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Lobsters, in all of its sizes and forms, are one of our best-selling seafood items. So whether you are looking for fresh lobsters, lobster tails, lobster rolls, lobster bisque or anything else lobster, Stew Leonard's is the only place to shop.

The Two Most Popular Ways to Cook FRESH LOBSTER:



Boiled:

Fill a large pot with salted water. Cover and bring to a boil over high heat. Add the lobsters head-first. Begin timing and cook according to the table below. Once cooked, use tongs and remove the lobsters to the sink. If eating warm, drain the liquid and serve. If eating cold, place into ice-cold water for 30 minutes to cool. Refrigerate until ready to prepare.

One pound lobster = 8 minutes
Two pound lobster = 15 minutes
Three pound lobster = 22 minutes


Steamed:

Place two inches of salted water in a large pot. Place a steamer rack in the pot. Cover and bring to a boil. Place the lobsters on the rack, cover and cook according to the table below. Once cooked, use tongs and remove the lobsters to the sink. If eating warm, drain the liquid and serve. If eating cold, place into ice cold water for 30 minutes to cool. Refrigerate until ready to prepare.

One pound lobster = 10 minutes
Two pound lobster = 18 minutes
Three pound lobster = 25 minutes


Lobster Tips:

 

  • Lobsters should be cooked on the day they are purchased.
  • Store live lobsters in your refrigerator until you are ready to cook.

 

How to Cook LOBSTER TAILS:



Stew Leonard's Seafood



Baked:

Thaw out tails in refrigerator for 8-10 hours. Take a kitchen scissor and cut down the back of the shell. Gently pull the meat out of the shell and place over the top of the shell. Brush with butter and lemon juice. Bake at 400 degrees for eight minutes. Finish under the broiler for 2-4 minutes.

Grilled:

Pre-heat grill to medium-high. Remove from shell once tails are thawed. Marinate in olive oil or butter with lemon juice, white wine, salt and pepper for 15 minutes. Cook for about 3-4 minutes on each side, brushing with marinades as they cook.

Sauteed:

Smaller tails may be removed from their shell and sautéed with the same marinade mentioned above and then served as a cocktail or main course. You can also skewer them and serve as a kabob