DiningBuzz! - Lobster - Boil or Steam?

Discuss

I like to boil. For no other reason than it's usually got potatoes and corn and carrots in there too. I usually boil a couple of onions, celery, and old bay to season the water first.

If it's lobsters and clams, then I'll steam them, I prefer steamed clams to boiled.

+1 for boiled lobster, I tend to put some selery, carrots, onions and herbs in the water as well when boiling it.

A vote for steam. Takes less water, ergo less time to
come to temperature. You have to cook a little longer.
as vapor isn't as efficient transferring the heat, but I
think the total time is less, and the flavor just a bit
more intense.

Missed the $6.99 per tail at wholefoods.

Missed the $6.99 per tail at wholefoods.

If your WF is like my WF thats 6.99 per 4 oz tail. That makes it something like $28/lb! And I think they're frozen/defrosted at that.

If your WF is like my WF thats 6.99 per 4 oz tail. That makes it something like $28/lb! And I think they're frozen/defrosted at that.

How much do you pay for lobster heads? :p

Steam, if you can.

Less water used as mentioned above. Water becomes steam at 100 C, or 212 F, and cooks quicker (at least in our experience) than the big boiling-up pot.

A few months ago we steam-cooked 9 lobster tails one night that were split with shears, and steamed with potatoes, corn, butter, and lemon in less than 20 minutes. All in one heavy oval alu-core stainless steamer, using 1 cup or less of water. The taste is better, more intense, and not washed out by boiling.

Fantastic !

How much do you pay for lobster heads? :p
LOL.

The same tails can be found at your local supermarket for less. If I buy whole live lobsters at my local Ablertsons I pay about $14/lb for heads, tails, claws and tamale. The heads and shells go into making a broth which I use for risotto and bisque.

Large (1-1.5 lb) frozen/defrosted tails can be had at Costco but I don't remember how much they cost per lb.

LOL.


Large (1-1.5 lb) frozen/defrosted tails can be had at Costco but I don't remember how much they cost per lb.

They were $19.99/lb for years. Last I looked a couple of months ago they were $24.99/lb in NorCal. Still, when we want lobster at home, that's the way we go every time.

They were $19.99/lb for years. Last I looked a couple of months ago they were $24.99/lb in NorCal. Still, when we want lobster at home, that's the way we go every time.

Thats crazy! Coming from Boston, I just bought a few lobsters at the local supermarket for $6.99/lb.

The New England lobster market is FLOODED with lobster this year - way too much lobster, not enough people buying. Even nice restaurants that once charged $20-25 per lobster roll are rolling back to $15.

Thats crazy! Coming from Boston, I just bought a few lobsters at the local supermarket for $6.99/lb.

The New England lobster market is FLOODED with lobster this year - way too much lobster, not enough people buying. Even nice restaurants that once charged $20-25 per lobster roll are rolling back to $15.
I keep hearing this but haven't seen the prices reflected in local markets out here (Santa Monica, CA). Maybe a trip to Chinatown is in order.

Cruel anyway you do it in my opinion! :0(

Cruel anyway you do it in my opinion! :0(

Someone mention the humane way to cook them is to use room temperature water with them in the water and then heat up the water on high setting.

I prefer them grilled.

I buy them live and spilt them down the middle with a chef's knife, then throw them (still moving usually) on the grill.

Judge, jury and executioner. ;)

Thats crazy! Coming from Boston, I just bought a few lobsters at the local supermarket for $6.99/lb.

The New England lobster market is FLOODED with lobster this year - way too much lobster, not enough people buying. Even nice restaurants that once charged $20-25 per lobster roll are rolling back to $15.

Big difference between whole lobsters and jumbo lobster tails.

I keep hearing this but haven't seen the prices reflected in local markets out here (Santa Monica, CA). Maybe a trip to Chinatown is in order.

Not to copy the same post from the cheap lobster price thread, but currently the New England market is flooded with lobsters in their new shells (soft shelled) and some which have not molted yet (hard shelled). The new shells are very early this year because of the warm winter, and warmer water temps because of it.

Soft shelled ones can't travel, they are too delicate, so you will probably never see them on the west coast. Supposedly according to news reports a couple weeks ago, wholesale they are going for $1.50 per pound. The lobster processing plants are already backed up from the huge glut of lobsters from Canada in the spring, so they can't take them either.

That means that for weeks prices in my area have been $3.99 or $4.99 per pound at one store or another. The boats apparently can't even be bothered to sort them so it's your choice usually of hard or soft at the same price.

As one store advertised recently - Bologna $5.99 per lb. Lobster $3.99. You Choose.

I'll go with steam and with a heavy flavor!

Steam. I find that boiling them makes the lobster more watery.

Someone mention the humane way to cook them is to use room temperature water with them in the water and then heat up the water on high setting.

I think that would be ensure a more painful and slower death. Think about it. If they throw you into boiling, may be more painful at the beginning but you'll die faster.

I think that would be ensure a more painful and slower death. Think about it. If they throw you into boiling, may be more painful at the beginning but you'll die faster.

The logic is being cold blooded their body temperature adjust to water temperature.
This started as theoretical chat around a few lobsters and free flowing wine/beer.

Not to copy the same post from the cheap lobster price thread, but currently the New England market is flooded with lobsters in their new shells (soft shelled) and some which have not molted yet (hard shelled). The new shells are very early this year because of the warm winter, and warmer water temps because of it.

Soft shelled ones can't travel, they are too delicate, so you will probably never see them on the west coast. Supposedly according to news reports a couple weeks ago, wholesale they are going for $1.50 per pound. The lobster processing plants are already backed up from the huge glut of lobsters from Canada in the spring, so they can't take them either.

That means that for weeks prices in my area have been $3.99 or $4.99 per pound at one store or another. The boats apparently can't even be bothered to sort them so it's your choice usually of hard or soft at the same price.

As one store advertised recently - Bologna $5.99 per lb. Lobster $3.99. You Choose.
Ya, go ahead and rub it in! :):)

I think that would be ensure a more painful and slower death. Think about it. If they throw you into boiling, may be more painful at the beginning but you'll die faster.
As long as we're telling crustacean horror stories (kiddies might want to look away)...
I remember watching a Chinese cooking show where the chef was preparing a medium sized crab for cooking. The chef is speaking Chinese so I don't know what's going on but I figure she's just describing the dish in question. She's holding the very live crab down on a counter with what looks like a dish towel and chatting away nonchalantly when, without any warning and in a single motion, she uses the towel to rip off the top carapace of the live crab. JHF! It was so sudden and unexpected that I literally jumped out of my chair and shouted out something like "S**t!" or "F**k!" (don't remember which). She quickly followed that up with a cleaver and chopped the crab into large pieces and threw them into a stir fryer. The crab went from "ok" to frying pan in probably less than 10 seconds but, jeez, it scarred me for life! Just thought I'd share.:(

Okay, one more horror story. A lobster can be lulled to sleep by rubbing the back of its head, just behind the eyes. It'll be totally pliable. Roll it to its back, spread out the claws, then wake it up by thrusting your chefs knife into the thorax, clean it, stuff it and bake it. Or so I'm told.

Also, if you unband a claw and hang it from the rack in your walk in cooler, it will hold on indefinitely.

On topic - prefer steamed, if possible.

Steamed.

Broiled or Baked.

Broiled or Baked.

As much as broiling sounded appealing, I'd need a killing and splitting demonstration en vivo first. Coming from crab country, I didn't feel like a $40 disaster for dinner (and that was only because the price was 'so low') :eek:

I keep hearing this but haven't seen the prices reflected in local markets out here (Santa Monica, CA). Maybe a trip to Chinatown is in order.

They're $5.99/lb until Sunday (8/5) at H-Mart in Norwalk (http://www.hmart.com/company_new/coupon_event_enlarge.asp?loc=CA&num=&lan_type=eng) (according to Google, about 30 miles from Santa Monica). Don't know if it's worth the drive for you or not.

They're $5.99/lb until Sunday (8/5) at H-Mart in Norwalk (http://www.hmart.com/company_new/coupon_event_enlarge.asp?loc=CA&num=&lan_type=eng) (according to Google, about 30 miles from Santa Monica). Don't know if it's worth the drive for you or not.
Much appreciate the info but, given the savings, I think even Norwalk is too far.
Still, thanks anyway.

Damn! Now I'm in the mood for butter poached lobster risotto with sauteed chantrelles and maybe some fresh peas (added at the very end, just to heat them up a bit). Guess I'm headed off to Costco or Albertsons this weekend to find me some (overpriced) lobster. :D

As much as broiling sounded appealing, I'd need a killing and splitting demonstration en vivo first. Coming from crab country, I didn't feel like a $40 disaster for dinner (and that was only because the price was 'so low') :eek:

Not sure how exactly how they do it, but we always get the broiled lobsters when we go to Francisco Centro Vasco (http://franciscoscentrovasco.com/).

Here's my 3 pounder from our last visit.

http://img833.imageshack.us/img833/3321/20120111193743.jpg (http://imageshack.us/photo/my-images/833/20120111193743.jpg/)

Not sure how exactly how they do it, but we always get the broiled lobsters when we go to Francisco Centro Vasco (http://franciscoscentrovasco.com/).

Here's my 3 pounder from our last visit.

http://img833.imageshack.us/img833/3321/20120111193743.jpg (http://imageshack.us/photo/my-images/833/20120111193743.jpg/)

OK, now THAT is just lobster/food porn! More, please! :D

--added . . . I checked out the menu. The prices seem VERY reasonable for NYC.

Lobster is good and tasty in all its forms-boiled as well as steamed. But I personally liked boiled more as compared to steamed. Just give it a try with different flavors of wine. I am sue you gonna love it.

Pan fried, Baja California style.

Pan fried, Baja California style.

I had no idea what that was, but I looked it up and it sounds ridiculously good.

The traditional Puerto Nuevo Lobster is deep fried in lard. They are pan-fried in the lard so the meat of the lobster stays tender and succulent. A good 'ol Mexican beer or some ice cold coca-cola is a must with this dish. Of course don't forget the beans, spanish rice, limes, salsas, and flour and/or corn tortillas.

http://s3.hubimg.com/u/295294_f260.jpg

A visual guide to what I do.

http://www.cooking-lobster.com/cooking-lobster/lobster-killing.html

I was in Portland Maine this past weekend and saw live lobester for $3.49 a pound. I don't think I have ver seen it that cheap.

Northeast Chinese/Asian supermarkets had them occasionally for $2.99. $3.49-3.99 is the norm since this June.

I ususally get them at my local supermarket (Wegeman's, ShopRite etc) and have them steam them while I shop, then just pick them up before checking out. Much easier (for me) then having to cook them myself :D

I prefer them grilled.

I buy them live and spilt them down the middle with a chef's knife, then throw them (still moving usually) on the grill.

Judge, jury and executioner. ;)


+1
my grilled lobsters go well with my homemade yogurt dill dipping sauce ;)

There will always be the interesting debate whether instantaneous or painless death produce better quality meat like heavy chef's knife behind the head or bring cold water with lobster up to boil.

Does anyone have opinion on the result of the meat quality vs life ending methods?

Does anyone have opinion on the result of the meat quality vs life ending methods?There's probably more variation in other factors that dwarf the life-ending method.

But I would be willing to do more taste tests! :D

There's probably more variation in other factors that dwarf the life-ending method.

But I would be willing to do more taste tests! :D

I am all for taste testing.

It would be hard to do a scientific test as to the tenderness of the muscle in a comfort/sudden death vs a shocking death. with before and after results.

I know that the traditional Asian method of emptying the lobster's bladder by inserting a single chopstick into the tail does produce less desirable tail meat base on a test of 14 with the sampling at half of each "method".

So all this talk of lobster mad me purchase all the fixins for a lobster feast last night. As I mentioned, I'm a boil guy, but had to try steaming last night.

I sauteed for a second some shallot and garlic, added a sauvignon blanc and some water. In the steam basket was potatoes covered in Old Bay and fresh corn. When they were almost done I added a layer of steamers. Unfortunately the lobsters would no longer fit so I emptied the basket and ate steamers while the lobsters cooked. Slightly tragic was forgetting to spoon out some dipping broth, but not a real big deal.

The lobster, though, while had a good flavor, was very salty. Also, I feel the flavor of the lobster is so delicate that even the light broth is too much. I loved it for everything else, but I'll stick with boiling the sea bug.

Broiled for sure. Butter and bread crumb paste down the split to keep moist.

The only way to fly!

I have killed them with a knife before but I find it unsettling. I just hate that they won't stop moving! Crabs have the same damned problem.

I have killed them with a knife before but I find it unsettling. I just hate that they won't stop moving! Crabs have the same damned problem.

Yeah. It is not particularly pleasant. They tend to flap like crazy while the knife is going through the head and you can get a "squishy" noise with a burst of liquid coming out. They also do continue to move for a while.

No one else in my family will be in the kitchen with me when I do the deed. They enjoy eating the results, though.

I am all for taste testing.

The sacrifices that some will make for the greater good :D

I am all for taste testing.

...

The sacrifices that some will make for the greater good :D

Test results are inconclusive. More test needed to be done. Funding and grant applied for. :D

The only way we do it now is butter poached, as described in the French Laundry cook book:

http://www.foodandwine.com/articles/french-laundry-techniques-for-cooking-lobster

Actually, this is the only way my husband does it. I'm not talented nor patient enough for this process. If it were me, I'd boil. Fortunately for me, I'm not usually the one cooking lobster.

The only way we do it now is butter poached, as described in the French Laundry cook book:

http://www.foodandwine.com/articles/french-laundry-techniques-for-cooking-lobster

Actually, this is the only way my husband does it. I'm not talented nor patient enough for this process. If it were me, I'd boil. Fortunately for me, I'm not usually the one cooking lobster.
:eek:

Six hundred words of instructions and then a link "And here's the main recipe."

:eek:

Six hundred words of instructions and then a link "And here's the main recipe."

Have you ever read The French Laundry cook book? The recipes often take days to make, and each lengthy recipe usually includes a cross-reference to another recipe that also takes days to make. It's unreal.

Earlier this year I did a little research about lobster killing...I love lobster in all forms, but I still can't bring myself to do the killing.:(

The Royal SPCA of Australia released a position paper on the humane killing and processing of crustaceans. Their opinion:

The most acceptable method of killing crustaceans is to effectively chill the animal to render it insensible, followed by killing through splitting or spiking to destroy the animal’s nerve centres.

My grandparents from New England boiled them, my friends in California steam them, I've done it both ways at home and can't tell the difference.

FYI: My "Go-To" lobster pages...

The Basics
http://kodiak.asap.um.maine.edu/lobster/info/cookbook/basics.html

Lobster Institute main page
http://kodiak.asap.um.maine.edu/lobster/index.htm

Cheers,

-Cyborg

Have you ever read The French Laundry cook book? The recipes often take days to make, and each lengthy recipe usually includes a cross-reference to another recipe that also takes days to make. It's unreal.

Same thing with Barbara Tropp's China Moon cookbook, another gem from the SF Bay Area.

Cheers,

-Cyborg

safe to say i wont get any decent ones in feburary?

Grew up in S Maine and we always steamed 'em. Now I like to broil 'em.

FYI: My "Go-To" lobster pages...

The Basics
http://kodiak.asap.um.maine.edu/lobster/info/cookbook/basics.html

Lobster Institute main page
http://kodiak.asap.um.maine.edu/lobster/index.htm
Thanks for posting these. I was wondering about the timing for both boiling and steaming, among other lobster-related things.

Boil. Then collect the heads, throw them back in the boil water, and reduce to lobster head stock. The stock is one ingredient in Morimoto's boulibase recipe.
Yum!

Eat part of the tail for sashimi first. Stir-fry the meaty pieces Asian style with ginger, garlic, scallions and chilies. Use the rest of the shells and body for stock. Use stock for bisque or other sauces. Yum!

When I used to live in Florida, I'd grill the lobster tails ( Florida Lobsters ) on the gas grill.

Delicious!

I don't know about the humaneness vs other techniques, but I definitely prefer steamed. Boiling will sometimes ruin the natural juices and sweetness of the meat.