Cooking 101: 

 Lobster

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The Parts Of A Lobster

The Tail

Contains the bulk of the lobster meat. Females have wider tails then males. Lobster tales are great for grilling, steaming, & boiling.

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The Claws

Contains the most meat besides the tail. Remove rubber bands prior to cooking for best results.  Cooked claw meat makes a great visual garnish!

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Legs & Knuckles

Contains little meat, harder to get at then tails, and claws. Chunks of meat are great for use in soups, and salads.

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The Body

Contains virtually no meat. Holds the stomach (not edible), the tomalley (a delicacy for many). and the roe (in females only).

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How To Cook A Lobster

Boiling

Cook live lobsters in a large enough pot to easily cover lobsters with water. Use salt water, (3 Tbsp per liter) and cook in boiling water for 7 minutes per pound.

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Tip & Tricks

-As a rule of thumb cook lobsters for 7 minutes per pound (ie: 11 minutes for a 1.5lb lobster) -Remove rubber bands prior to cooking to prevent rubber flavor. -Use fresh seawater when possible!

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Grilling

Cut lobsters in half with large knife, then cook on a hot grill flesh side down until lobster tail meat is fully cooked. About 5-8 minutes.

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Tips & Tricks

-Par boil lobster in water for 2 minutes before grilling to ensure claws fully cook. - Brush grilled lobsters with garlic butter for extra flavor!

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Baking & Broiling

Par boil lobsters for 5 minutes. Remove lobsters from pot, cut in half, & remove tail meat. Chop & season partially cooked meat. Re-stuff lobster shells with meat & sauce before baking/broiling.

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Tips & Tricks

- Remove insides from body cavity to allow stuffing of meat. - Top seasoned lobster meat with cream sauce, cheese, herbs, spices, garlic, or other flavorings. - Avoid over baking/broiling to prevent tough meat.

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