Once you have received your live lobster for delivery be sure and leave the bands on the claws as long as it is alive. Sometimes they may slip during transit. You do not want a loose claw to grab one of your fingers as it would snap it into like a twig. Only take the bands off claws when the lobster has died.
If you have fully cooked and frozen your lobster or lobster meats make sure you never defrost them. This will take away from the flavorings being held within the lobsters. Only heat until warm no hotter as it will make the meat tough instead of tender.
Boiling fresh live lobsters is done by placing them into a pot of boiling salted water for approximately 10 minutes a pound. Water should immerse the entire lobster within the big deep pot.
A helpful tip to remember is to always pierce a hole in the lobsters head as soon as they are removed from the pot. This lets the water that it was boiled in drain and makes the meat even more delicious to the taste buds.
Casseroles and stews are even better when you add in the water the lobster was cooked within. All the flavors mingle together to provide your dishes with a surprising but tasty delight.
An important thing to remember is too be sure the lobsters you are cooking is in good health. You can do this by looking at the tail it should curl under slightly when touched and should never be straight. Tails that are straight mean the lobster died too soon before cooking. Lobsters should always carry a fresh scent to them never anything overly fishy or foul smelling. If you are not sure then do not take a chance on becoming sick by bad lobster. To gain even more taste from them cook as soon as you can after delivery.
The harder shelled ones still taste great but are a little tougher and they take a longer amount of time when boiling. The softer shelled are considered to be the most tender of the two.
Grilling lobsters is another great and healthy way to prepare them. Whole lobsters are placed onto a hot grill and then left on one side til it turns bright red then turned and left on opposite side until that is the same in color. Serve with delicious garlic butter and gumbo if you have it on hand.
You can also split live lobsters for delivery and grill this way. Start with the meat side down and turn once 3-4 minutes is up and when on the shell side cook about 6-8 minutes more until shell is bright red shade and meat is very tender. It is important to remember not to overcook.