Lobster
Sustainable Seafood
SHOP WILD MAINE LOBSTER
What is Lobster?
A Highly-prized seafood, lobsters are graded as new-shell, hard-shell, or old-shell, and because lobsters which have recently shed their shells are the most delicate, an inverse relationship exists between the price of American lobster and its flavor. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but the meat is very sweet. Commercially important species include two species of Homarus (which looks more like the stereotypical lobster) from the northern Atlantic Ocean, and scampi (which looks more like a shrimp, or a "mini lobster"). Nutritionally speaking, lobster is a rich source of copper and selenium and also contains zinc, phosphorus, vitamin B12, magnesium, vitamin E, and a small amount of omega-3 fatty acids. On average a 3-once portion of Lobster has about 64 calories, 14 grams of protein, and less than 1 gram o fat.
Lobster Cooking Guide
Lobster has a firm texture and a sweet, mild but distinctive flavor. Claw meat is more tender than the tails and knuckles or “arms”. This shellfish is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a heightened flavor. All shellfish should be cooked to an internal temperature of 140° F.
| Lobster Cut | Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|---|
| Lobster Tails | Grill | 400 °F | 5-7 mins | 140 °F |
| Whole Lobster | Steam | Boiling | 7-10 mins | 140 °F |
| Lobster Claws | Broil | 400 °F | 8-11 mins | 140 °F |
Note: The above guidelines are only guard rails. Average time depends on size/amount of meat. Stoves and pans vary in performance as well; so to achieve perfectly cooked Lobster, always keep an eye on color of shell and temperature of meat.
SHOP OTHER SHELLFISH
How to Grill Lobster Tail
- Cut each tail down the back to the fins with sharp kitchen sheers
- Use your thumbs to separate the top and bottom of the shell from the meat
- With meat placed on top of the shell, place tails on the grill
- Cook for 1-2 minutes per oz at 400 ℉ or until internal temperature reaches 140℉
- Baste with garlic and herb butter & enjoy!
Lobster FAQ
Steaming lobster is more gentle that boiling in a pot of water. Steaming preserves more flavor and maximizes the tenderness of the lobster, while boiling in water can pull out some of the flavors from the lobster into the pot of water.
Bring a pot of water to a full boil over high heat. Place the lobster claws in a steamer basket, and place the basket inside the pot. Place a lid on the pot. Steam the lobster claws for five minutes or until they are thoroughly heated.
Grilled lobster tail is our preference, but if you can't grill then broil them. Preheat the broiler to 400 °F. Place lobster tails on a baking sheet. With kitchen shears, cut top side of lobster shells. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes.
