Cooking Live Lobster

One of the first things you have to be reconciled with cooking live lobster is the fact that you are the person who places a living being in the water is boiling. Most people feel this delicate subject. They are not sure they can do. That's what makes cooking live lobster to lobster different.Cooking may seem like a challenge for some people, but it's really not that difficult.

So what do you do this lobster once it arrives, after all, it has prepared for the table. To start the best thing to do is leave it in the package that came in. Most likely it is a can of foam insulation that has also frozen gel packs. It serves a primary purpose is to cool the precious lobster and comfortable during transport. Whatever you do, do not put it in fresh water, thus killing the lobster and we certainly do not want that to happen, at least not yet!

Lobsters are cooked alive better, but if he can not live as long as it was kept cool it will still be ok to cook and eat. The next thing to do is prepare the area for cooking your freshly delivered live Maine lobster.

Used to advance the preparation that will ensure that you cook your lobster alive properly.

Prepare a large pot, adding water and bringing this issue to a boil. It is also important to know what the size of lobsters are to ensure the appropriate cooking time. Generally, an invoice will be included that lists the contents, the size of lobsters. Also, if you ordered the lobster online, then just make a mental note of the size when ordering. Lobsters are measured in pounds vs. inches or some other measure. The following table lists the different weight and the accompanying cook times for each weight range:

£ 1 to 1-1/4 lbs. 15 minutes
1-1/2 lbs. 2 lbs. 17-20 minutes
2 lbs. 3 lbs. 20 minutes
3-6 lbs. 24-28 minutes
6-7 lbs. 28-30 minutes
8 lbs. And more. 4 minutes per pound

Once the pot has come to a boil, it is now time to cook the lobster! Note the time for cooking and either set a timer or a mark time during cooking has begun, and when the lobster is done.

Take the lobster firmly around the body, behind the two main lobster claws. Place the head of the lobster in boiling water. To ensure you do not burn yourself, you can simply press the lobster as it is in the water. Their is the possibility that the lobster will kick a bit to ensure that the lid of the pot of lobster is placed immediately. The lobster is cold and very probably prevent the water from boiling when the temperature is adjusted. This is normal and the water begins to boil a moment. Keep the lid on the pot with boiling water to get back quickly and ensures proper cooking throughout your fresh lobster.

Once the timer is gone it is time to remove your cooked lobster. Use utensils to remove your heavy cooked lobster. They can sometimes be heavy salad tongs so simple will probably not be sufficient. Once taken care not to catch or touch the lobster with your hands, they are extremely hot and burn your skin. Let the lobster cool slightly and then place it on the platter for presentation.

If the instructions are followed, then there is no question that you cooked your lobster live properly. This is not a difficult process and everyone can pull this off with ease. Even if this is the first time you've ever cooked a live lobster is convinced that armed with the correct information, you can cook your lobster as a leader.