How to Cook Lobster?

Cooking lobster may seem out of reach for many people. It represents some of the most refined elements of our cuisine. Everyone remembers the “lobster affair” that led to the resignation of the Minister for Ecological Transition in 2019… A crustacean with a high price tag, many give up and believe lobster is reserved for an elite few.

However, if one day you decide to buy it, just keep in mind a few tips to overcome your fears and finally take the plunge into the great adventure of preparing lobster.

A living creature first and foremost.

At the risk of surprising you, before anything else, it’s best to first consider what the lobster will feel. Although it is destined to end up on our plate, it is highly recommended to minimize its suffering. Numerous scientific studies over the years have shown that lobsters are capable of feeling pain. This is why it is now recommended not to boil a lobster alive.

In Switzerland, for example, it is illegal to boil a lobster alive under a law passed in 2018. Therefore, it’s advised to first stun the lobster by placing it in the freezer for about 10 minutes to render it unconscious. There’s no need to be cruel for your lobster to be exquisite!

Lobster Preparation

After choosing your lobster, ideally a Breton lobster known for its tender and delicious meat, and having first stunned it (as recommended), place it in boiling water. Of course, there are countless recipes to prepare lobster. However, before anything else, it’s essential to focus on two key steps: cooking the lobster and then shelling it.

The most common method for cooking lobster is poaching it in a court-bouillon. This type of cooking not only enhances the flavor of the lobster but also makes the shelling process easier. Here’s how to proceed:

In boiling water, after adding your aromatic garnish, place the lobster in the pot and cook it for a few minutes, depending on its weight. Typically, this takes about ten minutes. A clear sign that your lobster is cooked is the change in color, turning a bright red. Once cooked, remove it from the pot, detach the claws, and begin shelling the tail.

After removing the head, you can start cutting the shell with a pair of scissors. For the legs, use a tool designed to easily crack them open. Once the meat is freed, you can place it in whatever dish you choose. Whether it’s in a risotto, a salad, or grilled in the oven, lobster can be incorporated into a wide range of dishes, each more flavorful than the last.

How to Cook Lobster as a Cold Starter:

Even though we often imagine lobster as a main course, it can also be served as a cold appetizer.

For example, how about a lobster tail cooked at low temperature or a lobster bisque with tarragon cream and garlic croutons? For more details, know that these are recipes you can discover on my website, and I would be happy to teach you more about them. Lobster should not intimidate you. My experience is dedicated to helping you push your limits and explore refined dishes that are accessible to everyone.