The secret to flavourful lobster is to steam them "in the water they came out of". If ocean water is not available then the best substitute is to add salt to fresh water.
Put one inch of water in the pot and add 3-4 tablespoons of salt. Place a colander/steamer in the bottom of the pot to keep the lobsters from the water. Bring the water to a boil. Cut the rubber bands off the lobster’s claws. Place the live lobsters into the pot of boiling water. The cold lobsters will stop the water from boiling, so be sure to keep the heat on high. Cover the pot with a lid once lobsters are in.
In a few minutes the water will boil again. For the first 5 minutes keep the heat on high. After the first five minutes, the heat may be reduced as long as the water is still boiling. After 15-20 minutes, turn the heat off and drain the water from the pot. You can tell if the lobster is cooked when the 2 front antennae pull out easily and when the outer shells are bright red.
If the lobsters are to be served in the shell, serve almost immediately. If the lobsters are to be shelled, let the lobsters cool until they can be handled with bare hands, but while they are still warm.
Never expose a live lobster to fresh water. The single biggest mistake people make is placing live lobster in a sink or bathtub - which causes them to die immediately. Salt added to the water will not change the situation. Keep lobsters cold in a plastic bag in the refrigerator or in a cooler /styrofoam box in a cool place such as the basement or garage
Live lobster should be cooked within 2 days of receipt. Once cooked, lobster meat will stay fresh in the refrigerator for up to 7 days. To freeze your cooked lobster meat (for up to 6 months) simply shell the meat, put it in a freezer bag topped up with water and 1 tsp salt per pound and freeze it.
To place your order, call (416) 223-1506
8 Derwent Court