Tested till perfect Cooked Lobsters

Cooked Lobsters

Either remove the meat and add it back to the finished dish or serve still in the shell with crackers and lobster forks, as Tania does.

By Tania Chugani

Source: Canadian Living Magazine: November 2008

  • rating starrating starrating starrating starrating star
  • Portion size 2 or 3 lobsters


  • 3 tbsp 3tbsplemon juice
  • 2 tbsp 2tbspsalt
  • 3 (1 to 2 lb/500g to 1kg each) 3(1 to 2 lb/500g to 1kg each)lobsterlobsters
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In large deep pot, bring enough water to completely cover lobsters, lemon juice and salt to boil. Grasp back of each lobster; plunge headfirst into water. Cover and return to boil. Reduce heat and simmer until lobster is bright red and small leg comes away easily when twisted, 10 to 15 minutes.

Drain and let cool for about 10 minutes. Separate tail and claws; crack shells slightly but leave on.

Nutritional Information Per each of 2 lobsters: about

cal 115 pro 24g total fat 1g sat. fat 0
carb 2g fibre 0g chol 84mg sodium 445mg

% RDI:

calcium 6 iron 4 vit A 3 folate 5
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