The traditional way of cooking fresh lobster is boiling. More and more people today choose to buy their pre-cooked lobsters, but the reason people still prefer to cook are because, after cooking, the texture of the flesh becomes very spongy quite quickly. So, if you can, buy a live lobster and get you prepared at home to get the best results. Here’s how to cook fresh lobster.
The traditional way of cooking lobsters is to drop it into boiling water. It was once rather cruel and inhuman to boil the lobster. People thought it would be “more enjoyable” at the lobster to bring cold water to a boil, slowly, with the lobster already in the pot, but it must be considered more inhuman than its predecessor.
If you plunge a knife into the lobster directly behind his head in a movement, he kills the lobster painlessly. Another method involves placing the freezer lobster for two hours to cool the lobster into unconsciousness. Lobsters have huge cold tolerance, do not forget that they are generally hiding in very deep cold sea water. So, this freezer method will not be uncomfortable for everything.
Near the end of cooling time, bring a large pot of water to a boil. Salt the water so that it is as salty like seawater. The way of saying if it’s seawater as if a raw egg floats, it’s quite salty. When the water has reached its boiling, drop the lobster with care and place the lid on the pot.
Then transform the heat so that the water is simmering during the global cooking time.
The standard of cooking time is usually 15 minutes for lobsters of 1.5 lbs, 20 minutes up to 2.5 lbs and 15 minutes for each lb after.