Deliciously tender and sweet, lobster is the highlight of any seafood feast. Learn more about lobster, how to buy them, and the best ways to cook them.
What does lobster taste like?
Lobster has a delicate mild and sweet flavor with a hint of ocean brininess. It tastes similar to other shellfish such as shrimp and crab but has more sweetness and less fishy flavor.
How to Choose Lobster
The most important thing to remember is that you should always purchase live lobster as they can quickly develop poisonous toxins when deceased. Besides this, the texture of the meat will also change drastically as the lobster rapidly decomposes.
Frozen lobster tails or claws are an exception to this case, primarily because they are immediately frozen after being removed to prevent decomposition. Frozen lobster should smell clean and shouldn’t have a very fishy or ammonia-like scent.
Tips for Preparing Lobster
As mentioned above, the rule of thumb when cooking lobster is to cook them alive to prevent food poisoning.
It’s also a good idea to remove the black intestine that runs through the lobster tail. Though not harmful, it can add unwanted gritty texture and bitterness to the dish.
You’ll know your lobster is fully cooked when its shell is bright red and the flesh is opaque and white. Try not to cook it for longer than you need to, as it can easily cross the line into rubbery or mushy.
Cooking with Lobster
Lobster is prized for its naturally sweet and delicate flavor, so lobster recipes tend to have minimal ingredients. Garlicky butter with a hint of lemon is a classic pairing, sometimes zhuzhed up with herbs and spices.
Lobsters can be grilled, boiled, or baked, but we especially love cooking lobster in Suvie because the sous vide method ensures that it’s perfectly cooked to our preference every single time. We prepared a simple guide you can check out for your next lobster dinner. Buttery lobster rolls transport our tastebuds to New England while rosé butter lobster adds a luxurious touch to this refreshing cucumber avocado salad.