Cooking a lobster question.

Ted Campanelli said:

I am familiar with the "plunging a lobster into boiling water" method of
cooking one.

I have read that putting a lobster in a pot of cold, salted water and
bringing the water to a boil is a better (more humane) method.

What I need to know is how long do I let the lobster remain in the water
after it has started to boil.

Thanks

I could be wrong but I'd think you'd just prolong the pain. The
lobster would eat you if it had a chance and wouldn't care if it hurt
you. Just boil the freekin thing. LOL

Ted Campanelli said:

I am familiar with the "plunging a lobster into boiling water" method of
cooking one.

I have read that putting a lobster in a pot of cold, salted water and
bringing the water to a boil is a better (more humane) method.

I'd rather be dunked into boiling water and have it over with
ASAP. You'd have to ask the lobster what they prefer, but I
suspect whoever you heard that from may be wrong.

Quoted message said:

What I need to know is how long do I let the lobster remain in the water
after it has started to boil.

It would probably be done even before it got to boiling temps,
depending on it's size. Your proposed method would be much
harder to judge when it's done, IMO.

-sw

Put the lobster in the cold section of the fridge for a couple of
hours before boiling.
According to Alton Brown this puts the lobster into a sleep state
and it dies before waking up.

Quoted message said:

I am familiar with the "plunging a lobster into boiling water" method of
cooking one.

I have read that putting a lobster in a pot of cold, salted water and
bringing the water to a boil is a better (more humane) method.

What I need to know is how long do I let the lobster remain in the water
after it has started to boil.

Thanks

No no no. Wrong method! You will end up with tough meat. Always put
the lobster into water that is at a low boil and bring the temperature
back to a low boil. You never want to cook shellfish at a hard boil or
start it in cold water.

Always insert the lobster head first to kill it quickly.

Once the water had come back up to a low boil, cook 10 minutes for the
first pound of lobster and 3 minutes for each additional pound. So, if
you cook 2 2lb. lobsters, you would boil them for a total of 13
minutes.

Abe said:

Quoted message said:

I am familiar with the "plunging a lobster into boiling water" method of
cooking one.

Quoted message said:

I have read that putting a lobster in a pot of cold, salted water and
bringing the water to a boil is a better (more humane) method.

Quoted message said:

What I need to know is how long do I let the lobster remain in the water
after it has started to boil.

Quoted message said:

Thanks

No no no. Wrong method! You will end up with tough meat. Always put
the lobster into water that is at a low boil and bring the temperature
back to a low boil. You never want to cook shellfish at a hard boil or
start it in cold water.

Always insert the lobster head first to kill it quickly.

Once the water had come back up to a low boil, cook 10 minutes for the
first pound of lobster and 3 minutes for each additional pound. So, if
you cook 2 2lb. lobsters, you would boil them for a total of 13
minutes.

I've never done it, but a Lobsterman I know says the most humane way
is to stick a sharp knife horizontally, (crosswise), through the bug's
head just behind the eyes.

Quoted message said:

I've never done it, but a Lobsterman I know says the most humane way
is to stick a sharp knife horizontally, (crosswise), through the bug's
head just behind the eyes.

I've heard that too.

Ted Campanelli said:

I am familiar with the "plunging a lobster into boiling water" method of
cooking one.

I have read that putting a lobster in a pot of cold, salted water and
bringing the water to a boil is a better (more humane) method.

What I need to know is how long do I let the lobster remain in the water
after it has started to boil.

Thanks

If you want it cooked through, simmer for an additional 5 min. If
you're going to grill the tail or otherwise want it less cooked just
pull right at simmer point. Meat is more tender, not less...

Abe said:

Quoted message said:

I am familiar with the "plunging a lobster into boiling water" method of
cooking one.

Quoted message said:

I have read that putting a lobster in a pot of cold, salted water and
bringing the water to a boil is a better (more humane) method.

Quoted message said:

What I need to know is how long do I let the lobster remain in the water
after it has started to boil.

Quoted message said:

Thanks

No no no. Wrong method! You will end up with tough meat. Always put
the lobster into water that is at a low boil and bring the temperature
back to a low boil. You never want to cook shellfish at a hard boil or
start it in cold water.

Always insert the lobster head first to kill it quickly.

Once the water had come back up to a low boil, cook 10 minutes for the
first pound of lobster and 3 minutes for each additional pound. So, if
you cook 2 2lb. lobsters, you would boil them for a total of 13
minutes.

You just made that up. Without knowing the volume of water your
advice is useless.

http://www.lobsterfrommaine.com/lobster_cookingtips.htm

"Ted Campanelli" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am familiar with the "plunging a lobster into boiling water" method of
cooking one.

I have read that putting a lobster in a pot of cold, salted water and
bringing the water to a boil is a better (more humane) method.

What I need to know is how long do I let the lobster remain in the water
after it has started to boil.

Thanks

You might enjoy this excellent book:

http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?z=y&EAN=9780060555597&itm=1

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

"Ted Campanelli" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am familiar with the "plunging a lobster into boiling water" method of
cooking one.

I have read that putting a lobster in a pot of cold, salted water and
bringing the water to a boil is a better (more humane) method.

What I need to know is how long do I let the lobster remain in the water
after it has started to boil.

Thanks

In article <[email hidden]>,

Ted Campanelli said:

I am familiar with the "plunging a lobster into boiling water" method of
cooking one.

I have read that putting a lobster in a pot of cold, salted water and
bringing the water to a boil is a better (more humane) method.

What I need to know is how long do I let the lobster remain in the water
after it has started to boil.

Thanks

Until it turns bright red.

That is the way mom always did them.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Ted Campanelli said:

I am familiar with the "plunging a lobster into boiling water" method of
cooking one.

I have read that putting a lobster in a pot of cold, salted water and
bringing the water to a boil is a better (more humane) method.

What I need to know is how long do I let the lobster remain in the water
after it has started to boil.

Thanks

Cooking time depends upon the size of the lobster(s). I much prefer
steaming the buggers to boiling them, an inch of water in the pot,
seaweed if you are fortunate enough to have it, boil, drop in
lobsters, cover.

Sharp knife, right behind the eyes, on the horizontal done right
before putting them in the pot will kill them. Speaking as a Main'ah,
you only kill them first if you are going to grill them, otherwise
it's a real pain in the [censored] to keep them on the grill surface.

Jessica

In article <[email hidden]>,

Jessica V. said:

Sharp knife, right behind the eyes, on the horizontal done right
before putting them in the pot will kill them.

I'll have to try that.
Will it work for crab?

Quoted message said:

Speaking as a Main'ah,
you only kill them first if you are going to grill them, otherwise
it's a real pain in the [censored] to keep them on the grill surface.

Jessica

That's sick humor, but it made me LOL. ;-o
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Phil Evans" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Put the lobster in the cold section of the fridge for a couple of
hours before boiling.
According to Alton Brown this puts the lobster into a sleep state
and it dies before waking up.

Provide an hour of professional counseling before its demise. Only then
will it accept its fate.

Mitch

"Phil Evans" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Put the lobster in the cold section of the fridge for a couple of
hours before boiling.
According to Alton Brown this puts the lobster into a sleep state
and it dies before waking up.

I absolutely agree! I always steam live Dungeness Crabs. I put them into a
freezer for 15 minutes, and then steam them. Steaming a large shellfish
gives results in a much more flavorful lobster/crab than boiling does, which
dilutes everything. It also give you flavor laden shells for making crab or
lobster stock.

Kent

On Mon, 23 Jul 2007 19:47:00 -0700, "Mitch Scherer" <[email hidden]>

Quoted message said:

Provide an hour of professional counseling before its demise. Only then
will it accept its fate.

One of my favorites.... customer asks waitperson....how do you
prepare your chicken?

Waitperson says..."well, we sit the chicken down in the kitchen and
tell them we are going to kill them, dress them, and fry them. They
always agree to the chef's demands."