Lobster 101
Open the temperature-assured package in a cool area and inspect your lobster. What to do if your lobster does not appear to be alive: Don’t panic, your lobster could just be in a dormant state. Lobsters are cold-blooded animals and when they go below a certain body temperature, their bodies simply shut down. Follow the cooking instructions and everything will be fine. We have guaranteed that your lobster was the very best available and very much alive and kicking when shipped. Do not freeze your live lobster. If freezing is a must, cook it first.
Now this is important: cook your lobster the very same day it arrives – even if you can’t eat it until later. After it’s cooked, put the whole lobster in cold water for a few minutes, then remove it from the water and put it into a plastic bag, and then into the refrigerator. When ready to serve, you may eat it cold or warm it up in a pot of boiling water for a minute or two. Don’t overcook your lobster!
In a big pot, boil water sufficient to cover your lobster. Add salt to taste. Place your lobster headfirst into the boiling water. Cover the pot. The water will go off the boil and then slowly return. When it does, set your timer: Petite 1 - 1.24 lb. lobster (9-10 minutes); Special 1.25 - 1.44 lb. lobster (11-12 minutes); Deluxe 1.45 - 1.69 lb. lobster (12-13 minutes); Supreme 1.70 - 1.95 lb. (14-15 minutes). The outside of the shell of the perfectly cooked lobster will be red to pink. The meat inside the tail should be white and firm. If it is translucent or clear – back into the boiling water with it for another minute, or until it looks as it should.
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