• Welcome to the DeeperBlue.com Forums, the largest online community dedicated to Freediving, Scuba Diving and Spearfishing. To gain full access to the DeeperBlue.com Forums you must register for a free account. As a registered member you will be able to:

    • Join over 44,280+ fellow diving enthusiasts from around the world on this forum
    • Participate in and browse from over 516,210+ posts.
    • Communicate privately with other divers from around the world.
    • Post your own photos or view from 7,441+ user submitted images.
    • All this and much more...

    You can gain access to all this absolutely free when you register for an account, so sign up today!

Cooking Lobster. What's best?

Thread Status: Hello , There was no answer in this thread for more than 60 days.
It can take a long time to get an up-to-date response or contact with relevant users.

How do you do it?

  • Boiled

    Votes: 10 90.9%
  • Grilled

    Votes: 0 0.0%
  • On the coals

    Votes: 1 9.1%

  • Total voters
    11

Paul Maxwell

Well-Known Member
Feb 24, 2004
36
1
93
Hi

I was wondering if anyone out there has had much success with the perfection of cooking a lobster.
I have tried various times for boiling them and the tail always goes a bit mushy. To me that would mean I am cooking them for too long but I have done as little as 6 minutes from inserting on the boil in fresh water.
In SA your crayfish are done as soon as the shell goes pink/light red. I have tried that with lobster and it is far too long.
It has got to a stage where I have been ignoring them.
 
Last edited:
The only thing I can think of is did you definately put enough salt in? If the water is less salty than sea water, the lobster will soak it up while boiling.
 
Three things to try. Salt water as Sunfish says, half-cook them, split the tail and finish with the broiler or split them first and steam them with a vegetable tray. We tried the steam method and never boiled a lobster again. Not sure about the claws though.
 
hi i boil mine with scotch bonet pepper ( little hot peppers )and little onion for about 7- 10 min open tail and heave with roast vegetable and as sunfish says don't forgot salt good luck and enjoy it .
 
My favourite way is to boil them in the water they live in. Boil til they turn deep red - I've never had a mushy one yet.
 
just to cheer you up im sending 2 photos from last holliday from jamaica where water is full of lobsters. and fish
happy hunting
its a must take your wife book cottage on beach and happy hunting

anybody interested cottages for 40 pounds with air con telly and little kitchen to cook your fish

here you are Ansell's Thatch Walk Cottages - Negril Jamaica
 

Attachments

  • IMG_2502.JPG
    IMG_2502.JPG
    165.2 KB · Views: 209
  • IMG_2335.JPG
    IMG_2335.JPG
    136.8 KB · Views: 177
  • IMG_2195.JPG
    IMG_2195.JPG
    190.3 KB · Views: 197
  • IMG_2607.JPG
    IMG_2607.JPG
    118.1 KB · Views: 189
When you take the lobsters out of the water, plunge them into a bowl of ice water.
This will stop the cooking process and the mushy flesh.
Works for all crustaceans.
 
DeeperBlue.com - The Worlds Largest Community Dedicated To Freediving, Scuba Diving and Spearfishing

ABOUT US

ISSN 1469-865X | Copyright © 1996 - 2024 deeperblue.net limited.

DeeperBlue.com is the World's Largest Community dedicated to Freediving, Scuba Diving, Ocean Advocacy and Diving Travel.

We've been dedicated to bringing you the freshest news, features and discussions from around the underwater world since 1996.

ADVERT