- By Fish
- By category
- By Season
How to cook a live lobster
If you have received your lobster and it is 'sleepy' or dead, it is important to cook it straight away, as it will have been alive when packaged and dispatched the evening before delivery.
If preferred it is possible to send a lobster "to sleep" by putting it in the freezer for 30 minutes before cooking.
Boil a large pan of salted water. Place the lobster into the boiling water; allow the water to return to a boil and leave to simmer for 15 to 20 minutes, depending on the size of the fish.
If you are in doubt as to whether or not it is cooked; carefully push a carving fork or skewer in to the middle of the shellfish; if the skewer or fork is hot to your lips the lobster meat is cooked.
Drain the lobster and rinse with cold water to remove any excess protein on the shell and allow to cool.
Place the lobster on a chopping board with the head facing you. With a sharp robust knife cut down into the shell in the middle of the head (there is a recess half way down). Cut down towards the head of the fish separating the two sides.
Repeat the process this time cutting towards the tail of the fish, ending up with two halves.
Remove the pouch which is located close to the head; this is the only inedible part of a lobster.
Break the claws from the body and remove the meat using a rolling pin or other object to crack the shell.
- Allow one 500 - 600 gm lobster or half a 800 - 1kg per main course.
Publication Date: January 28, 2015.