How To Prepare A Live Lobster!

Crustacean lovers! Check out how to handle a live lobster, plus a Recipe for a Mouth-watering Lobster Tail.

1. It's gonna be a challenge if you haven't done it before. Putting the lobster in the freezer will do the trick, if you’re afraid of being “slapped” by the lobster. Temporary freeze it for about 10mins for easy handling. Do not leave it in the freeze for too long as meat will toughen & you do not want to kill it at this point.
   
   
2. Use an oven glove to pick up a lobster, grab it by the back just above where the tail connects to the body. The shell on the underside of the tail has some sharp edges & may cut you if the lobster flips its tail. *Remember: The lobster is only temporarily immobilized, it’s still alive & may move anytime.
   
   
3. Prepare by inserting chopsticks into the tail of the lobster to let “veins” (urinal thread) out.
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5. Clean thoroughly in cold water.

Boil, Steam or Grill, but Don't Overcook! How you cook a lobster has no bearing on how you remove its meat. But if you overcook it, the meat will be tough & tasteless instead of sweet and tender.

It’s highly recommended to cook your live lobsters on the day you receive them & never place lobsters in water to try to keep them alive. Boiling a lobster is probably the easiest way to cook a lobster but I prefer steaming as the meat is more tender, especially with larger lobsters. Steaming preserves the true flavour of the lobster because it does not penetrate the way water can. Besides, I don't have “gallons” of boiling water to waste & clean up after.