Title: How to cook lobster
Headings: How to cook lobster. Including boiling, steaming, grilling and serving.
How to cook lobster. Including boiling, steaming, grilling and serving.
The most humane method
Boiling lobster
Steaming lobster
Grilling lobster
How to tell when your lobster is cooked
Which parts of a lobster can you eat?
How to serve lobster

Content: Serve immediately. How to tell when your lobster is cooked
Care must be taken not to overcook the lobster, as this will result in tougher and less succulent meat. Overcooking also means that some of the delicious flavour will be lost and the meat may shrink, become stringy or even mushy. Do not remove the lobster from the pot before the shell has turned bright red. The lobster is properly done when an antennae comes off easily when pulled gently. The cooked lobster meat will be firm and white in colour. The internal temperature of the lobster meat will have reached 180°F (80°C). The green tomalley or liver, which is situated inside the body cavity, will have turned a greenish yellow colour. Which parts of a lobster can you eat? The majority of the lobsters meat is found in the tail and in the two front claws.