You put a very large pot of water on the stove to boil...put the lid on it and it will biol faster...then when its boiling...you drop in the lobster...and when it turns bright red...its done.:)How to cook a lobster?
鈥?Do not remove the elastic bands from the claws until the lobster is dead. The pincers are quite strong (strong enough to break a finger !) and can give you a nasty, pinching cut.
鈥?Boiled lobster, Allow 12 minutes cooking time for the first pound when boiling and an extra minute for every additional quarter pound. You can start the lobsters in cold water but do not begin timing until the water comes to a boil. Be sure the pot is large enough so that the lobster is completely submerged.
鈥?When using frozen cooked lobster, do not defrost first. It will retain more flavor. This is especially true when used in casseroles. Add it last to hot dishes and sauces and heat until just warmed through so it doesn't toughen.
鈥?When boiling lobsters, be sure to save the water from the pot. It will be richly flavored and make a good soup base.
鈥?After boiling whole lobsters, pierce the head to let the boiling water drain out.
鈥?Lobster connoisseurs claim the female lobster meat is more tender and often has the coral or eggs. The female can be identified by the limp, soft feelers that line both sides of the lobster body at the tail end. The male's feelers are rough, and the tail is also wider.
鈥?Lobsters have a high proportion of glycogen, a polysaccharide that converts into glucose, a simple sugar. This is why the meat tastes so sweet. Lobster is the sweetest meat of the three most widely-eaten crustaceans followed by crab and then shrimp. The longer a lobster sits in storage, the more its sweetness diminishes.
鈥?Lobsters naturally have one larger forward claw, causing them to be identified as left-handed or right-handed. The meat from the smaller claw is more tender and sweeter, thus considered more succulent. The larger claw has more meat which may not be quite as tender, but still a delightful and treasured taste sensation.
鈥?If you need the tail to come out straight after cooking, run a wooden skewer lengthwise through the tail and meat and remove when done.
鈥?Like shrimp, lobster will become tough when overcooked. When the meat turns opaque, it is done and should be immediately removed from heat.
Buy tails. They are easier to cook and eat than whole lobster. I do love lobster claws, but I can't stand the eyes staring at me when I eat them. I also don't like the screams when I drop them in that huge pot of boiling water.
I also can't stand the yellow goo inside a whole boiled lobster. Get the tails or go to Red Lobster. They have a sale right now that lools good.
Actually, I like my tails split and done on the grill. More flavor than boiling.
Steam it with one of those pot that has the water boiling below and it is suspended above or broil it by slicing the length of the shell , microwave it for a minute or two until the meat is whitish and firm then pull out the meat onto the back and put it to the broiler with all the good stuff on top like butter and spices, lemon juice and heat it. Don't over do it. That's how I used to do it in a sea food place. (un named)
Go to your local fish mongers or the fish counter in your local supermarket. Once you have the lobster, all you do is boil a pot of water, and place the lobster in it for about 6 or 7 minutes.
http://www.cooking-lobster.com/cooking-l鈥?/a>
Also, many supermarkets will steam them for free for you...
Go to any reputable fish-monger or supermarket !
They'll be able to tell you how to cook it properly.
Go to a fish market maybe. You boil them live to begin with. thats all i know
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