Its easy to order lobster from a restaurant, but when you cook it yourself, you’ll understand how much better professional chefs and cooks do their jobs.
If you want to know how to cook lobster, you should know how to tell if it’s done. If you don’t, you might serve seafood that is too rare or too cooked.
When cooking any type of seafood, you want to make sure its cooked all the way through. Natalia Levey, a professional chef and restaurant owner, told us the definitive signs that lobster is done cooking.
Lobster is a delicious seafood treat that is enjoyed by many across the world. However, cooking lobster can seem intimidating, especially when it comes to knowing exactly when it’s done. Undercooked lobster can be unsafe to eat, while overcooked lobster turns out disappointingly chewy and stringy.
So how do you know when your lobster is perfectly cooked? In this comprehensive guide, we’ll walk through all the signs to look for, methods to test doneness, tips to avoid under- and overcooking, and more.
Look for Visual Cues
The most obvious way to check lobster doneness is by examining its visual appearance. Here are the signs that your lobster is fully cooked:
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The shell turns bright red all over. When live, lobsters have a greenish-black hue. The red pigment comes out after thorough cooking. Any remaining black spots mean it needs more time.
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The meat changes from translucent to solid pearly white Properly cooked lobster meat will be opaque throughout with no glassy looking areas
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The meat firms up and the tail curls. Undercooked lobster meat will be soft and the tail straight. When done the flesh will be firm and the tail will curl under itself.
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The antennae pull out easily. Give them a gentle tug – if the antennae slide right out, your lobster is ready. If they resist, cook longer.
Keep in mind that visual cues can be subjective. Using a thermometer is the most foolproof way to assess doneness.
Check the Internal Temperature
Using an instant-read thermometer takes the guesswork out of determining lobster doneness. Simply insert the probe into the thickest part of the tail meat near the body.
The ideal internal temperature for perfectly cooked lobster is 135°F to 140°F. Anything under 130°F is considered undercooked. If your thermometer reads above 145°F, the lobster is overcooked and might be rubbery.
Be sure to check lobster in multiple spots since the temperature can vary in different parts of its body. And remember to clean your thermometer between tests to avoid cross-contamination.
Listen for Cracking Sounds
An audible clue that your lobster is cooked through is the sound it makes when you twist and crack open the body and claws. Properly cooked lobster shells will crack cleanly.
Undercooked shells require more force to break and make less crisp cracking noises. Overcooked shells tend to splinter messily rather than opening in clean segments.
Of course, this indicator can only be used after cooking when you go to dismantle the lobster, so it should be used to confirm doneness rather than actively monitor it.
Consider the Cooking Method
Cooking times vary based on the size of the lobster as well as the preparation method. Here are general guidelines for common home cooking techniques:
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Boiling: Bring water to a rolling boil. Drop in lobsters and start timing when the water returns to a boil. Cook for 9-12 minutes per 1 pound.
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Steaming: Steam for 8 minutes per 1 pound. Add 4 minutes per extra pound.
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Baking: Bake 1-1.25 pound lobsters at 400°F for 18-25 minutes. Add 5 minutes for each additional pound.
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Broiling: Broil 1-1.25 pound lobsters for 14-18 minutes. Add 3-4 minutes per extra pound.
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Grilling: Grill 1-1.25 pound lobsters over direct high heat for 14-18 minutes, turning halfway. Add 3-4 minutes per extra pound.
These times are based on average-sized live lobsters. Larger lobsters over 2 pounds may take slightly longer than double the time for 1 pounders. Be sure to use a thermometer for accuracy.
Avoid Common Cooking Mistakes
It’s easy to over- or undercook your lobster if you aren’t careful. Here are some key mistakes to avoid:
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Don’t crowd the pot when boiling or steaming. This prevents even cooking. Cook lobsters in batches if needed.
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Don’t go solely by suggested cooking times. Times can vary based on lobster size, stove differences, altitude, etc. Always verify doneness.
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Don’t underestimate cooking larger lobsters. Big lobsters over 2 lbs still require additional cook time beyond basic guidelines.
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Don’t boil lobster over high heat the entire time. Bring water to a rolling boil then reduce heat to a strong simmer.
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Don’t forget to factor in carryover cooking. Lobster temperature will rise 5-10°F after removing from heat.
Store and Reheat Leftovers Properly
Cooked lobster can be stored in the fridge for up to 24 hours. Be sure to get it chilled quickly. To reheat, bake, grill, or steam until the internal temperature reaches 145°F.
You can also reheat cooked lobster meat gently on the stovetop. Just don’t overcook it or the texture will suffer. Refrigerate lobster meat for no more than 2-3 days.
Master the Art of Cooking Lobster
With these handy tips, tricks and temperature guidelines, you can feel confident cooking lobster perfectly every time. Remember to use a thermometer for the most reliable indicator of doneness. And avoid common mistakes like overcrowding and improper storage.
Soon you’ll be impressing dinner guests with expertly prepared lobster with tender, juicy meat and shells that crack cleanly open. Just follow the visual and audio cues until the shell is bright red, the meat is opaque white and the tail curls – lobster perfection achieved!
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What Cooked Lobster Looks Like
Levey says to look for these signs that lobster is done if you don’t have a meat thermometer and have to trust your gut:
- The shell will be bright red all over.
- After being cooked, lobster meat is white, and the pinks that are closest to the shell turn a deep red.
- Fish, chicken, beef, and pork all have proteins that get tighter and firmer as they cook. The same is true for lobster.
When cooking steak, you may cut into the flesh to see if the inside is pink or red. Its the same with lobster. The flesh should be opaque, pearly white, according to FoodSafety. gov.
If youre waiting for fragrant aromas in the kitchen youre likely to keep waiting. When lobster is cooked, there is little to no odor, according to the FDA.
Safe Internal Temperature for Lobster
Its not possible to tell if food is safely cooked by relying on sight, smell and taste, according to the Academy of Nutrition and Dietetics.
When cooking any meat, the best way to determine if its done cooking is using a food thermometer. This is the most accurate way to know when meat is thoroughly cooked to a safe internal temperature.
“The internal temperature of cooked lobster is 140 degrees Fahrenheit,” Levey says. “Do not cook to a temperature higher than 140 F or the lobster can become tough and chewy. “.
Lobster Tails 101
How do you cook lobster before baking?
Before baking, the lobster is usually either fully cooked by boiling, or blanched just as when grilling lobster. The meat is then removed from the body and tail, seasoned, and stuffed back into the lobster shell before being broiled or baked.
How long do you cook a 1 lb lobster?
Steaming is my preferred method of cooking lobster at home, because you lose less flavor this way. Plus, this method cooks the lobster faster. Steam the lobster for 9 minutes for the 1st pound, then add 4 minutes for each additional pound. So 1 lb will cook for 9 minutes, 2 lbs for 13 minutes and so on. Fill a pot with about 2 inches of water.
How do you cook a live lobster?
Fill a pot with about 2 inches of water. Add salt (generously, so it’s almost like sea water). Optionally, you can add sea weed to the water as well. Place a steaming rack in the pot, or you can place the live lobsters (or immediately after killing them humanely) in a steaming basket. Bring the water to a boil, with the lid closed.
How do you eat cooked lobster?
Plunge the cooked lobsters into an ice bath, OR cool water, or let it stand for a few minutes to cool down. Then the lobster meat can be removed from the shell, or the lobsters can be cut in half and served as is (along with lobster crackers for the claws), with some melted butter and herbs.