Cooking Tips
Steamed or Boiled Lobster Preparation
Sea Water or Salted Water
Lobster boiled or steamed in sea water maintains its characteristic ocean taste. But not every cook has access to a few gallons of the Atlantic Ocean, so boiling or steaming in well-salted water is the next best thing.
Benefits of Boiling
Boiling and steaming are the methods of choice when you want to serve diners a whole lobster. Boiling is a little quicker and easier to time precisely, and the meat comes out of the shell more readily than when steamed. For recipes that call for fully cooked and picked lobster meat boiling is the best approach.
Benefits of Steaming
In contrast, steaming is gentler, yielding slightly more tender meat. It preserves a little more flavor and it’s more forgiving on the timing front. It’s harder to overcook a steamed lobster.
Benefits of Parboiling or blanching
When you need partially cooked lobster meat for a dish, parboiling is the way to go. Parboiling, or blanching, cooks the lobster just enough so that the meat can be removed from the shell. Then you can chill the meat down and reuse it later in a dish that calls for further cooking.
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