LIVE LOBSTERS: Hypnotize the lobster by chilling in the freezer for 20 minutes; lay flat and rapidly pierce the shell behind the eyes (carapace), which instantly kills the lobster.
FROZEN LOBSTERS: Remove from freezer 24 hours before cooking and gently thaw in refrigerator.
Lobster can be prepared several ways aside from traditional boiling. They can be steamed, poached, roasted or grilled; each method imparts a unique essence that elevates the flavor profile of your dish.
TIP: Remove rubber bands on claws before cooking.
TIP: If boiling or steaming, use well-salted water to preserve the ocean-brined taste.
It’s easiest to remove the meat from the shell while the lobster is still warm. New Shell meat is easiest to remove and requires less effort to break the shell.
TIP: Remove tail meat by bending tail back and breaking off flippers. Insert fork where the flippers broke off and push.
TIP: It’s recommended to remove the green tomalley from the body of the lobster and the intestinal tract from the tail.