With summer’s abundance of fresh vegetables and seafood, it’s no wonder backyard barbecues are full of so many tasty dishes. According to search data from Yahoo!, it seems like people want lobster on their menus (searches for “how to cook lobster tails” are up 1,538 percent this week).
Cooking live lobsters can be intimidating for the home cook, but these simple steps should make it easy to correctly prepare the delicacy yourself.
-Calm the lobster. Place the lobster in the freezer for a few minutes to stun it. Alternatively, hold the lobster by the base of the back, where it meets the tail. Stand the creature on its “nose” on the counter and stroke its back up and down. In a minute or two, the lobster will calm and fold its claws over its head and curl its tail.
-Cook the lobster. Toss the crustacean into a pot of boiling, salted water (there should be enough water to cover the lobsters). Cover the pot. When the water returns to a boil, cook one-pound lobsters for 10 minutes, adding three minutes for each additional pound.