How to cook lobster

Information for lobster in our free cooking ingredients collection.

Lobster

One of the largest crustaceans, lobster has a jointed body and limbs covered with a hard shell. The coveted edible portion of the lobster is generally the sweet flesh inside its tail, and sometimes in its claws. Its liver (tomalley) and eggs (coral) also can be eaten. Lobsters are prized by diners for their firm flesh and flavorful, yet not overpowering, taste.

Lobsters can be divided into two groups: large, clawed (American) lobsters and spiny (rock) lobsters. American lobsters hail from around Maine, whereas rock lobsters can be caught in the waters off the southeastern United States and in the Pacific. American lobsters boast claws with yet more meat, but only the tails of spiny lobsters are eaten. These tails are often sold frozen throughout the United States. The meat is more dense and fibrous than that of the American lobster. It lacks some of that characteristic sweetness, but the tails are far more inexpensive than buying a whole American lobster.

Lobster is an excellent source of zinc.

How to cook lobster

When selecting a live lobster, look for an active one whose tail curls under its body when lifted. If lobsters have been stored on ice, they may be sluggish. Bacteria form quickly in a dead lobster, so it is important that you purchase it live. Live lobsters will die quickly, so they must be kept in seawater, wrapped in a wet cloth, or wrapped in several sheets of wet newspapers. Use these methods for only a few hours (24 hours at most), then cook the lobster. It is best to cook lobster the same day you buy it.

Whole, cooked lobsters should have their tails curled tightly under their bodies, a sign they were alive when cooked. Cooked lobster meat should be sweet-smelling and snowwhite. Frozen tails should be in an untorn package with no sign of frost; the visible meat should be free of dry-looking spots.

Lobsters can be prepared in a variety of ways, including steaming, broiling, and grilling. Another common preparation method is boiling. A general rule for cooking lobster with any method is to allow 12 minutes per pound. The lobster is done as soon as its shell becomes red or the meat turns opaque. A sign that a lobster has been overcooked is that its meat is stringy and tough.

Serving suggestions

The firm flesh and pleasant flavor of lobster make it a versatile seafood. It can be eaten plain, seasoned with lemon juice, garlic, and a drizzle of butter, or added to pates, salads, or sauces. Lobster bisque, essentially a creambased lobster stew, is a classic lobster dish enjoyed by diners the world over. Because it is high in calories and fat, it should be savored on special occasions. Lobster meat also can be mixed with curry sauce. It is also an elegant, tasteful addition when added to salad greens and sprinkled with lemon juice or a spicy lower-fat vinaigrette.

• Mussels
• Octopus
• Oysters
• Scallops
• Shrimp
• Legumes
• Alfalfa
• Broad beans (fava beans)
• Chickpeas (garbanzo beans)
• Common beans
• Black beans
• Cranberry beans

• Striped bass
• Catfish
• Swordfish
• Tuna
• Mackerel
• Salmon
• Smelt
• Trout
• Shellfish
• Abalone
• Clam
• Crab

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