Cooking Live Lobster is the Only Way to Go
You Must Kill the Lobster
When cooking lobster nothing but live will do. Frozen lobster tails end up tasting something like shrimp, somewhat tough. They taste good, but it's not fresh lobster good. Once you cook a live lobster you will never eat frozen again.
When picking your lobster out look for the feisty ones. You don't want a lobster on it's last legs. One that fights being picked up is ideal. Huge lobsters are tempting but most home kitchens don't have lobster pots big enough to accommodate them. Also, bigger lobsters are older lobsters, if you get a lobster above about 2 lbs. you may start sacrificing quality.
Once you pick a good lobster head home and put the water on to boil. Check your lobster, it must still be alive. If it has died the meat turns to a sawdust type texture immediately. Don't eat it. If you are reasonably quick getting the lobster home and in the pot you will be fine. The lobster should last for a few hours at least. Wet newspaper in with the lobster helps to extend it's lifespan. Put a layer of the newspaper underneath the lobster and a light layer on top of the lobster.
Do not have the store steam the lobster for you. It never tastes as good as boiling the lobster, the meat is more dry and the experience is much less pleasant.
Make sure the pot you are cooking in is big enough to totally cover the lobster in water. Once the water is boiling really well pick up the lobster and place it head first into the pot, leaving the rubber bands on the claws. It will not scream. Place the lid on and walk away. In a minute or so you can remove the lid and the lobster will be dead. Cook for about 10 minutes uncovered for an average size lobster (1-1 1/2lbs).
I'm not going to lie, you can sometimes hear thrashing for a minute or so in the pot. I find it sad, hence the lid for the first minute. My kids are unphased. They name every lobster 'Dinner', and love when they go in the pot because that means it's almost dinnertime. Be careful not to let the pot boil over, lobster juice can make a mess.
Once the lobster is done remove it from the pot and place it on a plate. You can either serve it at this point or do additional prep work.
Additional prep work to be done by the cook or the person eating the lobster: Remove the claws and put them aside. Remove the tail by twisting it off the body. Throw away the head and torso. Flatten the tail with your hand and cut down the center of it lengthwise with a sharp knife. There may be some clean up of the tail required at this point.
Serve the lobster tail and claws with melted butter and fresh lemon. Include a shellfish cracker or nut cracker to open the claws as well as a seafood fork to get into nooks and crannies. Enjoy!
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