Title: How to Kill, Cook, and Shell a Lobster | The Food Lab
Headings: How to Kill, Cook, and Shell a Lobster | The Food Lab
How to Kill, Cook, and Shell a Lobster | The Food Lab
The Best Way to Kill a Lobster
How to Cook a Lobster
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More Than Peelings...
How to Kill, Cook, and Shell a Lobster, Step by Step
Step 1: Kill It
Step 2: Grab the Tail
Step 3: Twist It Off
Step 4: Set Aside
Step 5: Twist Off the Claws
Step 6: Repeat
Step 7: Ready to Steam
Step 8: Steam
Step 9: Done Steaming
Step 10: Roast
Step 11: Take the Temp
Step 12: Start Cracking
Step 13: Press Hard
Step 14: Pull Open
Step 15: Pick the Meat
Step 16: Wash Out the Gunk
Step 17: Break Off the Pincer
Step 18: Remove the Cartilage
Step 19: Pick Out Any Hangers-On
Step 20: Attack the Claw
Step 21: Smack It
Step 22: Cracked!
Step 23: Pull Out the Meat
Step 24: Go for the Knuckles
Step 25: Twist Them Apart
Step 26: Separate the Knuckles
Step 27: Push Out the Meat
Step 28: Done!

Content: Roasting
Now this seems promising, and it's the method my grandfather has always recommended. According to him, rather than diluting and washing away the flavorful compounds in the lobster's flesh, roasting will heat the lobster through, cooking it and simultaneously evaporating some of its excess moisture. The result should be meat that is more intensely flavored, not less. He's absolutely right. Roasting a lobster in the oven—I found that bringing it up to 135°F in a 350°F oven worked very well—gives you extraordinarily aromatic meat with a much more intense, sweeter flavor. Roasting is also a slower cooking process than steaming or boiling, leading to more evenly cooked meat
I Am Rubber, You Are Glue
But, just as every rose has its thorn and every cowboy sings a sad, sad song, this good method comes complete with a couple of problems of its own. The first you'll notice is that roasted lobster meat is much harder to remove from the shell than boiled. This is because as the proteins in the meat slowly heat up, they chemically bond with the interior of the shell. Rapid heating, on the other hand, causes them to shrink too fast for them to form these bonds. This leaves us in a rather sticky situation.