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How to Boil (and Eat) Fresh Lobster

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Don't Pull a Woody Allen

It’s second nature in households that have made lobster a custom. Preparing lobster and then getting it to give up its delicious meat at the table is so matter-of-fact that newcomers always remember the first time they saw it done or got their first lesson.

To others, getting access to the luxury of lobster can be mysterious, even a little intimidating at first. Long ago, Woody Allen immortalized such an encounter in his film, Annie Hall. The exaggerated fright he showed on-screen was one way he illustrated the warmth the two main characters begun to share, while preparing lobster in the kitchen. Not even Annie believed he was really that scared, but then, the movie won four Oscars.

Fresh and Live

Step one to enjoying fresh lobster at home is to get the best online fresh lobster delivery. Making sure your lobsters come to your kitchen alive, and relatively comfortable, is of prime importance. Boston Sword & Tuna has unsurpassed qualifications to be your source, because the gigantic tank where our fresh lobsters stop over briefly on their way to your home is just 20 yards from the North Atlantic. This is one way we work hard to become the source you rely on for gourmet fresh seafood home delivery online.

We recommend boiling, as the best way to prepare whole fresh lobster, because it is easiest, and because it seals in the ocean flavor of the lobster meat and doesn’t dry it out.

You’ll Need a Large Pot

The equipment is not elaborate or hard to get. You’ll need a large boiling pot with a lid. It’ll need to hold three quarts of water for every average-size (1.5-pound) lobster you’re preparing. Water has to be just deep enough to completely submerge each lobster. Add ¼ cup sea salt for each gallon of water, and bring the water to a rolling boil.

Now it’s time to put your live lobsters in, one-at-a-time, using gloves or tongs. If you have covered the pot to hasten the boiling, then leave it off now; they are not to be covered while cooking.

Boil your lobsters for about 11 to 12 minutes for two to six average-sized, 1½-pound lobsters. Stir the lobsters about halfway through the boiling. Your lobsters will be bright red when they are ready. Some folks like to put the boiled lobsters in cool water before serving, or, if you prefer, you can just let them stand for three to five minutes.

Some Dis-assembly Required

Now, if your live, fresh lobsters have come from Boston Sword & Tuna, your best fresh seafood market online, then you can be sure they are true, North American lobsters, and North American lobsters are more cooperative. Their shells are easier to open than other species. They are hard enough to protect your lobster, and even to keep the claw meat piping hot for a while after serving,

That bib you see when lobster is served, even in the best restaurants? It’s a good idea. The fresh lobster meat you’ll be unwrapping is succulent and moist, and the drawn butter you might like to serve is another good reason why the bib is nothing to be embarrassed about.

We like to take the tail first, because the claws are pretty good at saying piping hot in their smooth shells. Separate the tail from the body and remove the flippers. Now you can insert a fork and push out the tail meat in one piece, and remove the black vein that extends down its length. Enjoy!

Now for the body. Pull the shell away from the underside and discard the green tomalley. Crack the body shell apart in the middle. You can get delicious morsels of meat from even that small legs by pushing with the tine of a fork, or by squeezing the meat out with your teeth as you draw the leg from the small end to the open end. This might be a good time to extract any meat from those flippers you removed from the tail, too.

Now for the big claws, a great way to complete your feast. Just use a lobster or nut cracker to crack each claw and knuckle, and push the meat out with fork or fingers.

It was just you and the lobster, and you came on top. You might want to celebrate with another.

For a First-Rate Experience

As your sea-to-home online fish market, we want your experience with our lobster to be first rate from the time you meet them in their temperature controlled shipping device to the time you take off your lobster bib and push back from the table.

We’re dedicated to becoming your source for shellfish and online fresh fish delivery. Boston Sword & Tuna uses five generations of relationships and experience to become the source you turn to with confidence.

Michael J. Scola

While earning his degree in business, Michael spent summers and winters working the floor at Boston Sword & Tuna and learning the seafood business from the ground up. As a fifth-generation fishmonger and handled different species, lumped sword and tuna, sorted through vats of haddock and cod, broke down salmon cases, graded the fish, and more. During this time, Mike was a veritable sea sponge, learning from the most-experienced seafood professionals in the game while acquiring the tools needed to be successful in this gritty industry.