Tips for Cooking and Serving Maine Lobster
Fill a large pot with 1 quart of water. Add 2 tbsp. salt and bring to a
boil. Put lobster (s) in head first. Bring water back to boil. Lower
heat, cover,and simmer.
1 1/4 lb. Lobster (feeds 1) 8-10 minutes
1 1/2-2 lb. lobster (feeds 1) 12 minutes
2 1/2 – 31/2 lb. lobsters (feeds 1-2) 14 minutes
4-5 lb. lobster (feeds 2) 18-20 minutes
Large lobsters aren’t tough..they’re superb!
Place lobster in sink until cook enough to handle. Then put it on it’s
back..using a heavy,sharp pointed knife, cut thru entire length of body
and tail. Remove stomach, (in back of head) and intestinal vein that
runs from stomach to end of tail.
Spread open. Serve with mallet or crackers to break the large claws. The tail section and claws offer the largest pieces of meat, but don’t let anyone overlook the good meat to
be found in the body section. Unhinge the shell from the body, then
crack the body apart sideways, to get at the meat.
This section contains the “tomalley,” or green liver, and the red coral roe (only found in
females)..both are delicious. The little claws and tail-piece flippers
hold rewarding morsels too. Hot lobster always tastes best dipped in
melted butter with lemon juice. Cold lobster is good with either melted
butter or mayonnaise.
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