How to Humanely Dispatch, Cook, and Prepare a Lobster
There is some great seafood in the waters around the UK, lobster is readily available and it is one of the most popular items on the menu when available at the restaurant but people tend to avoid cooking with them at home.
The main reasons we’ve found is a lack of confidence in how to humanely dispatch, cook, and prepare them. It's genuinely way easier than you'd think so we put together a video on how to prepare lobster YouTube video featuring Ellis for a step-by-step visual guide.
Freshness is key for the best taste. We are fortunate to know a number of fisherman so for us it can be a regular treat. Though not everyone has a little black book of fisherman so a trip to a good fishmonger should see you good, many will sell them live or at least be able to source them for you.
See how the lobster is prepared in our video
Humanely Dispatching the Lobster
First things first, keep the bands on those claws—they’re not just for show. You want to be able to handle losing a finger!
Then put your lively lobster in the freezer for half an hour or so. This method induces dormancy, making it easier to handle.
For the dispatching part: Place the dormant lobster on a stable surface. Locate the intersection of the two lines on its head—They create a perfect X and mark the spot to firmly but swiftly, drive your knife through and then down towards the head.
Cooking the Lobster
Fill a large pot with water and add a handful of salt before bringing it to a rolling boil. —it should be as salty as the sea.
Once boiling, carefully place your dormant lobster into the pot, cover, and let it cook for about 4 minutes.
Then, swiftly transfer the lobster to an ice bath. This stops the cooking process and keeps the meat tender. Leave it in the ice bath for about 2 minutes.
Your lobster is now ready for the next steps!
Preparing the Lobster Meat
First up, let’s tackle those claws and legs. Gently twist and pull the claws off—give them a little wiggle and pop, and they should come away from the body cleanly. Do the same with the legs.
Extracting the meat: For the claws, break them down into smaller pieces by giving them a twist at the joints. Use the heel of your knife to crack open the shell and pull out the meat in one piece. For the legs, use a rolling pin to push out the meat by rolling from one end to the other.
Now, onto the tail and body meat. Twist off the tail, and use your knife or kitchen scissors to cut along the underside, releasing that beautiful tail meat in one go.
Don’t forget the body—this is where you can find hidden gems of meat. Simply break it open and use your fingers or a small fork to pick out the pieces.
Remember, nothing goes to waste! Those shells are packed with flavour and perfect for making bisque or fish soup. Just toss them in the freezer til you are ready to use them.
Assembling a Simple Lobster Salad
For this simple lobster salad, you'll need: thinly sliced fennel, apple slices, fennel fronds, the lobster meat you've prepped, lemon wedges, and mayonnaise.
In a mixing bowl, combine the thinly sliced fennel and apple slices.
Add in some chopped fennel fronds for a burst of flavour and freshness.
Gently fold in the lobster meat, being careful not to break it apart.
Squeeze fresh lemon juice over the salad and mix lightly.
Drizzle the homemade mayonnaise over the top and give it a gentle toss to coat everything evenly.
Lobster Presentation tips
Arrange the salad on a platter, placing the lobster meat prominently on top. Garnish with extra fennel fronds and lemon wedges for a vibrant, fresh look.
Serve immediately to enjoy the crisp and refreshing flavours.
So there we have it. Cooking lobster at home shouldn't be daunting. Find the fishmongers or fishermen who can source them for you, get comfortable with the basics and develop you confidence cooking with it and there you have it, a beautiful ingredient readily available. Plus, it’s a great way to impress your guests with a gourmet dish right from your kitchen!
For a detailed guide, be sure to watch our Lobster YouTube video featuring Ellis. He’s also got a couple of simple lobster dishes for you to try.
Have you tried cooking lobster at home? Share your experiences and favourite recipes with us—we’d love to hear from you! And don't forget to follow the hashtags #BoydMarcoMurray and #WelshSeafood for more delicious ideas.
FAQ
What’s the best way to store live lobsters at home?
Keep live lobsters in the coldest part of your fridge in a ventilated container covered with a damp cloth. Do not submerge in water or store in an airtight container.
How can you tell if the lobster is fresh when buying from a fishmonger?
sFreh lobsters are active with curled tails. Look for lobsters that show movement when picked up, and have a strong, salty aroma.
What’s the best method for reheating cooked lobster?
Reheat cooked lobster by steaming. Bring a pot of water to a simmer and place the lobster in a steamer basket, covering for 5-6 minutes until heated through.
What are some alternative ways to cook lobster besides boiling?
Lobsters can be steamed, grilled, or baked. Each method offers a unique flavor and texture. For grilling, split the lobster in half and brush with butter before grilling shell-side down.
Can you eat the green stuff inside the lobster?
Yes, the green stuff, known as tomalley, is the lobster's liver and pancreas. It’s edible and considered a delicacy by some, but should be eaten in moderation due to potential toxin accumulation.
How do you make a lobster bisque with leftover shells?
Sauté onion, celery, and carrots in butter, then add the lobster shells and cook for a few minutes. Add tomato paste, water, and herbs, then simmer for an hour. Strain the broth, add cream, and season to taste.
Can you freeze cooked lobster meat?
Yes, cooked lobster meat can be frozen. Place the meat in an airtight container or freezer bag, cover with lobster stock or milk, and freeze for up to two months for the best quality.
What’s the nutritional value of lobster?
Lobster is a good source of lean protein, vitamins, and minerals. It’s low in fat and carbohydrates, making it a nutritious choice when eaten in moderation.
