Lobster season has officially arrived. For the next month and a half, lobster will be fresher and cheaper. If you love lobster, you’re in luck.
First the Basics
These are the simple ways to cook a lobster. With a salad, corn on the cob and clarified butter, you are all set.
- Split the lobsters in half, down the length.
- Use olive oil or melted butter and drizzle it over the meat
- Place the lobster, shell side down on the grill with medium heat for 5-7 min
- The tail will be done before the claws
- When the tail looks white with no translucency, move it off direct heat
- Leave the claws for an extra minute or two
If they are live, boiling is the easiest way to go.
Leave the rubber bands on the claws until they’re done.
Those suckers can skitter around on the floor faster than you’d think and they don’t have any problem with giving you a vicious pinch. Don’t even think about what they’ll do to a finger or a toe.
If you can use actual sea water to boil them, lucky you. That’s the best. If not, use 2 tsp of salt per quart of water. Use a huge pot.
When lobsters are done, they turn bright red. The big ones (over 2 lbs) can’t be reliably judged that way though. Follow suggested times on those.
- 1 lb 12 – 15 min
- 1 1/2 lbs 15 – 20 min
- 2 – 3 lbs 20 – 25 min
We are partial to the tail. On the first Saturday of lobster season, there is a long standing Scamper family tradition. The grill is on, rain or shine. The butter is clarified. The corn on the cob is prepped and most important of all, ZZ Top’s Tush, is blasting in the kitchen. That’s because we all love lobster tush best.
Some people love the claws but they require cracking.
It’s clear melted butter. If you remove the milk fat, it looks more attractive and it works much better for dipping crab or lobster
Any amount of butter can be used. You will lose about 1/3 of the volume though. So you will need more butter than expected.
Heat the butter on a med low flame until the milk fat rises to the top. That’s the white foamy stuff. Spoon off the foam.
Remove the butter from the heat and line a fine mesh sieve with cheese cloth to strain the butter.
You can also buy just the tails. Fresh is always best but frozen tails are very good.
Thaw them in cold water for at least 30 min. Remove them from the shell but keep the shell in case the recipe requires it.