How to Cook & Crack



How to Cook & Crack


Here's all you need to know on "How To"


BOILING LOBSTER: Bring a full pot of salted water (optimally ocean water) to a rolling boil. Place lobsters head first into pot. When water begins to boil again, cover and time carefully (see cooking time below). 

STEAMING LOBSTER: Place steel rack in bottom of pot (if possible). Add water, 

How to get the meat out of a lobster in just over a minute.

1 - 1 1/2 inches deep, in bottom of pot. Lightly salt water and bring to a full boil. Place lobsters on rack, no more than two deep. When water begins to boil again, cover and follow cooking times below.

MICROWAVING LOBSTER: Always use 100% power. If in doubt, undercook, look, then cook again. Always allow some time before removing wrap or cover. Let stand for temperature to permeate throughout piece. If oven is not equipped with carrousel, turn dish around halfway through cooking. For a 1/4 lb. lobster, the cook-in-a-bag method gives the best results. Place the live lobster in the bag. Twist bag-open end closed-tuck ends down in a dish. (Most likely bag will be punctured by some of the prickly lobster shell.) Cook for 8 minutes at 100% power. Let stand at least 5 minutes before opening bag.


Chef Michael Smith heads out to sea with Francis Morrissey to harvest lobster off Seacow Pond, Prince Edward Island . He then heads to Royal Star foods where Chef Michael tries to beat the fastest shucker in the plant!
  • Remove the “rubber” bands before boiling/steaming (unless you like the flavour of rubber?) 
  • With with sea salt, make the water “taste like” ocean water (preferably use actual sea water) 
  • When cooked, keep them belly side up (keeps juices within the shell and meat moist)
  • Run under the tap or plunge momentarily in cold water to “stop the cook”
  • You can lift and gently tug the tentacle to tell if the lobster is ready
  • Commonly, the legs are left over. Trust us, remove everyones legs and put in the fridge for a snack
  • Peel or slice the back of the tail meat with a knife, to clean out the anal tract or “chitter vein” 
  • Start timer when the water comes “back to a boil”

Canners 11 min. 8-9 min.
11/4 lbs. 12 min. 9-10 min.
11/2 - 13/4 lbs. 15 min. 12 min.
2 lbs. 18 min. 15 min.
3 lbs. 25-30 min. 25 min.







HERE'S OUR collection of "must EXPERIENCE"

LOBSTER recipes!

how to cook, shell and most importantly eat lobster

Chef Michael Smith teaches us how to cook, shell and most importantly eat lobster. These ones are from PEI! 

* Nova Scotia Creamed Lobster *

A classic Nova Scotia recipe. Treat yourself, your family or guest to this rich and delicious Maritime way to serve lobster. Trust us - this is how the fishermen like it!

Nova Scotia Seafood Chowder

Cooking on the Farm with the Kilted Chef

Lobster Corn Chowder

Learn to cook this great dish with Chef Michael Smith. Cooked lobster and fresh corn on the cob.

Seawater Lobster 

The best lobster has to be fresh out of the ocean in order to truly tickle your taste buds, but what if you don't know how to prepare this delightful ingredient? Fear not, because Chef Michael Smith is here to teach you how to cook the best Seawater Lobster right in your own kitchen.

Lobster Scrambled Eggs

When and if you find yourself in possession of some leftover lobster meat, I suggest you make these eggs.


Buttery Lobster Rolls Recipe

Here's a quick one! Bring something unique to the table with these buttery lobster rolls.

Lobster Macaroni and Cheese

We hope you enjoy this easy Lobster Mac and Cheese recipe!

How to Make Lobster Poutine

As if Canadian poutine wasn’t decadent enough, we’ve amped up the indulgent factor with fresh lobster and a spiced-to-perfection gravy. This weekend meal is worth every cheesy bite!

How to Make Lobster Roll Bites

Lobster rolls—soft rolls stuffed with a creamy, lobster salad—are a favourite from Long Island to Labrador!

How to Make Lobster Lasagna

"Top Chef Canada" contestant and chef/owner at Montreal's Macaroni Bar Sergio Mattoscio shares the delicious recipe he created for Olivieri: Lasagna with Lobster Béchamel sauce and Garlic Spinach.

Lobster Newberg Recipe

An American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and Cayenne pepper. The dish was invented by Ben Wenberg, a sea captain in the fruit trade. We hope you enjoy this easy recipe!!

Lobster Bisque

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. This amazing recipe is presented by Chef Thomas Henkelmann. 

How to Make Grilled Lobster

Many people think grilling is the only way to prepare lobster. Try it once and you may never boil lobster again.

How to Cook Lobster Tails

Tip: Expose as much of the meat as you can to the heat of the grill by spreading it out.

Creamy Lobster Linguine

Fresh lobster goes perfectly with a steaming plate of buttery, white wine-y, herby linguine. Recipe by Giada De Laurentiis

Lobster in Coconut Cream Sauce

Fresh Lobster cooked in selected authentic spices and simmered in a buttery coconut cream sauce. Delicious over Basmati Rice flavoured with ginger, coconut or just plain. Enjoy!

"EAT THE MENU" @ Captain's Boil 

This video was in partnership but the video is based on honest review/opinions. Now in Halifax, Nova Scotia and The Captains Boil is expanding to over 30 locations across Canada!

Lobster Mushroom Risotto

repared with a fresh Lobster stock, this Risotto is indulgent with Cremini Mushrooms, Lobster chunks and red Caviar.

Cantonese Style Lobster

Catch Restaurant's Executive Chef Hung Huynh shows Forbes how to cook Cantonese style lobster.

Preparing lobster stock

Gather up the shells and head to the stove for a simple and luxurious lesson in stockmaking. ... Use lobster stock wherever you would rely on a fish stock: shrimp risotto, sauces, gumbo, seafood pasta or fish stew. 

Lobster Malai Curry

This classic malai Bengali dish combines lobster with coconut milk and flavoured with spice for a rich, tasty dish.

Lobster Thermidor 

Presented by Chef Ludo Lefebvre. Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and brandy, stuffed into a lobster shell. It can also be served with an oven-browned cheese crust, typically Gruyère.

Lobster Burger Tower

Burger & Lobster in NYC serves a double decker platter with two lobsters, two lobster rolls, and two burgers.