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- Live lobsters from Little Bay Lobster Group™ will arrive with rubber bands around their claws, which should be left in place until after the lobster is cooked. Lobsters will be shades of black and brown before they are cooked and turn the familiar red shade once they have been boiled or steamed.
- Keep them cold in your refrigerator or professional lobster tank until you are ready to begin cooking. Live lobsters can be placed in a large bowl or roasting pan and covered and kept hydrated with a damp towel or they can be placed in a brown paper bag or box.
- If you are using a professional lobster tank in a market or restaurant it is critical that you work with your tank provider to maintain safe water temperature and quality.
- Live lobsters have limited movement abilities and will not "roam" in your refrigerator. Do not seal a live lobster in a plastic food container or in a plastic food storage bag because it needs to breathe.
- Live lobsters should be cooked within 24 hours of their arrival, or less. The tail of a healthy lobster will curl and the meat will be firm after boiling or steaming.
- To handle a live lobster, pick it up by the large shell just behind its head (carapace shell). You should notice slight movement, waving claws or flexing its tail. This represents a healthy lobster.
Concerned about the lobster? There is no need to worry. Lobsters are believed, by many scientists, not to feel pain, due to their primitive nervous system. At least an hour before cooking, keep lobsters refrigerated below 35 degrees. This will put them into a deep state of sleep. Remove them from the refrigerator just before cooking.
Place about 2 inches of salted water in a large kettle or pot and bring the water to a boil. Place the lobsters into the kettle, one at a time, and allow the water to boil once more. Begin your cooking time when the water returns to a boil. Steam the lobsters for approximately 15 minutes for a 1 to 1¼-pound lobster or about 18 minutes for a 1½-pound or larger lobster.
Fill a large pot one-half to two-thirds full, allowing about 2½ quarts of water for each lobster to be cooked (water should cover the lobsters). Add 2 tablespoons of salt for each quart of water. Bring the water to a full boil over high heat. Place the live lobster head down until completely submerged. When the water returns to a boil, cook the lobsters for ten minutes for the first pound, and three minutes for each additional pound. If the antennae remove easily, the lobsters are done.
Looking for something new and different? Try one of our many great recipes. Be sure to give us a call or send us an e-mail to let us know how everything turned out.
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