How To Cook Lobster | Good Housekeeping

Boil enough water in a large stock pot to cover lobsters over high heat.

Add the lobsters head first.

Reheat the water to boiling, then reduce the heat to medium and cover.

Simmer until the lobsters turn bright red, about 15 minutes for four 1 and 1/2 lb lobsters.

Use tongs to transfer the cooked lobsters to a colander to drain.

Break off the claws and legs with a nutcracker or lobster cracker.

Crack the large claws and remove the meat.

Twist off the head from the tail with kitchen shears.

Cut down the center of the shell on the underside of the tail to expose the meat.

Gently pull the meat from the shell in one piece.

Cut along the outer curve of the tail meat about 1/4 inch deep to expose the vein, remove the vein and discard.

Break open the smaller legs and pick out the meat with a lobster pick or fork.

Spoon any of the green tamale (liver) or coral row found only in females into a bowl to serve with the lobster meat.

Equipment Needed

Dietary

Allergens