How to Cook Lobster
How to store, cook, crack, and eat live Maine lobster.
A simple customer guide for handling live lobster after it arrives.
When Your Catch Arrives
Live lobsters are a fresh, perishable product that should be handled with care. Upon delivery, open your ShipFare package immediately to ensure your lobsters are cold and active. Keep them refrigerated in an open container with damp seaweed or newspaper until you are ready to cook. Crucial: Never store live lobsters in fresh water or sealed plastic bags, as this will kill them.
Boiling
The traditional Maine method. Use a large pot with enough heavily salted water (think seawater) to fully submerge the lobsters. Bring to a rolling boil, add lobsters carefully, and cover. Once the water returns to a boil, cook until the shells are bright red and the meat is pearly white.
Steaming
Many islanders prefer steaming as it results in more tender meat and less water in the shells. Add two inches of salted water to your pot, bring to a vigorous boil, and add lobsters. Cover tightly and steam—the steam preserves the delicate, sweet flavor of the Maine cold-water catch.
Cracking the Shell
Eating a Maine lobster is an experience. Start by twisting off the claws, cracking them with a mallet or cracker, and sliding out the meat. Twist the tail away from the body, break off the flippers, and push the meat out in one piece. Don't forget the small knuckles—they often hold the sweetest meat on the lobster.
Serve simply with melted butter, a squeeze of lemon, and a side of fresh Maine corn.
A Note on Freshness
Because we ship direct from our wharf, your lobster is as fresh as possible. For the best experience, cook your lobsters the day they arrive. Always ensure your lobsters are showing signs of life before they enter the pot.