Lobster Cooking & Storage

Lobster Cooking & Storage

Known for its mild, sometimes sweet, flavor and tender texture, Lobster is a popular seafood enjoyed in a variety of ways.

There are multiple species of lobster available for purchase. The well-known red lobster comes from the cold waters of the North Atlantic coast. Rock lobster comes from the warm waters of the Caribbean, and Langostino lobster comes from the cold waters of the Pacific Ocean.

Lobster is high in protein and low in fat while being rich in calcium and vitamin A. Lobster is also a good source of many essential minerals such as copper and selenium. Many lobster eaters enjoy dipping the meat in clarified butter, which adds many delicious calories to your meal.

Cooking methods for Lobster:
• Boiled or steamed
• Baked or Broiled
• Grilled
• Par Boiled in Butter

Boiling and steaming are the most commonly used methods for cooking lobster.

To boil lobster:
Boil in a large pot of salted water for 8 minutes for the first pound of lobster and an extra 2 minutes per each additional half pound. This method results in moist lobster meat that easily comes out of the shell. Anything over three pounds of lobster, allow for an additional 2.5 minutes of cooking time per extra half pound.

Suggested Dishes:
• Boiled lobster dipped in clarified butter
• Lobster Rolls
• Baked Stuffed Lobster Tails
• Lobster Bisque
• Lobster Ravioli
• Spicy Lobster Pasta

Pairs Well With:
• Melted Butter (Herbed or Garlic Butter)
• Mayonnaise (Lobster Salad)
• Cream Sauces or Cream-Based Soups
• Lobster Baked Macaroni and Cheese
• Corn on the cob (Lobster Boil)
• Lemon and Herbs

Storage:

Lobsters are typically purchased live. You want to store lobster as cold as possible in the refrigerator. Pack lobster with damp materials such as seaweed or newspaper. Never store lobsters in tap water or ice as freshwater will kill a lobster. Lobster tails can be frozen and thawed in the refrigerator and then boiled, baked, or grilled.

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