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Advice From My Fishmonger 
TopHow to choose and cook lobster
Lobster season is back! Metro has plenty of practical tips for preparing the delicacy.
Cooking Lobster in Boiling Water
- Start counting cooking time as soon as the water begins to boil again.
- Remember to increase the amount of cooking time if there is more than one lobster in the pot.
Lobster Cooking Times
| For lobster | Water | Salt | Time - Male | Time - Female |
| 1-1 ¼ lb | 1,5 litres | 38 ml | 10 min | 12 min |
| 1 ½ lb | 1,5 litres | 38 ml | 14 min | 16 min |
| 2 lb | 1,5 litres | 125 ml | 16 min | 20 min |
| 3 lb | 4 ½ litres | 125 ml | 18 min | 23 min |
Cooking lobster on the BBQ
For a pre-cooked lobster (575 to 675 g):
- Split the lobster in half lengthwise
- Cook 4 minutes on a very hot grill (shell down)
- Baste with butter midway through cooking time
For a live lobster split in two (575 to 675 g):
- Cook 10 to 12 minutes on a very hot grill (shell down)
- Baste with butter halfway through cooking time
Lobster Tips
You will find fresh live or frozen lobster in your Metro fishmonger's display.
- Lobster can be eaten hot or cold but preferably always cooked.
- The classic way to cook lobster is to plunge it head first into boiling salted water (lobsters should be covered with water).
- Once cooked, cool the lobster in ice water to stop the cooking process.
- If you plan to eat it cold, store in the refrigerator until ready to serve.
- Every part of the lobster is used in cooking.
- The shells make a wonderful broth for bisque or lobster au gratin.
- The liver is very fragrant and tasty to use in dips and sauces.
The roe makes a colourful garnish for appetizers and salads, and finally the claws really dress up a salad.
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