Follow us


How to prepare (and season) boiled lobster

boiled lobster

Cooking and seasoning boiled lobster to perfection is really simple, especially if you follow our advice.

Are you planning to organize a dinner or lunch with a fish menu and you really want to pamper yourself? Try your hand at preparing boiled lobster, a recipe that is only apparently complex. Whether you opt for a fresh or a frozen product , the result will still be excellent and able to amaze your diners.

However, the tenderness and flavor of this meat is such only if it is cooked to perfection. That's why we reveal the exact cooking time of lobster based on its weight so that you can get the most out of this prized crustacean.

boiled lobster
boiled lobster

How to cook boiled lobster recipe

  1. First, keep in mind that fresh lobster must be cooked within a day and stored in the refrigerator, while the frozen one must be thawed before being cooked . Having said that, put it in a saucepan and cover it with water.
  2. To keep the lobster stretched out during cooking (vice versa it would tend to curl), tie it to a skewer toothpick with string.
  3. Then calculate the cooking times, starting from the boil, as follows: 5-7 minutes for lobsters of 450 grams, 9-11 minutes for lobsters of 600-800 grams. In principle, the lobster is cooked when the color of the carapace becomes coral.
  4. Then drain it from the cooking water and once it is warm, proceed with cleaning. Detach the head and with a poultry cutter carve the armor starting from the tail both on the belly and on the back. Extract the pulp and serve it together with that contained inside the claws . To extract it break them with a hammer and detach it with the help of a fork.

The best way to season lobster is with melted butter but for a lighter version you can opt for a mix of oil, lemon juice, salt and pepper. The most famous recipe, however, is undoubtedly the Catalan lobster .


The boiled lobster can be kept for a couple of days in the refrigerator, covered with film. We advise you to consume it at room temperature.

Read also: Linguine with lobster: a delicious and refined first course

Riproduzione riservata © - WT