Boiling lobster correctly — the most straightforward of all lobster preparations — requires precise timing (the difference between a perfectly cooked lobster and an overcooked one is 2 minutes) and the correct identification of doneness signals.
- **The water:** Heavily salted — as salty as the sea. The salted water seasons the lobster from within. - **The plunge:** Live lobsters plunged directly into the vigorously boiling water — head first, quickly. - **The timing:** From the moment the water returns to a boil: 12–14 minutes for a 750g lobster; 16–18 minutes for a 1kg lobster. These times are precise — 2 minutes over produces a noticeably drier, more rubbery result. - **The doneness signals:** The shell turned completely red (not mottled); the flesh at the tail base (the last section to cook) has turned from translucent to opaque white; the tail, when straightened, curls back with spring — indicating cooked proteins. - **The immediate service:** Lobster served at 1–2 minutes after removal from the water — the carry-over heat continues cooking the flesh rapidly. Holding a cooked lobster for 10 minutes produces an overcooked result.
Saveur New Classics