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Summah Lobstah Boil

Summertime in New England is unlike any other! The beaches, fresh salt air, baseball, outdoor barbecues, and seafood! New England is famous for all types of seafoods, and boil parties are common! Lobsters reign supreme! In addition to its great taste, Lobsters offer a versatility to being cooked, and its simplicity takes the thought out of it all.

Lobsters can be boiled, steamed, grilled, and baked. Traditional New Englanders will vouch for the steaming method, but boiling is the easiest, baking is used during fall/winter months, and grilling is becoming more popular. There is no wrong way to cook the lobster, just a desire to do it right.

Lobsters can be pricey, but there are deals throughout the year. If you want to save money and get more lobster, lobster can be cooked and then frozen and saved for future dinners!


Many people fear cooking lobster out of the inhumane act of killing it. There are ways that can limit suffering. Suggested methods include splitting the lobster head before cooking (quick) or placing lobsters in a freezer for 10-20 minutes and putting them to sleep before boiling/steaming.

Lobsters take about 9-10 minutes per pound to cook, and 3-5 minutes extra per lobster added to a pot. Typically, a group of 4-6 lobsters will take 20-30 minutes to cook. Always let lobsters cool for 5 minutes after cooking. The shells retain heat, and the steam can easily burn skin. Steam burns are the most popular and hazardous burns that occur while cooking.

Nutrition Facts

5 oz (140 Grams), 130 Calories, 1.5 grams Fat, 0 Carbs, 28 grams Protein. Provides high amounts of Vitamin A, Calcium, and Iron. It is also a source of Copper, Selenium, Zinc, Phosphorous, Magnesium, Vitamin B12, Vitamin E, and Omega-3 Fatty Acids.

Concerns: Contains salt and cholesterol. All animal products contain cholesterol. Cholesterol can be balanced with a healthy lifestyle including exercise. The salt is natural and comes from the ocean. There is often no need to have additional salt with Lobster.

Lobster Parts

Tail, Claws, Knuckles, Body/Ribs, Legs.

The most popular parts are the tail and the claws. Most of the meat is found there. There is, however, more meat for lobster fiends! The knuckles can provide great amounts. The two hidden gems for those looking for more lobster is the legs and the ribs. People often discard the remaining body, but there is edible meat there! The key is that you must work for it!

The legs can be squeezed with teeth and meat sucked out. The ribs can be pulled apart by hand. Lobsters can be expensive, so get your money’s worth!

Types of Meals

Lobster can be used as a main dish, a side dish, an appetizer, or an additive to a dish. Typically served with Butter and Lemon, Lobster can be baked and stuffed, it can be steamed and boil and eaten by itself, it can be put in a sandwich (Monster Lobster Rolls!), or it can be put in pasta dishes.

During the summer, though, Corn and Potatoes are popular accompaniments.

The Shell

For those that want to get the most out of their investment, the shells can be boiled, and a Lobster Stock can be created. This can be used for a future soup or to make a creamy bisque.

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