How long do i boil for?
What is the procedure?
Cant find anything in my cookbooks.
Thanks folk.How to cook fresh lobster?
Bring a large pan of salted water to almost a boil, lower the lobsters in and bring to the boil, cook for about ten minutes or until bright red. To serve simply with melted butter for dipping.
Lobsters can sometimes shed a claw in put into boiling water, but they don't 'scream' - this is just air being forced out of the shell by the pressure of the water - Bon appetite!How to cook fresh lobster?
easy
Boil a large pot of salted water put the live lobster in head first when lobster turns red it's done don't over cook it .
you have to make sure you've got a pan big enough to fit it in, I always freeze them for 4 hours before cooking them so they die humanly (well, more so than being boiled alive) and so they don't try and climb out of the pot which can be both distressing and messy, then just dump them in boiling water, how long you need to cook them for will depend on how big it is but give it a few minutes after it has gone dark red
the lobster will taste better if you kill it just before you put it in the pot, take a sharp knife, then push the nife through the base of the back of the head, that cuts through the nerve system and instantly kills it, have your pot of salted water boiling, then just drop it in for ( depending on size ) 15 to 20 minutes, serve with melted butter poured over with some freshly ground pepper ( no too much ) enjoy dude, one of my favourites.
get a big sharp kitchen knife if youre brave enough,and drive it with one quick motion through the head,sounds cruel i know,but better than it boiling to death. then boil it for a few minutes till orange./red
youll not poison youre family mate, cook it untill its changed colour, it doesnt need over cooking.
I prefer lobster steamed. Get a pot with cover large enough to hold the lobster with the cover on. Put about 1'; of water in the bottom of the pot, cover and bring to a boil so it works up a good head of steam. Drop lobster in head first and clamp on the cover, steam for about 10 to 12 minutes. If you are squeamish about Mr. Lobster meeting such an apparently gruesome demise, immediately before dropping into pot take a chefs knife and stab lobster between the eyes with a sharp jab. The steaming water is delicious too!
You can boil it, or grill it. I prefer the lobsters grilled, but not sure I want to throw a live lobster on the grill. I would say it should take about 15 - 20 minutes to cook, and it will turn bright red. My friend used to tell me that lobsters scream when they are thrown into boiling water. I don't know if I believe her or not.
Boiling salted water for about 10 minutes. We always say a little prayer for the bug. Now I lay me down to sleep, in hot water way down deep. There I'll stay til I'm red and then I surely will be dead. Don't forget the melted butter. Enjoy
i dont know sorry
Boil it until it turns that bright orange colour
NO NO, cut the lobster to pieces, sprinkle the lobster with cornflour and deep fry, this makes the meat more tender and juicy and then make a sauce throw in the lobster let it boil. MMMMM. If you boil the lobster the flesh will shrink. and taste kinda boring. Total waste if you boil it.
i hated cooking
Hi
I am a chef and live in a sea-side town, Bring water up to boil and put in lobster it will go red (I would if you put me in hot water) normal size will take 13 mine ts no more, tack of the head and tack out the Gray fond type things cut down the back and tack the long vane out. serve the tail.
To cook a live lobster, place it in the freezer for 2 hours before cooking to kill it painlessly. Bring a large pan of heavily salted water (it should taste like the sea) to the boil, add the lobster and return to the boil. If the lobster is under 750g cook for 15 minutes, if it is about 1.25kg cook for 20 minutes. Grilling takes 6-10 minutes depending on the size.
Use a large cook's knife to cut down the centre of the tail end, then turn the lobster around and cut lengthways through head section. Discard the head sac and remove the intestinal vein from the tail. Also discard the gills (dead men's fingers) from the underside of the body shell.
If you want to remove the tail in one piece, cut along either side of the belly shell with scissors, then pull back the shell flap and lift out the meat. Slice into medallions, then lift out the intestinal tract from each piece, or if you prefer to keep the tail whole, run a sharp knife along the back of the piece
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