Content

• Steps
• Part 1 of 3: Choosing your lobster
• Part 2 of 3: Preparing the lobster for cooking
• Part 3 of 3: Choosing a Cooking Method
• Tips
• What do you need

The whole lobster dish is a delicacy in many countries around the world. Frozen lobster can sometimes be purchased. These lobsters are not very difficult to cook - there are several different methods for making delicious meals.

Steps

Part 1 of 3: Choosing your lobster

1. 1 Buy frozen lobster that has never been thawed. Lobsters should be blanched before freezing and stored at very low temperatures (around -20 ° C).
   • Sometimes you have to cook your lobster some time after you buy it. In this case, store them in an airtight frozen food bag. In a vacuum bag, lobster can be kept in the freezer for up to one year.
   • Live lobsters are also available, of course.They can be stored for several days on ice in the refrigerator (but not in the freezer).
2. 2 Choose quality frozen lobster. You can buy frozen lobster tails and similar lobster lobster. They vary in taste and quality. In addition to the tails, you can also buy frozen claws. It is rare to find whole frozen lobsters on the market that have not been pre-cooked.
   • Lobsters are found in warm waters. They are less tasty, and when cooked, their meat can boil. Crawfish are caught in tropical Asia, tropical Africa, Latin America, the Caribbean. Lobster tails from the Caribbean have yellow spots and stripes. Keep in mind that in English lobsters can be called "warm-water lobsters" and lobsters can be called "cold-water lobsters", but they are completely different representatives of crustaceans, so if the original text on the package is written in English, be careful.
   • Cold water lobsters are tastier. Their meat is whiter, sweeter and more tender. Therefore, they can be more expensive. Lobsters are caught in South Africa, New Zealand, Australia and North America. If the imported packaging does not indicate that they were caught in cold waters ("cold water"), and they are relatively inexpensive, this usually serves as a sign that they are not lobsters, but lobsters.
   • Frozen lobster claws contain less meat than tails, so they are cheaper. These can be purchased from the frozen seafood section of the supermarket.
   • Don't buy frozen tails with black or gray spots. Such spots may indicate that the animal died before freezing.
   • If you want to cook a whole lobster, it is best to purchase live lobsters if you can.
3. 3 Buy enough lobster. You need to know how many people you need to cook lobster so that there is enough meat for everyone. Most of the meat is found in lobster tails.
   • Also, keep in mind that lobster is cooked differently in different cultures. For example, in Canada, lobster is usually cooked longer than in France. Personal preferences also play a role. Just remember that the lobster can take a little longer to cook, but it is better to get them sooner rather than later so that they do not boil over.
   • Typically, 500-700 grams of lobster is enough for one person. Lobsters can be cooked whole or separately, tails or claws.

Part 2 of 3: Preparing the lobster for cooking

1. 1 Defrost lobster. Defrost lobster, tails, or claws before boiling. If you don't, the meat may be too tough.
   • It is best to defrost the lobster for about 24 hours (or at least overnight) before cooking in the refrigerator. To defrost the lobsters faster, you can put them in a plastic bag, put it in a pot of water, and place it in the refrigerator. During the defrosting process, it is advisable to change the water at least once.
   • If you're in a hurry, you can defrost the lobster slightly in the microwave before cooking. While this is better than boiling frozen tails, it is preferable to defrost them slowly. Thawing lobster in warm water or at room temperature is not recommended. In addition, the claws should be cut before cooking.
   • If you are in a hurry, you can also put the lobster in a plastic bag and not put it in the refrigerator, but simply put it in cold water. Change the water every 5-10 and make sure it doesn't stagnate for too long. Keep the lobsters in cold water for no longer than 30 minutes, then place them in the refrigerator to complete defrosting.
2. 2 Cut the shell before boiling the tails. After defrosting the lobster, use scissors to cut the shell in the middle of the tails before boiling.
   • To do this, place the tip of a kitchen or ordinary scissor between the shell and the meat. Hold the tail in place by the fin. Cut the shell along the tail and lift the meat up to the cut.
   • Another way is to start at the back of the tail and peel back the flesh under the shell. Then you should remove the layer under the shell and straighten the tail. If this breaks some of the joints of the tail, it will not twist during boiling.

Part 3 of 3: Choosing a Cooking Method

1. 1 Boil lobster. Boiling in water is one of the most common ways to cook lobster. Pour water into a large saucepan and bring to a boil. There should be enough water in the pot to completely cover the lobster tails.
   • Add 1 tablespoon (20 grams) of salt for every liter of water. Place the thawed tails in the water, cover the pot with a lid, and cook the lobsters in boiling water for 5 minutes for each 110–120 grams of tail (add one minute for every additional 30 grams).
   • The lobster is done when the shell turns bright red and the meat is tender (touch it with a fork). If you cut the tail correctly, white meat will emerge from it. If the meat is still translucent, place the tail back in the boiling water and cook some more.
2. 2 Cook the lobster in the oven. Set the oven to fry mode. Keep in mind that frying takes very little time, so watch your lobster tails carefully so they don't burn.
   • Place the lobster tails on a baking sheet. Place them shell-side up and cook for only about 4 minutes. Keep the lobster meat about 15 centimeters from the fire.
   • If you are frying very large lobster tails, you can cut them in half lengthways. After that, turn the halves over, rub them with butter and fry for another 5 minutes. Then serve them on the table.
3. 3 Steam the lobster. This is one of the healthiest and most beneficial ways. Start by pouring some water into a saucepan to cover the bottom 1-1.5 centimeters, and add 1 tablespoon (20 grams) of salt and 1 tablespoon (15 milliliters) of vinegar.
   • Place the lobster in a saucepan. Cover the pot and, if you have whole lobsters, steam them for 10 minutes per 500 grams (or 7-8 minutes per 500 grams of meat). Tails take less time.
   • To steam the lobsters, they can also be placed on the wire rack. Pour some water into a saucepan so that it covers the bottom by 5 centimeters, bring the water to a boil and place the lobster rack on top.
4. 4 Simmer the lobster. This method resembles steam cooking, but in this case the temperature of the liquid is kept slightly below the boiling point. For added flavor, herbs and spices can be added.
   • To simmer the lobster, cook the liquid in a large enough saucepan with a lid: pour in some water and add lemon, chives, onions, and celery. For added flavor, you can also add chicken or vegetable broth and spices of your choice. The liquid should cover the bottom by no more than 2.5–5 centimeters. Bring it to a slow simmer, bring it to medium heat, and simmer for a few minutes.
   • Place the lobsters in a mildly boiling liquid, close the saucepan tightly and simmer them over low heat for 7-8 minutes for every 500 grams of weight. If the liquid is boiling, cook the lobsters for less time and check to see if they are cooked. Try not to bring the liquid to a boil.
   • When the lobster is ready, you can easily separate the whiskers and small legs from the body if you pull on them, and the tail meat turns white. If the meat is still translucent, cook the lobster for a few more minutes.
5. 5 Grill your lobster. To grill a lobster, locate the crosshairs on the back of the animal's head and pierce it with a sturdy knife. Slice the lobster along the tail and split lengthwise.
   • Place the lobster on the grill. Place the lobster on the grill rack with the meat facing down and grill for about 8-10 minutes. There is no need to turn the lobster over.
   • Brush the lobster with butter or olive oil before grilling.You can also use a metal skewer to pierce the tail.
6. 6 Bake the lobster. You can also bake lobster tails or claws. Preheat oven to 200 ° C.
   • Tie the claws together. Wrap the claws in a baking sleeve or aluminum foil and place on a baking sheet. Bake them for about 10 minutes.
   • When the claws are ready, they will turn pink. Lobster claws are available from the frozen seafood section of the supermarket.

Tips

• The lobster cooks fairly quickly and takes about 30 minutes. Defrosting takes much longer, however, so plan ahead.
• To add flavor to the lobster meat, add sea salt rather than regular salt to the cooking water.
• Boiling is the quickest and easiest way to cook frozen lobster.

What do you need

• Pan
• Frozen food bags
• Water
• Tongs and kitchen scissors
• Colander
• Grill, stove or oven