Title: Wicked Good Lobster Rolls | The Food Lab
Headings: Wicked Good Lobster Rolls | The Food Lab
Wicked Good Lobster Rolls | The Food Lab
Primary Selection
Dispatch
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More than Peelings...
Size Matters
Dressing
Buns of Steel
See?
Thought so.
Get the full recipe here »

Content: Yup. Lobster. And here's one thing I can guarantee: what's in that pot is not in your lobster. The massive amount of water circulating in and out of the lobster's body can quite efficiently wash away many of the flavorful compounds you find inside the meat. Not only that, but for larger lobsters, the high heat of boiling can cause the exterior to overcook while the interior remains raw (one of the reasons why larger lobsters often seem so much tougher than smaller lobsters that cook faster). So plunging them into boiling water is not the way to go. Method 2: Steaming
At first glance, you'd think that steaming is a more gentle method of cooking than boiling. Surely very dense wa