How to cook hardshell lobsterHow to cook
hardshell lobster

Step 1.Prep the lobster

Place the lobster on a stable surface. Locate the dark line running along the top of the shell between the eyes, then use a heavy knife to dispatch the lobster quickly. Remove the rubber bands from the claws.

Step 2.Salt the water

Fill a large stainless-steel pot with water and add a generous amount of good-quality sea salt. The goal is to recreate the natural saltiness of seawater.

Step 3.Cook the lobster

Bring the water to a boil, add the lobster, and cook for approximately 10–12 minutes for a 2 to 2.5 pound lobster.

Step 4.Remove and get ready to crack

Once fully cooked, remove the lobster from the pot and place it on a clean surface in an ice bath. Allow it to cool slightly until it is comfortable to handle.

Step 5.Remove the tail and claws

Twist the tail gently from side to side, then twist it away from the body. Remove the claws by twisting them down and crack the claws. Set the small legs aside — there’s plenty of sweet meat inside them too.

Step 6.Open the tail

Hold the tail firmly and gently crush the shell with your hands or cut with kitchen shears. Turn it over, peel the shell open, and carefully pull out the tail meat in one piece.

Step 7.Crack the claws

Using the front of a heavy knife, tap the claw about three-quarters of the way back from the claw tip. Twist slightly to crack the shell. Pull the small claw finger backward, then gently push the claw meat out.

Step 8.Get into the knuckles

Use kitchen scissors to cut through the knuckle shells. Peel them open and remove the tender meat inside.

Step 9.Don’t forget the legs

Snip both ends off each small leg with kitchen scissors. Place the leg on a flat surface and use a rolling pin to gently roll the meat out.

Step 10.Keep it simple

Once all the meat is removed, serve it simply with a little raw butter. Fresh Lobsterboys lobster doesn’t need much — let the natural flavor do the work.