Lobsters are like the fancy rulers of the sea, with their fancy moves, changing shells, and delicious meat. They used to be only found in fancy restaurants, but now you can get them at your local fish store or even the supermarket. Can you believe it, a few years ago, you could even buy frozen whole lobsters for just a few pounds, perfect for a special meal like Christmas.
The cool thing about frozen lobsters is that they save you from dealing with a live one. And if you choose a pre-cooked lobster, you can skip the whole boiling process. But hey, if you’re still feeling a bit nervous about it, no worries! Our cooking experts have some awesome tips to help you out and make it a breeze.
Cooking live Maine lobster can be a bit daunting if you’ve never done it before. But don’t worry, it’s actually not that difficult! Let me break it down for you so you feel confident when you’re ready to tackle your next lobster bake. We’ll cover everything you need to know, from selecting the lobster to preparing it for cooking.
How to store live lobster?
When it comes to storing live lobsters, it’s important to create a suitable environment for them. Since lobsters are creatures of the salty sea, it’s best to keep them in their natural habitat. Avoid placing them in freshwater, as it can be harmful to their well-being. Instead, opt for a cool and moist setting that mimics their oceanic home.
To achieve this, you can use wet newspaper or seaweed to pack the lobsters. These materials help maintain the necessary moisture levels. For longer storage periods, consider placing them in a cooler alongside frozen gel ice packs. This will help keep the lobsters cold and fresh.
Once you get those live Maine lobsters at home or in the mail, transfer them to the fridge. The cold and damp environment will slow down their activity, ensuring they stay in good condition. Remember, it’s important to cook the lobsters within 24 hours to maintain their freshness.
By following these guidelines, you’ll be able to store live lobsters properly until you’re ready to cook them. Just remember to prioritize freshness and enjoy your delicious lobster feast.
Freshness is key for lobster perfection !
How to handle live lobster?
Handling live lobsters can be quite intimidating, especially with those formidable claws! But don’t worry, at Lobster Order, we’ve got your safety covered. We make sure to “band” the lobster claws before you purchase them, using strong rubber bands to hold them shut.
It’s best to resist the temptation to remove the bands. Leaving them on is crucial because the pincher claws can quickly draw blood and lead to infection. The crusher claws, with their stronger muscles, can easily break finger bones and won’t let go even after the lobster has expired or the claw is separated from the body.
When it comes to transferring a lobster, always remember to pick it up by the body, which is the large back shell just behind the head. Avoid the claws at all costs and never attempt to lift the lobster by its tail. When you lift the lobster, it may instinctively arch its body, wave its claws, or flap its tail wildly. Be cautious of the needle-sharp edges and spines that can cause cuts.
Handling live lobsters requires caution and respect for their natural defenses. By following these guidelines, you can handle them safely and enjoy a delicious lobster feast. Don’t let those intimidating claws deter you!
What to do if your lobster dies?
People mostly ask,What should you do if your lobster dies? Can you still cook them?
Well, if you’ve kept it cold, you can still cook it! According to food safety experts in the State of Maine, a dead lobster can be safely consumed within 24 hours of its demise, as long as it has been properly refrigerated at or below 38°F (the temperature of a typical home refrigerator).
Trust your sense of smell! If the lobster has a foul or sulfury odor, smells like ammonia, or if the tail meat feels mushy, it’s a sign that it has spoiled. In that case, it’s best to throw it away immediately. It’s always important to prioritize safety when it comes to seafood.
Trust your nose! Trust your sense of smell. If the lobster smells sulfury, foul, has an ammonia odor, or if the tail meat feels mushy, it’s a clear sign that it has spoiled. In that case, it’s best to discard it right away to ensure your safety and avoid any potential health risks.
What’s the reason behind cooking lobster live?
Just like other fresh shellfish, lobsters have a bunch of bacteria inside and on their shells. So, unless you’re a sushi pro or a fan of taking risks, it’s always best to cook your lobsters live and at the right time and temperature. Cooking them properly kills almost 99% of the bacteria and pathogens. So, to prioritize safety, make sure to cook those lobsters thoroughly. By cooking them live, you can ensure that any potential harmful bacteria are eliminated.
How to cook live Maine lobster?
It’s time to savor that delicious Maine lobster! Whether you prefer steaming or boiling, experts say both methods yield similar results. However, we’ve discovered that steaming can be a bit more foolproof, resulting in less water on your plate.
Pro tip: We usually keep the rubber bands on during cooking for safety, but if you really don’t want them on (some people claim they can taste the rubber), just hold the lobster by its body with one hand (like you learned above) and grab both claws gently by the elbow joints with your other hand. This will prevent any pinching. Then, use scissors or knife to cut off the bands and gently drop the lobster into the cooking pot.