cook jumbo lobster

Cook Jumbo Lobster

• A jumbo lobster is defined as a lobster weighing more than 2 1/2 pounds. Some jumbo lobsters weigh 5 pounds or more. Whole lobsters are purchase alive and should be cooked the day they are purchased. When looking for live lobsters, choose the lobsters that are lively. A lobster that shows little movement or reactions may not live until it is cooked.

Caring for the Live Lobster

• Live lobsters may be stored in the refrigerator for several hours. Wrap the lobster with wet newspaper or paper towels. This will keep the lobster alive by keeping the gills moist and damp. Do not place the lobster in fresh water; this will kill it. If the lobster dies while in the refrigerator, cook the lobster immediately. If you purchase more than one lobster, be sure to wrap each lobster separately because they will fight if stored together.

Cooking the Lobster

• Whole jumbo lobsters are cooked, alive, in stockpots filled with water. The lobster should be totally submerged in the water. Spices can be added to the water if desired. Cook the jumbo lobster for 8 minutes per pound or until the temperature of the lobster, internally, is 145 degrees F and the lobster shell is bright red and the meat pearly opaque.

Jumbo Lobster Tails

• Jumbo lobster tails can be purchased fresh or frozen at many supermarkets. If purchased fresh, always ask how long the lobster tails have been in the case. Be sure the tails are stored on ice to ensure they have been kept chilled. Lobster tails can be boiled, grilled, oven-baked and broiled. Frozen lobster tails should thaw in the refrigerator. Cook the tails, in the shell until the shell turns a bright red, the meat turns opaque and a meat thermometer reads 145 degrees F. Depending on the size of the tail and the cooking method, this can take from eight to 15 minutes.

Leftover Lobster

• Fully cooked, leftover lobster meat does not require any further cooking to be safe to eat. Use leftover lobster in salads, stuffing or any dish that you wish to add a touch of class and special taste. Leftover lobster can also be used to make a sauce for steaks, pork chops, other seafood and vegetables.