Traditional Boiled Clearwater Lobster
This recipe needs
- Clearwater live lobster
- Sea Salt as directed
- Bring at least 2 litres per pound of lobster to a rolling boil in a very large pot.
- Add in 2 Tbsp. of Sea salt per litre of water.
- Carefully drop in the lobsters, one at a time, headfirst into the water.
- Return the water to a boil, and then start timing: 1 lb = 12-15 min; 1.5 lb = 15-20 min; 2-3 lb = 20-25 min
Determining fully cooked Lobsters:
- Lobsters will turn their characteristic bright red colour well before the meat is thoroughly cooked inside.
- Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done.
- The meat inside will be firm, white and opaque.
- The tomalley, which fills much of the body cavity, will be green.
- The roe in female lobsters will be bright red and firm. If it is a dark greenish black, with an oily tar-like consistency, the lobster is undercooked.
- The internal temperature will be 180oF (80oC).
- If the lobsters will not be eaten right away, they must be cooled quickly in ice water. Drain the chilled lobsters, cover and keep refrigerated. You can keep cooked lobsters in your refrigerator for 1 or 2 days.