Cooking Live Lobster is not as hard as you might think. If you can boil a pot of water, then you can cook a lobster. Oh…and by the way… Lobster is pretty good for you as well.  Take a look.

For the Health conscious, Maine lobster is a dieter’s dream.  It’s low in fats,
calories and cholesterol lower than skinless white meat chicken or turkey.

(3 1/2 oz. Portion)
Portion Cholesterol Calories Saturated Fat
Lobster* 72mg 98 0.1g
Skinless Chicken* 85 173 1.3
Skinless Turkey* 86 140 0.4

How do I handle my live lobsters

Live lobsters are very perishable, and require a controlled salt water environment to remain alive. They do not generally live much beyond a day out of water. We recommend that you cook your lobsters on the day you receive them. Cooked lobsters will stay fresh for at least three days in the refrigerator. Never place lobsters in water to try to keep them alive. The best way to keep them alive at home is to refrigerate them. Cover your lobsters with moist seaweed, or a damp cloth to keep your lobsters moist, and leave them in the refrigerator until ready to cook.

Boiling Lobster

Make a tasty cooking broth by combining the water, thyme, & bay leaves in a big pot. Squeeze the lemon juice into the water & then drop in the empty rinds. Bring the pot up to a high boil. Pick up Lobster and quickly place head first in boiling water. Cover, and boil for specified time (see chart below) The lobster shells will be bright red & the the tails will be curled when they are done. While the lobsters cook, make the lemon butter. Heat the butter in a small pot over low heat. Warm it up gently so the milk solids begin to cook and sink to the bottom of the pot, Keep a close watch because once the milk solids collect and fall, they burn really easily. Strain the clear butter into a small serving cup, leaving the solids behind, and give a squeeze of lemon juice.

Lobster Weight Cooking Time

1 – 1 ¼ lb. 12 – 15 minutes

1 ¼ – 2 lb. 15 – 20 minutes

2-3 lb. 20 – 25 minutes

3-6 lb. 25 – 28 minutes

6-7 lb. 28 – 30 minutes

8 lb. and over 4 minutes per pound

How Do I Know When The Lobster Is Cooked?

Lobsters will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Follow these easy tips to ensure that the lobster is cooked.

  • Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done.
  • The meat inside the lobster will be firm, white and opaque The tomalley, which fills much of the body cavity will be greenish-yellow.
  • The roe in female lobsters will be bright orange-red and firm. If it is a dark greenish-black, with an oily tar-like consistency, the lobster is under cooked.
  • The internal temperature should be 180 F (80 C)

Grilling Lobster

Learn how to grill a whole live lobster

Grilling Lobster is not as hard as you think and it tastes great. There’s nothing better then grilled lobster on a warm summer day. This summer time classic is sure to be a hit. Learn step-by-step how to grill a lobster.

Serves 2


  • Garlic Lemon Oil
  • 1/2 cup olive oil
  • 6 large garlic cloves, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • Lobsters
  • 2 1 1/2- to 2-pound live lobsters
  • Olive oil


  1. For Garlic Lemon Oil: Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes. Carefully mix in next 4 ingredients. Stir until salt dissolves. Remove from heat. Mix in cilantro. Cover and refrigerate. Makes 2/3 cup of oil; can be prepared up to 2 hours ahead.
  2. For lobster: Drop 1 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked).
  3. Using tongs, transfer lobster to baking sheet.
  4. Return water to boil.
  5. Repeat with second lobster.
  6. Transfer 1 lobster, shell side down, to work surface. Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell. Repeat with second lobster.
  7. Prepare barbecue (medium-high heat).
  8. Keeping lobster halves meat side up, brush shells with olive oil. Place halves, meat side up, on barbecue.
  9. Brush meat with olive oil; sprinkle with salt and pepper. Place pans with sauces at edge of barbecue to rewarm.
  10. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes.
  11. Serve, passing warm sauces separately.



  • 15 pounds of seaweed
  • 16 (1 1/2 pound) lobsters
  • 16 ears corn, shucked
  • 5 pounds red potatoes, parboiled halfway in salted water
  • 10 pounds large clams
  • 1 (750 ml) bottle white wine
  • 2 yards wet burlap
  • Special equipment: #3 galvanized washtub (easy to find at a local hardware store)

1. Start the fire 1 hour in advance, making sure the coals are white hot before you begin cooking.

2. Spread 1/2 of the seaweed on the bottom of the tub to protect the lobsters from burning. Place lobsters on top of seaweed. Place the corn on top of the lobster, and the potatoes on top of the corn.

3. Arrange the raw clams on top of the vegetables and top with the remaining seaweed. Pour the wine into the tub.

4. Place the wet burlap over the food and tuck the edges into the tub to retain the steam inside.

5. Place the tub on top of the coals. Every 15 minutes, moisten the burlap with water. Cook for about 45 minutes.

6. Serve the lobster bake strewn out on newspapers, with melted butter, piles of coarse sea salt, and favorite spices as condiments.



  • 1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
  • 1/2 medium cucumber, peeled, seeded and finely diced
  • 1/4 cup bottled mayonnaise
  • 1/2 tablespoon fresh tarragon
  • 2 small scallions, thinly sliced
  • Kosher or sea salt
  • Freshly ground pepper
  • 2 to 3 New England-style hot dog buns
  • 2 to 3 tablespoons unsalted butter, softened


1. If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails.

2. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.

3. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions.

4. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour.

5. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect).

6. Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead.

7. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.

Lobster Bisque Mmmmm….

Serves 6


  • 2 live lobsters
  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons unsalted butter
  • 2 leeks, halved lengthwise
  • 2 onions, halved
  • 2 stalks celery, in big chunks
  • 2 carrots, in big chunks
  • 6 sprigs fresh thyme
  • 4 strips orange zest
  • 2 tablespoons tomato paste
  • 1/2 cup cognac
  • 3 tablespoons all-purpose flour
  • 4 cups heavy cream
  • 1 teaspoon whole peppercorns
  • Kosher salt and freshly ground black pepper
  • Finely grated orange zest, for garnish
  • Finely chopped chives, for garnish


1. Kill the lobsters by plunging a sharp knife directly behind its head.  Cut the lobster in half lengthwise; make sure to collect the juices that will run out.

2. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces.

3. Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it
4. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes.

5. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm.
6. Heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat..

7. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside.

8. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque.

9. To serve, ladle the bisque into warmed soup bowls.

Thank you!

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