How to Cook Lobster
Lobster turns rubbery almost entirely from overcooking, not from anything more complicated. Getting it right comes down to a big enough pot of well-salted water, accurate timing by weight, and pulling it the moment the meat is opaque all the way through.
Steps
- 1Fill a large stockpot with enough water to fully submerge the lobsters, and salt it heavily, about 1/4 cup of salt per gallon, so it tastes like the sea.
- 2Bring the water to a rolling boil over high heat, covered, to keep it at a full boil once the lobsters go in.
- 3Grab each live lobster firmly behind the head and plunge it into the pot headfirst, working quickly if cooking more than one.
- 4Cover the pot and start timing once the water returns to a boil: 8-9 minutes for a 1-1.25 lb lobster, 10-12 minutes for 1.5 lbs, and 14-16 minutes for a 2 lb lobster.
- 5Use tongs to transfer the lobsters to a colander or baking sheet as soon as they're done, so they stop cooking in residual heat.
- 6Check doneness by twisting off an antenna or a small leg; it should pull free easily, and the shell should be uniformly bright red.
- 7Let the lobsters rest for 2-3 minutes before cracking the claws and tail, since the meat firms up slightly and is easier to remove once it's not scalding.
Common mistakes
- Undersalting the water: lobster meat is naturally mild, and unsalted water leaves it bland no matter how good the butter is.
- Overcrowding the pot: too many lobsters at once drops the water temperature and cooks them unevenly, so work in batches if the pot can't hold them with room to spare.
- Timing from when the lobsters go in instead of from when the water returns to a boil, which leads to undercooking.
- Leaving lobster in the hot water after time is up: residual heat keeps cooking the meat and toughens it within a couple of minutes.
Equipment
- Large stockpot (at least 12 quarts for two 1.5 lb lobsters)
- Tongs
- Kitchen shears or a lobster cracker
- Colander or rimmed baking sheet
FAQ
Is it better to boil or steam lobster?
Steaming produces slightly more concentrated flavor since the meat isn't sitting in water, but boiling is more forgiving on timing and easier to judge doneness for multiple lobsters at once. Steaming times run about 2-3 minutes longer than boiling for the same weight.
How do I know when lobster is done without a thermometer?
The shell turns fully bright red with no dark green or black patches remaining, and the tail meat springs back when pressed rather than feeling squishy or translucent.
What internal temperature should cooked lobster reach?
140°F (60°C) at the thickest part of the tail is fully cooked; pulling it a few degrees under this and letting it rest briefly helps avoid overcooking, since the meat keeps climbing a few degrees off the heat.
Do I need to kill the lobster before cooking it?
Most home cooks plunge live lobster directly into boiling water, which kills it almost instantly. An alternative some cooks prefer is chilling the lobster in the freezer for 15-20 minutes first to sedate it, which makes handling easier.
Why is my cooked lobster meat mushy instead of firm?
Mushy texture usually means the lobster was already dead for some time before cooking, since enzymes in the meat break down texture quickly after death. Always cook lobster live or immediately after it's killed.
Need exact temperatures or timing? Check our Time & Temperature Guide →