Learning how to boil lobster is one of the first things taught up in New England. It’s one of the easiest ways to cook Maine lobster meat and enjoy it at its softest while keeping the flavor true. It might seem easy, but one of the most common mistakes people make when they boil lobsters is cooking them for too long. Learn the best way how to boil lobsters at home.
Now that your lobster box from Lobster Anywhere has arrived, the only thing left to do is boil the lobster.
Before you melt the butter and get out the shell crackers, we’ll show you how to boil lobster the right way and explain why that’s how we do it in the great state of Maine. Don’t guess how long to boil lobster or even how to boil a lobster. This simple guide will show you.
There are other ways to cook whole lobsters besides boiling them. Boiling is a good way to cook a lot of lobsters at once. Lobsters can also be steamed, butter poached, air fried, baked, broiled and grilled.
Lobster is a delicious and luxurious seafood that is loved by many. However, cooking lobster can seem intimidating, especially if you’ve never done it before. One of the most popular cooking methods for lobster is boiling But can you boil lobster?
The short answer is yes, you absolutely can boil lobster! Boiling is one of the easiest and quickest ways to cook whole lobsters. It’s a straightforward process that results in tender, juicy lobster meat infused with flavor from the boiling liquid.
In this article, we will cover everything you need to know about boiling lobster, including:
- Benefits of boiling lobster
- What equipment you need
- How to prepare the lobster
- Step-by-step boiling instructions
- Boiling times based on size
- How to tell when lobster is done
- Serving suggestions
Equipped with this information, you’ll be ready to enjoy restaurant-quality boiled lobster right in your own kitchen. Let’s get cracking!
Why Choose Boiling?
There are several advantages to boiling lobster rather than other cooking methods
-
It’s quick and easy – lobsters can be boiled in 10-15 minutes. Much faster than grilling, roasting, or baking.
-
The shell turns bright red – boiling produces the classic red lobster color you expect
-
Infuses flavor into the meat – boiling allows the meat to absorb flavor from the water or other aromatics.
-
Cooks the meat evenly – the rolling boil cooks the lobster through without over or undercooking.
-
Simple method – boiling only requires a large pot, heat source, and boiling liquid. Beginners can master it.
-
Ideal for recipes – boiled lobster meat is perfect for lobster rolls, pasta, soups, etc.
So if you’re short on time or want fantastic results with minimal effort, boiling is the way to go.
Equipment Needed
Boiling lobster doesn’t require any special equipment. Here’s what you’ll need:
-
Large stock pot – Use a 5-10 quart pot so the lobsters have room. Stainless steel or aluminum work best.
-
Heat source – The pot will need to accommodate a rolling boil, so the stove or an outdoor burner is ideal.
-
Lobster tongs or gloves – To safely add and remove the lobsters. Avoid the claws!
-
Colander or slotted spoon – To remove the cooked lobsters.
-
Cutting board and knife – For halving or cleaning the lobsters before cooking if desired.
-
Timer – To track the cooking times. Overcooked lobster gets rubbery.
-
Serving platter and tools – Crackers, picks, small forks, and bowls for serving.
That’s really all you need for equipment. Now let’s prep our lobster.
Preparing the Lobster
Prepping raw lobster involves storing, dispatching, and cleaning:
Storing – Keep live lobsters chilled at 33-40°F. Place them in a container on ice or fridge in a shallow dish covered with a damp towel. Use within 2 days.
Dispatching – To humanely kill the lobster before cooking, plunge a chef’s knife into the body where the shell meets the head. Cut straight down to sever the spinal cord.
Cleaning – Rinse and scrub the lobsters under cold water. Use a stiff brush to clean the legs, joints, and shells. Pat the lobsters dry before boiling.
At this point the lobsters are ready to be boiled. We’ll go over the step-by-step process next.
How to Boil Lobster Step-By-Step
Follow these simple steps for perfect boiled lobster every time:
1. Fill Pot with Water
Fill a large pot about 2/3 full with enough water to cover the lobsters by 2-3 inches. Allow 3-4 quarts of water per 1.5 lbs of lobster.
Use salted water to infuse flavor. Add about 1/4 cup salt per gallon of water. Seawater is ideal if you have access to it.
2. Bring Water to a Boil
Heat on high until the water comes to a rapid rolling boil. The vigorous bubbling action will cook the lobster evenly.
3. Prepare Lobsters
While waiting for the water to boil, prep the lobsters. Dispatch and clean them as discussed above.
Remove the rubber bands from the claws so they don’t melt and fuse to the shell.
4. Carefully Add Lobsters
Once the water is rapidly boiling, use tongs to slowly lower the lobsters head-first into the pot. Do this one at a time.
The temperature will drop slightly each time more lobsters are added.
5. Cover and Return to Boil
Put the lid on the pot and allow the water to return to a boil again. This usually takes 3-5 minutes.
6. Start Timer
As soon as the water is boiling rapidly again, start timing the lobsters according to the chart below. Set a timer to avoid overcooking.
7. Remove and Drain
When the time is up, use tongs to transfer the lobsters to a colander to drain briefly before serving.
That’s it! Now you have perfectly cooked lobster ready to crack open.
How Long to Boil Lobster
Boiling times vary based on the size of each lobster:
| Lobster Weight | Boil Time |
|-|-|-|
| 1 pound | 8 minutes |
| 1.25 pounds | 9 minutes |
| 1.5 pounds | 10-11 minutes |
| 1.75-2 pounds | 12 minutes |
| 2.5-3 pounds | 15 minutes |
These times will result in tender, juicy lobster meat. If in doubt, err on the lower end of the time range to avoid overcooking.
You can check for doneness by pulling the tail – the meat should be opaque white when fully cooked. Return to the pot for 1-2 minutes if translucent.
Use an instant-read thermometer to be sure. Insert into the thickest part of the tail and boil until 135°F.
Now let’s go over some serving suggestions.
How to Serve Boiled Lobster
There are many great ways to serve your freshly boiled lobster:
- Crack the shell and serve with drawn butter for dipping
- Remove the meat and use in lobster rolls
- Slice the tail and add to pasta or salad
- Combine the meat with mayo or lemon aioli
- Use shells to make lobster stock from the remains
Provide small forks, picks, and lobster crackers to help guests easily extract the meat. Serve with lemon wedges, a crisp white wine, or clarified butter.
Boiled lobster also pairs well with corn on the cob, potatoes, coleslaw, or grilled vegetables.
Get creative and make your boiled lobsters the star of the show! The delicious meat sings when simply prepared.
Frequently Asked Questions
Here are answers to some common questions about boiling lobster:
Can you overcook lobster when boiling?
Yes, it’s easy to overcook lobster. Be sure to use the recommended boil times. Overcooking by even 1-2 minutes can make the meat rubbery.
Is it better to boil or steam lobster?
Both methods work well! Boiling takes less time but steaming helps prevent overcooking. Many chefs prefer steaming.
Should you boil lobster alive or dead?
It’s most humane to dispatch the lobster quickly before boiling. However, drop lobsters in head-first whether alive or dead.
Can you boil lobster tails instead of whole lobsters?
Absolutely! Follow the same steps. Boil lobster tails for 3-5 minutes depending on thickness.
Can you boil frozen lobster tails?
You can boil frozen tails straight from the freezer. Add 1-2 minutes to the boiling time. Defrost first for best results.
So grab some fresh lobsters, get your pot ready, and enjoy this delicacy with confidence. Let us know how your homemade boiled lobster turns out!
What is the Boiling Process to Boil Lobster?
- Choose a large pot that will fit your lobsters and have enough space for the water not to overflow. Put the pot on the stove over medium-high heat and fill it two thirds of the way.
- Add sea salt or kosher salt to the water and bring it to a boil. Allow the salt to fully dissolve.
- Carefully put one lobster at a time into the boiling water, making sure that its legs are facing away from you.
- After adding all of the lobster, cover the pot and start the timer. You will cook the lobsters based on their weight, so look at the chart.
- Check on the lobsters to see if they are done. The best way to do this is to check their temperature inside. They should be between 135-140 degrees. Put the instant read thermometer just below the tail, close to the body. You can also check by giving its antenna a tug. If it easily comes out your lobster is done.
- Give the lobster a good cool down. Put them in a colander and run cool water over them, or put them in an ice bath.
- To begin, wait until the lobsters are cool enough to handle. Then, cut them open and enjoy the sweet reward of your hard work.
Common Mistakes to Avoid While Boiling Lobster
- Do Not Boil a Dead Lobster: If the lobster has just died and is still cold to the touch, add it to the pot. If not, don’t cook it because the meat will be mushy and not edible. For food safety and firm meat, always cook lobster alive. This is true no matter how you cook, like when you steam, grill, or even bake live lobster.
- Do Not Cram the Pot: Pick a pot that has a lot of space. The pot should be big enough so that the water can move around and cook all the lobsters evenly when it boils. If you only have a small pot, cook your lobsters one at a time.
- Do Not Boil Too Long: Watch your cooking time. Many of the boiling instructions online are way too long. Overcooked lobster is rubbery lobster. This is especially true of select size and jumbo lobsters. People often say that small lobsters are softer than big lobsters. This might be true if the cooking time is pushed back too far. It takes too long for home cooks to cook more than one lobster at a time. Also, when cooking soft shell lobsters, make sure you change the time. It will take a few more minutes to cook a firm-shell lobster than a soft-shell lobster. The hot water needs to penetrate the thicker, firmer shell.