Lobster is considered a favorite to seafood lovers, and it is simple to make. Lobster can be boiled, steamed or baked. Grilling is another possibility, but this type of cooking is reserved for hard-shelled lobsters. The hard-shelled lobster has more meat per pound than the soft-shelled, but the soft-shelled has a sweeter taste.
Place the pot on the stove with enough water to cover the lobster. Bring the water to a fierce boil. Add 1 tbsp. of salt. Place the lobster into the water. For a store-bought lobster, boil it for 10 minutes plus 3 minutes per pound. For a soft-shelled lobster reduce the time by 3 minutes. Cook a live lobster in a similar way. Boil it for 2 minutes, then reduce the heat to simmer and cook the lobster for 15 minutes plus 5 minutes per 8 oz. over the first pound. For a soft-shelled lobster, reduce the time by 3 minutes.
There is an ongoing debate on how humane it is to cook a live lobster. According to the Lobster Institute lobsters, like insects, do not have a well enough developed nervous system to feel pain. If this is still a concern of yours, then you can put the lobster into the freezer for 5 to 10 minutes. The cold causes the lobster to sleep. When boiled, it does not wake up in time to realize what's happened.
A lobster pot is recommended when steaming lobster, but it is not necessary; a steam pot can be used. Steaming is very similar to boiling but takes a little more time. Place the pot on the stove with enough water to cover the lobster. Bring the water to a fierce boil. Add 1/2 cup of salt. Place a store-bought lobster into the water and steam it for 14 minutes plus 3 minutes per pound. For a soft-shelled lobster, reduce the time by 3 minutes. For live lobster, steam it for 18 minutes plus 5 minutes per 8 ounces over the first 1 1/2 lbs. For a soft-shelled lobster, reduce the time by 3 minutes.
Preheat the oven to 425 degrees F. Bake the lobster for 3 to 4 minutes, flip, and cook for another 4 minutes. For soft-shelled lobster, reduce the time by 2 minutes. It is not recommended to cook a live lobster this way for obvious reasons.
Launie Sorrels is a veteran who has worked as a chef and has more than two decades of martial arts training. His writing has developed from his experience as a quality assurance manager for Microsoft and IBM. Sorrels has a degree in computer science and is currently working on his journalism degree.