Contains the bulk of the lobster meat. Females have wider tails then males. Lobster tales are great for grilling, steaming, & boiling.
Contains the most meat besides the tail. Remove rubber bands prior to cooking for best results. Cooked claw meat makes a great visual garnish!
Contains little meat, harder to get at then tails, and claws. Chunks of meat are great for use in soups, and salads.
Contains virtually no meat. Holds the stomach (not edible), the tomalley (a delicacy for many). and the roe (in females only).
Cook live lobsters in a large enough pot to easily cover lobsters with water. Use salt water, (3 Tbsp per liter) and cook in boiling water for 7 minutes per pound.
-As a rule of thumb cook lobsters for 7 minutes per pound (ie: 11 minutes for a 1.5lb lobster) -Remove rubber bands prior to cooking to prevent rubber flavor. -Use fresh seawater when possible!
Cut lobsters in half with large knife, then cook on a hot grill flesh side down until lobster tail meat is fully cooked. About 5-8 minutes.
-Par boil lobster in water for 2 minutes before grilling to ensure claws fully cook. - Brush grilled lobsters with garlic butter for extra flavor!
Par boil lobsters for 5 minutes. Remove lobsters from pot, cut in half, & remove tail meat. Chop & season partially cooked meat. Re-stuff lobster shells with meat & sauce before baking/broiling.
- Remove insides from body cavity to allow stuffing of meat. - Top seasoned lobster meat with cream sauce, cheese, herbs, spices, garlic, or other flavorings. - Avoid over baking/broiling to prevent tough meat.