How To Boil Lobster

5 from 1 vote

An easy step-by-step guide to boiling whole, live lobsters for a delicious lobster dinner.

Prep Time10

Cook Time20

Chilling Time30

Total Time1

Servings: servings

Calories: 98kcal

Chill 2 live lobsters on a sheet pan in the freezer for 30 minutes to an hour.
Fill a very large pot (preferably metal) with water, ensuring enough room for them to cook. Salt water generously and bring to a rolling boil over high heat.
Remove the lobsters from the freezer. They should now be sleeping, or at least calm enough that you can snip the rubber bands off with kitchen shears or a sharp knife.
Carefully hold the body of the lobster, and add to the boiling water, one by one. The lobster is cooked when the meat is opaque and firm but not tough. The internal temperature should be around 135 -140°F (57-60°C).
Note: A general guideline is to boil a 1.25 pound lobster for about 8 -12 minutes, adding 2 - 3 minutes of cooking time for each additional ¼ pound.
Remove from the pot with tongs and allow the cooked lobsters to cool on a plate until you can handle them.
Serve as is, on a large platter, with clarified butter and lemon wedges. Or, follow the instructions below for shelling them before serving.

Separate the claws, tail, and legs by twisting each section and pulling away from the body.
Remove the tomalley: The tomalley is found in the body cavity of the lobster. Use a small spoon or your fingers to scoop out the tomalley. If you prefer not to use it, you can discard it.
After removing the tomalley, clean out any remaining parts or use the lobster body for other recipes or stock.
Crack the Claws: Use the lobster cracker to crack the claws and knuckles. Extract the knuckle and claw meat using seafood picks or forks.
Cut the Tail: Use kitchen scissors to cut along the underside of the tail shell. Open the shell and remove the tail meat in one piece.
Extract the Leg Meat: Use seafood picks or forks to push or pull the meat from the smaller legs (or, just suck the meat out one-by-one).

For a smoother cooking process, don't skip the freezing step! That ensures the lobster will be easier to handle.
Don't discard the leftover cooking liquid or seafood shells! You can make a delicious seafood stock with it.