A lobster may be any member of the Nephropidae house of nautical crustaceans. This house contains over 50 species, but only a few are commercially important. The American species on the east coast of the United States and the California spiny species on the west coast are both very prized as seafood. These creatures can exceed 40 pounds in weight, although the lobsters used in cooking are typically in the middle of two and three pounds. Tasteless methods of cooking a lobster consist of boiling, grilling and steaming.
Boiling
Knives Blocks
Fill a large pot with enough water to cover the lobster completely. Add one tablespoon of sea salt for each quart of water to retain the flavor. Place the pot on a burner and bring the water to a rolling boil.
If live hold behind the claws so that it can't pinch you. Drop it into the boiling water headfirst. Cover the pot with a lid and allow the water to begin boiling again. Boil for seven minutes plus three minutes for each pound of the lobster's weight. 1-pound should be boiled for 10 minutes. 2-pound should be boiled for 13 minutes. 3-pound should be boiled for 16 minutes.
Remove the lobster from the water immediately and drain the water from the lobster. Serve the lobster while it is still hot.
Grilling
Parboil the lobster by boiling it for only five minutes using the normal boiling procedure. Preheat your grill to at least a medium level of heat. Take the lobster out of the pot and place it on its back on top of a hard surface such as a butchers block.
Slice down the middle with a sharp knife. Remove the sand sac in the head area and the green paste from the body cavity known as tomalley. Strip out the black vein running along the distance of the tail.
Prepare a basting liquid consisting primarily of butter and lemon juice. Baste the exposed meat, and put the lobster on the hot grill with its back on the grill. Grill for at least eight minutes until it is wholly cooked, and serve immediately.
Steaming
Place a steaming rack in the bottom of the large pot. Pour two inches of water into the pot and add a tablespoon of salt. Cover the pot with a lid, and heat the water to a rolling boil. Put the lobster on the steaming rack and replace the lid. Allow the water to reach a boil once again.
Steam for 11 minutes plus three minutes for each pound of body weight. If 1-pound steam for 14 minutes. If 2-pound steam for 17 minutes. If 3-pounds steam for 20 minutes. Remove from the steaming rack and drain the water from the lobster. Serve immediately.
How To Cook Lobster