Large lobsters must be cooked carefully to keep the flesh tender and juicy.
Vary large lobsters are rare and hard to find, because they are considered important to the overall lobster gene pool. A few find their way to market each year, if they are caught under circumstances that prevent their successful release back into the wild. Large lobsters have a largely undeserved reputation for toughness. This is because the claws and thinner portion of the tail are overcooked by the time it is done in the middle. It is better to cook the lobster just enough to shell it, and then prepare the shucked meat separately.
Instructions
Preparing the Lobster
1. Fill a bathtub, wading pool or large picnic cooler with ice. Place the lobster in the ice for at least 30 minutes, before cooking begins. This puts the lobster in a state similar to hibernation, ensuring it is cooked humanely.
2. Purchase, rent or borrow a pot large enough to hold the lobster. Test the size by placing the lobster in the pot, before beginning the boiling or steaming process. Steaming is more practical to do on a stovetop. The volume of water involved in boiling requires the use of a high-temperature heat source, such as a restaurant stove or an outdoor propane burner. In lobster-producing regions, this combination of a large pot and propane burner is known as a "lobster boiler."
3. Prepare the pot for steaming by running one inch of water into the bottom. White wine or seaweed may be added, if desired, for extra flavor. Place bricks or stones in the bottom of the pot, and rest the rack on top of them. Cover the pot with its lid, and bring the water to a boil at high temperature.
4. Place the lobster carefully in the pot, once the water is at a full boil and steam is plentiful. Cover and steam for 15 to 18 minutes. The lobster is completely red at this point. If boiling, salt the water generously and place the lobster in the pot. Boil for 10 to 12 minutes.
5. Remove the lobster from the pot when the proper cooking time has elapsed. Proceed to shucking the meat, once the lobster is cool enough to handle.
Shucking the Lobster
6. Detach the tail from the lobster's torso by bending it back and forth until the shell segments separate. Turn the tail over and split the shell by cutting it with heavy duty kitchen shears. If these are not available, use a large chef's knife. Spread the shell open by hand and remove the tail.
7. Crack the claws with a hammer or cleaver. The shell of a large lobster is very hard, so this requires some effort. Use a hacksaw, if necessary, or a thoroughly cleaned and sanitized hatchet. Once the claw is opened, remove the large portions of tender meat from inside. There is one large piece of bony cartilage in the claw meat; locate that and remove it.
8. Open the knuckles and smaller legs with nutcrackers or a chef's knife. Use the paring knife or lobster pick to remove the meat from the shells.
9. The lobster torso contains a large quantity of meat in the "hip" sections, separated by thin walls of bony cartilage. These are usually ignored in a small lobster, but contain a large amount of usable meat in a larger one. Pull the bottom half of the torso away from the carapace. Use a paring knife to open up each section and remove the meat.
10. Cook the lobster meat as desired or portion the lobster's tail, claws and smaller pieces of meat separately for packaging and freezing. Once partially cooked, the lobster meat is extremely perishable, so refrigerate or freeze it immediately.
Tags: bony cartilage, chef knife, Large lobsters, lobster meat, , meat from, meat separately