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Lobster Boil suggestions
Posted on 8/13/24 at 8:46 am
Posted on 8/13/24 at 8:46 am
Planning to boil or steam a dozen fresh live Maine lobsters this weekend.
I have an 80 quart pot with a double jet burner.
Planning to do some corn and potatoes as well.
Anyone have any suggestions on cooking length, method, seasoning, etc?
I have an 80 quart pot with a double jet burner.
Planning to do some corn and potatoes as well.
Anyone have any suggestions on cooking length, method, seasoning, etc?
4
Posted on 8/13/24 at 9:13 am to KosmoCramer
I know what not to do. A camping friend of ours is from Maryland and she wanted to have a large lobster boil one weekend at the camp ground. We had about 25 people in total.
Her method was boil some water, with no seasoning, and dump every single live lobster in the pot at once. The amount of white foam that poured out of the pot and surrounded the meat was pretty weird. The meat was bland and chewing. Picking off the foam was too much for most people. It seriously turned me off on boiling lobster.
If this board can detail a better method, I may try it myself in a much smaller setting.
Her method was boil some water, with no seasoning, and dump every single live lobster in the pot at once. The amount of white foam that poured out of the pot and surrounded the meat was pretty weird. The meat was bland and chewing. Picking off the foam was too much for most people. It seriously turned me off on boiling lobster.
If this board can detail a better method, I may try it myself in a much smaller setting.
This post was edited on 8/13/24 at 10:39 am
Posted on 8/13/24 at 9:29 am to KosmoCramer
Only once have I tried to crawfish boil lobster and at the same time I did some split in half on the grill with a garlic butter baste. The grilled was better but that was a decade ago so it could have been on how I boiled the lobster. They were a little more tough chewy vs the grilled but I could have overcooked them trying to do them like crawfish.
One thing I thought I read someplace was to puncture the membrane that is between the tail and head so the flavored water can get in....no idea if that is fact or not.
One idea if I did it again would be along the lines of stalekrackers boiled shrimp. He cooks them in un seasoned water and then soaks in another pot with the seasoned water. If you keep the water temp below 145 they should not overcook and that would give you more time for a long soak. Maybe for the soak poke the hole in that membrane or maybe in other thick shell enforced areas that might keep the seasoned water out?
Where are you getting them from, link? Are they stolen Robsters?
One thing I thought I read someplace was to puncture the membrane that is between the tail and head so the flavored water can get in....no idea if that is fact or not.
One idea if I did it again would be along the lines of stalekrackers boiled shrimp. He cooks them in un seasoned water and then soaks in another pot with the seasoned water. If you keep the water temp below 145 they should not overcook and that would give you more time for a long soak. Maybe for the soak poke the hole in that membrane or maybe in other thick shell enforced areas that might keep the seasoned water out?
Where are you getting them from, link? Are they stolen Robsters?
This post was edited on 8/13/24 at 9:43 am
Posted on 8/13/24 at 9:47 am to NOLAGT
There's a guy that spends time in Maine and runs an intermittent lobster shack somewhat near Columbus. He travels back and forth between Maine and Ohio. $12.35 a pound is a very solid deal for live freah ones this far from the coast.
It's called the Lobstah Shack LINK
I considered grilling, but don't think I can do a dozen and have them ready at about the same time.
I'm not too worried about not getting them spiced or seasoned enough. Last time I did crawfish they complained they were way too spicy and I used half the seasoning y'all suggested
It's called the Lobstah Shack LINK
I considered grilling, but don't think I can do a dozen and have them ready at about the same time.
I'm not too worried about not getting them spiced or seasoned enough. Last time I did crawfish they complained they were way too spicy and I used half the seasoning y'all suggested
This post was edited on 8/13/24 at 9:48 am
Posted on 8/13/24 at 10:46 am to KosmoCramer
Being 24 halves it would need to be a good size grill but if I recall they cook pretty fast that way.
If you are not too worried about the spiced seasoning part I might look at just steaming them and have a vat of butter to dip in.
THIS LINK seems to suggest its less likely to overcook when you steam them.
If you are not too worried about the spiced seasoning part I might look at just steaming them and have a vat of butter to dip in.
THIS LINK seems to suggest its less likely to overcook when you steam them.
Posted on 8/13/24 at 11:01 am to NOLAGT
I've been reading that if you have more than 3 or 4, that's it's best to boil them.
My current plan is to boil them in salted water with Old Bay for 7 minutes while stirring. Then use the melted butter on the table. Put the potatoes in first for about 15 mins, then the lobster, and corn for the last 4 mins.
My current plan is to boil them in salted water with Old Bay for 7 minutes while stirring. Then use the melted butter on the table. Put the potatoes in first for about 15 mins, then the lobster, and corn for the last 4 mins.
Posted on 8/13/24 at 11:24 am to KosmoCramer
I was in Boston and Maine for a while working insurance claims. The places we went to boiled lobsters in salt water from the ocean. Not sure why, but they were good with melted butter.
Posted on 8/13/24 at 11:28 am to KosmoCramer
I'd drop them and boil for about 10 minutes. I'd skip crawfish seasoning and just use plain water wih maybe a little salt.
Posted on 8/13/24 at 12:26 pm to KosmoCramer
quote:
if you have more than 3 or 4, that's it's best to boil them.
Ah yea ok I did wonder if it would steam even with that many but you would have to re arrange them mid steam maybe. Definitely post the results I haven't cooked much lobster but I love to eat it
Posted on 8/13/24 at 12:31 pm to KosmoCramer
Boiling doesn't season the meat. Steam them or grill with butter
Posted on 8/13/24 at 1:04 pm to wickowick
If boiling doesn't impart seasoning, how does steam?
Posted on 8/13/24 at 2:51 pm to wickowick
quote:
Boiling doesn't season the meat. Steam them or grill with butter
I'm thinking about par boiling them then grilling. Any thoughts on that?
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