A perfectly cooked lobster is a delicacy, and once you've tasted one, you'll be hooked for sure. Lobster is a luxury food, and it just tastes amazing! Use our guide and get step-by-step help to prepare the perfect cooked lobster.
Recipe for cooking lobster
A perfectly cooked lobster is a delicacy, and once you’ve tasted it, you’ll undoubtedly be hooked.
Lobster is a luxury food, and it just tastes amazing!
Use our guide and be guided through the preparation step by step to the perfectly cooked lobster.
Enjoy your meal!
Watch us work with lobster here:
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Servings: servings
Cooking Lobster
A perfectly cooked lobster is a delicacy, and once you've tasted one, you'll be hooked for sure. Lobster is a luxury food, and it just tastes amazing! Use our guide and get step-by-step help to prepare the perfect cooked lobster.
Equipment
- Large pot
- Hob
- Chef'S Knife
- Cutting Board
- Bowl
- Frying Pan (an option)
Ingredients
- 2 pcs. lobsters
- Water for boiling
- Salt
- Dill fresh sprigs of dill - can be omitted
Instructions
- In this recipe, we've used Danish lobsters, considered some of the finest available.
- However, you can simply use the type of lobster available from your fishmonger.
- Start by killing your lobster:
- A sharp knife is thrust down into the cross on the lobster's head.
- It dies instantly from this method and will feel nothing.
- The reason it continues to move is solely due to the numerous nerve fibers the lobster contains.
- A large pot of water is brought to a boil, and salt and optionally fresh sprigs of dill are added.
- The lobster is placed in the vigorously boiling water headfirst.
- Cover the pot and bring the water back to boil.
- When the water boils again, repeat the process with the next lobster.
- The lobsters should now cook for 4-6 minutes, depending on their size.
- Then, take them out and place them in a bowl of ice-cold water (cold tap water mixed with ice cubes).
- The ice-cold water will stop the cooking process the second the lobster is placed in the water.
- This way, you avoid the risk of the lobster becoming dry and tough, and instead, it will be juicy and delicious.
- Once the lobsters are completely cooled, remove them from the ice water.
- The meat now needs to be removed from the lobster.
- Use a sharp and sturdy knife to split the lobster.
- Start between the neck and back joint and press the knife through the lobster, splitting it into two.
- Turn the knife and press it through the head.
- The lobster is now split into two halves.
- Rinse and clean them under cold running water and remove the intestine located in the lobster tail.
- Serve the delicious lobster meat as it is, garnished with lemon and dill sprigs, and served with bread and butter/mayonnaise/aioli as an accompaniment.
- Alternatively, you can quickly sauté it in butter on a hot pan for 30-45 seconds on each side.
- Of course, you can also use the meat as an ingredient in another dish, such as a seafood salad, or use it in a lobster bisque.
Notes
Always save the shells when you cook lobster, langoustine, or shrimp. They are fantastic to use in a bisque, and you avoid food waste by using the whole animal!