Head first add the 1.5 pound active lobster into the boiling water and cook for about 12-15 minutes in the boiling water. Confirm by measuring until internal tail temperature at 165-170 F
Lobsters have harmful bacteria naturally in their flesh. The bacteria can rapidly multiply and release toxins that may not be destroyed by cooking. Minimise the chance of food poisoning by cooking the lobster alive.
If you ordered live lobsters, they will have been out of water for almost 24 hours when you receive them. Occasionally, one may appear weak or lifeless. This is a normal occurrence. In most cases, as long as the packaging material is in good condition, and the refrigerant is still cold, your lobsters will be fine. The best way to check is to boil the lobster. As long as the lobster’s tail curls when cooked, and the meat in the tail is firm, and in one piece, then the lobster was alive when it was cooked.
Because lobsters require careful packing and prompt shipping, you should only purchase lobsters from a company which offers a 100% guarantee if any lobsters arrive in poor condition.
Lobsters grow by molting, or by shedding their shells each year. Just after they molt, they are soft and fragile until their new shell has hardened, and they aew known as new shell or soft shell lobsters, sometimes called “shedders.” After their new shell hardens, they are known as hard shell lobsters.
Soft shell are tender, sweet, and delicious, and represent about 90% of the catch during the summer months. They are prized by maine natives, and are less expensive than hardshell lobsters as well, but they contain less meat than a hard shell lobster of the same size, because their body has not yet grown into its new shell, and so the lobster’s shell is larger than its body.
Soft shell (or new shell) shell lobsters do not travel well, and should not be purchased for live delivery; most reputable companies will not even try to ship live soft shell lobsters because they are unlikely to survive the journey. Some companies do, however, offer precooked whole soft shell lobsters.
The “green stuff” that can be found in cooked lobster is tomalley, which serves as the pancreas and liver. Some consider it a delicacy.Female lobster can have up to 10,000 eggs. Once cooked turn red and considered a delicacy.