Lobster Preparation

• Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

• After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

• Always marinate seafood in the refrigerator.

• Discard marinade; it contains raw juices which may harbor bacteria.

• When marinade is needed for basting reserve a portion before adding raw seafood.

Cooking / Boiling

• Whole lobsters: place head first in to boiling salt water. Return water to boiling and simmer for 12 to 15 minutes.

• Lobster tails: same as whole except reduce cooking time to 5 to 10 minutes, depending on size.

• The shell of a lobster turns a bright red-orange when cooked.

• To heat cold cooked lobster: place whole lobster or tails on a rack over a small amount of boiling water in a covered saucepan or steamer. (Do not immerse rack in water.) Steam just long enough to heat thoroughly.

Coarse texture, white meat with sweet distinct flavor. Low fat.

See:
• How to Eat Lobster
• How to Grill Lobster tails

• • Order delicious Lobsters online