Question 1

How do you prepare a lobster for cooking?

Accepted Answer

Start by rinsing the lobster under cold water to remove any residual seawater or dirt. Place the lobster in the freezer for about 20-30 minutes before cooking. This step helps to numb the lobster and makes it more docile. When you are ready to cook, plunge the lobster headfirst into the pot.

Question 2

Why is my lobster tough?

Accepted Answer

Overcooking lobster will result in tough, rubbery meat. Always remember that the cooking process continues for a few minutes even after you take the lobster out of the boiling water or off the heat source. A tip to prevent overcooking is to undercook it slightly and let it finish off the cooking process in its shell away from the heat.

Question 3

What's the green stuff in my lobster?

Accepted Answer

The green substance is called tomalley, which is essentially the lobster's liver and pancreas. Some people enjoy eating it because it has a rich, intense flavor, but others prefer to avoid it due to its strong taste. It's safe to eat unless you are especially sensitive to high levels of PCBs.

Question 4

How to make lobster less chewy?

Accepted Answer

Using butter or oil to baste the lobster while it is cooking can help it remain juicy and tender thus avoiding the chewy texture. Additionally, avoid overcooking which is a common reason for a chewy lobster.

Question 5

Is it better to steam or boil lobster?

Accepted Answer

Steaming a lobster preserves more flavor and tenderness than boiling. With steaming, you get a more concentrated lobster flavor with a perfect, firm texture.

Question 6

How do you take the meat out of a lobster?

Accepted Answer

To remove lobster meat, start by twisting off the claws, and then use a cracking device to crack the claws open. For the tail, squeeze it from the sides to crack the underside, and pull the flippers off the tail to extract the meat. Use a fork to push the meat out.

Question 7

How do you cook lobster on the grill?

Accepted Answer

Start by splitting the lobster lengthwise. Remove the tomalley (green stuff) and rinse under cold water. Then baste with butter or olive oil, sprinkle with salt and pepper, and place it shell-side down on a medium heat grill. Cook for 5-7 minutes until the meat is opaque.

Question 8

Can I use the shells for something?

Accepted Answer

Absolutely! Lobster shells are great for making stocks, bisques and soups. They add depth to your dishes and are perfect for maximizing the flavors of a whole lobster.

Question 9

Is the red stuff in lobster edible?

Accepted Answer

The red substance is lobster roe, which is the egg mass of the lobster. It's completely safe and edible to eat, and some people find it to be a delicacy.

Question 10

Can I bake a lobster?

Accepted Answer

Yes, you can! Baked stuffed lobster is a wonderful dish, where the lobster cavity is usually filled with a breadcrumb stuffing. Lobsters can also be broiled with herbed butters or various sauces.

Question 11

When does lobster expire?

Accepted Answer

Live lobsters can live up to 48 hours out of water if properly stored in a moist, cool yet not icy environment, but it's best to cook them as soon as possible after purchase for the freshest taste. Once cooked, lobster meat can be refrigerated for 2 to 3 days. If you're saving cooked lobster meat in the freezer, it can last 2-3 months. However, freezing can affect the lobster's texture and flavor, so it's generally better to eat fresh if possible.

Question 12

How do you tell if lobster is bad?

Accepted Answer

For live lobsters, if the lobster is limp or if its tail doesn't curl when you pick it up, it has likely expired. A strong, pungent smell is a clear indicator of a bad lobster. Once cooked, the lobster meat should be cream or beige-colored and have a clean, fresh scent. If it's yellowish or grayish, it has probably turned bad. The same goes for the smell - if the cooked lobster meat has a foul or ammonia-like odor, it's time to throw it away.

Question 13

Tips for storing lobster to extend shelf life

Accepted Answer

• Store live lobsters in a shallow pan or tray, covered loosely with wet newspapers or damp cloth, in your refrigerator's crisping drawer. Refrain from putting a fully sealed lid on the container as lobsters require air circulation. Remember, never freeze live lobsters as it will kill them.

• If you've already cooked the lobster, let it cool completely before storing. Place the cooled lobster in a tightly sealed container, and then in the refrigerator.

• To freeze cooked lobster meat, place it in a freezer bag, squeeze out as much air as possible, and seal it tightly. You could also cover it with a brine (a solution of saltwater) before freezing to help maintain its juicy texture.
• Avoid freezing and thawing lobster meat multiple times, as this can significantly degrade its texture and taste.

Question 14

Analysis of lobster

Accepted Answer

Eating lobster can feel like a luxury for a lot of people, but cooking it at home can be somewhat daunting due to its relatively high price and the need to usually buy it live. Furthermore, overcooking lobster can result in a chewy and tough texture while undercooking can pose health risks. Therefore, perfecting the cooking process is key. It’s also important to note that while lobster meat is delicious, many people miss out on the intense flavors present in other parts of the lobster, such as the tomalley (lobster liver) and the roe.

A common misconception with lobster is needing to boil it. However, steaming is a far superior method as it preserves the lobster's natural juices and amplifies its sweet and briny flavor. Submerging lobsters in flavorful broths can also elevate their taste. Lobsters are also versatile and not just for steaming or boiling. They can be grilled, baked or even used in a hearty bisque. Remember that lobsters turn bright red when fully cooked, providing an easy visual clue.

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