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Tasting Notes
Each part of the lobster contributes a different flavor or texture to a dish and the entire lobster can be used from head to tail.
Generally, we cook lobsters in a light broth or water so as not to overpower its subtle flavor. The mild but distinctly flavored tail is the sweetest and most delicate part of the lobster. Once cooked, it becomes fresh and sweet, with a slight salinity. The claws and knuckles are sweet as well, but their fibrous texture traps a little more of the salty flavor of the ocean. The bodies and shells can bring a lot of flavor to a sauce. Once they’re caramelized, they impart richness, sweetness and a little bit salt.
Tips & Techniques
- Save time. It’s very important to start with live lobsters, but you can ask the fishmonger at your grocery store to steam them for you. They’re usually set-up to do this and won’t charge extra for the service.
- Chill out. Put your lobsters in the freezer for 20 minutes before you cook them. This will limit their tendency to seize up and toughen when dropped into boiling water.
- Time it right. Boiling lobsters for a quick 6 minutes preserves their inherent sweet flavor. For lobsters that are smaller than 1 1/2 pounds, subtract a minute from the cooking time. For lobsters that are larger, add a minute or two.
Toolbox
These tools are the ones we find especially helpful when making this dish.
- Shears. These heavy-duty kitchen scissors usually cut through the lobster’s tough knuckle and claw shells easily.
- Plastic cutting board. When cutting up a lobster – or any ingredient that lets out a lot of moisture – pick plastic over wood. A wooden cutting board tends soak up the liquid.
The list below includes all the equipment you’ll want to make this dish.
Large pot
Medium-sized baking sheet
Gloves
Large bowl with water
Small knife
Kitchen shears
Large bowl
Large knife
Plastic cutting board
- 4 (1 ½ pound) lobsters, boiled or steamed
- Sea salt
Serves: 4
Total Time: 20 minutes
Active Time: 20 minutes
- Begin by pulling the arms off and then removing the head of the lobster.
- Place the body of the lobster in bowl of water. Remove the tomalley (the green substance found in the body cavity of the lobster).
- Scrape the gills (the gills are the feathery grey pieces on either side of the bodies) into the water.
- Using kitchen shears, cut along the side of the lobster tail to expose the tail meat without destroying the natural shape of the tail meat.
- Break the knuckle meat away. This can be easily done by cutting the shell of the knuckle with your kitchen shears.
- Next take the cartilage out of the claws. Do this before you crack the claw.Next take the cartilage out of the claws. Do this before you crack the claw.
- On each side of the claw, whack the shell with a large knife, making slices in the shell. Shell should break apart easily and claw meat will come out smoothly.
- Cut the lobster tail into medallions on a piece of paper towel on a plastic cutting board.
- Snip down the middle of the cut lobster tail medallions (lobster tail with shell and meat still intact). This way, you will have easier access to the lobster meat in the final dish.
Here is a great way to turn this dish into a meal
Lobster roll
For fresh and easy lobster rolls, first make a dressing with mayonnaise, lemon juice, whole grain mustard, paprika, chopped tarragon and minced shallots. Cut the lobster meat into chunks and dress generously with the seasoned mayo before serving on a soft biroche roll.