Enjoying a decadent lobster dish is an experience to savor, but also one that requires thoughtful preparation. Now that you’ve secured some lobster from your local purveyor, the next logical step is to get cooking! Wondering where to begin?
This comprehensive guide will teach you all you need to know about preparing different parts of the lobster – ranging from tail, knuckle & claw to tail meat to whole lobster and everything in between.
Did you know? Raw Lobster can be offered, packaged, and sold in various forms:
Claw & Knuckle Meat
Tail Meat
Tail, Claw & Knuckle Meat
Whole Tails
Whole Lobster
Handling and Preparation
Handling and prepping Maine Lobster can be a daunting task, especially when your ingredients come in so many formats – whole live lobster, raw frozen lobster, fresh cooked lobster meat, the list goes on! Luckily, we’ve prepared a how-to guide for all you lobster-lovers out there.
Today, we’ll focus specifically on cooking with Frozen Raw Maine Lobster products.
Cooking with Raw Claw & Knuckle, Tail, Claw & Knuckle (TCK) or Tail Meat
Shucked Maine Lobster claw and knuckle meat (CK), tail, claw and knuckle meat (TCK), and tail meat are great for recipes that call for additional time in the oven or on the stovetop. This is largely because starting with a raw product reduces the risk of overcooking.
To begin cooking, first ensure that the meat has been thoroughly thawed. This results in a better taste and texture in the final dish. To thaw, leave meat in its wrapping and place on a plate in the refrigerator overnight. If meat is needed more quickly, leave the meat in its packaging and place in a bowl of cool water. Let sit for 30-60 minutes, replacing water once. After this is complete, open packaging and drain excess water.
While raw CK, TCK and tail meat can be prepared in many different ways, the most common method is via butter poaching. To begin:
Fill a pot with 2-3 inches of heavily salted water and add in 1-2 tablespoons of butter.
Bring the water to a boil, then turn the heat to low.
Place the raw CK meat in the water & butter mixture, making sure it is completely covered. Let cook for 4-6 minutes or until firm.
Pull meat from water and use hot or let cool and serve.
Cooking with Raw Tails
Before cooking with tail meat, we recommend thoroughly thawing lobster tails as it results in a better taste and texture. To thaw, leave the tails in the wrapping or put in new wrapping and place on a plate in the refrigerator overnight. Tail should be slightly flexible when fully thawed. Whole, shell-on tails should be thawed slowly to prevent meat sticking to the inside of the shell.
The most popular method of preparing raw lobster tails is via grilling. To begin:
Light the grill and melt a few tablespoons of butter.
Cut open the tops of the shell and skewer tails from top to bottom to prevent curling during cooking.
Place on grill and brush with butter, making sure to get it on the meat inside of the shell.
Cook until shell is bright red and meat is opaque, brushing with butter every minute to moisten meat.
Pull off grill and cool for a few minutes before enjoying.
Cooking with Raw Whole Lobster
Raw whole Maine Lobster can be prepared in many ways, but the most common method is steaming. Before you begin, thoroughly thaw the whole lobster. To thaw, leave the lobster in its netting and place on a plate in the refrigerator overnight. If meat is needed more quickly, place lobster in a bowl of cool water. Let sit for 30-60 minutes, or until tail if flexible, replacing water as needed.
Once thawed, begin preparing your steamed lobsters.
In a large pot, fill with 2 inches of heavily salted water.
Put a steaming rack in the bottom and cover pot. Bring to a boil and place lobsters in, one at a time, and recover pot.
Steam 7 minutes for the first pound, then 3 minutes for each additional pound.
Remove from pot with tongs and set rest for 5 minutes before cracking.
By now, you’ll have mastered all the different ways of cooking with raw Maine Lobster and transformed them into delicious dishes. Bon appétit!
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and knuckle meat (CK), tail, claw and knuckle meat (TCK), and tail meat are great for recipes that call for additional time in the oven or on the stovetop. This is largely because starting with a raw product reduces the risk of overcooking.
Overcooking a lobster will make the meat dry and rubbery, while undercooking can be even worse, getting gelatinous and inedible meat. It would be such a shame to ruin the delicious meat! Different cooking methods have different cook times, the weight of the lobster has to be taken into consideration.
While there are 49 species of lobster in the world, it is the Maine lobster that is the most highly coveted species because of its sweet and tender meat. Additionally, Maine lobster has a less salty taste than other lobsters as a result of the cold-water temperatures of the Northeast.
Uncooked lobster meat lasts only a few hours—this is why most lobsters are boiled alive at restaurants. Cooked lobster meat, meanwhile, can last three to four days in the refrigerator and several months in the freezer.
Lobsters from colder waters tend to have a firmer texture and a slightly sweeter taste, while those from warmer waters may have a softer texture and a more mild flavor. Overall, the taste of lobster can be described as rich, buttery, and slightly sweet, with a texture that is both firm and tender.
However, you are more likely to get a foodborne illness from eating raw or undercooked lobster. Some of the most common disease-causing bacteria linked to improperly handled crustaceans — and raw seafood in general — are Vibrio species, Listeria monocytogenes, Salmonella species, and Shigella species ( 1 ).
Avoid eating the tail vein, as well as any cartilage or portions of the shell. Lastly, while the tomalley—the soft green paste in the body cavity—is technically edible, current guidance says you should refrain from eating it because it may contain high levels of toxins.
Most people agree male and female lobsters are equally tender and tasty. Female lobsters can have roe, which is an internal egg sac, that chefs can use to enrich their recipes. The roe is different than the fertilized eggs that can be found sticking to the outside of the lobster's tail.
Black Stuff - This is some uncooked or undercooked lobster eggs, also known as roe or lobster caviar. Prior to cooking, these eggs will appear thick, shiny and black, and are found throughout the tail. If you have cooked your lobster and still see the black stuff, cook them longer and the black stuff will turn into…..
Whole Foods' decision, which was announced this month, was prompted by changes in sustainability ratings for Maine lobster fisheries by separate third-party seafood monitoring groups: the California-based Monterey Bay Aquarium Seafood Watch and the London-based Marine Stewardship Council.
In some states (like Maine), lobsters are caught all year, but their actual season only lasts a few months. In Maine, the peak season is from July through November. During this time is when lobsters are most active and easier to catch, offering farmers a significant return.
Safety aside, freezing and thawing lobster prior to cooking it will lead to enzymes leaching into the meat, resulting in a mushy, unappetizing texture.
A researcher in animal behaviour recommends people kill their lobsters before cooking them, after extensive research suggests crustaceans can feel pain.
Pink Meat - Occasionally Maine lobster tail meat will have a pinkish tint to it. This is NOT an indication that the meat has gone bad by any means! The color of the meat is usually an indication that you have received a female lobster that is either preparing to produce eggs, or just did.
It is not recommended to eat a lobster raw. Lobster is a type of shellfish, and like other shellfish, it can carry bacteria and parasites that can be harmful to humans when consumed raw. Cooking lobster is essential to eliminate potential health risks.
Red meat, lamb, and pork may be eaten medium rare (145 F) if cooked whole, but ground meats should reach at least 160 F for safety. Seafood, including shrimp, lobster, and scallops should be cooked until the flesh is opaque and firm.
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