Although most Cajuns rush to select the largest ingredients they
can find when cooking, I suggest they take a step in reverse when
choosing a live lobster. The smaller the lobster, the sweeter and
more tender the meat. Ideally, a 1 1/4- to 1 1/2-pound lobster is
always best when boiling, steaming or grilling.
When boiling lobsters, use a kettle large enough to hold 1 or 2
lobsters at a time allowing 3-quarts of water per lobster. You may
wish to add 1 tbsp of salt per quart. When water comes to a rolling
boil, submerge live lobsters one at a time. Return water to a boil.
Lower heat to simmer and boil 8 to 10 minutes for 1- to 1-1/4 pound
lobsters, or 12 to 14 minutes for 1 1/2-pound lobsters. The tails
should begin to float toward the surface once the lobsters are cooked.
If you wish to steam a lobster it is best done in a large stainless
steel pasta pot using the steaming insert. Place approximately 2
inches of water in the bottom of the stockpot and bring to a rolling
boil. Place 2 or more lobsters in the pot, cover and steam 8 to
10 minutes for a 1- to 1 1/4-pound lobster and 12 to 14 minutes
for a 1 1/2-pound lobster.
Grilling or Broiling:
If you prefer to grill or broil your lobster, I suggest submerging
the lobster for 2 minutes into a pot of boiling water. Remove and
allow the lobster to cool slightly. Turn the lobster over on its
back and, using a sharp chef's knife, split it open from head to
tail. Brush the tail meat lightly with oil or butter and season
with salt and pepper. Place the lobster on a large cookie sheet,
meat side down and cook 5 minutes. Turn over onto the shell and
cook 5 additional minutes, or until meat is firm and white. Do not