How Long to Cook Whole Live Lobster for Perfectly Tender Meat

Cooking lobster to tender sweet perfection is an art. Getting the timing right is key to avoiding chewy, rubbery meat. So how long should you cook a live lobster? The cooking time depends on the size and vitality of your lobster but there are some general guidelines to follow.

I’ve cooked many whole live lobsters in my day, and made plenty of mistakes along the way. Through trial and error, I’ve learned how to consistently nail the ideal doneness whether I’m steaming, boiling, or baking.

In this article, I’ll share everything I know about cooking times for whole lobster based on size, season, and cooking method. I’ll also cover how to tell when your lobster is done, lobster anatomy 101, and plenty of tips and tricks for getting tender, juicy meat every time. Let’s crack into it!

Factors That Impact Lobster Cooking Time

Before we get into specifics, there are a few key factors that affect how long you should cook a live lobster:

Lobster Size

In general the larger the lobster the longer it will take to cook through. A 1 pound lobster takes less time than a 3 pounder. See the timing charts below for specifics.

Lobster Vitality

The livelier your lobster is when it hits the pot, the longer it will take to cook. Lethargic lobsters cooked right after delivery cook faster than feisty ones straight from the ocean.

Water Temperature

The hotter the water, the less time needed. Boiling cooks lobsters faster than steaming.

Season

Lobsters have softer shells in summer and harder shells in winter. Cook summer lobsters a minute or two less.

Altitude

Above 2000 feet, water boils at a lower temperature so lobsters take longer to cook. Add 1-2 minutes.

Now let’s get into the nitty gritty of how long to cook lobsters based on size and method.

Steaming Times for Whole Live Lobster

Steaming is a gentle cooking method that preserves moisture. Follow these guidelines for perfect steamed lobster:

• 1 pound lobster – 7 to 9 minutes
• 1.25 pound lobster – 8 to 10 minutes
• 1.5 pound lobster – 9 to 12 minutes
• 2 pound lobster – 11 to 14 minutes
• 3 pound lobster – 15 to 18 minutes
• 4 pound lobster – 18 to 22 minutes
• 5 pound lobster – 22 to 26 minutes

Once steamed, let lobsters sit for 5 minutes before eating. This allows the meat to relax and makes it easier to extract.

Boiling Times for Whole Live Lobster

Boiling cooks lobster quickly, but can lead to rubbery meat if boiled too long. Follow these boiling guidelines:

• 1 pound lobster – 6 to 8 minutes
• 1.25 pound lobster – 7 to 9 minutes
• 1.5 pound lobster – 8 to 11 minutes
• 2 pound lobster – 10 to 13 minutes
• 3 pound lobster – 12 to 15 minutes
• 4 pound lobster – 14 to 18 minutes
• 5 pound lobster – 16 to 20 minutes

After boiling, let lobsters cool for at least 5 minutes before cracking open. Shock in an ice bath to stop cooking.

Baking Times for Whole Live Lobster

Baking whole lobster allows you to add flavors like garlic butter. Bake at 400°F using these time guidelines:

• 1 pound lobster – 18 to 20 minutes
• 1.5 pound lobster – 20 to 22 minutes
• 2 pound lobster – 22 to 25 minutes
• 3 pound lobster – 25 to 30 minutes

Rotate baking pan halfway through for even cooking. Let rest 5 minutes after baking.

How to Tell When Lobster is Done Cooking

Visual cues help determine when your lobster is cooked to tender perfection:

• Shell is bright red – Properly cooked lobsters turn bright crimson red. If shell has orange/brown spots, it’s undercooked.

• Tail curls and meat is opaque – The tail will curl under itself and the meat will be an opaque white, not glassy looking.

• Tomalley is green – The green liver (tomalley) will be bright green, not blackish.

• Legs detach easily – The legs should detach from the body easily when pulled.

• Antennae pull out – Give them a tug – they should slide right out.

Using an instant read thermometer is the most foolproof way to assess doneness. Insert into the thickest part of tail and meat should reach 135-140°F.

Lobster Anatomy 101

To find the sweetest, most tender meat, it helps to know basic lobster anatomy:

• Tail – This is the sweetest meat, delicious dipped in butter.

• Claws – Usually slightly firmer meat than the tail, but very tasty. Crack with lobster crackers.

• Knuckles – Chewy but flavorful meat lines the small leg joints.

• Legs – Lots of work for a little meat. Use for stock.

• Tomalley – The green liver/pancreas. Divine when fried up with the meat.

• Roe – The red coral eggs from female lobsters. Rich and delicious.