If you aren’t sure which method to use, we strongly recommend boiling your lobster tails because it’s your best bet to avoid the tails sticking to the shell.
As far as research goes, evidence around whether lobsters feel any pain continues to be inconclusive, with The Lobster Institute In Maine taking the position that since the lobsters only have a primitive central nervous system (and no brain) they “do not have the capability of processing the sensation of pain.”
If you have a crowd of people, boiling is the way to go, as it’s the best method for cooking four or more lobsters at one time. LobsterAnywhere.com cites the main advantage here is the high, intense heat from the boiling water. It cooks the lobster meat quickly, which makes it easier to remove from the shell. If you plan to pick the lobster immediately, for a deconstructed dish or lobster rolls, this is the method you want to use. Factor in 5-8 minutes for a 1 lb to ½ lb lobster.
LobsterAnywhere.com advises the steaming method when you plan to serve lobster for two as a sit-down dinner. For a 1 lb to ½ lb lobster, factor in 7-11 minutes of cooking time. A pot filled with less water comes to boil faster, which is one advantage of steaming, but the real proof is in the quality of taste. Lobster that is steamed is more tender as less water infiltrates the shells.
We certainly hope you enjoy it, remember to get out and grill and keep on living The FOGO Life!
Let’s face it, there really is no loser in this comparison. One tail really did edge out the other for us. The two different preparations gave different textures and a bit different flavor. To say one was far better than the other would be a stretch, but we did come out with a victor in this tail-to-tail battle. It probably comes down to personal preference, but we felt that the clear winner was the……. Ahhh, you didn’t think we were going to make it that easy on you, did you? Go ahead and watch the video and see what we came up with. The results may or may not surprise you! Either way, please give the video a watch, leave a comment telling us which you think would be better and subscribe to the channel.
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Not too long ago, we did a comparison between northern “Maine” lobster and warm water “Spiny or Florida” lobsters. Well, we received all kinds of messages saying that boiling or steaming is the only true way to prepare a northern cold-water lobster. Well, you know us, we like everything better when it is grilled but we decided to do a side-by-side comparison. One tail boiled and one tail grilled.
Big Mistakes Everyone Makes When Cooking Lobster
FAQ
Is it better to broil or boil lobster?
Which cooking method is best for lobster?
Does lobster taste better steamed or boiled?
Is lobster better grilled or boiled?
Should you boil or boil lobster?
A pot filled with less water comes to boil faster, which is one advantage of steaming, but the real proof is in the quality of taste. Lobster that is steamed is more tender as less water infiltrates the shells. If you have a crowd of people, boiling is the way to go, as it’s the best method for cooking four or more lobsters at one time.
Should you cook lobster steamed or boiled?
Lobster that is steamed is more tender as less water infiltrates the shells. If you have a crowd of people, boiling is the way to go, as it’s the best method for cooking four or more lobsters at one time. LobsterAnywhere.com cites the main advantage here is the high, intense heat from the boiling water.
What is the difference between boiling and baking lobster?
Boiling is an easy preparation for the novice to master and allows for greater control over cooking time, whereas baking requires more skill and concentration to prevent a dry or rubbery outcome. Boiling is arguably the simplest and quickest lobster cooking method, and results in meat that is tender and easy to remove from the shell.
What is broiling lobster?
Unlike steaming or boiling where the whole lobsters are cooked in their shells, broiling lobster allows you to expose the meat to high heat. This lightly caramelizes the meat creating that almost grilled crisp bite and concentrating the flavor.