Lobster should be cooked in salty water to enhance its flavor. Many recipes call for a variety of vegetables to be cooked with these crustaceans, such as celery, onions and carrots. Adding bay leaves, parsley and even some white wine adds even more flavor to the stock.

Boiled Lobster

Fill a large pot with enough water to completely cover the lobster once it is added. Add 1 to 2 tablespoons salt to water, cover pot with lid, and bring water to a rapid boil. Add any vegetables and spices if desired, then place lobster into the boiling water and cover the pot. Boil approximately 10 to 16 minutes, depending on size of lobster. (1 lb. lobster = 10 minutes, 2 lb. = 14 minutes, 3 lb. = 16 minutes.)

Steamed Lobster

Place a metal rack in the bottom of a large pot and add 2 to 3 inches of water. Cover the pot with lid and bring water to a boil. Add any vegetables and spices if desired, then place the lobster on the rack after the water is rapidly boiling. Cover pot with lid and bring the water back to a rapid boil; begin timing once the water is boiling again. Steam the lobster for 14 to 15 minutes for 1 lb. Add 3 minutes for each extra pound. 

The lobster’s shell should be red in color before it is taken out of the pot. The cooked lobster meat should be firm and white in color. Do not overcook a lobster as it will lose its sweet flavor and become tough, or in some cases mushy. When cooked properly, the lobster is a true delicacy. Enjoy! 

French-Style Lobster and Pasta
Pasta, cooked
1 red pepper, sliced
1 stick butter, melted
1 cup spinach
1 lb. cooked lobster meat, chopped
1/4 cup brandy
1 tsp. fennel
1 tsp. salt
1/2 tsp. saffron 
1/2 tsp. lemon juice
2 cups heavy cream

Prepare your choice of pasta. In a separate pan, sauté red pepper in butter until tender. Add the spinach and sauté until tender. Add the lobster until glazed, but not browned. Heat brandy and pour over lobster. Add rest of ingredients and stir until thickened. Serve over pasta. Bon appétit!

Printed April 2008
Web April 2008