The connoisseurs of good food around the world love lobster but are intimidated by thinking of cooking and then, eating a whole live lobster. There are several different things to consider before buying and cooking a whole live lobster. Most people want to know about the colour of lobster, whether lobster is fresh and the most humane way to kill a lobster.
If you want to prepare lobster in your home, you should know about the basic method of preparation and also what kind of lobster you should buy from the marketplace. Lobsters taste best when cooked fresh.
You should know that Maine lobster is consumed all over the world because of their freshness and quality meat. However, you are always advised to consume only the fresh and live Maine lobsters for healthy and tasty eating. These days, it has become easier for people to buy live lobster online and enjoy the real flavour and tenderness of Maine lobsters.
Before moving on to the basic principles of lobster cooking, let’s know a few facts about the Maine lobster.
- Different species of lobster are found around the world, however Maine lobsters are authentic and have five pairs of legs and a couple of large claws filled with meat.
- Maine lobsters are soft-shelled mature lobsters that have just shed their shells. These lobsters can easily be cracked open and have tender and sweeter meat than hard-shell lobsters.
- One should always look out for most energetic one. Another important thing is colour. Maine lobsters are usually brown, black or greenish colour-wise, though all lobsters turn bright red after getting cooked.
- One should go for a lobster that flaps its tail and throws its claws in air at the time of getting picked up, as these lobsters are healthy.
- Keep the lobster alive until you decide to cook them. Do not store them in freshwater because they are saltwater crustaceans and freshwater may kill them.
Now that you have known the basics of buying and storing a healthy and live lobster, know what top Maine chefs say about steaming and eating a lobster.
In the kitchen of famous Maine restaurants, lobsters are generally steamed in a high-pressure steamer in the place of boiling. Most people believe that lobsters produce tender meat when steamed and also involve less risk of overcooking.
- The time consumed in cooking lobster depends on the lobster’s size. A 1 1/8 pound lobsters get cooked in the high-pressure steamer in around 10 minutes.
- The real work begins after the lobster is taken out of steamer.
- You are provided with a moist towel and a bib at the restaurant because tearing the lobster apart while eating can be a bit messy.
- You should also get a cracker and a lobster pick.
- After the lobster is served, first thing to do is tear off the claw. You have to twist the claw gently in one motion while holding the lobster down with other hand.
- Separate the smaller, thumb-like portion of the claw.
- Grab the lobster pick and use it to pull out the meat from shell.
Use the cracker to break the tip of larger part of claw. Break the claw in half and remove the juicy meat by using lobster pick.
- Now, separate the tail from body by twisting it. Break the shell and loosen the meat inside by a light squeeze on tail. Meat will come out in one piece.
- You can wipe off the greenish tomalley from the lobster tail’s meat.
- Now, enjoy the lobster meat with melted butter and get the French fries, a baked potato, or a cole slaw as side dishes.
Lobsters are prepared differently, depending on the preferences of lobster-eaters but steamed lobsters are truly a delicious treat your friends and loved ones could ever get.