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Maine Lobster Recipes
Boiled Maine Lobster
Lobster Boiling and Ready to Serve
Boiled Maine Lobster, you would think it would be easy to boil a lobster and then sit down and eat it. But it might not turn out the way you had planned, over cooked and tough, under cooked and raw. But if you follow these directions carefully; you should have a great time. Boiling lobster is the easiest way for some one who has never cooked a lobster.
Like a good general you have to plan the assault; don't take off the rubber bands. Next you have to figure out how long it is going to take to cook all of the Maine lobsters to have them ready all at once for your party. So keep them in a cool environment while you do the math. You have to know the weight and number of lobsters and the size of your largest pot 3/4's full of salty water (1/3 cup of salt per gallon). The ratio of lobster weight and boiling water volume has to be figured out to roughly come up with a time frame for completion. You can't stuff the pot with too many pounds of lobster; the water cools off too much. So here is the mathematical formula (1.5 quarts of water per pound of lobster). Taking into account the total amount of water in the 3/4 filled pot you end up with the complete formula of (total # of quarts divided by 1.5 quarts equal the total amount of pounds of lobster to cook at one time). A standard twenty quart pot filled to 15 quarts will hold ten pounds of lobsters. Broken down to size it will hold 8 Chicken lobster, 6 to 7 one and a half pounders, 4 to 5 2.25 lb lobsters. Now that you have your total number of lobsters you can cook at one time; you need to know the cooking time. The rule of thumb is 8 minutes per pound of lobster. That is a two pound lobster takes 16 minutes to cook.
Broken Down by Weights after boiling restarts. Chixs 8 Minutes Quarters 9-10 Halves 11-12 1 3/4 13 2 16 2.5 20 3 24 4 32 5 40
Plunge the lobster head first into the pot and allow the pot to return to the boil and then turn it down to stop the boiling. Rapidly boiling water seems to agitate the meat and it not as firm. Cook for the allotted time. If you have a large amount of lobsters use more pots. If you are still overwhelmed by the large amount of time for preparation, you can precook the lobsters earlier and drop them in the boiling water for a minute. Remember the CHEF has to have a good time too and not be too tired to enjoy the party! Of the two methods I prefer to completely cook the lobster and then reheat them in boiling water for a minute. If you looking to save time I would use this method. Trust me they will taste absolutely the same as if you just cooked them and they won't be red hot to touch. You can cook them an hour before your guests arrive and then let them cool at room temperature. If it is a very hot day over 80 degrees cool in the refrigerator.
If your looking to clean Maine lobsters for making lobster meat dishes such as Newburg, you can use the par boil. But I still prefer the fully cooked because the coral or roe in the lobster will have turned from dark green to red in the females. It is a good way to see if a lobster is done by pulling slightly on a cooked female lobster and see if you see green or red. Red coral is done. The green will discolor the tail meat and make it look a little unappetizing for your diners though it does not harm the taste. Remember the females have the feathery little swimmerets under the tail. The males have a sharp spike. The coral or roe is in between the tail and the body in the center of the tail. Serve with melted butter and Cholula® Hot Sauce. Hey if you live in the Rockies at 5,000 ft or more, need to adjust cooking times up a couple of minutes. Remember water boils @208 F @ 5000ft and 194 F @ 10,000 ft
