How to Cook Lobster (fancy!)

Now that we are in the thick of summer. I’ve been thinking about a few things I really want to be sure we make happen. I know don’t live in Cape Cod, but I’ve found someone to teach me how to cook lobster because that is what I’m currently craving. Sometimes you just need a fancy night IN. I’ve decided that it is time I learn how to cook a whole lobster (fresh and alive!) and get myself ready to host a lobster boil with friends. Fancy food, the sun going down behind the mountains, laughter around the table and drinks in hand will make for such a great evening that everyone will remember. While your little clawed friends are boiling, you and your guests can enjoy a fancy appetizer like these goat cheese and pistachio figs. 

Are you willing to learn how to cook lobster with me?

I’ve heard they scream – eeek! I can’t wait to try it.

I’m so pleased that Morgan sent over these instructions from her own lobster boil to help me out. Just follow the PDF below for eating your own lobster like a pro. And our no fail recipe will teach you how to cook a lobster easily, but make you look like a professional chef.

Click here to download the PDF for lobster eating reference and print a stash of them out to set on your guest’s lobster boil plates.

How to cook a whole lobster

You will need one large stock pot for every 2 lobsters. For our party, I plan to invite guests to bring their own stockpots – since the dinner is really more of an experience. Cool tip – if you live by the ocean you can collect and use ocean water or even pieces of seaweed for a tasty ocean broth.

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How to cook lobster

How to perfectly boil a lobster for a fancy feast

Course Main Course

Cuisine American

Prep Time 7 minutes

Cook Time 8 minutes

Total Time 15 minutes

Servings 1

Calories 145 kcal

Ingredients

• 2 whole lobsters
• 1/2 cup salt
• 1 tbsp butter, melted

Instructions

1. Fill a stockpot 3/4 of the way full.  Add salt and bring to a boil.

   Next place the lobsters in the pot. Larger pots can easily fit two lobsters. Keep the rubber bands on the pinchers and lift the lobsters with a firm grip, on a pair of metal tongs from the backside. Put in the pan head first and cover quickly.

   Wait until the water is back to a full boil and turn down to medium high. Cook for  8 minutes per pound (to get correct cooking times, only take the poundage of one of the lobsters in your pan). So 2 - 2 pound lobsters will boil for 16 minutes.

   Once the lobsters are done boiling, drain and rinse with cold water to stop cooking. 

   Serve with melted butter

   
   

To set out a great lobster boil table, give guests all the tools they need to eat the lobster at each place setting, a knife, fork, small bowl for the shells, a nutcracker and a small mallet for opening the lobster’s body. Small jars of seafood seasoning is a sweet way to say goodbye and to inspire your guests to try out their own new summer tradition.

The girls at Commerce Street Events also came up with an awesome drink to host at the bar that goes perfectly with lobster, that I will totally be stealing it for our summer lobster boil. It’s being called the “Captain Jackson Cocktail” – so fun.

Make it by mixing 2 mashed strawberries, 4 mashed blueberries, 1/4 cup strawberry lemonade and 1 shot of gin. Shake over ice, strain and serve with a lemon wedge.

(Event Styling, Photography and Paper Products by Commerce Street Events for A Subtle Revelry, linen by La Tavola Fine Linen, tableware by Corzines).