Lobster Instruction

HOW TO COOK LIVE LOBSTERS

The two most popular ways to prepare LIVE LOBSTERS are to either BOIL or STEAM. Bring the water (salt or spice if desired but is not necessary) to a rolling boil/ if steaming without a steam pot just put two inches of water at the bottom of a large kettle. Put lobsters in one at a time. If steaming, cover the kettle-leaving vent for steam to escape. The recommended cooking time is 12 minutes per pound (i.e. for a 1-1/2 lb. lobster is 18 minutes). Some recipes may suggest otherwise, but this is from our own SUPERIOR experience! Enjoy!

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HOW TO BARBECUE LIVE LOBSTERS

Place lobster on a piece tin foil with a mixture of lemon juice and butter. Then wrap tinfoil tight around lobster.

With the grill at medium heat, place wrapped lobster shell side down on grill and cook for 5 minutes. Flip lobster over and cook for an additional 6 to 8 minutes. (1 1/4 pound lobster)

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HOW TO KEEP LIVE LOBSTERS FRESH?

All you need to do is keep your lobster cool and moist. Just place the lobsters in your refrigerator or cooler and place a damp towel on top of the lobsters. DO NOT put them in a bucket of water, they will drown. If by chance your lobster expires- it is still safe to prepare within 24 hours.

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GRILLED LOBSTER TAILS

Lemon-Garlic-Butter Sauce, or 1/2 cup butter or margarine, melted

4 (1/2-lb.) lobster tails, thawed

Lemon Wedges

Prepare Lemon-Garlic-Butter sauce; keep melted. Preheat grill. To prepare lobster, cut along the edges of the tail undershells with kitchen shears. Clip off fins along outer edges. Peel back and discard soft undershell. Bend tails backward, cracking several joints in overshell to prevent curling. Brush lobster with Lemon-Garlic-Butter Sauce or butter or margarine. Grease rack; place lobster, shell side down, on greased rack 4 to 6 inches above hot coals or high heat. Cover grill with lid or foil; cut 2 slits in center of foil for vents. Or, cover lobster with a tent of heavy foil. Grill 5 minutes. Brush again with sauce or butter or margarine. Turn lobster. Cover and cook 3 to 5 minutes longer or until flesh is opaque. Serve with remaining sauce or butter or margarine. Garnish with lemon wedges.

Serves 4

LOBSTER TAILS
What is the difference on the type of lobster tails?

COLD WATER TAILS    $38.95 per pound
Cold Water Tails are the most sought after around the world for their firm, sweet flavor.    They are ideal for ALL forms of preparation.

MAINE LOBSTER TAILS    $30.95 per pound
Maine Lobster Tails are the most popular tails with restaurants.    They are excellent broiled, grilled or steamed.

Tails average size is between 4 to 8 ounce each.

Basic Directions For Cooking Lobster Tails
Thaw lobster tails, they will be more tender than those cooked frozen.    Shears between meat and hard shell on back of the tail.    Cut shell down center. DO NOT cut fan tail leave it intact. Gently pull meat out of shell.    Lift raw tail meat through split shell.    Place lobster tails in pan with a little water to prevent drying.
Broil 4 inches from heat Broil for 2-5 minutes 4 inches from heat.

Boiling Lobster Tails
Thaw lobster tail, place into large pot of boiling water.    When water comes back to a boil, lower heat and begin timing.

Broiling & Boiling Lobster Tails

Weight       1 - 3 oz.        4 - 6 oz         10 -12 oz.       14 -16 oz.
Broiling      3 - 4 min.       5 - 6 min.      8 -10 min.      12 -15 min.
Boiling       3 - 5 min.       5 - 7 min.     10 - 12 min.   15 - 20 min.