Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

How to Cook and Eat Live Lobster


Annie Hall-Lobster Scene

When you think about dropping a living thing into boiling water to cook it and then break its body apart and eat it, the very thought could easily dissuade you.  Even though Diane Keaton playing Annie Hall in the film clip above, indicates that she could never do so, neurotic and paranoid Woody Allen playing Alfie manages to.  I have never been the instigator of this action in our home but I love that D is willing to take it on, as the rewards are so delicious!


Select your lobster according to desired size and also look for a intense colour and frisk movement.


For the sake of the crustacean, bring large pots of water with a tight fitting lid. As soon as the shellfish has changed to a bright red colour, it is done.  Take a peak in the pot at about 7-8 minutes.


As soon as it is cooked, plunge into cold running water.


Twist off the tail and then with a pointed and heavy knife, make an incision down the middle of the tail.  The meat can be lifted out of the tail and placed on top of the skeleton if desired.


Likewise, twist off the claws. With a heavy cleaver, whack the cleaver into the broadest area of the claw.


In this case, D completely split the tail into two so that the meat could be easily lifted out.


The claw is my favourite source of the sweet flesh.  I also love to suck the meat out of the lobster’s legs but D could not be bothered.  Either nugget of meat, dipped into some drawn butter, with a squeeze of lemon is a taste like no other!

Kath’s quote: Perfectly prepared lobster are “not unlike hot curds, juicy and tender, and sweet as scorched honey from ocean depths.”-Kenneth Robert


Love-that is all.