LIVE LOBSTER

Per 100g Serving Calories/Energy 56 kcal/236 kJ Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 80mg Sodium 510mg Salt 1.3g Potassium 230mg Carbohydrate 0g Dietary Fiber 0g Sugars 0g Protein 13g

LIVE LOBSTER

Ideally a meat thermometer should be inserted into the centre of the thickest portion of the lobster’s body by piercing the thermometer tip through the membrane on the back between the body and tail of the lobster. A properly cooked lobster should reach 82°C (180°F).

Traditional Boiled Cooking Method
Pour at least 1/2 gallon (2 liters) of water per pound of lobster in a large pot. Mix in 1/2 cup of sea salt per gallon (2 tbsp of sea salt per liter) of water and bring to a rolling boil. Carefully drop the lobsters headfirst into the rapidly boiling water, one at a time. Return the water to a boil and start timing. To avoid overcooking, only similarly-sized lobsters should be cooked together. If there are various sizes in the pot, base the cooking time on the largest lobster to ensure that it is cooked.

Steamed Cooking Method
Pour 2 inches (5 cm) of water in a large, heavy bottom pot. Place on high heat until it reaches a boil. Carefully drop the lobsters headfirst into the boiling water, one at a time. Cover the pot and start timing. Check the water after five minutes to ensure there is enough in the pot so it does not burn dry. Take care when removing the lid as there will be a lot of hot steam inside. Remember to open the lid away from you.   

Broiled Cooking Method
Split a pre-cooked lobster in half lengthwise and crack the claws. Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Place on a broiler pan and broil, shell side down for three to four minutes, or just until the lobster is heated through. Be careful not to overcook.

Grilled Cooking Method
Split a cooked lobster in half lengthwise. Crack the claws. Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Place directly on the grill, shell side down, for 2-3 minutes, or just until the lobster is heated through. Be careful not to overcook. 

Re-heating
To re-heat cooked lobster, simply steam in 1” of boiling water, in a heavy bottom, covered pot for 3 minutes for a 1.25 pound lobster (increase time by 30 seconds per pound over 1.25 pounds). To re-heat by boiling, place lobsters into boiling water for 3 minutes for a 1.25 pound lobster (increase time by 30 seconds per pound over 1.25 pounds). 

How do you know if your lobster is undercooked?
If your lobster is undercooked the meat may appear opaque (not white) and a thick translucent liquid may be found inside. If it is a female, there may be a black, oily gel inside the body and tail. This is undercooked roe (eggs). Externally, the shell may not yet be entirely red.

What to do if your lobster is undercooked?
An undercooked lobster should be returned to the boiling pot or steamer to cook until it reaches an internal body temperature of 82°C (180°F). Cooking times may vary by size of lobster, with larger lobsters subject to longer cooking times. When fully cooked, the meat will appear white and the shell will be red. If it is a female, the roe (eggs) will also be bright red in colour.