Live cold water Maine lobsters are available for a limited time at Moody's at $13.99 per lb! Cooking a live lobster can seem daunting if you've never done it before - but we're here to help. Boiling is the most popular and simple way of preparing lobster. It began as a poor man's food in the early 19th century and is now a prized dish. Lobster is easy to cook and you’ll be enjoying it in no time.
- 4 live 1.5-lb lobsters
- 2 T Salt, per gallon of water
- Wedges of lemon
- Lots of melted butter for 4 lobsters, a least one cup…Moody’s Foodie note: for me, Lobster is a butter delivery system…the more the better. For sides go with corn on the cob…also a butter delivery system.
**Note: Do not remove the rubber bands on the claws!
Fill a pot (large enough to hold the lobsters) anywhere from one-half to two-thirds full with water. Deep enough to submerge the lobsters by about 3 inches.
Add 2 T of salt for each gallon of water.
Place the live lobsters in one at a time, headfirst, completely submerging them. Pick up the lobster on the upper thorax between your thumb and middle finger.
Cover the pot tightly and return to a boil as quickly as possible. Start timing once the water begins to boil again; regulate the heat to prevent boiling over but make certain the water remains boiling the whole time.
Remove the lobsters from the water using tongs and place them in a colander in the sink to drain. You can pierce the body and tail with a knife to help drain the water.
Allow to cool for several minutes before serving or cracking. Use this time to melt the butter.
Serve with a nice bottle of Sauvignon Blanc or Chardonnay
Boiling times by weight of lobsters*:
- 1 lb. Lobster – 5 to 7 minutes
- 1 ¼ lb. Lobster – 7 to 8 minutes
- 1 ½ lb. Lobster – 8 to 10 minutes
- 2 lb. Lobster – 10 to 12 minutes
*For timing, use the weight of individual lobster, not the total weight of all lobsters.