Growing up on the East Coast of Canada taught me many many things...but it did not teach me how to cook lobsters. My "fadder" always cooked the lobster, so we never had a chance to learn. It wasn't until I moved to the West Coast and didn't have my old da to cook them for me, that I had to figure it out. I learned quickly how to cook a mean lobster, which we traditionally try to do each New Years, this year included.
Here are my step by step instructions on how to cook yourself up a feed of Nova Scotia Lobster.
Step 1: Haul a cooler out of your basement that will be big enough to hold ice and your lobsters. I have one very similar to this one, which easily holds a dozen lobsters and two bags of ice.
Step 2: Before picking up your lobster, go to your local corner store or gas station and pick up two bags of ice. This should be enough to fill the cooler a couple of inches full of ice. If your cooler is larger, maybe add in another bag of ice.
Step 3: Purchase at minimum 1 Lobster per person from a local seller or grocer. My family and friends usually eat around 2 per sitting. Lobster range anywhere from $8/lb to $15/lb this year, with prices in Nova Scotia around $8/lb and prices in British Columbia around the $14/lb mark. Did you know you can get Lobster shipped right to your door? Check it out here.
Step 4: Put the Lobster in the cooler with the ice. I like to take them out of the bags they usually come in, and let them move around in the cooler. When I drove my last batch home, it sounded like they were battling to the death in my cooler.
Step 5: Make sure you cook your lobster soon after you pick them up. You can leave them on ice for quite some time, but you don't want to risk them being dead when you go to cook them.
Step 6: Use a pot that is big enough to fit either 1/2 or all of the Lobsters. Fill the pot approximately 1/8 of the way full with clear tap water. My pot holds about 16 quarts of water and is very similar to this pot.
Step 7: Add Salt to your water. If you don't add salt to the water, the Lobster will taste awful. You want to simulate sea water, which I find is best at a 1/4 cup of Salt to one quart (4L) of water. Just dump the salt in and swish it around with a spoon. Taste it to make sure that it tastes similar to ocean water. If you have never tastes ocean water, you need to get to the ocean as soon as possible! Water should be salty to the tongue. If in doubt, add another 1/8 cup.
Step 9: Turn the pot on high and let it come to a rapid boil.
Step 10: IMPORTANT: Take the bands off the claws before putting the lobster in the pot. There is nothing worse than a lobster that tastes like a rubber band. Just take it off. If anyone tells you differently, just ignore them. Taking the bands off the lobster is best done with a pair of sharp scissors. Gram the lobster by the tail, flip him on his back, and shove the scissors under the band and clip them off. Once the first band is off the second is the hardest because he (or she) is now super pissed and has an open claw. You will need to work super fast on the second one. Just don't get near his open claw or you may get pinched.
Step 11: Put the Lobster into the pot, head first. I don't believe all of the hype about shoving a knife into the lobster's head to end his suffering sooner. East Coasters have been cooking them like this for hundreds of years, just shove them in.
Step 12: Let the lobsters steam with the lid on for approximately 15 minutes for 1 lb lobsters and a couple of more minutes for larger lobsters. Lobsters when done are bright red and the antennas and legs easily pull out. Take the lobster out of the water and let them drip off on a cookie sheet.
Step 13: Get out your nut crackers, butter knives and picks. A true East Coaster can get into a lobster with just a butter knife. Some of you may have a fancy lobster crackers like this one, but if you don't, a good old nut cracker will work wonders.
Step 14: Dig in!
Bon Appetit!
xoxo
Jen
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