So Many Ways To Cook A Lobster

All Right North Forkers, Get Out Your Pots!

By Christine Edwards

Eating lobster is such a quintessential summer tradition on the North Fork and last week we gave you a little history of how they came to be such a large economic force here. This week, we’ll tell you how to cook ‘em! Labor Day is here and lobster becomes a perfect way to end the season. I remember the very first time I had lobster, last year at the end of the summer before I went back to school. I was with a bunch of great friends from Dan’s Papers, including the editor of this newspaper. Of course, being that it was my first time having lobster, I was clueless about how to go about eating it. Everyone at the table had their own method of cracking and handling lobster, to a point where it was quite confusing, and someone else just took care of it for me.
In much the same way, there are tons of different ways to cook a lobster. Steam it, grill it, broil it, boil it, stuff it, make a salad out of it……the list goes on. The most basic methods, and the ones that amateurs should start with, are boiling and steaming.
Before you start, you’ll need to realize that cooking a lobster is not really for the fainthearted. You will have to actively kill the lobster, though the “screams” commonly heard when the lobsters are placed in the boiling water is actually just air escaping the shell as it expands in the high temperatures. However, if you are particularly squeamish about this part of the process, research has shown that placing the lobsters in the fridge for a few minutes before cooking numbs them and appears to result in less suffering.
To boil lobsters, you will need approximately 2 1/2 quarts of water for each lobster, and about 1 tablespoon of salt for each quart. The amount of salt is fairly variable; some cooks advise using about 2 tablespoons per quart, and many actually use seawater for the best flavoring. Pour the water into a large pot, and bring rapidly to a boil. Once the water is boiling, drop the lobsters one by one head-first into the water. Then bring the water back to a boil, and cook anywhere between 12-20 minutes, depending on the size. A good way to gauge when the lobsters are done is to test the antennae. If they come out easily, the lobster is ready.
Steaming a lobster is a similar process, only it involves placing a steamer pot or basket above the boiling water. Make sure that your steamer has an airtight seal, or it won’t work too well. Cooking lobsters this way takes a few minutes less, as the steam is hotter than the water.
Grilling and broiling lobsters are less common methods, likely due to the fact that you have to kill the lobsters with a knife before preparing them. Unfortunately, lobsters need to be as fresh as possible when you cook them, so buying them already dead is not an option. Once you have done this, take the lobster and place the claws still encased in the cracked shell on the hotter part of the grill. Next, salt and pepper the inside open half of the lobster and grill it for 2-3 minutes. Turn over the body and claws and grill for another 4 minutes.
To broil a lobster, you’ll be completing the same basic steps. Prepare in the same manner as above and place the lobster at least 8 inches from the flame in a shallow fry or sautéé pan and begin with the cut side down for 3-4 minutes. Once the shell’s color has changed to a bright red, turn it over, reapply butter and finish for another 3 minutes. If cooking in an oven, the temperature would be 425 degrees. These and more ideas for cooking lobster can be found at www.cooking-lobster.com.
And as a tribute to one of Montauk’s favorite landmarks, here is a recipe for lobster rolls, courtesy of epicurious.com:

Lobster Rolls

8 ounces cooked lobster meat, torn into bite-size pieces
3 tablespoons mayonnaise
1 tablespoon butter, room temperature
2 hot dog rolls
1/2 head of butter lettuce, thinly sliced

Combine lobster meat and mayonnaise in medium bowl. Season to taste with salt and pepper. Butter outside surfaces of hot dog rolls. Heat medium skillet over medium-high heat. Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side. Open rolls. Fill with lettuce, then lobster mixture, and serve.
Makes 2 servings.