How to Cook and Prepare Lobster Like A Pro

Cooking lobster at home might sound like the kind of thing best left to white tablecloths and restaurant kitchens—but it’s more doable (and more fun) than most people realize. With a few simple tools and a bit of guidance, you can create a restaurant-worthy lobster dinner right in your own kitchen.

This guide breaks down the full journey: how to choose a live lobster, why cold-water varieties are worth seeking out, how to store and cook them safely, and—arguably the best part—how to crack, plate and serve with style.

Crack, steam, serve, repeat. Find the seafood prep essentials that make lobster night easy, elegant, and totally doable.

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Step 1: Choose Your Lobster

There are a few different ways to bring lobster into your kitchen, and they all have their strengths. Whether you’re cooking from live or reaching for pre-cooked claw meat, the key is choosing the right type for your dish—and knowing how to handle it.

Types of lobster options:

• Live lobster: The most traditional choice, ideal if you want to cook it whole. Cold water lobsters—like those from Maine or the Canadian Maritimes—are prized for their sweet, tender meat and pleasantly firm texture, especially in the claws. Look for lobsters that are lively, heavy for their size and have tightly curled tails when lifted.
• Picked lobster meat: Pre-cooked and shelled, this is the easiest and most versatile option. You’ll usually find a mix of claw, knuckle and tail meat, sold fresh or frozen. It’s ideal for lobster rolls recipes, pasta like lobster mac and cheese, lobster risotto or even a simple buttered toast situation.
• Frozen lobster tails or claws: If you’re searching for how to cook lobster tail, the first step is to check the label—some are raw, while others are pre-cooked. Raw tails are perfect for broiling, grilling or baking. Pre-cooked tails just need a gentle reheat to avoid overcooking.

Pro tip: Labels aren’t everything, but they can be a helpful guide. “Cold water” or “North Atlantic” usually signals better flavor and texture. When in doubt, ask your fishmonger where the lobster was sourced or how it was processed—they’ll often know more than the label tells you.

When is the Best Time of Year for Lobster?

If you’re looking for the best deal on lobster, timing matters.

Generally, the sweet spots are late spring into early summer (around May and June) and again in the fall (October and November). That’s when lobsters are more plentiful, and prices tend to drop thanks to a higher catch coming in.

Outside of those months—especially mid-winter through early spring—lobster is still available, but it’s considered off-season. You’ll likely pay more, and there may be less selection if you’re shopping for live lobster.

Step 2: Store It Right

If you’re working with live lobster, you’ll want to cook it the same day, ideally within a few hours. Until then, place it in a shallow bowl or dish in the fridge, loosely covered with a cool, damp kitchen towel or paper towels. This keeps the lobster moist and chilled without suffocating it. Don’t store it in fresh water or directly on ice.

For pre-cooked or frozen lobster:

• Picked meat should be stored in the coldest part of your fridge and used within a day or two.
• Frozen tails or meat should be thawed slowly in the refrigerator overnight before using. Avoid quick-thawing in warm water—it can affect the texture.

Step 3: Cook (or Reheat) with Care

When it comes to how to cook lobster, you’ve got a couple of solid options—and it really depends on what kind you’re working with.

But before you start cooking, it’s worth gathering a few basic tools. Nothing fancy—just the essentials that make the process smoother (and safer), whether you’re boiling a live lobster or gently warming up pre-cooked meat.

• Large stockpot: For boiling or steaming whole lobsters
• Steaming rack or insert: Keeps lobster elevated for gentle steaming
• Tongs or slotted spoon: For safely transferring lobster in and out of hot water
• Small saucepan: Perfect for melting butter without scorching it

How to Cook Live Lobster

Before cooking your lobster, you’ll need to decide whether to cook it alive or kill it first. While you can drop lobster directly into boiling water, some people prefer to kill it first for easier handling.

The fastest way to kill a lobster is by placing a sharp knife in the crack just behind the eyes and press down firmly and quickly, splitting the head completely in half. This instantly severs the main nerve centers, though the lobster may continue to move for some time afterward.

If you’d rather skip this step, you can proceed directly to cooking—the lobster will die within a few minutes of hitting the boiling water. 

To boil, bring a large pot of heavily salted water to a rolling boil. Hold the lobster firmly behind the head and lower it headfirst into the water, then cover the pot and bring it back to a boil before starting your timer.

To steam, add a few inches of salted water to a large pot with a steaming rack. Once the water is boiling, add the lobster, cover, and let the steam do the work.

General cooking times (once boiling resumes or steam builds):

• 1lbs lobster: 8–10 minutes
• 5lbs lobster: 11–12 minutes
• 2lbs lobster: 15–16 minutes

You’ll know it’s done when the shell is a deep red, the tail curls tightly under the body, and the meat is opaque and firm. If you’re using a thermometer, aim for an internal temperature of 135–140°F in the thickest part of the tail.

Let the lobster cool for a few minutes before cracking—it makes handling easier and helps the juices settle.

How to Reheat Pre-Cooked Lobster

If you’ve got pre-cooked lobster—like whole steamed lobster from the seafood counter, frozen tails or picked claw meat—you’re really just warming it up. The key here is gentle heat. Overcooking it a second time can turn that sweet, tender meat tough and rubbery.

Here are a few easy ways to warm it through:

• A quick steam for just a few minutes
• A warm bath in melted butter
• Folding it into hot pasta, risotto or soup right at the end of cooking

Planning a cold dish like lobster salad or a classic lobster roll recipe? No need to reheat at all—just season, dress and serve.

Step 4: Crack and Clean

Once your lobster is cooked—or gently warmed, if you’re using pre-cooked—it’s time for the most hands-on part: getting the meat out. Whether you’re serving it whole or piling chunks of tail and claw onto a roll, cracking lobster is part of the experience.

• Start with the claws. Twist them off the body at the joints. Use a lobster cracker or the back of a heavy spoon to break the shell, then gently pull out the meat. The claw meat is usually the sweetest and most tender—try to keep it in one piece if presentation matters.
• Next up, the tail. Bend it away from the body and use kitchen shears to cut along the underside of the shell. You can press gently on the sides to help release the meat in one clean pull.
• Don’t forget the knuckles and legs. The knuckles hold more meat than you’d expect, and the legs are worth the extra effort too. A lobster pick or even a small rolling pin helps push the meat out cleanly.

As you work, you may notice a soft green substance in the body cavity called tomalley, it’s the lobster’s liver. Some people consider it a delicacy and enjoy its rich, briny flavor, but many home cooks choose to discard it. If you’re unsure, it’s perfectly fine to set it aside and focus on the meat.

What you’ll need:

 A few simple tools make cracking lobster easier—and help you get to every last bite.

• Lobster cracker or the back of a sturdy spoon: For breaking open the claws and large joints
• Kitchen shears: Ideal for cutting through the tail shell cleanly without damaging the meat
• Seafood pick or small fork: Helps extract meat from knuckles, joints, and smaller crevices
• Small bowl or plate for shells: Keeps your workspace clean and organized
• Damp towel: Use it to wipe your hands and tools—lobster can get slippery, and a clean grip makes cracking easier and safer.

Step 5: Plate and Serve

You’ve done the work—now it’s time to make it shine. Whether you’re serving a whole lobster, arranging chunks of tail and claw meat on a platter or piling it into a toasted bun, a little intention goes a long way.

For warm dishes, keep it simple:

• Melted butter (classic or infused with garlic, herbs, or lemon)
• A squeeze of fresh lemon
• A sprinkle of flaky salt just before serving

For chilled preparations like lobster rolls or salad:

• Lightly dress with mayo, lemon juice, and a touch of Dijon or celery for crunch
• Serve on a soft bun, over greens or spooned onto toast

Crack, steam, serve, repeat. Find the seafood prep essentials that make lobster night easy, elegant, and totally doable.

Explore Our Seafood Tools Collection