- Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done.
- The meat inside the lobster will be firm, white and opaque
- The tomalley, which fills much of the body cavity will be greenish-yellow.
- The roe in female lobsters will be bright orange-red and firm. If it is a dark greenish-black, with an oily tar-like consistency, the lobster is under cooked.
- The internal temperature will be 180°F (80°C)
Lobsters will turn their characteristic bright red color well before the meat is thoroughly cooked inside.
Follow these easy tips to ensure that the lobster is cooked:
Be careful not to overcook the lobster. Moderate overcooking causes toughening of the meat, shrinkage and loss of flavor; while extreme overcooking may cause the meat to fall apart or become mushy.
If the lobsters will not be eaten right away, they must be cooled quickly in ice-water. Drain the chilled lobsters, cover and keep refrigerated. You can keep cooked lobsters in your refrigerator for 1 to 2 days.
Courtesty Garbo Lobster Co. Inc.
Artwork is for display purposes only and does not necessarily reflect specific items. Not responsible for typographical errors.
