How to cook lobster, according to a Maine lobsterman:
lobsterman and marine biologist. “The beauty of lobster is that it is sustainable, delicious, and so simple to cook,” he reassured. “If you can boil water, you can cook a lobster.” Really all you’ll need is a tall pot, tongs, shears, and a
Once the water is boiling, remove the rubber bands from the lobster’s claws. Uncover the pot, and lower the lobsters into the water, tail first. Be sure not to add too many at once, two 1- to 1½-pound lobsters is about right for the average home stockpot. Replace the lid and cook until the lobster shells turn from blackish orange to bright red, about 12 minutes for soft-shell lobsters, or 14 minutes for hard-shell lobsters*. .
Holding the tail shell-side-down, with one hand at the fins, and the other hand at the second segment on the tail, apply gentle pressure to snap the fins away, revealing the tip of the tail meat. Using your thumbs, crack apart the remaining shell. Set aside the tail meat. Finally, Brown insists that we don’t forget about the thin strips of meat hiding in the lobster’s eight legs. First, pull each leg away from the body. Some folks just chew on the legs to get at the meat, but if you want to add it to a dish, Brown suggests the following more sanitary method: Position a rolling pin or a bottle at the outer tip of the leg, then press and gently roll up towards the “shoulder,” squeezing the leg meat out as you go.
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