Cooking Lobster Recipe

How to make it

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• ****Have two large pots ready. One for boiling the lobster and one for steaming. ***
• Bring a large pot of water to a high boil.
• Pick up lobster and quickly place head first in boiling water.
• Cover and boil for 10 minutes. (I want to make sure the lobster is no longer alive.) (I do not like using the knife to make a slit at the back of the head to kill the lobster and I know this method is just as hard but I can actually do this . . . kind of. . . I cry every time.)
• NEXT STEP: (You can add more then 1 lobster to a pot for steaming.)
• Take lobster out of boiling water and place in steaming basket or rack elevated above water. Make sure the water is at a high boil before placing the lobster inside and start timing when the water is at a high boil after placing the lobster inside. For a 3 to 3 1/2 pound lobster or 2 ( 1 1/2 pound) lobsters, I steam for 20 - 25 minutes after boiling for 10 minutes.
• A 4 to 5 gallon pot is ideal for steaming a total of 6 to 8 pounds of lobster. Do not overcrowd the pot, if you can not see the bottom, use a second pot or steam in 2 batches. The first steamed batch can be kept warm by being covered in foil and set in the oven at 165 degrees while waiting for the second batch.
• HOW TO TELL THE LOBSTER IS COOKED:
• 1) The lobster shell will be bright red & the tail will be curled.
• 2) Pull off one of the small walking legs. The leg will come out pretty easily when the lobster is done.
• 3) The internal temperature should be 180 F.
• 4) The meat inside the lobster will be firm, white and opaque. The tomalley, which fills most of the body cavity will be greenish-yellow.