If you don’t know how to cook a lobster, the task can often seem daunting. We’ve all heard the tales of lobsters screaming as they are boiled alive. Once you’ve actually cooked a lobster though, you learn that the rumors are false, the prep and cooking simple and the result far better than packets of pre-cooked lobster meat. It’s still fun to watch the squeamish shove a wriggling crustacean into the rolling salt water for the very first time, though.

Plus, there’s a very good reason why lobsters must be purchased and brought home while still alive. Once lobsters, and many other types of shellfish, die the quality of the meat deteriorates rapidly. Bacteria begins to multiply unchecked and releases toxins into the meat that can cause food poisoning.

Lobsters lack the brain anatomy needed to feel pain. Also since they lack lungs and don't have the proper biological equipment to form a scream. What you hear is air and steam escaping from the shells.

Buy Fresh, Store Cool

Freshness is key to tasty, safe to consume lobster, so you should buy your lobsters the day you wish to cook them. Keep them cool and damp while you store them. in a refrigerator, wrapped in wet newspaper or nestled among some fresh seaweed are the best resources. The lower temperature makes them lethargic, but they should still be moving about in order to be safe to eat.

Do not store them in ice or submerged in fresh water for very long, as they will die. Research does suggest that shocking them in ice water for 15 minutes before boiling and them minimizes any discomfort they might feel when entering the pot.

Boil Salt Water

In a large stock pot, bring to boil several quarts of salted water. You will need about eight quarts to cover two lobsters that weigh a pound to a pound and a half. Once the water is at a full boil, rinse and then drop the lobsters into the pot. Do not add the lobsters until the water is up to the appropriate heat, as it will prolong the suffering of the animal. Place a lid on the pot and keep covered to keep the heat in and properly cook the meat.

Let boil for 15-20 minutes, depending on the size.  The shells will turn from brown and green to a bright red when fully cooked.

Shuck the Lobster

After you cook the lobster you have to remove the meat from inside the shell. This is a process much like a treasure hunt because there is meat in many nooks and crannies. How you approach this part is up to you. You can use your bare hands or lobster cracks and forks. Most people find a combination of the two are in order.

Twist the tail off the body, breaking the fan pieces at the end off so that you can push the meat out of the tail, take out the black vein in the tail and dispose of it. Twist the claws to break them from the body before cracking the claws and knuckles to remove the meat. Inside the fan pieces and the small side legs are small pieces of sweet meat which you can roll or suck out. It’s worth the effort! These are my favorite pieces.

Serve

Once removed from the shell, the succulent pile of meat can be served with melted butter, or made into a number of amazing dishes from lobster rolls to lobster bisque. There are many recipes for making flavored butters to go with the lobster, but purists will tell you that the lobster and plain butter are enough for the meal to shine on its own.

Don’t be intimidated by the process because once you learn how to cook a lobster, you’ll have access to a whole new source of protein to use in dressing up your cuisine. The tender morsels that are produced enhance romantic dinners, Sunday dinners, celebrations, or just help scratch that itchy desire for a special treat.