How long would it take to boil a 7 lb. lobster?

Question

My father recently caught a 7 - 8 lb. lobster, and we were wondering how long it would take to boil.
Any suggestions?

Answer 1

First of all. I don't believe anyone can buy a 7-8 lb lobster. Extremely rare to find one that large. HOWEVER, if he did, I would tell him to put about an inch of water in a large pot , ok, "2" inches of water, (You can't let it run dry). When the water is boiling put it in and go for about 20 minutes.
If you fill the big pot with water and boil it, it washes off all the sea salt flavor. Basically, you want to steam it. I have cooked hundreds of pound and a half lobsters. If I put ONE in a steamer, it would be for about 11 minutes!.. So, your monster
should be done in 20 to 25 minutes.
Watch the color of it, if it gets to a deep red with some black flecks, you should be good to go... I hope he's in the fridge as we speak.(Bathtub will kill them). It could be done as quick as 18 minutes....Go by the COLOR!.....and no more than 25 minutes.

Answer 2

One that large is going to need some help. Don't boil it at all, it'll just make it tough and tasteless by the time it's fully cooked.
Split the lobster in half from nose to tail and separate the halves. Scoop out the tamale, roe, and string (the poop chute) If the meat in the tail is quite thick (and it probably will be) score into it to the shell with a paring knife every inch.
Put tails into a baking dish which will hold them and about an inch of water. Drizzle a bit of olive oil and lemon juice over the tails, sprinkle lightly with kosher or sea salt and bake at 350 for 20 - 25 mins (that's for a reg sized lobster, you might need a bit more time) Keep an eye on it and when it seems opaque, take it out and drizzle i with melted butter, then return to baking until the end of the 20-25 mins (give or take a few minutes)
At the end of the time. Cover the tail meat with crushed crackers (crushed croutons make a good substitute) mixed with a little melted butter (just enough to make it moist) mixed with a little tarragon, salt, and pepper. Bake again until stuffing is browned, but not knowing the proper cooking time for that size, keep an eye on it!

Answer 3

A never fail recipe: fill a (very) large pot 1/2 full of water, add 3 tablespoons of salt, & bring to a boil. Plunge the lobster head first into the water & cover the pot. When the water returns to a boil, boil 10 minutes for the first pound & 3 minutes more for each additional pound. Remove the lobster immediately or it will overcook & be tough. For a 7-lb lobster, that's 28 minutes.

Answer 4

Don't know. I've never boiled my lobsters because I think they loose a lot of the flavor preparing them that way. And whole lobsters are too much work! I buy good lobster tails, split them open and pull the meat out while leaving it attached at the "fin" end. close the shell and let the meat lay across the top of the shell length-wise. Brush with melted butter and sprinkle with paprika. broil in a 550 degree about 10-12 minutes or until meat is just starting to get firm to the touch. Much better flavor and a LOT better presentation than boiled lobster.

Answer 5

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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. COOK Method Amount Time Boiled 1 lb. 12 - 15 minutes 1-1/2 lbs. 15 - 20 minutes. 2-3 lbs. 20 - 25 minutes 3-1/2 - 5 lbs. 25 - 30 minutes Steamed 1-1-1/2 lbs. 20 minutes Grilled Whole * 1-1-1/2 lbs. 2 - 3 minutes Grilled Tails Each 5 - 7 minutes Broiled Whole * 1-1-1/2 lbs. 3 - 4 minutes Broiled Tails Each 9 - 10 minutes ING GUIDE *Cooking Times are based on starting with cooked lobster Steamed Steaming requires more cooking time than boiling, but the results are delicious, and the little bit of extra time is always worth the wait! To steam lobsters: Put about 2 inches of sea water or salted fresh water in the bottom of a large pot. Bring the water to a rolling boil. Grasp the lobsters just behind the claws, and put the live lobsters in the pot, one at a time. Return the water to a boil. THEN start timing. Allow 18 minutes for a 1 to 1¥ pound lobster and 20 minutes for a 1=1/2 pound lobster. Grilled Lobster Split a cooked lobster in half lengthwise. Crack the claws . Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Place directly on the grill, shell side down, for 2-3 minutes, or just until the lobster is heated through. Be careful not to overcook. Broiled Lobster Split a cooked lobster in half lengthwise. Crack the claws . Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Place on a broiler pan and broil, shell side down, for 3-4 minutes, or just until the lobster is heated through. Be careful not to overcook. How Do I Know When The Lobster Is Cooked? Lobsters will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Follow these easy tips to ensure that the lobster is cooked: Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done. The meat inside the lobster will be firm, white and opaque The tomalley, which fills much of the body cavity will be greenish-yellow. The roe in female lobsters will be bright orange-red and firm. If it is a dark greenish-black, with an oily tar-like consistency, the lobster is under cooked. The internal temperature will be 180oF (80oC) Be careful not to overcook the lobster. Moderate overcooking causes toughening of the meat, shrinkage and loss of flavor; while extreme overcooking may cause the meat to fall apart or become mushy. If the lobsters will not be eaten right away, they must be cooled quickly in ice-water. Drain the chilled lobsters, cover and keep refrigerated. You can keep cooked lobsters in your refrigerator for 1 to 2 days.

Answer 6

2 inches of water, little salt and 20 minutes. We did an 8 lb last night but removed claws and tails to steam so it took less time and less space in the steamer.

Came out great!

Answer 7

that is a huge sucker.....the chart don't even have that size....i would assume about 40 mins....

Answer 8

here are a lot of ways