Lobster (boiling)

Boiling a lobster is the simplest way to cook lobster and leaves you with the purest taste of the lobster meat. This is how I first started cooking lobster, and I’d say it’s the quickest way to cook a lot of them if you’re cooking a few at a time.

Ingredients

• A live lobster
• A large pan of salted water

Method

1. Bring the water to a rolling boil
2. Humanely kill your lobster(s)
3. Place the lobster in the water and start the timer (roughly 9 minutes for an 800g lobster, see below for a guide)
4. Once cooked, remove and leave for a few minutes to cool slightly
5. Crack open the claws, remove the tail meat and enjoy!

Notes

Be careful the water doesn’t boil over, as it may froth up over time.

If you’re cooking more than one, you’ll need to play with the times a bit. Suggested cooking times for a single lobster:

If you’ve overcooked the lobster, the claw meat will stick to the claws when you’re trying to get the meat out.

Inspiration

Lobster Anywhere has a decent guide on cooking times.