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To help you better understand lobsters, let us learn more about some of the more popular varieties out there.
First of all, you need to know that the temperature of water in which the type of lobster is found is important.
Cold water lobsters are known for tasting better than warm water. This is evident from the brilliant white flesh. This goes without saying that the Maine fishing industry is one of the more popular lobster locations in the world. That is the area where Red Lobster gets their lobster from, another testament to the superior taste of other lobster markets.
Rock lobster is the is the most popular type of lobster consumed, and most lobster tails found on the U.S. Market are of this variety. Red Lobster sells this variety of Maine live lobster. Long, active antennaes are sure signs of a fresh, healthy rock lobster.
Spiny lobster is another term used interchangeably with rock lobster. They are so called due to their hard shell being spiny.
Furry lobster are related to the slipper and spiny variety of lobster. Their antennae are not as large as those specific varieties of slipper and spiny lobsters and their bodies are covered in short hairs, otherwise known as fur. Hence, the term “furry lobster”.
When steam cooking lobsters, put two inches of rocks in pot cover with water and add fresh herbs, like rosemary, thyme and parsley.
When storing live lobsters until ready to use, place them in the refrigerator, but not directly on ice.
To get the meat out of lobster legs, cut the joint off, take a rolling pin and roll from the end, squeezing out the meat.
Spiny lobsters are clawless and have large tail sections, the only part that can be eaten.
When cooking fresh lobster, check its color. Lobster turns red and the flesh becomes pearly white.
Lobster Cooking Guide
weight steaming boiling
(lbs) (minutes) (minutes)
1- 1¼ 10 6
1 ½-2 15-18 10-12
2 ½-5 20-25 15-20
6-10 25-40 20-30
Are you ready to have a lobster bake in
your own backyard? It takes time, but it
will be well worth it for great food and great fun. It is the perfect way to have a party while enjoying
15pounds of seaweed (from your Asian market or fish monger)16 (1
1/2 pound) live lobsters
16 ears of corn, shucked
5 pounds red
potatoes, boiled halfway in salted water
10 pounds large clams
1 (750 ml) bottle white wine
2 yards wet burlap
equipment: #3 galvanized washtub (easy to find at a local hardware
Start the fire 1 hour in advance, making sure the coals are white
hot before you begin cooking.
Spread 1/2 of the seaweed on
the bottom of the tub to protect the lobsters from burning. Place
lobsters on top of seaweed. Place the corn on top of the lobster, and
the potatoes on top of the corn. Arrange the raw clams on top of the
vegetables and top with the remaining seaweed. Pour the wine into the
tub. Place the wet burlap over the food and tuck the edges into the
tub to retain the steam inside.
Place the tub on top of the
coals. Every 15 minutes, moisten the burlap with water. Cook for
about 45 minutes.
Serve the lobster bake spread out on
newspapers, with melted butter, sea salt and your favorite spices. Enjoy!