Lobster how many minutes per pound

Open the remaining part of the body by cracking sideways. The small claws are excellent eating. The meat can be sucked out. Click to Watch. Mailing Address: P. Box Cape Porpoise, ME Contact Toll Free: 1. Twist the claws away from the body at the joints that connect them to the body. Separate the knuckle from the claw. Pull back the "jaw" of the claw until it breaks, but do it gently, so that the little bit of meat that is in the small part of the jaw stays attached to the rest of the meat it's easier than trying to fish it out of the small shell.

Use a nut cracker to crack the main claw shell. Depending on the season and the size of your lobster, the shell may be easy or hard to crack with a nutcracker. If necessary you can take a mallet or hammer to it, but do it gently, just enough to break the shell without crushing the meat inside.

Pull away the broken shell pieces and pull out the meat inside. Any white stuff attached to the meat is fat, which you can choose to eat or not.

Dip into melted butter or not, and eat. Extract meat from the knuckles: Use kitchen shears if you have them to cut the knuckle shell along its length. Pry open the shell where you made the cut and you can pull out all the knuckle meat in one piece. Alternately, you can crack each section of knuckle with a nutcracker and pull the meat out in chunks. If you have a very large lobster, you can eat the legs.

You should have a piece of meat attached. Simply bite this off, leaving a thin piece of cartilage attached to the rest of the leg. Go for the tail: Now on to the lobster tail, where the biggest piece of meat lies. You'll need both hands to get the meat from the tail. Grip the lobster's body with one hand and the tail with the other. Bend the tail back away from the body to separate it from the body. You will see one, and maybe two, odd things inside. You can choose to eat it or not. Some people spread it on toast or add it to lobster soups or sauces.

You may also choose to eat this or not. The coral can be spread on toast as well, or used to add flavor to lobster bisque. The tail will now look like a really big shrimp. Grab the flippers at the end of the tail and bend them backwards gently. You can pry them out by working the little joints back and forth, or use shears to cut their thin shells. With the flippers off the tail, you can now just put your finger through the small opening where the flippers were and push the tail meat out in one piece.

If you have an exceptionally large lobster, use kitchen shears to cut a line down the underside of the tail to help remove the meat. Remove the digestive tract: Before you eat the tail, pull the top of it off. This will reveal a digestive vein which you will likely want to remove, much like deveining a shrimp. It won't hurt you if you eat it, but it is the digestive tract of the lobster. There is meat inside the body of the lobster, mostly right around where you pulled off the tail.

For lobsters bigger than 2 pounds it is worth it to fish around for these extra morsels. Makes less of a mess. Timing is more accurate since the water returns to a boil faster Preserves the ocean fresh taste of lobster. Cooks lobster a little slower with less chance of overcooking.

Steaming Instructions: Use a pot large enough to comfortably hold the lobsters and fill water so it comes up sides about two inches. Feel free to use a steaming rack to place the lobsters on or just add directly to the pot. Add 2 tablespoons of salt for each quart of water.

If you have sea salt—even better. Bring the water to a rolling boil, and put in lobsters, one at a time. Bring water to a rolling boil over high heat. Place lobsters in the pot head first , cover tightly, return to a boil as quickly as possible and start counting the time.

Steam a lobster for 7 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. See chart below for approximate cooking times. Regulate the heat if the froth starts to bubble over. Carefully remove lobsters from the pot with tongs. Be careful, they are very hot. Set in a large bowl for five minutes to cool before cracking.

Best for cooking 4 or more lobsters at a time. Cooks lobsters more evenly than steaming. High, intense heat cooks the meat quickly, making it to easier to remove from the shell. Boiling Instructions: Fill a pot large enough to hold the lobsters anywhere from one-half to two-thirds full with water. Bring the water to a rolling boil. Grasp the live lobster from the back drop it headfirst into the boiling water.

Cover the pot and once the water has started to boil again, start timing. Boil the lobster for 10 minutes for the first 1-lb of weight and then 3 more minutes for each extra pound. A 2-lb lobster will be done in 13 minutes, a 3-lb lobster in 16 minutes. Once cooked, drain the lobster immediately and serve hot with some melted butter on the side for dipping. Place a steaming rack to hold the lobster in the bottom of a large pot.

Pour 2 inches of water into the pot and add 1 tablespoon of sea salt. Cover the pot with the lid and bring the water to the boil. Once the water is boiling fiercely, place the lobster onto the rack, cover the pot and bring back to the boil. Begin timing once the water is boiling again. Steam the lobster for 14 minutes for the first lb of weight and then an extra 3 minutes for each extra lb.