Learning how to boil a lobster is one of the first things taught up in New England. It is one of the simplest ways to cook and enjoy the pure Maine lobster meat at its most tender. Although this can seem like a simple task, none of the most common mistakes that people make when boiling lobsters is that they overcook it.
If interested in learning about all of the different ways that you can successfully cook lobster, it is recommended that you check out the Lobster Anywhere ‘How to Cook Lobster‘ Guide. If not ready to take the leap into more complex dishes, then a basic lobster boil is the right thing for you! Not to mention it is an easy lobster dish to cook that is sure to impress anyone.
The overall preparation for the lobsters depends on how it was purchased. They can be bought frozen, raw, or refrigerated. Regardless, it is important to ensure that the lobsters are ready to go into the water.
How to Thaw Frozen Lobsters:
If buying from LobsterAnywhere, all cold-water tails ship in the shell, fresh frozen and uncooked. Make sure they are fully defrosted before getting started. To make sure they’re ready, take the lobsters out of the freezer the night before wanting to cook them. Place them on a covered plate in the refrigerator. If looking for a quicker method of defrosting, place the lobsters in a ziplock bag, seal, and let them sit under running cold water, NEVER hot water.
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Serves 2 People
Equipment: Large Cooking Pot
Prep time: 15 m
Cook Time: 10 m
- 2 Lobsters 1 1/4 LB or 1 1/2 LB
- 2 Pieces Bay leaf 1 leaf
- 1 Teaspoon Sea Salt
- 2 Tablespoons Fresh Lemon Juice
- 2 Cups Butter
- 6 Cups Water
- 4 Slices Lemon Wedges
How to Boil Lobster
Now that the lobsters are ready to cook and the cooking preparations are taken care of, it is time to dive in and boil! Learning how to boil lobsters is one of the first, and easiest ways, to cook a good lobster, like what you can buy here on Lobster Anywhere.
- Fill a large pot with one-half to 3 quarts water, preferably salted water, enough to cover the lobsters. Add salt, bay leaf, and lemon juice. Cover and bring the water to a boil (or rolling boil). (if you have access to sea water even better! Optionally, you can add 1/4 cup of salt per gallon to the boiling water)
- Melt butter in a separate saucepan or in the microwave and set aside.
- Grasp the lobster firmly from the middle of the back; place lobsters headfirst into boiling water, completely submerging them. (For safety reasons, leave the bands on their claws.)
- Cover the pot and bring back to a boil and regulate the heat to prevent water from boiling over. Boil for 6-7 minutes for the first pound. Add 3 minutes for each additional pound. Do not overcook or the meat will become tough! (For example, a 1.5 lb. lobster should be boiled for about 8 minutes.)
- Plunge cooked lobsters into cold water for 1 minute to stop the cooking process. When the antennae pull out easily and the lobsters are bright red, they are fully cooked.
- Serve with melted butter and lemon wedges.
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