How to Cook Your Fresh Ottawa Lobsters

Two Recommended Methods

Congratulations on your fresh lobsters! Here’s how to get the best results.

Important First Step

Remove the bands before cooking. This is a must. The rubber bands can sometimes taint the flavour of the meat. Not everyone notices it, but those who do really prefer lobsters cooked without them.

1. Boiling (My Preferred Method)

• Bring a large pot of water to a rolling boil.
• Add plenty of salt (about ½ cup per gallon of water — it should taste like seawater).
• Gently place the lobsters in head first.
• Cook for 10–12 minutes for 1–1.5 lb lobsters. Add 2–3 minutes for each additional pound.
• They are done when the shell is bright red and an antenna pulls out easily.

2. Steaming

• Add 2–3 inches of water to a large pot with a steaming rack.
• Bring the water to a boil.
• Place the lobsters on the rack.
• Cover and steam for 12–15 minutes for 1–1.5 lb lobsters.

After Cooking

Instead of letting them rest, immediately dunk the cooked lobsters in cold water. This stops the cooking process, makes them easier to handle, and helps the meat release better from the shell.

Personal Note

I used to only steam lobsters. However, when boiled properly, you get a more tender, moist, and flavourful bite. I no longer steam them.

Pro Tips

• Always cook lobsters while they are still alive for best taste and safety.
• Serve with melted butter and lemon wedges.

Questions? Feel free to call or text us anytime.
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