The Best Ways to Cook Live Lobsters

Advocates for animal rights will protest the practice of putting live lobsters into boiling water. Their concerns are based on whether or not the lobster is capable of feeling pain. They believe that there has to be a better way to cook live lobsters.

There has been a lot of scientific research done to try to determine the amount of pain a lobster actually feels. While not being totally conclusive the findings have been good news for people who love to eat fresh lobster.

A lobster has a very simple brain that consists primarily of a group of nerve endings. The whole brain is about the same size as a grasshopper's which gives you an idea of how small it is. Since the lobster's brain is so lacking in complexity, it is obvious that he's incapable of doing any deep thinking.

There's no way a lobster can have a brain like that and have the ability to think or feel like we do. Researchers have concurred that the practice of cooking live lobsters by steaming and boiling and grilling are not inhumane.

To steam a lobster you need to start with a four to five gallon pot which is the ideal size for steaming six to eight pounds of lobster. Put about two inches of seawater (if you have access to it) or other salted water in the bottom of the pot. Put your steaming rack inside the pot, and bring the water to a rolling boil over high heat. Add the live lobsters one at a time. Put the lid on the pot and start timing. One pound of lobster takes approximately 10 minutes to steam. With six to eight pounds, it will take closer to an hour. Make sure that you rearrange the lobsters in the pot half way through the cooking process.

If you want to boil your live lobsters, add 3 quarts of water to your large pot for every 1 to 2 pounds of lobster. For each gallon of water you end up using, you will need to add one quarter cup of salt. Bring the pot up to a rolling boil. Once again, add the lobsters to the boiling water one at a time. Start timing immediately. One pound of lobster will require 8 minutes of boiling time. Six to eight pounds will take 50 minutes to an hour. Stir the lobsters half way through the cooking time.

Before grilling lobsters, you have to parboil them. Use the same procedure you use when boiling lobsters, but only boil them for five minutes. Remove the lobsters immediately and plunge them into cold water to stop the cooking process, and then drain them thoroughly. On a cutting board, lay a lobster on its back. Split it down the center with a sharp knife and remove both the black vein in the tail and the sand sac near the head. Use butter or oil to baste the lobsters before placing them flesh-side down on the grill for five to six minutes. Turn them over, re-baste, and finish cooking another four or five minutes.

There's no need to be afraid of cooking live lobsters any longer. Science has proved that it is not inhumane treatment. If you have a pot and want the very freshest, tastiest lobster, you can buy live lobsters at many supermarkets. You can also use the ultimate convenience of shopping for lobsters online from one of the seafood companies who promise you the freshest lobsters delivered overnight.

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