Lucia, generally, there are two ways to cook lobster. The first is to cook it in salted water and eat it after it’s cooked. This is the most common.
The second is to just plunge a knife into the head of the lobster, right between the eyes. Kills the lobster instantly. You can then slice the lobster lengthwise and proceed with your recipe.
There a third way that I’ve used successfully. Plunge the lobster head first into your salted boiling water. Cook for 9 minutes. Drain, and then proceed with your recipe. At this point, the lobster is par-cooked.
In the first two instances, you need to cook the lobster immediately. In the third instance, you can keep the lobster in the refrigerator for up to two hours safely before finishing cooking. Hope this helps.
I don’t know what recipe you’re using, it’s not a Food 52 recipe, is it? I can’t find it. There is no need to freeze your lobsters. Can you tell me how they’re prepared? If I know that, I can tell you how to proceed.
No. You can’t keep lobsters once they’re dead. They need to be cooked immediately. I live in Massachusetts and have been preparing and enjoying lobsters all my life. Lobsters deteriorate quickly. Don’t try to keep them or you’ll likely regret it.
FWIW, lobsters can be labor-intensive. They just are. Your guests will appreciate the lobsters a lot more if they’re cooked properly.
The reason I am asking is I am making Lobster Oreganato for dinner and would like to have the lobsters cleaned and ready to go before guests arrive. Can the lobster be killed and prepped ahead of time?
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The second is to just plunge a knife into the head of the lobster, right between the eyes. Kills the lobster instantly. You can then slice the lobster lengthwise and proceed with your recipe.
There a third way that I’ve used successfully. Plunge the lobster head first into your salted boiling water. Cook for 9 minutes. Drain, and then proceed with your recipe. At this point, the lobster is par-cooked.
In the first two instances, you need to cook the lobster immediately. In the third instance, you can keep the lobster in the refrigerator for up to two hours safely before finishing cooking. Hope this helps.
FWIW, lobsters can be labor-intensive. They just are. Your guests will appreciate the lobsters a lot more if they’re cooked properly.