Live lobsters should be cooked as soon as possible after delivery for the best quality and flavor.
Storage: Upon arrival, remove lobsters from packaging and place them in the refrigerator. Keep them cool and moist (do not store in freshwater or airtight containers).
Before Cooking: Rinse lobsters briefly under cold water to remove any debris.
Cooking Methods:
Boiling: Bring a large pot of salted water to a rolling boil. Add lobsters headfirst, cover, and cook until shells turn bright red.
Steaming: Place lobsters on a rack over boiling water, cover, and steam until fully cooked.
Grilling: Split lobsters in half, brush with butter, and grill shell-side down until meat is opaque.
Serving: Let lobsters rest for a few minutes before cracking and serving. Enjoy with melted butter and lemon.
Cooking Times by Lobster Size
Boiling (rolling boil):
1.0 – 1.25 lb: 8–9 minutes
1.25 – 1.5 lb: 9–10 minutes
1.5 – 2.0 lb: 10–12 minutes
2.0 – 3.0 lb: 12–15 minutes
Start timing once the water returns to a full boil.
Steaming (covered pot):
1.0 – 1.25 lb: 10–12 minutes
1.25 – 1.5 lb: 12–14 minutes
1.5 – 2.0 lb: 14–16 minutes
2.0 – 3.0 lb: 16–18 minutes
Start timing once steam is strong and steady.
Lobsters are fully cooked when:
Shell turns bright red
Meat is opaque and firm
Internal temperature reaches 140°F (60°C)
Tip: Steaming preserves more flavor and reduces water absorption, but always avoid overcooking for best texture.
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