How To Cook Warm Water Lobster?

Place a whole lobster in the cooking liquid with its head down.

How is a warm lobster boiled?

If your warm-water lobster’s antenna are too long, cut them off. Some species lack long antennae.

Cook lobster for approximately five minutes. If you choose a larger lobster—like the one I used—you’ll need to cook it for an additional two to three minutes. Anything more will result in dried meat.

Serve whole or split into little portions. For cutting and cleaning instructions, see the post.

How long should lobster be cooked in boiling water?

First, think about the size of the pot you’ll need to cook the lobsters. One lobster will fit easily in an 8-quart pot, and two or three will fit in a 16-quart pot. You’ll need to boil more than one pot of water if you’re preparing a lot of lobsters, or cook them in stages.

Boiling a sizable pot of salted water

Large pot should be 3/4 full of water. Each quart of water should have a spoonful of salt added. The water ought to be seawater-salty (in fact you can use clean sea water if you have it). Rapidly bring the water to a boil.

the lobsters into the saucepan from below:

Holding the lobster by the body, lower it into the boiling water head first and upside down. In this method, keep adding the live lobsters to the saucepan. Pot is covered.

Depending on size, boil lobsters for 7 to 14 minutes:

Keep track of when the water starts to boil once more. Depending on the size of the lobster, continue boiling it for 7 to 14 minutes or longer. A 1-pound lobster will take 7 to 10 minutes, a 1 1/4-pound lobster will take 8 to 12 minutes, and a 1 1/2-pound lobster will take 10 to 14 minutes. For every additional half pound, add two minutes. When finished, the lobsters should be a vivid bright red hue.

Note that larger lobsters will turn brilliant red before they are totally through cooking, so you do want to timing your cooking, and not simply go on color alone.

You shouldn’t consume raw or undercooked lobster, as opposed to raw or undercooked fresh scallops or fish (think sushi). It doesn’t taste well when lobster meat is translucent and undercooked. It must be completely opaque throughout. Keep an eye on the time since rubbery meat results from overcooking.

What is the ideal method for lobster cooking?

  • Use a pot that can accommodate the lobsters comfortably, and add water to it until the edges are covered by about two inches of water. (Feel free to add the lobsters directly to the pot or to a steaming rack.)
  • For every quart of water, put 2 teaspoons of salt in. It would be best if you had sea salt.
  • One at a time, add lobsters to the boiling water as it comes to a full boil. Over a high heat, bring the water to a rolling boil. Put the lobsters in the pot head first, close the lid, bring the water to a boil as soon as you can, and then begin the timer.
  • For the first pound, steam a lobster for 7 minutes each pound. For each additional pound after that, add 3 minutes per pound. For an approximate timeline of cooking, see the graphic below. If the foam begins to bubble over, lower the heat.
  • Utilizing tongs, carefully remove the lobsters from the pot. They are incredibly hot, so use caution. Before cracking, place in a sizable bowl to chill for five minutes.

preparing clams in addition to lobster? Put the lobsters on top of the clams in the netted bag, and then steam both at once.

Is lobster from warm waters good?

Compared to the lobster from cold water, the warm water lobster is less soft and delicious. Compared to its cold water sibling, it tastes more like seafood and has firmer meat. The flavors are inferior to those of lobsters that live in colder climates, however they are nevertheless good in their own right.

Unfortunately, your neighborhood grocery store will not be selling live warm water lobster. Due to the location of the meat, warm water lobster tails are typically sold frozen. Most supermarket stores have these frozen tails, but the quality isn’t always assured.

You can prepare the tails using the same methods as you would for cooking cold water lobster, but don’t anticipate the same level of flavorful results. To improve the flavor of the meat when grilling or baking it, we advise adding more herbs and spices. These lobsters go well with common spices like paprika, thyme, rosemary, and parsley. The flesh can also be added to mac and cheese, stir-fries, and lobster rolls.

The flavor of the seawater is slightly covered by powerful meals and strong flavors, with the lobster serving as just one of several ingredients.

What kind of water is ideal for cooking lobster?

Select a vessel that will easily accommodate all the lobsters; do not overcrowd them. 6 to 8 pounds of lobster can be cooked in a 4- to 5-gallon saucepan. In the bottom of a big kettle, pour two inches of seawater or salty water. Place a steaming rack into the pot and heat it up to a roaring boil. One at a time, add the live lobsters to the pot, cover it, and begin the timer. Lift the lid halfway through (be careful, the steam is hot) and rotate the lobsters to ensure equal cooking.

The lobster will weigh:

How Long Should I Steam?

Bright red lobsters indicate they are cooked, however for huge lobsters in particular, that isn’t the best sign of doneness. When the shell becomes red, they can still be underdone. The lobster should be cracked open where the claw meets the tail after being cooked for the required amount of time, according to Jasper White. The meat will have turned from translucent to white if it is finished.

How are big hot water lobster tails prepared?

Prior to beginning, you will require:

  • unassuming stockpot
  • a strainer, tongs, or a slotted spoon
  • a big stockpot of salted water should be brought to a boil. Water should be kept at a mild boil; this is stronger than a simmer but not as vigorous as a rolling boil.
  • Add the lobster tails and cook them in the broth until the shells are bright red and the meat is soft and white. The cooking time for each tail should be roughly 1 minute per ounce.
  • Use metal tongs, a slotted spoon, or straining to get rid of the tails.

Which lobster is preferable, warm or cold water?

Maine’s license plate features a lobster for a purpose. It’s beneficial for lobsters that the water in Maine is very chilly and cold at that. Even when cooked properly, warm water lobsters—which typically come from regions like Florida, the Caribbean, and Latin America—tend to be softer and more challenging to firm up. Warm water lobsters are also said to have a faint ammonia odor. On the other hand, cold water lobsters have meat that is firmer, whiter, and “cleaner.” The lobsters may grow more slowly in the chilly water, which results in meat that is tastier and more soft.

Make sure to inquire about whether the lobster was taken in cold or warm water when buying your lobster tails. If they don’t know, it’s best to look elsewhere if they don’t. Warm-water lobsters generally have black dots covering their shells, which is another way to identify them. Almost usually more expensive than warm water lobster tails, cold water lobster tails are more expensive for a good reason—they taste better. Don’t compromise flavor for a few extra dollars when it comes to lobster tails.

Do you cool down lobster once it’s been boiled?

Lobsters are designed to be difficult to catch. Knowing how to prepare lobster properly is useless if you can’t enjoy the sweet, buttery, and flavorful meat inside. Therefore, this is how I extract the lobster meat from a whole lobster.

The lobster should be allowed to cool down for a few minutes after being cooked (I personally like steaming), either in cold water, an ice bath, or at room temperature. Remember that after being steamed, lobster continues to cook, thus I like to shock it with ice to stop the cooking instantly and prevent overcooking.

Then take off the legs and the claws and knuckles. The meat from the claws and knuckles will also need to be removed, although I prefer to use some melted butter dipping sauce to suction the meat from the legs.

I first slightly loosen the smaller claw if I want to take the claw meat in ONE PIECE. Try to find and remove the small clear cartilage quill that is linked to this tiny claw first. Where the small claw formerly existed, there will now be a small portion of lobster meat exposed, with the remainder remaining inside the big claw shell.

To crack the giant lobster claw, use lobster crackers OR the blunt back of a heavy knife. To gently remove the entire lump of meat in one piece, I like to fracture it at the base.

An alternative is to simply crack the lobster claws open and remove the meat. As you proceed, crack more of the shell to release the entire meat.

To get the meat off the knuckles as well, crack them with a lobster cracker or the back of a strong knife.

You may simply peel the tail meat from the shell after cutting the lobster in half, giving you two halves. But if you choose to split the tail in half rather than remove it whole, then adhere to the instructions below.

Holding the carapace in one hand and the tail firmly in the other. Remove the tail by twisting the carapace. When you do this, a small amount of the tomalley (green stuff) or roe (black stuff, which would be pink/red if it was fully cooked through) will go on the tail flesh. Clean this off.

Cold or warm water lobster, which is sweeter?

Whiter meat is produced by cold-water lobsters than warm-water lobsters. Because it is harder than warm-water lobster meat, the meat is simpler to handle. Although warm-water lobster tails have more meat than their cold-water counterparts, the meat is mushier and more difficult to handle. Warm-water lobsters only have edible flesh in the tail; cold-water lobsters have meat in both their claws and tails. Compared to warm-water lobsters, whose meat frequently has a fishier flavor, cold-water lobsters have sweeter meat.

How do you tell whether a lobster is done?

Split the shell where the tail meets the body using a chef’s knife. The lobster is finished cooking when the meat is white. If it’s still transparent, put it back in the pot.

You season lobster water, right?

  • Choose your pot, which should be large enough to accommodate all of your lobsters. 6 to 8 pounds of lobster can be cooked in a 4- to 5-gallon saucepan.
  • 3 quarts of water should be added to the bottom of the pot for every 1.5 to 2 pounds of lobster. For every gallon of ordinary water you added, add.25 cups of sea salt.
  • BOIL. Live lobsters should be added one at a time once the water comes to a rolling boil. Cover and begin timing right away. The cook times are listed below.
  • STIR. About halfway through cooking, stir the lobster.
  • REMOVE. When finished, remove the lobsters and allow them to rest for about 5 minutes so the meat can absorb the moisture from the shell.