How do you cook lobsters?

Answer 1

Preparing Whole Fresh Lobster

Lobster lovers will tell you there's only one best way to prepare and eat lobster and that's whole. There are several delicious ways to do this, each offering unique taste experiences. Whole lobster (cooked any way) is usually eaten with melted butter for dipping, accompanied with salad or steamed vegetables.

Preparation Instructions

Whole lobsters may be cooked by boiling, steaming, grilling or broiling.

Lobster Cooking Test

For guide to correct cooking times, just follow our lobster cooking guide at a glance found below.

Traditional Boiled Lobster

Pour at least 1/2 gallon (2 litres) of water into a very large pot. Simply mix in 1/4 cup of sea salt per gallon of water (or 2 tbsp of salt per litre of water). If desired, a flavorful court bouillon may be prepared by adding any combination of carrots, onions, parsley, celery, seasonings, and white wine, vinegar or lemon juice. Simply use whatever you have on hand.

Bring the salted water to a rolling boil. Carefully drop in the lobsters, one at a time, headfirst into the rapidly boiling water.

Return the water to a boil. THEN start timing. To avoid overcooking only similarly sized lobsters should be cooked together. If there are various sizes in the pot, base the cooking time on the largest lobster being cooked.

more about cooking lobsters here: http://www.chilipaper.com/FWharf/Lobster/Lobster_Cooking/lobster_cooking.htm#Broiled

Answer 2

boil them, fry em, bake em, any which way. there's endless possibilities for what you can do with some lobster and some boiling water.

here's a recipe
LOBSTER BISQUE SOUP

1 lobster, 1 to 2 lb.
2 ribs celery
1 shallot, minced
1 c. butter (1/2 lb.)
1 c. chopped onion (1 med.)
2 c. half and half (or milk)
Lobster broth
1 tsp. paprika
1/2 tsp. Old Bay Seasoning (optional)
1/2 to 1 c. sherry
1 tsp. concentrated chicken stock or 1 cube chicken bouillon
Salt, white pepper
1 c. flour
3 c. reserved lobster broth

Place lobster and celery in heavy saucepan and cover with cold water. Bring to a boil, then boil 10 to 15 minutes or until lobster is red and cooked.

Remove lobster, strain broth (let lobster cool), set aside.

In a large saucepan, melt butter, then sauté onion and shallot until soft and translucent. Add half and half plus some of the lobster broth, reserving 3 cups for later use.

Heat milk mixture thoroughly, then add paprika, sherry, chicken stock, Old Bay Seasoning, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Heat until thickened.

Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer (do not boil) for 15 minutes, stirring occasionally.

Garnish each bowl with chopped parsley.

Variation: You can use 1 1/2 tablespoons Minor's Lobster Base instead of lobster broth; eliminate the chicken bouillon.

Variation 2: Instead of using lobster, use an equivalent amount of crab meat. Use Minor's Crab Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Crab Bisque!

Variation 3: Instead of using lobster, use an equivalent amount of peeled, deveined and chopped shrimp. Use Minor's Shrimp, Seafood, or Clam Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Shrimp Bisque! Makes 3 quarts.

Answer 3

Boiled or steamed live are the easiest.

Everything you need to know here:

http://www.cooking-lobster.com/cooking-lobster/index.html

Answer 4

Boil a pot of salt water, then put your lobsters in alive cover and let them screem, then when they turn orange they are done

Answer 5

http://www.red-lobster-recipe.com/

Answer 6

the body part -----eat it raw with soya souce and wasabi.
the head-----make soup.

YUMMY......................