This Boiled Lobsters dish is made with live lobsters, a large stockpot, and explains the Boil Lobster Time according to how large the lobsters are. Keep reading!
There are common misconceptions about buying a live lobster. The lobsters are black or brown then you buy them. They actually turn red after you cook them! Keep reading for the tastiest and more humane way to cook a lobster.
Do not store the lobsters in freshwater or they will die - this includes putting ice on them. Store them in a box inside the refrigerator. I would pick up the lobsters right before you need to cook them for best results.
It is better to undercook than overcook a lobster as well as cooling your lobster post boiling. Make sure you don’t leave them in the pot even if you turn the stove off. We cooked 4 large lobsters in a 64-quart pot.
Cooking a live animal can be uncomfortable so we want to do this as humanely as possible. Make sure you put the lobster in the boiling water head first. Lobsters do not scream - in fact the noise it makes is heated air forcing itself out through the small gaps in the lobster’s shell.
Boil Lobster Time:
Allow 3 quarts of water per 1.5 pound lobster. Cook a lobster for 10-13 minutes for 1 pound lobster, 12-18 minutes for a 1 ½ pound lobster, 18-23 minutes for a 2-3 pound lobster. Add ¼ cup of salt for each 4 quarts of water. Put the lobsters in using gloves or tongs. The lobsters will be bright red when they’re ready. Place the boiled lobsters on a cooling rack when you’re done and let them stand for 5 minutes before serving.
If you have a smaller stockpot then you will have to cook them in batches. Microwave a stick of butter for a minute and serve the lobster with butter!
Now what?
Best ways to crack open a lobster is:
- Twist off the arms
- Crack open the claw and along the arm with a lobster cracker
- Use small forks to push the meat out of the claws
- Pull the tail off
- Use scissors to butterfly the tail open on the softer part
- Insert fork to push the meat out.
Other dishes to try
Boiled Lobsters
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Boiled Lobsters dish is made with live lobsters, a large stockpot, and served with melted butter, lemons, and specific lobster cracking utensils.
Ingredients
- 4 Live Lobsters
- 62-qt Stockpot (we used Bayou brand which can be found here)
- Salted butter as needed
- Lemon Slices to serve
- You will need utensils to crack the lobsters open after cooking. They can be found on my amazon shopping list.
Instructions
- If you have a smaller stockpot then you will have to cook them in batches. Allow 3 quarts of water per 1.5 pound lobster. Add ¼ cup of salt for each 4 quarts of water. Put the lobsters in using gloves or tongs. The lobsters will be bright red when they’re ready, about 10 minutes. Place the boiled lobsters on a cooling rack when you’re done and let them stand for 5 minutes before serving.
- Microwave a stick of butter for a minute and serve the lobster with butter!
Notes
- Do not store the lobsters in freshwater or they will die - this includes putting ice on them. Store them in a box inside the refrigerator. I would pick up the lobsters right before you need to cook them for best results.
- It is better to undercook than overcook a lobster as well as cooling your lobster post boiling. Make sure you don’t leave them in the pot even if you turn the stove off. We cooked 4 large lobsters in a 64-quart pot.
- Cooking a live animal can be uncomfortable so we want to do this as humanely as possible. Make sure you put the lobster in the boiling water head first.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 129
- Fat: 1.25 g
- Carbohydrates: 0
- Protein: 27.55 g
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