This guide to boiling live lobster is from Joe Bowab, CEO of Lobster Anywhere, which ships whole live lobsters and frozen lobster tails and other parts nationwide.

Lobster, “the king of crustaceans,” is the most luxurious seafood. For us, it’s often the reason many lobster lovers head to a restaurant.

But if it’s just steamed, why can’t you save money and cook live, whole lobsters at home?

You can! And you don’t need to be a skilled chef to do so.

If you know how to do it, it’s easy to prepare the mouth-watering, high-protein delicacy in your kitchen.

Master the art of boiling lobster with this easy-to-follow guide.
 
 
YOUR GUIDE TO BOILING A LIVE LOBSTER
 
1. BUY TOP LOBSTER. It all starts with choosing high-quality lobster meat. Many of us are tempted to buy lobster tails in the supermarket. Even if it’s in beautiful packaging, that does not necessarily mean it’s the highest quality lobster.

This is because premium lobster meat isn’t generally available in supermarkets, due to the fact that most meat that is cut into parts is mass-produced. This results in lower quality.

The best way to go is to buy whole, live lobster locally or online. Only live, fresh lobsters ensure the highest quality.

If you buy a lobster from the tank, look at the underbody of the lobster, particularly the claws. They should be a vibrant red. A live lobster should have no odor.

Also look for long antennae. Lobsters that have been there for a long time often have their antennae nibbled down by other lobsters.
 
 
2. BOIL YOUR LOBSTER

Lobsters can be cooked in various ways, but top chefs will always boil them. It doesn’t take long to prep and cook, and it’s a beautifully presentation.

You may be surprised to learn it takes just 6 minutes to boil a 1-pound lobster. Add 3 minutes per pound for each additional pound thereafter.

 
The cooking time is the most important factor. It makes the world of difference when it comes to taste. Make sure you use a timer and keep a close eye on the lobster.

 
(If you choose to boil lobster tails, the cooking time is between four and five minutes.)

You will know if your lobster is overcooked, if the meat is too firm and rubbery. Don’t be too disappointed if this happens. You will get it right next time.

Of course, this depends on the size of the lobster, so watch out in case you under-cook, or even worse, over-cook. You never want to overcook lobster as it will ruin the taste and texture.

Simply remember to keep an eye on it and you’ll be just fine.
 
 
3. COOKING THE LOBSTER

1. FILL a pot large enough for your lobsters, one-half to two-thirds full of cold water. Note: Use about 1 gallon of water per lobster so it is deep enough to submerge the lobsters by at least 3 inches. Otherwise, use two smaller pots.

2. ADD 2 tablespoons of salt for each quart of water. If you’re lucky enough to have access to seawater for boiling the lobster, even better. Then you can skip the salt.

3. BRING the water to boil over high heat. Make sure it is bubbling hot.

4. TURN down the heat; then pick up the lobster by holding the upper side of the thorax between your thumb and middle finger (or use tongs).

5. HOLD the underside of the body away from you: Lobsters have a tendency to flip their jointed tail, splattering the boiling water.

6. PLACE the live lobsters in head first, one at a time, making sure to completely submerge them.

7. COVER the pot tightly and immediately return to a boil.

8. START the timer as soon as the water starts to boil again. You need to make sure you use a timer and prevent the water from boiling over. Once the time is up…

9. CAREFULLY REMOVE the lobsters from the pot with tongs. Be careful: The boiled lobsters will be extremely hot.

10. PLACE them in a bowl for five minutes to cool before you can begin to unshell the meat. You will know that the lobster is done because the meat has turned from translucent to white.

11. PIERCE the shell. When a lobster boils it retains a lot of water. Once you take it out of the pot, pierce the body and tail with a knife to help drain the water.
 
 
4. THE CONDIMENTS

Boiled lobster is usually served with clarified butter (see how to make it in the footnote), lemon wedges, salt and pepper. You can try them all to determine what tastes best for you.

If you can find Indian ghee locally, you can substitute it for clarified butter. Here’s the difference between ghee and clarified butter, and how to make ghee.
 
 
5. READY TO EAT?

Head to LobsterAnywhere.com to order your fresh Maine lobster.

Tell your family to prepare for a treat!

[1] Some live lobsters have red or orange color in their shells, some are all dark as in photo #2; there are many colorations (photo © Lobster From Maine).

[2] For the ultimate luxury, pair Champagne with your lobster. Any other sparkling or still white wine is fine, as is a beer (photo © Champagne Bureau).

[3] The claws of live lobster are banded with strong elastic, so they can’t bite (photo © I Love Blue Sea [now part of Vital Choice]).

[4] A boiled lobster, ready to eat. When cooked, lobsters and other crustaceans turn red. This is due to the way certain biochemicals react to heat. Lobsters and crabs have a pigment called astaxanthin in their shells (photo © Aldi).

[5] Ready to eat (photo © David Todd McCarty | Unsplash).

*Clarified butter, also called drawn butter, is unsalted butter that has been slowly melted, evaporating much of the water and separating the milk solids. All that remains is pure liquid golden-yellow butterfat. Because the milk solids have been removed, clarified butter has both a long shelf life (it will keep from going rancid longer) and a high smoke point (it can be used in frying without burning). To clarify butter, melt unsalted butter in a saucepan over low heat. Skim the froth from the top and carefully pour off the clear liquid, leaving the milky residue behind.

Clarified butter is also served with crab meat. Why clarify the butter instead of simply serving a melted stick of butter? By heating and separating the butterfat from the solids and water that naturally occur in butter (clarifying), you get a much richer and intense butter flavor than if you were simply to use melted butter.

Check out the different types of butter.

Here’s the first thing you should know, says the author, J. Kenji López-Alt:

Expiration dates are not expiration dates, he notes:

 
One of the ways to extend the shelf life of all food is too keep groceries in cool, dark cupboards or pantries with the doors closed to shut out light.

Similarly, keep the refrigerator door open for the minimal time necessary to remove what you want. Browsing for minutes on end will raise the temperature, which will shorten the shelf life of perishable items.

If your refrigerator is so packed you can’t see items, it’s time to clean it out.

Here are tips from The Container Store on how to organize your refrigerator.

Read the full article on expiration dates in the New York Times.

It will tell you, among other things:

[1] Classico Riserva pasta sauce (photo © Classico).

[2] Cartons of eggs (photo by Rick Payette is licensed under CC-BY-NC-ND-2.0).

 
You’ll even learn how to buy milk that lasts longer!
 
 
> Clean Out Your Refrigerator
 
 
> Refrigerator Air Purifier

[1] How about some beer in your chocolate (photo © Theo Chocolate).

For the person who likes both dark chocolate and beer, here’s a novel gift: The Beer Confection Collection from Theo Chocolates. https://theochocolate.com/beer/

The artisan chocolatier, which uses only Fair Trade and Organic ingredients, has crafted chocolate confections specifically crafted to highlight the flavors of beer—from the smokiness of stout to the bright citrus of an IPA.

The craft beers used are:

 
Get them at TheoChocolate.com.

The summer bounty of ripe, sweet, juicy melons means that we’re having melon daily for breakfast (with berries, cottage cheese, yogurt, or just plain).

Sharon Palmer, a nutritionist who specializes in plant-based food plans, is also a melon fan.

“These fruits are not only delicious;” she says, “they are packed with hydrating fluid, fiber, vitamin C, and antioxidant phytochemicals—all for a skinny little calorie load.

“Each melon has different plant compounds, offering antioxidant and anti-inflammatory action. That’s why I’m sharing these ‘Top 5 Ways to Use Melons.’

“Don’t forget to enjoy these a few times a week while they are in season.”

Sharon, we agree! Melons are our favorite way to enjoy sweetness without the calories.
 
 
SHARON PALMER’S TOP 5 WAYS TO USE MELONS

While Sharon’s recipes are vegan, we’ve added cheese to some of the suggestions. She also recommends sustainable plant-based milk and yogurt (coconut, almond, oat, soy, etc.). Use whatever you enjoy.

In fact, here’s a mini-tip for those who are considering plant-based yogurt:

Buy a container of each plant-based yogurt and have a taste test to see which one(s) you like best.

1. Au Naturel. One of the very best ways to enjoy melons is in their natural form. Just a wedge with breakfast, as a snack, or for dessert is the way to go. (Editor’s Note: If the melon isn’t as flavorful as you’d like, add a squeeze of fresh lemon or lime juice.)

2. Fruit Skewers. A favorite way to highlight melons is on pretty fruit skewers. Just chop the melon into chunks, and include other summer fruits such as strawberries, peach slices, kiwi, pineapple and grapes; and thread them onto a skewer.

Enjoy the skewers plain, with yogurt or cottage cheese, or with a healthy dip. (Editor’s Note: We use fruit yogurt, or plain yogurt seasoned with cinnamon and your sweetener of choice. We also like the skewers as a side with grilled chicken or fish.)

3. Parfaits. In the summertime, a simple melon parfait is one of the best no-fuss, no-cook, hands-down delicious-and-healthy breakfasts, lunches or snacks. Just layer cubed melon with yogurt, granola, dried fruit (e.g. cranberries, dates, raisins), and nuts or seeds.

4. Smoothies & Refreshing Drinks. Whip up a delicious fruity drink in no time. Just drop a few cubes of melon into a blender with a bit of lemon juice.

Or simply add cubed melon to your favorite smoothie recipe. Here’s one from the Watermelon Board (photo #3):

Smoothie Ingredients Per Serving

 
Preparation: PUREÉ the watermelon, honey and mint quickly; do not over-blend. Pulse in the yogurt and cinnamon just until smooth.

5. Salads. In addition to fruit salads, melons shine in green salads. They provide just the right amount of crunchy, juicy sweetness. Add cantaloupe or honeydew chunks to chicken salad, watermelon and feta salad or goat cheese with arugula or watercress.

Take a look at Sharon’s delicious (and good-looking) Cantaloupe Salad With Radishes & Pumpkin Seeds.
 
 
MORE WATERMELON IDEAS

[1] Just about everyone has had a slice of melon, but there are many more ways to enjoy melon (photo © Burpee).

[2] A honeydew and cucumber salad with mint lives and thin slices of chile (photo © Good Eggs).

[3] Try a watermelon smoothie (recipe at right). There are also light, refreshing drinks that you can serve as mocktails. Check out watermelon agua fresca and watermelon cooler (photo © National Watermelon Promotion Board).

[4] Watermelon, arugula and feta salad (photo © Between The Bread | NYC).

Calling all olive lovers: June 1st is National Olive Day.
 

OLIVE HISTORY

The olive history is an ancient one, following figs as the earliest domesticated fruit tree.

Olives trees were native to Asia Minor. The latest findings show that the olive was first domesticated in the eastern Mediterranean basin between 8,000 and 6,000 years ago.

(Writing itself only began some 5200 years ago, around 3200 B.C.E.)

The olive tree spread from Iran, Palestine and Syria to the rest of the Mediterranean. It was grown on Crete by 3000 BC.E., and the crop of fruit and oil may have been the source of the wealth of the Minoan kingdom.

The Phoenicians brought the olive tree to the north coast of Africa and to southern Europe.

The olive culture arrived in ancient Greece, and from there to Rome. As the Romans extended their empire, they brought the olive with them.

Here’s more on the history of the olive.
 
 
21 USES FOR OLIVES

Our personal favorite recipes are black olive tapenade and green olive tapenade.

Here are 22 more everyday uses for olives:

 
 
OLIVE RECIPES

Thanks to Lindsay olives for these yummy recipes (click links):

 
Find many other olive recipes at ILoveLindsay.com.
 
 
> TYPES OF OLIVES & OLIVE OILS

[1] Castelvetrano olives from Sicily, one of our favorite varieties (photo © DiBruno Brothers | Philadelphia).

[2] Olive & Cheese Cornbread (photos #2, #3, #4 © Lindsay Olives).

[3] Olive & Cherry Tomato Panzanella.

[4] Savory Jalapeño & Olive Margarita.