Cooking lobster at home can seem intimidating but it’s actually quite easy once you know the basics! As seafood lovers we want to share our tried and true tips for selecting, preparing and cooking fresh live Maine lobster so anyone can have a successful crustacean feast.
Picking Out Your Live Lobsters
The first step is choosing the right lobsters. You’ll usually have a choice between hard-shell and soft-shell lobsters. Soft-shells have recently molted their old shell and the new one is still pliable. The meat tends to be more tender but the shells don’t turn as red when cooked. Hard-shells have a tougher exterior and take a bit longer to cook but we think they have the best flavor and visual appeal.
Go for lively lobsters that are actively moving their legs and claws. Avoid any with discolored shells or ones giving off an unpleasant odor. The ideal size is 1 to 1.5 pounds each. Anything over 2 pounds may be tough when cooked. Once home, store lobsters in a bowl in the fridge until ready to cook.
Prepping Your Lobster
Before cooking you’ll need to humanely dispatch your lobster. We recommend placing them in the freezer for 15 minutes to gently numb them before boiling. Once slightly frozen plunge them head first into rapidly boiling water to quickly kill.
Some cooks prefer to remove the rubber bands on the claws before cooking, but we find it’s safest for beginners to leave them on. You can snip them off after cooking.
Choosing Your Cooking Method
The two most common ways to cook lobster are steaming and boiling. Both work well, so choose based on your preferences:
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Steaming cooks the lobster more slowly, reducing the chance of overcooking. It can also be less messy! The shell infuses flavor into the steam.
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Boiling immerses the lobster in hot bubbling water, cooking it faster. The water absorbs flavors from the shell. Good for cooking lots of lobsters quickly.
You can also bake, broil, grill or microwave lobster. See our notes on alternative cooking methods below.
Steaming Live Lobster
Steaming is a gentle cooking method that lets you check for doneness easily. Here’s how to steam lobsters at home:
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Use a large pot with a steamer insert or basket. Fill with 2 inches of water and bring to a rapid boil.
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Place live lobster in the basket/insert, cover and steam for 7-9 minutes per pound.
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Check for doneness at 6 minutes. The shell should be bright red and the meat opaque.
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Carefully remove lobsters using tongs. Serve with drawn butter.
Tip: Add herbs, garlic or seaweed to the water for extra flavor.
Boiling Live Lobster
Boiling fully immerses the lobsters in hot bubbling water for quick, even cooking:
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Fill a large pot halfway with salted water and bring to a rapid boil.
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Gently add live lobsters head first and return to a boil.
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Boil for 6-8 minutes per pound then check for doneness.
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Drain and cool slightly before serving with melted butter.
Tip: Use at least a 5 quart pot and add lobsters one at a time.
Baking Live Lobster
Baked lobster boasts buttery, tender meat with a lightly crisp topping:
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Preheat oven to 400°F. Split live lobsters lengthwise using kitchen shears.
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Arrange lobster halves on a baking sheet, meat-side up. Brush with melted butter.
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Bake for 18-22 minutes until shells are red and meat is opaque.
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Allow to rest 5 minutes before serving.
Tip: Stuff cracks with breadcrumbs or lemon slices for added flavor.
Broiling Live Lobster
Under the broiler, lobster takes on charred smoky notes:
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Preheat broiler on high. Split live lobsters lengthwise using kitchen shears.
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Arrange lobster halves on a broiler pan, meat-side up. Brush with olive oil or butter.
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Broil 6 inches from heat for 14-18 minutes until lightly charred.
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Let rest 5 minutes then dig in!
Tip: Splash lobster meat with fresh lemon juice before serving.
Microwaving Lobster
Microwaving actually steams the lobster in its shell, imparting lots of flavor:
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Seal one live lobster in a microwave-safe bag with 2 tablespoons water.
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Microwave on high for 3 minutes per pound, flipping halfway.
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Check for doneness around 5 minutes. Meat should be opaque.
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Carefully open bag, remove hot lobster and serve.
Caution: Steam can build up – open bag away from your face.
Other Cooking Considerations
Lobster size – Cook times are based on 1-1.5 pound lobsters. For larger lobsters over 2 pounds, increase cooking times up to 4 minutes per additional pound.
Altitude – Above 3000 feet, increase cook times by 2 minutes per pound since water boils at lower temps.
Reheating – Cooked lobster meat can be reheated in the shell up to 2 days later. Just steam, boil or bake until hot throughout.
Leftovers – Refrigerate cooked lobster meat for 2-3 days max. Reheat thoroughly to 145°F before consuming.
Serving – Crack shells at the table and serve lobster meat drowned in melted butter. Share good food and conversation with your nearest and dearest!
We hope these tips help youfeel confident cooking fresh live lobster at home. Let us know if you have any other lobster cooking questions!
Happy Memories of Cooking Lobster
I got my first job after college in Boston many years ago. I lived in the North End, above D’Amores Italian restaurant on Salem Street, right next to a small fish market. The fish market across the street from where I lived let me buy fresh lobster for $4. That shocked me. 99 a pound, still a luxury at that time, but within reach. (This summer, 27 years later, I bought lobster for $5. 99 a pound, a bargain for this Californian!).
That summer as often as I could I rounded up friends to enjoy a lobster feast. I still have the big aluminum pot I used.
Please tell us about your favorite lobster memory or a great way to buy, store, cook, or eat lobsters in the comments.
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How to Buy and Store Lobster
If you want to buy a live lobster at the market, choose the one that is moving the most, doesn’t have any cracks in its shell, and has all of its parts (legs, claws, etc.). Find lobsters that weigh between 1 1/4 and 1 1/2 pounds. This is a good size for most people.
As soon as you get your lobsters home, put them in the refrigerator to keep them cold. Do not store them in tap water. Store them in a sturdy paper bag in your fridge.
If you have to transfer the lobsters, pick one up by its body, not claw or tail.
If you take a lobster out of the water, it will only live for 36 hours. That’s why you should buy it the day you want to cook it and not wait too long.
How To Boil Lobster | Maine Lobster Now
How do you cook lobster meat at home?
Mix 1/4 cup of salt with 1 gallon of water and stir. Add lobster meat and mix and then risne in a colander and package/ Meat may be stored in the refrigerator or frozen. Looking for More Ways to Cook Lobster at Home?
How do you Cook boiled lobster?
You can follow our simple instructions for deliciously boiled lobster. Fill a large pot with approximately three water quarts for every 1.5 pounds of live lobster. You should completely submerge each lobster in water. Add 1/4 cup of Maine Sea Salt to every four quarts or one gallon. The sea salt gives the lobsters an excellent flavor.
Should you cook live lobster?
For food safety and firm meat, always cook lobster alive. This is true for any cooking method, whether you are steaming, grilling, or even baking live lobster. Do Not Crowd the Pot: Choose a pot with lots of room. You want your pot to be big enough so when the water boils it can circulate and cook all the lobsters evenly.
How do you cook lobster in a crock pot?
ADD WATER. Add seawater or water in the bottom of the pot – about 3 quarts per 1.5-2 pounds of lobster. If you added regular water, add .25 cups of sea salt for each gallon of water. BOIL. Bring the water to a rolling boil and add your live lobsters one at a time. Cover and start timing immediately. Follow the cook times below! STIR.