In this cookbook, I’m going to teach you all about lobster, including how to buy lobster, properly cook lobster, and eat lobster. And, most important, I’ll share my lobster recipes, which range from super-easy and fun for parties to perfect dishes for your next black tie affair. I promise that this book will give you the same passion for lobster that I have and will teach you all you need to know about preparing lobster at home.
There are a huge variety of dishes you can make with lobster, but there are really only a few straightforward ways to cook it for using it in those dishes. Once you’ve mastered the handful of cooking methods (boiling, parboiling, steaming, and grilling), the world’s your oyster. I’ve included directions for all of these, for both live and frozen lobsters (including cooking time cheat sheets).
For the recipes in this book, there are lots of ingredients that crop up again and again and that are basically prepped or bought the same way each time. To make your life easier, here’s a list of things that you can take as standard in this book (any exceptions are noted in the recipe):
• Shrimp is uncooked
• Eggs are large
• Fruit and vegetables are medium, skin on, and are washed before using
• Bell and jalapeño peppers have their seeds removed
• Tomatoes have their seeds removed
• Onions are yellow
• Green onions are used whole (white and green parts)
• Lemon, lime, and orange juices are all freshly squeezed
• Spinach has its stems removed
• Herbs have their stems removed
• Pepper is black
• Salt is table salt
• Milk is 2%
• Mayonnaise and sour cream are full fat
• Butter is at room temperature (but salted or unsalted is specified in the recipe)
• Cream cheese is plain and at room temperature
• Flour is all-purpose
• Olive oil is any grade
• Maple syrup is any grade (but not pancake syrup)
I’ve included some icons for the recipes so that you learn a bit more about them just by glancing at the page:
Classics are just that, classic. These are recipes for the dishes that sell like crazy in the Rock Lobster restaurants, like my Rock Lobster Roll.
This icon highlights dishes that are great for sharing. In the restaurants, we usually suggest sharing two of these dishes per person.
I am very honored to have good friends in the restaurant trade, who also happen to be culinary masters! This icon represents a recipe that has been written by one of five world-class chefs: Mark McEwan, Claudio Aprile, Roger Mooking, Rob Gentile, and Rocco Agostino. These guys didn’t miss a beat when I asked them to contribute their favorite lobster recipe to this book.
Are you sitting comfortably? Your lob-ducation—all you need to know about our favorite crustacean—is about to begin.
A lobster’s size is assessed by its weight in pounds.
Experts believe there are around 48 known lobster species around the world. The best-known three are described below.
This species of lobster is found on the US and Canadian Atlantic coast, from Labrador all the way down to southern New Jersey. American lobsters are usually greenish brown in color and have red spines. Having said that said, over the years fisherman have caught bright neon blue, orange, and even albino lobsters. These colors are due to rare pigment mutations, and the odds of catching a lobster in one of these colors is 1 in 100 million! American lobsters usually weigh between 1.25 lb and 1.5 lb each, although they can go up to over 5 lb. In 1977, a lucky fisherman pulled in one weighing 44.4 lb off the coast of Nova Scotia! This remains a Guinness World Record for the largest American lobster ever caught. For a full anatomy breakdown on American lobsters click here.
The European lobster is cousin to our American lobster, but smaller (lobster legend has it that the largest one caught weighed 13 lb). They look somewhat similar (both have two front claws), but the European’s claws are smaller, and European lobsters are generally blue. They’re found mainly across the northeastern Atlantic Ocean from northern Norway to Morocco, but are most commonly found along the coasts of the UK, Ireland, and France. These lobsters feed on mollusks, crabs, and, rumor has it, their fellow European lobsters.
Forty years ago, criminals would riot because they were sick and tired of eating this now coveted ingredient.
The third most-famous and commercially important lobster in the world is known by three different names. Unlike the American and European lobsters, spiny lobsters live and thrive in warm waters in places like Mexico, Australia, New Zealand, and Caribbean countries. They are not closely related to the American or European lobster at all—for starters, they are much bigger, and they’re all tail (I’ve seen them in Mexico and Cuba with tails as long as a child’s arm!). They also have very, very small claws, and use huge, thick antennae for protection instead. Their meat is less sweet and tender than that of our other two lobster species.
Lobsters can grow up to three feet long, and have teeth in their stomach, head, and kidneys.
For this book, I created the recipes using American lobster, because, in my humble opinion, it’s the best-tasting lobster in the world! But it’s also the lobster that’s local for me and my restaurants, and eating locally sourced lobster gets my vote every time. If you use European or spiny lobster for any of the recipes in the book, just be mindful of the size difference and modify the quantities accordingly.
Lobsters grow back limbs—claws or antennae, for example—that they lose in battle. It is only if they lose their tail that they can’t survive.
Commercial lobster fishing really took off in the mid-1800s with the invention of the enclosed stamp can (the cans we use these days for tuna or soup). Stamp cans meant that normally perishable seafood could start to be safely transported. In those days, fishermen would spear the lobsters. They would set out to catch (spear!) as many as they could, regardless of size, because they would sell them by the piece rather than by the pound like they do today. Today, the most common method of lobster fishing in Canada and America is by lobster trap (or pot). Traps are set by lines, with multiple traps per line, and are dropped onto the seafloor. The fishing seasons vary across Canada and the USA. As one area closes, another opens. Fishermen head out very early—way before sunrise—in hopes of pulling in full lobster pots. They bring their catch to the dock, where seafood buyers (processing companies) are waiting to buy the tasty crustaceans. The lobsters are sold per pound, and the price fluctuates frequently, accordingly to the time of year and the basic principles of supply and demand. The processors then take the lobsters to their lobster pounds and sell them on to restaurants and retailers.
Lobsters navigate by smell. They also taste with their feet and hear with their legs.
Lobster fishing is more than a job; it’s a way of life. To make a living from it is a daily battle. If you ask me, it has to be one of the hardest jobs on the planet. I’ve got to know some amazing fishermen personally, through my trips to Nova Scotia, and I have to tip my hat to them for the tough daily grind they go through.
Originally, lobsters served two purposes: to feed prisoners and servants, and to be used as fertilizer.
The next time you’re having fun preparing and eating lobster, take a moment to appreciate the efforts of the hard-working, dedicated people who were behind that lobster making its way to your plate.
The number of lobsters in the ocean waters around Canada and the USA is at an all-time high. One factor that has led to this abundance is global warming: as waters are becoming warmer, lobsters are being born more frequently and growing faster and larger. Another major contributing factor has been the lobster sustainability movement. Lobster sustainability means government fishery boards monitor lobster fishing very closely, and put measures in place to protect the number—and size—of lobsters that can be taken from the ocean. The goal is to ensure that lobster fishing is carried out in a way that protects and conserves the lobster population, and promotes its growth and reproduction. Lobster sustainability is crucial to making sure that lobsters remain in our oceans for many years to come.
Lobsters do not feel pain. They have a decentralized nervous system. The sound that you hear when you put them in boiling water is actually the sound of gases being released from their shells, and not squealing.
Sustainability is a global issue. Cuba, for example, depends on lobster as it’s one of its top exports. In Canada and the USA, lobster fishing is the most financially valuable sector of the fishing industry. So, lobster sustainability will protect not only our beloved lobsters but also our economies. Some of the rules governing lobster fishing in Canada include fishermen only being allowed to fish during specific times of the year, and limits being placed on both the number of fishing permits issued, and the number of lobsters that can be caught by each fisherman. Lobster traps must be a specific size, and it is illegal to keep a berried (pregnant) female lobster or a lobster smaller than 1 lb.
It is near impossible to determine the age of a lobster, so it’s estimated by their weight: it takes about 6 years for a lobster to grow to 1 lb.
Female lobster carrying fertilized eggs in its tail flippers (swimmerets).
Small lobster, weighing ½–1 lb.
Lobster weighing around 1 lb.
Male lobster.
Roe or eggs that the female hasn’t released to her tail yet. It’s safe to eat and is considered a delicacy. Think of it as lobster caviar.
The larger of the lobster’s two claws. It can be on the right or the left side, meaning that a lobster can be left- or right-handed.
Lobster that has lost one or both claws (don’t worry, these can grow back naturally as the lobster molts and grows).
The smaller of the lobster’s two claws. It cuts prey and holds it in place. It’s also known as the pincher claw.
Lobster weighing 1 ⅛ lb.
Lobster whose new shell has completely hardened. It has 50%–60% more meat than a soft-shell lobster and is more nutritious than a soft-shell lobster.
Female lobster.
Lobster weighing over 2 ½ lb.
Lobster weighing 1 ½–2 ½ lb.
Lobster fishing area.
The process by which lobsters grow. Lobsters shed their shells roughly once a year (like a snake sheds its skin) and grow them back larger each time. During the growing-back process, the off-season, lobsters are known as “soft-shell” (see right).
Lobster that has lost both its claws (don’t worry, they grow back!).
Lobster weighing 1 ¼ lb.
Lobster that is legally too small to keep and must be thrown back into the ocean.
Lobster that has recently molted (see above). It has very little flesh and a very soft texture, and the taste is not as sweet as that of a hard-shell lobster. Soft-shell lobsters do not travel well, and are often shipped frozen or precooked. They’re less expensive than hard-shell lobsters.
This green creamy foam material is the lobster’s liver and pancreas. Like coral, it’s considered a delicacy.
Lobster fishermen must make a notch in the middle flipper piece of the tail of any berried female lobster that they catch before they toss it back into the ocean. Catching berried lobsters is illegal, and the notch helps other fishermen identify the lobsters at a glance.
If you’re planning to purchase live lobsters from a store, there are a few simple rules to follow:
• Choose a store that sells a lot of lobsters, like a fish market, so you can be confident that it is as fresh as possible.
• Look at the lobster tank. The tank should be clean, the water should be clear, and the lobsters should not be packed in tightly like, well, sardines.
• Pick a lobster that is lively and moving around, and that moves vigorously when held. Ideally, you should choose one with its tail sticking out straight and not curled (this is a sign of fatigue and the lobster could be near death).
There are a lot of great suppliers out there whom you can contact directly and who will even ship live lobster to your door. For the best prices year-round, simply find out which fishing area is in season and order your live lobsters directly from there!
You must store live lobsters properly. As soon as a lobster dies, its meat starts to decompose and is no longer safe to eat. As soon as you get home with your lobsters, put them in a paper bag, cover them with a wet newspaper or wet paper towel, and store them on the bottom shelf of the refrigerator. Remember: a dry lobster is an angry lobster, so wet that newspaper regularly to keep it damp! Never store the lobsters on ice or tap water as both will quickly kill them. Lobsters stored properly should stay alive for 24–48 hours.
The technology for freezing meat has drastically improved in the last decade, so much so that many restaurants across the world now buy frozen lobster. The seafood processor will quickly steam-cook live lobsters, then remove the meat and vacuum-seal it in brine. Many processors are now specializing in premium frozen meat, where they package the best parts (the tail, knuckle, and claw meat) in vacuum bags. If you’re in a pinch (excuse the pun), you can buy canned frozen lobster meat, but I wouldn’t recommend it—it always seems to have a metallic taste.
You can buy two types of lobster tails:
• American lobster tails (cold water tails) are the most common lobster tail in grocery stores and restaurants in Canada and America. This meat will be whiter, more tender, and sweeter—and therefore more expensive—than the meat of warm water lobster tails.
• Spiny/Caribbean/rock lobster tails (warm water tails) are also available in most grocery stores and are usually significantly cheaper than American tails. It’s common to see these frozen tails with a lot of glazing (the result of suppliers injecting water between the shell and the tail to protect the tail during shipping and storage, which leaves them looking buffered, almost as if they are covered in ice). This increases the weight, which increases the cost, as you pay by weight.
If I had to choose one, I would choose the American lobster tail, and I believe that most chefs would agree that cold water lobsters have far superior meat. Never buy frozen lobster tails with a lot of glazing, or that look yellow or gray. Always keep it as fresh as possible!
Store frozen lobster meat and tails in the freezer, in an airtight bag or container, for up to 3 months.
Try to avoid buying a previously cooked whole lobster as they are never the best quality. If you do, though, be sure to follow these rules:
• Ensure the lobster has bright, shiny eyes.
• Do not buy the lobster if you smell a strong odor—it should have a nice aroma.
• Make sure that the lobster has a curled tail as this indicates that it was alive when it was cooked.
Store previously cooked lobster meat in the fridge, in an airtight bag or container, for up to 3 days.
It’s time to start cooking lobster! Whether you picked out a great fresh live lobster, or you have frozen lobster tails ready to go, it’s showtime! Don’t be scared. It’s a widespread misconception that lobster is hard to cook, but you shouldn’t be intimidated, it really is very straightforward.
A lobster is cooked when it turns bright red. Another good test is to pull at one of the legs. If it comes off easily, you know it’s done. If cooked properly, the meat will be sweet and tender—it’s easy to overcook a lobster, which makes the meat very dry, so always keep a careful eye on cooking times.
You can cook a live lobster by boiling, parboiling, steaming, or grilling it. Select which method is best for the dish you are preparing. If the recipe indicates a particular method, that’s what you should do. You must cook lobster alive or kill it immediately before cooking. Don’t worry, lobsters don’t feel pain. If you don’t like to handle the lobster while it is moving, stick it in the freezer for around 20 minutes prior to cooking, or lay it on its back for a couple of minutes. Both of these things will put it in a catatonic state.
Court bouillon is a French term (its literal translation is “short broth”). It’s a fancy-sounding term for a light stock used in dishes where the main ingredients are only cooked in the stock for a short time. You can prepare the stock in advance and refrigerate it in an airtight container for up to 4 days or freeze for up to 2 months. Just be sure to allow it to cool before placing in the refrigerator or freezer.
8 quarts water
1 tsp kosher salt
2 large white onions, roughly chopped
1 head celery, roughly chopped
1 bulb fennel, roughly chopped
4 orange skins
2 lemons, halved
10 black peppercorns
4 bay leaves
1. Fill a large stockpot with the water and add the kosher salt. Add the onions, celery, and fennel, along with the orange skins, lemon halves, peppercorns, and bay leaves. Bring the liquid to a boil over high heat, then turn down the heat to medium. Cover and simmer for 15 to 20 minutes, allowing the flavors to infuse.
Makes 8 quarts (enough to boil 2 lobsters)
Boiling is one of the simplest ways to cook lobster. Follow the method below for perfect boiled lobster (the directions I give here are good for cooking two lobsters at a time). My classic Court Bouillon recipe (see sidebar) is a must, as it will add a lot of flavor.
1. In a large stockpot, prepare the Court Bouillon and bring it to a boil.
2. Prepare an ice bath in a bucket or the sink. You’ll need it for submerging the lobster immediately after boiling to stop it from overcooking.
3. Remove the plastic bands from the lobsters’ claws just before you put them in the pot.
4. Using tongs, submerge the lobsters in the broth. Cover and boil over high heat, using the cheat sheet to guide you on timings. The lobsters will turn bright red when cooked.
5. Using tongs, remove each steamed lobster from the pot and hold them upside down to let any excess stock drain out.
6. Place the lobsters in the ice bath for a couple of minutes to cool.
CHEAT SHEET
LOBSTER BOILING
| Lobster Size | Cooking Time |
| 1 lb | 7 minutes |
| 1 ⅛ lb | 9 minutes |
| 1 ¼ lb | 10 minutes |
| 1 ½–2 lb | 12 minutes |
| 2 lb | 13–14 minutes |
| 3 lb | 16 minutes |
TIP: If boiling soft-shell rather than hard-shells lobsters, cut the cooking time by 2 minutes per pound.
Use this simple technique when you only need to cook the lobster halfway through before adding it to a recipe. This will prevent the lobster from being overcooked and dried out.
1. Follow the directions for boiling lobster, but reduce the cooking time to 3 to 4 minutes per pound. If in doubt, undercook a little rather than risk overcooking.
2. Drain the lobster and place in an ice bath, as you would if boiling.
Some people swear by boiling lobster, others say that only steaming will do. I think both methods have their advantages. Steaming lobsters is certainly safer because you’re not dealing with a big pot of boiling liquid, and if you steam the lobster correctly, it will have a great flavor and tender texture. Here is a fail-safe way to steam lobster perfectly every time.
1. Prepare an ice bath in a bucket or the sink. You’ll need it for submerging the lobster immediately after steaming to stop it from overcooking.
2. Add 2 inches of water and lots of kosher salt to a large pot. Be liberal with the salt—the water should taste like seawater.
3. Place a steaming rack in the pot and bring the water to a rolling boil over high heat.
4. Remove the plastic bands from the lobsters’ claws just before you put them in the pot.
5. Place the live lobsters, head first, into the pot and cover quickly with a lid to trap the steam. Cook over high heat, using the cheat sheet to guide you on timings. The lobsters will turn bright red when cooked.
6. Using tongs, remove the steamed lobsters from the pot and hold them upside down to let any excess water drain out.
7. Place the lobsters in the ice bath for a couple of minutes to cool.
CHEAT SHEET
LOBSTER STEAMING
| Lobster Size | Cooking Time |
| 1 lb | 8 minutes |
| 1 ⅛ lb | 10 minutes |
| 1 ¼ lb | 12 minutes |
| 1 ½–2 lb | 14 minutes |
| 2 lb | 16–17 minutes |
| 3 lb | 20 minutes |
TIP: If steaming soft-shell rather than hard-shells lobsters, cut the cooking time by 2 minutes per pound.
The summer has arrived, you have a drink in your hand, and the barbecue is on—life is good! I grew up in a small town that had a very strong summer cottage community. It was great growing up around the barbecue, and I now consider myself a grill master (self-proclaimed, of course). I prefer charcoal over gas, but either way, grilling adds a rich, smoky flavor to lobster meat. It also allows you to enjoy the great outdoors.
MARINADE
1 clove garlic, minced
Juice of 1 lemon
2 Tbsp olive oil
1 tsp Old Bay Seasoning
1. In a small bowl, mix together all of the ingredients and set aside until needed.
Makes about ¼ cup
1. Before you cook the lobster, stick it in the freezer for 20 minutes to make it docile. When you take it out of the freezer, insert a large, sharp knife into the center of its head to kill it instantly. Split the live lobster in half lengthwise through the entire body. Be very careful as you slice. Remove the tomalley (liver) or any roe (coral) and wash the body under cold running water for 10 seconds.
2. Prepare the marinade (see sidebar). Then head out to the grill.
3. Ensure the grill is clean. Using paper towel, wipe it with vegetable or canola oil to prevent the meat from sticking once it’s hot. If you are cooking with charcoal, ensure that the coals are extremely hot. If you are cooking on a gas grill, set it to medium-high heat, 350ºF–375ºF.
4. Place the lobster halves, shell side down, on a cutting board. Crack both claws just enough to break their shell.
5. Season the halves with kosher salt and freshly ground black pepper and drizzle the cracked claws with half of the marinade.
6. Place the lobster halves, meat side down, on the hot grill and cook for 2 to 3 minutes.
7. Turn the lobster over and brush it with the remaining marinade and continue grilling for 3 to 5 minutes, or until the lobster meat is tender and white, not opaque.
To ensure that the meat is as tender as possible, thaw the frozen lobster tails in the refrigerator or put them in a sealable bag and set them under cold running water until thawed. Here are a few ways great ways to cook those tails.
This is the easiest way to cook a lobster tail, but be sure not to overcook it. To prevent the tail from curling, stick a long metal skewer through it prior to boiling.
1. Bring a large stockpot of salted water to a boil over high heat. Add the lobster tail and boil, using the chart to guide you on timings. The lobster tail will turn bright red when it’s cooked.
2. Using tongs, remove the tail from the pot when cooked.
3. To serve, crack open the tail, squeeze some lemon juice overtop, and dip in warm butter.
CHEAT SHEET
TAIL BOILING
| Lobster Size | Cooking Time |
| ¾ oz | 4–5 minutes |
| 5/6 oz | 6 minutes |
| ⅞ oz | 7–8 minutes |
Next time you have company over, forget about steaks and pull out the lobster tails. Get them on the grill, sit back, and wait for the smiles.
1. As always, ensure the grill is clean. Using paper towel, wipe it with vegetable or canola oil to prevent the meat from sticking once it’s hot. If you’re cooking with charcoal, ensure that the coals are extremely hot. If you’re cooking on a gas grill, set it to medium-high heat, 350ºF–375ºF.
2. Using a large, very sharp knife, cut the top of the shell lengthwise down the middle. Rub the tail meat with a fresh garlic clove and brush with melted butter.
3. Put the tails on the grill, shell side down.
4. Grill the lobster tails until the meat is white, juicy, and tender.
5. To serve, brush the grilled lobster tails with warm butter and olive oil, and season to taste with salt and pepper.
Try this method of cooking lobster tails next time you’re camping or at the cottage in front of an open flame. An oven works just fine as well. Wrap the tail in aluminum foil, add a lemon wedge and some butter, and you’re ready to go!
1. Preheat the oven to 400ºF, or prepare your campfire, making sure you have an area of indirect heat available.
2. Using kitchen shears, cut the top shell off the lobster tail lengthwise to expose the meat.
3. Place the tail on a large sheet of aluminum foil. Season with kosher salt and freshly ground pepper, and add a lemon wedge and a dollop of butter. Wrap the foil tightly around the tail.
4. Bake for 7 to 8 minutes in the oven, or 4 minutes on the campfire over indirect heat (not in the flames). You want the tail meat to be nice and moist, so check it as it cooks to make sure it’s not overdone.
5. To serve, top the tail with a chutney, salsa, or your favorite sauce.
This is a great way to make a delicious lobster tail. Watch carefully as the tail can dry out quickly when it’s broiled.
1. Preheat the broiler to high heat.
2. Using kitchen shears, cut the top shell off the lobster lengthwise.
3. Slightly separate the shell to expose the meat. Season the lobster meat with kosher salt and freshly ground black pepper.
4. Put the lobster tail on a baking sheet and broil for 7 to 8 minutes, or until the meat is white.
5. To serve, brush with your favorite sauce.
This method makes for delicate, melt-in-your-mouth texture. You won’t believe the flavor your lobster tails will have.
1. Add 2 inches of water and lots of kosher salt to a large pot. Place a steaming rack in the pot and bring the water to a rolling boil over high heat.
2. Lay the lobster tails in the pot, and cover quickly with a lid to trap the steam. Cook for 5 to 6 minutes. The lobster tails will turn bright red when cooked. Remove the tails with tongs.
3. To serve, break open the tail, squeeze some lemon juice overtop, and dip in warm butter.
HOW TO REMOVE THE MEAT FROM RAW LOBSTER
A couple of the recipes require you to remove the meat from a lobster before it is cooked. To do this, you have to kill the lobster first. First, place the live lobster into the freezer for about 20 minutes. This will put the lobster into a catatonic state. Then, pierce a sharp knife directly through the top of the lobster’s head (this will kill it instantly) and run it down through the center of the lobster’s body to split it into two. Remove the meat as you would from a cooked lobster and rinse it very thoroughly under cold water. Uncooked lobster meat should be refrigerated in a covered bowl and used within 2 days. Note that lobster meat should not be eaten raw.
Ah, the fun part! Now that your lobster is cooked through, you just have to release the meat from its giant shell. Don’t worry, it’s not as complicated as it looks—you just can’t be shy. Grab your tools and get ready to dig in! I suggest kitchen shears, a sharp knife, and a good, old-fashioned rolling pin for removing the deliciously sweet lobster meat. And don’t forget your bib! One last thing: remember that lobster meat is sweet and tender when hot, and becomes less tender as it cools, so get in there fast!
CLAWS
Pull each claw off the lobster’s body and use force to crack them with lobster crackers or by smacking them with the back side of a large chef’s knife. Dive in!
TAIL
Flip the tail upside down and use kitchen shears to cut the tissues connecting the meat and shell. Be careful not to cut into the meat if you want to keep it in one piece. Cut the tail in half to expose the meat and use kitchen shears to cut the connecting shell on the bottom of the tail. Push the meat out in one piece.
KNUCKLES
Crack the knuckles with lobster crackers or a knife and use a lobster pick to push the meat out.
LEGS
If you want to eat lobster legs with class, do not suck the meat directly out of the little legs. Instead, lay the legs on a flat work surface and use a rolling pin to roll over each leg, pushing the meat out.
CORAL
Who doesn’t love eating raw lobster eggs? Keep it simple and enjoy eating them with a spoon. Or get creative and serve them on a cracker. You can also remove them after a lobster has been cooked to use as a garnish.
TOMALLEY (LIVER)
Eat it raw or cooked by the spoonful or add it to sauces and stocks.
SHELLS
You don’t want to eat these, but you do want to store them for later use. They’re fantastic for making an incredible lobster stock or lobster butter.
