How to Prepare Live Lobster Before Cooking Like a Pro

Cooking fresh live lobster can be an intimidating but rewarding experience. Proper preparation is key to ensuring the lobster is handled humanely and results in tender, delicious meat. Here is a step-by-step guide to preparing live lobster before cooking it to perfection.

Selecting the Live Lobster

Choose active, lively lobsters that show signs of life like moving antennas and claws. Avoid limp, inactive ones.
Opt for lobsters that are 1 to 1.5 pounds for the best texture and flavor. Larger lobsters tend to be tougher.
The lobster should feel heavy for its size and smell like fresh ocean, not fishy.
Store in a breathable bag in the coldest part of refrigerator until ready to cook

Preparing the Lobster for Cooking

Before cooking, allow the lobster to come to room temperature for 15-30 minutes. This prevents thermal shock.
Place the live lobster in the freezer for 5-10 minutes before cooking. This will put it into a calm, dormant state.
Once chilled remove the lobster from freezer and hold it firmly at the base of the claws with one hand.
Position the tip of a sharp chef’s knife at the cross indentation on the head.
Swiftly plunge the tip of the knife into the head to split it in half all the way through.
This quickly kills the lobster in the most humane way and allows steam to escape during cooking.
Some chefs prefer to split live lobsters in half lengthwise instead. Do this by laying the lobster on its back and firmly inserting a sharp knife into the tail end, then cut along the center of the underside to the head.
Once split, thoroughly rinse away any debris from the meat. Pat dry with paper towels.
Use kitchen shears to cut away the stomach sac found behind the head along with the intestinal vein that runs along the tail.
Remove the green liver or tomalley which may have toxins. Scrape out gray matter in head cavity.
Crack the claws and knuckles using a lobster cracker or hammer. Leave the tail intact.
Brush or rub lightly with olive oil or melted butter to add flavor and moisture. Season as desired.
Lobsters are now ready to be cooked through boiling, steaming, grilling or other preferred methods.

Handling Live Lobsters Safely

When preparing live lobster, keep these safety guidelines in mind:

Store lobsters at 35 to 40°F while alive. Do not freeze them alive.
Keep raw and cooked lobsters separated to avoid cross contamination.
Thoroughly scrub knives, cutting boards, pots/pans used to prepare lobsters to remove bacteria.
Cook lobster to an internal temperature of 145°F to destroy any harmful bacteria present.
Eat lobster meat within 2 hours of cooking for food safety. Do not let lobster meat sit unrefrigerated.
Refrigerate leftover lobster meat and reheat to 165°F before eating again.
Promptly discard inedible parts like shells rather than letting them sit and rot.

Humane Lobster Handling

It’s possible to prep and cook lobsters in a way that minimizes pain and suffering:

Keep lobsters cool and moist while alive – never transport in warm, dry conditions.
Chill lobsters before cooking to slow metabolism and relax them.
Use quickest kill methods like splitting or piercing head before cooking.
Do not boil lobsters alive as they may suffer for minutes in the pot.
Cook lobsters only to doneness, not overcooking which toughens the meat.

While some debate remains on whether lobsters feel pain, following these tips provides a balance between enjoying delicious lobster and handling them ethically.

Step-By-Step Guide to Preparing Whole Lobster for Cooking

Follow this handy step-by-step visual guide to prepping a live lobster for cooking:

Step 1: Choose an Active, Healthy Lobster

Pick lobsters that show signs of life like moving claws and antennae. Avoid weak, inactive ones. Go for 1-1.5 pound lobsters for best flavor and texture.

Step 2: Chill the Lobster Before Cooking

Place live lobster in freezer for 5-10 minutes before cooking to sedate it.

Step 3: Split the Head

Place lobster on cutting board. In one swift motion, plunge the tip of a sharp chef’s knife into the cross marks on head to split open the head and kill it instantly.

Step 4: Split the Underside and Remove Debris

Lay lobster on its back. Insert knife at tail end and cut underside in half lengthwise up to the head. Rinse out any debris.

Step 5: Remove Stomach Sac and Intestines

Use kitchen shears to remove the stomach sac behind the head along with the intestinal vein running along the tail.

Step 6: Remove Green Tamale

Scoop out and discard the green liver or tamale found in the head which may contain toxins.

Step 7: Crack the Claws and Knuckles

Use a lobster cracker or hammer to crack the shells of claws and knuckles to make removing the meat easier after cooking.

Step 8: Brush with Butter or Oil

Rub lobster lightly with melted butter or olive oil. Add any desired seasonings. The lobster is now ready to cook!

Storing and Freezing Cooked Lobster

Once cooked, here are some tips for storing lobster:

Pick lobster meat out of the shell after cooking for easier storage.
Refrigerate cooked lobster meat in an airtight container for up to 2 days.
For longer storage, freeze lobster meat for 3-4 months.
Seal cooked lobster meat in freezer bags with as much air removed as possible.
Freeze lobster pieces in portions for ease of use. Avoid freezing a whole lobster.
Brine made of saltwater and seaweed can help retain moisture and flavor when freezing.
Thaw frozen lobster in the refrigerator overnight before use.

Get Creative with Leftover Parts

Don’t let leftover lobster shells, legs or claws go to waste. Upcycle them into:

Lobster stock – Simmer shells and bay leaf then strain into seafood risottos, sauces etc.
Lobster butter – Saute chopped shells in butter then strain out bits. Spread on bread.
Decorations – Use leg shells as garnish for seafood platters or bowls.
Flavoring – Add leg shells to soup pots for extra seafood essence.

With proper handling and preparation, cooking live lobster at home results in an amazing home-cooked meal. Follow these tips for selecting, prepping and storing lobsters to enjoy this delicacy at its finest! Let us know your favorite live lobster recipes and cooking methods in the comments.

how do you prepare live lobster before cooking

What Size Pot to Cook It In

For boiling, your pot needs to be big enough to fit the lobster and have enough water so that the temperature of the water doesn’t drop too much when you add the lobster. Figure 3 quarts for every 1 1/2 to 2 pounds of lobster. A standard lobster is between 1 1/4 and 1 1/2 pounds.

For two lobsters, an 8-quart stock pot will suffice. Remember, you wont fill the pot all the way. Three-fourths full is about right.

For 3 or 4 lobsters, use a 16-quart pot. If youre cooking more than that, either use multiple pots, or cook the lobsters in stages.

Before you buy a bigger pot, make sure you can move a 20-quart pot from the sink to the stove.

Storing a Live Lobster

Once you get the live lobster in the door, cook it that day. If you want to keep it until then, put it in the crisper drawer of the fridge and leave the bands on its claws. If you store more than one lobster together, they can hurt each other. You could line the crisper drawer with wet newspaper, but don’t make it too comfortable—you’re not keeping it as a pet.

To handle it, grasp it around the big part of the shell, behind the claws.

Do This Critical Step Before Cooking Lobsters! How to Clean, Prep, Cut, Crack Boston Lobsters

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 to cook live lobster?

Cooking live lobster is a unique and delicious experience. With the right know-how, you can transform a live lobster into an unforgettable feast. Let’s take a look at some of the most popular methods for cooking live lobster: boiling, steaming, and grilling. Boiling is one of the simplest ways to cook lobster.

How do you cook a Maine lobster?

Par-boil the lobster for 5-7 minutes. Remove and let cool for a minute. Grab a knife and cut the lobster down the middle. Remove the guts and veins in the tail, the green tomalley and the sand sac which is located in the head area, behind the eyes. Take one of our Maine Crab Cakes and stuff the body of the lobster.

Can you cook lobsters in boiling water?

When you think of cooking lobsters, your brain probably thinks of boiling lobsters in a large pot of bubbling water. That’s one of the most common cooking methods because it tends to be quicker and a little easier to accomplish. However, boiling lobsters can also make them cook a lot faster.