okay today I will be demonstrating how to cook a lobster this guy right here weighs in at one point eight pounds almost two pounds note the color because that will change after he's boiled it he'll turn bright red one indicator that he's cooked another indicator you'll know notice when the antennae pull out easily that's another another little trick I use when cooking a lobster in the Maine tradition so one thing I have done is I've put water in the pot and it's already at a boil I did add salt to the water just more and a little bit of more than a few tablespoons is fine you just want to get the a rolling boil as such turn the fan on one thing that I do when I'm putting the lobster in the pot is I'll turn him away another thing I've done is I've taken the rubber bands off not everybody does that but I just don't like having the rubber in the pot when it's boiling you know because of the chemicals in the rubber plastic so if you take it like this I grabbed the tail section and I'm going to put him in headfirst it's the most humane way that I know [Applause] so I just put him in real quick and I put the tail tail end away from me in case he does fly sometimes that that tail will splash water and you don't want that hot water coming back at you so once she's in the pot you can use whatever tools you have available to just stretch them down get that tail under the water and you want to set your timer - I'm gonna set this for nine minutes and go from there so the time is now set to 9 minutes and I'm just gonna work I'm gonna monitor it the water should come back to a boil here shortly and I'm just gonna try to keep all that meat under water so it boils better once the lobster is out of the pot it will continue to cook unless you put it on chilled ice so that a lot of people think lobster is tough but I think in general they've people tend to overcook it I'll show a chart at the end of this with a guideline of what I use when I'm cooking now based on the weight of the lobster so we have the timer ticking down nothing real exciting going on here so I will shut it off and I'll close I will I will shut the camera off okay while the lobsters cooking I'm going to take a short break and I'll be right back when the timer goes off well another thing I like to do while the the lobster continues to boil is to start the butter warming I use real butter not margarine and I may end up using the whole stick but I'm gonna start with half a stick of butter and I'm just gonna toss that right into the microwave so while the lobster is boiling away I can have the butter ready and that should still be pretty warm you don't need a lot of time on it I'm just gonna put it there for 28 seconds and they need a little longer but butter works really well as a sauce to put on the lobster I like to dip the lobster meat and into it one thing you can notice now is I'm getting more bubbles along the surface you might want to keep an eye on that if they get too high just take a little bit of that butter and dip it in the water and I find that tends to calm the boil down a little bit or a lard or anything like that so it's starting you can see it starting to float a little bit that's another indicator to me that it's it's on it's almost almost done that still got another a few minutes probably but and it's definitely starting to float and it's got that red shell that that we were looking for as well so I'm gonna cook them a couple more minutes and I'll be right back okay it's been just under nine minutes my lobster now his is really floating quickly to the surface when I push it down he floats up he's got the color I like to see that bright red and he looks like he's ready ready to come out of there there's my timer I'm gonna just tug on the the antenna right here this will usually come off really easily when he's when he's done so it did come off of just a little bit of a tug so I'm gonna call that good I'm gonna shut the stove off and I'm going to grab him wherever usually right around the body works well for grabbing I am doing this with my left hand and I'm right-handed but just grabbing like that and put them on your plate let him cool for a little bit we can feel better in that light one thing I do to encourage the cooling process it's not everybody does but I like to just run a little bit of splash a little bit of pool water you got to be careful too when you go to break them open with your nut crackers or lobster crackers that you don't get any hot water on you because there there's likely still hot water in the shell and all these crevices and joints there could be hot water so just be careful as you eat eat the lobster and watch for jagged sharp points along the claw that can sometimes get you too so there you have it there's your lobster all cooked and ready to enjoy again just be cautious when you do crack it open that there's likely still hot water in the shell enjoy Payton thank you for watching my video