American lobster

Ohhh yes 😌🦞 American Lobster—sweet, tender, and pure luxury. Whether you’re boiling, steaming, or doing a buttery finish, here’s the classic way to cook it right and keep that meat perfect.

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🦞 Classic American Lobster (Boiled or Steamed)

What to Know First

• American lobster = cold-water lobster (Maine lobster)
• Best cooked live for sweetest flavor
• 1–1¼ lb lobster = 1 generous serving

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🦞 How to Cook Lobster

Option 1: Steamed (Best Flavor & Texture)

⭐ Most chefs’ preferred method

You’ll need

• Live lobsters
• Large pot with lid + steamer insert
• 2 inches of water
• Salt

Steps

1. Bring water and 1 tbsp salt to a rolling boil.
2. Add lobsters headfirst, cover.
3. Steam:
   • 1 lb lobster: 10–12 minutes
   • Add 2–3 minutes per extra pound
4. Lobster is done when shells are bright red and tail curls tightly.

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Option 2: Boiled (Most Common)

Steps

1. Bring a large pot of heavily salted water (like seawater) to a rolling boil.
2. Add lobsters headfirst.
3. Boil:
   • 1 lb lobster: 8–10 minutes
   • Add 3 minutes per extra pound
4. Remove and drain.

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🧈 Serving (The Classic Way)

• Melted butter (must-have 🧈)
• Lemon wedges
• Optional: garlic butter or herb butter

How to eat

• Twist off claws & tail
• Crack claws with a cracker
• Pull tail meat out in one piece
• Don’t forget the knuckle meat—best bite!

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🔥 Pro Tips

• Do NOT overcook – lobster turns rubbery fast.
• Steam > boil for sweeter meat.
• Humanely cook by placing lobster in freezer 10–15 minutes before cooking.
• Shell color doesn’t indicate doneness before cooking—internal temp should be ~140°F.

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Flavor Variations

• Butter-poached lobster: Luxury restaurant style
• Grilled lobster tails: Split, brush with garlic butter
• Lobster roll: Lightly dressed with mayo or warm butter
• Surf & turf: Lobster + steak = unbeatable combo

This is simple, elegant, and unforgettable when done right.

Are you planning to cook it whole, tails only, or turn it into something like lobster rolls or pasta?