Fjord Fish Market provided lobster, salmon, clams and crab cakes for Eva Amurri Martino's clambake
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5 from 1 vote

How To – Boil a Lobster (1 ½ Lb. lobster)

Make sure you have a big enough pot so lobsters aren’t crowded, an overcrowded pot will cause inconsistent cooking. A 19 quart pot is good for about 5-6 lobsters.
Course: Main Course
Cuisine: American
Keyword: clambake, lobster, summer
Author: Fjord Fish Market

Equipment

Ingredients

  • 2 lobsters 1 1/2 pounds each

Instructions

  • Fill the pot about ½ full and bring to a light rolling boil. (Adding salt to the water is optional)
  • When water is ready, add the lobsters to the water using a long metal tong to avoid splashing.
  • Cook lobster roughly 8 minutes per pound, about 12 minutes for 1 ½ Lb. lobsters. DO NOT overcook as lobster meat can become tough and stringy.
  • When lobsters are ready, remove with long metal tongs.
  • (If you are cooling the lobsters to make lobster salad, make sure to put cooked lobsters in an ice bath to stop the cooking process. Lobsters will continue to cook once they are removed from the water)
  • Splitting the Lobster: Place the lobster on a large cutting board belly down. Using a clean kitchen towel, hold the lobster down from the back and place the tip of your chef knife at the top of the tail where it meets the body. Press in firmly with the knife and push the knife straight down towards the cutting board, splitting the tail in half completely. 
  • (Lobster tails may have ROE, which is a firm red egg sack, and a light green colored TOMALLEY which is visible when you split the tail. You may want to run the tail under warm water to rinse these out. Although not harmful, it is neither pleasant to look at nor eat).
  • Cracking the Claws: Using lobster crackers, lightly squeeze the crackers about midway through the claw slightly cracking it but keeping the claw intact. 
  • Serve with warm drawn butter and lemon wedge. ENJOY

Notes

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