HOW TO COOK A LOBSTER
Overcooking a lobster is a horrible way to waste beautiful food, so dig these tips to help you cook your lobster right.
Select lively lobsters (they’re typically the freshest).
In a large pot, boil two to three quarts of water per lobster, adding about ¼ cup of salt per gallon (not per quart, please), plus any other seasonings you’d like to work with, from lemon to fresh herbs.
Put your lobsters in the pot head first, with their tails facing away from you to avoid boiling water getting flicked into your face. Leave the pot uncovered and stir halfway through the process.
Timing can get tricky, but about seven minutes for the first pound plus about two minutes per each additional ¼ pound is a good rule of thumb, with the following exceptions: 13 minutes for a two pound lobster, and 15-18 for a three pound lobster. Beyond that, you’re on your own.
Remove the lobsters and let them drain and rest for five minutes. If you’ve done it right, the shells will be a bright red while the luscious meat will be an opaque, creamy white.
MAKING A LOBSTER ROLL
The entire lobster arc wouldn’t be complete without a lobster roll recipe, so here we go (no, this isn’t the recipe from Lobster Roll in Amagansett). Yeah, it’s this easy (all quantities can, and should, be tweaked to your liking).
1 1/2 lbs. freshly cooked lobster meat, chopped
2 T mayo
1 t fresh lemon or lime juice (your choice)
2 chopped scallions
Small quantity of finely chopped celery
Splash of hot sauce
Hot dog buns
Mix everything but the lobster together.
Gently fold the chopped lobster into your mayo mixture.
Toast your hot dog buns, butter them, and over-stuff them with your lobster mixture. Pair it with Franziskaner Weissebier