Parboiling a Lobster

Learn how to partially cook a live lobster

Parboiling a Lobster: Partially cooking a lobster has many advantages when preparing lobster dishes. This chart is based on the same lobster-to-water ratio recommended for fully cooked lobsters. Because it is crucial that the lobsters be in contact with the water as close to boiling as possible, and because this is such a quick procedure, there is no reason to crowd the pot. If you need to, you can parboil lobsters in more than one batch. Just be sure that the water returns to a rolling boil before you cook the second batch. Lobsters weighing more than 3 pounds are not suitable for parboiling because the meat does not cook properly during the second cooking. If you are using soft shells, deduct at least one minute from the cooking time. Allow lobsters to cool at room temperature. Remove the meat while still slightly warm -- it is easiest that way. Keep refrigerated until ready to use.

Lobster Cooking Times

For partially cooking lobster

Fill the pot with 1 inch of salt water, either fresh salt water or water with salt added. Heat pot on high.

Prepare lobster by rinsing in cold water. If you feel brave enough, remove the rubber bands to prevent rubber taste.

Once the water boils, the lobster is ready to be cooked.

Plunge the lobster head first into the pot and close the lid.

The lobster does not feel pain and will be dead in 10 seconds. It may continue to move afterwords due to muscle spasms.

Cook according to lobster weight

Lobster will have begun turning but dark spots may still remain.

Submerge partially cooked lobster in an ice path for several minutes or until the lobster is cool to the touch. This stops the cooking process and allows your lobster to be at it's best for your favorite lobster recipe.