Jay's Cooking and Eating of Lobster

Ways to cook a lobster?

There are a number of different ways too cook lobster. Three of the most popular ways too cook are Boiling, Steaming, and Grilled. Boiling is one of the simplest ways to cook a lobster. Steamed Lobster is a great way to cook but not overcook a lobster's delicate meat. This setup will work well on a stove top, but if you're feeding more than eight people, it would be a good idea to cook the lobsters in a large stockpot on a propane "crab boil" burner outside.

How to eat a lobster tail?

With one hand, firmly grasp the top of the lobster’s back. With the other hand, grasp the lobster’s tail in the same way. Twist the two parts of the lobster in opposite directions until they separate. At this point, you have two different ways to get at the tail meat.

How to kill a lobster?

Make sure the rubber bands around the claws stay on during this process, as you don't want to be dodging the claws while cutting up the lobster. You must first cut it in half down the center. This job is one that is best left to a 10 inch chefs' knife, and one with a good deal of heft. With the lobster sitting where the tail curls towards the table, flatten it out and in one hand grasp the tail where it joins the body. In the other hand, take the knife's point and aim for the place an inch or an inch and a half from between the eyes towards the tail. The blade of the knife should be facing away from your hand that is holding the tail. Press the point of the knife into the head at that point until the point of the knife goes all the way through the lobster's head to the cutting board, then bring the blade down between the eyes to finish the cut of the head. This kills the lobster as quickly and painlessly as possible. Some say that you can 'hypnotize' a lobster by rubbing the top of its head or its abdomen, thereby pacifying it before boiling. The theory is that the adrenaline produced by a frightened lobster adversely affects the texture and flavor of the meat.

Types of Lobster?

Quite simply, there are two different types of lobsters available to diners – the clawed lobster and the spiny lobster. It’s easy to tell the difference by appearance but there are also some differences as far as what’s inside. Which you choose can be dependent on personal taste or may be determined by price, as there is often a difference in cost.