells get thicker than Maine lobster shells, but the difference would be so slight that it’s likely unnoticeable. However, Canadian lobster’s shells could get thicker a little sooner than Maine lobster’s shells because the water turns colder earlier in the summer season. What does this mean? Usually, the best flavor comes from lobsters with thinner shells (plus, they’re much easier to remove meat from!).

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

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

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

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

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

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