🦞 Lobster Cooking Time Calculator
Get precise boil and steam times based on weight and cooking method
| Weight (lb) | Weight (kg) | Boil Time | Meat Yield |
|---|---|---|---|
| 1 lb | 0.45 kg | 8 min | 3.2 - 4 oz |
| 1.25 lb | 0.57 kg | 9 - 10 min | 4 - 5 oz |
| 1.5 lb | 0.68 kg | 11 - 12 min | 4.8 - 6 oz |
| 1.75 lb | 0.79 kg | 13 min | 5.6 - 7 oz |
| 2 lb | 0.91 kg | 15 min | 6.4 - 8 oz |
| 2.5 lb | 1.13 kg | 18 min | 8 - 10 oz |
| 3 lb | 1.36 kg | 22 min | 9.6 - 12 oz |
| 5 lb | 2.27 kg | 30 - 35 min | 16 - 20 oz |
| Weight (lb) | Weight (kg) | Steam Time | Servings |
|---|---|---|---|
| 1 lb | 0.45 kg | 10 min | 1 |
| 1.25 lb | 0.57 kg | 12 min | 1 |
| 1.5 lb | 0.68 kg | 13 - 14 min | 1 |
| 2 lb | 0.91 kg | 18 min | 1 - 2 |
| 2.5 lb | 1.13 kg | 22 min | 2 |
| 3 lb | 1.36 kg | 26 min | 2 - 3 |
| 5 lb | 2.27 kg | 38 - 42 min | 3 - 4 |
| Lobster Part | % of Total Weight | Edible Yield | Notes |
|---|---|---|---|
| Tail | 30 - 35% | 40 - 45% of tail | Largest meat portion |
| Claws | 15 - 20% | 35 - 40% of claws | Sweet, tender meat |
| Knuckles | 8 - 10% | 50 - 55% of knuckle | Often overlooked |
| Legs | 10 - 12% | 15 - 20% of legs | Small but flavorful |
| Body | 25 - 30% | 5 - 10% of body | Tomalley & roe area |
| Total Edible | 100% | 20 - 25% overall | Of whole live weight |
| Occasion | Lobster Size | Per Person | Meat Yield |
|---|---|---|---|
| Appetizer | 1 lb (0.45 kg) | 0.5 lobster | 1.6 - 2 oz |
| Casual Dinner | 1.25 lb (0.57 kg) | 1 lobster | 4 - 5 oz |
| Main Course | 1.5 lb (0.68 kg) | 1 lobster | 4.8 - 6 oz |
| Generous Dinner | 2 lb (0.91 kg) | 1 lobster | 6.4 - 8 oz |
| Surf & Turf | 5 - 6 oz tail | 1 tail | 2.5 - 3 oz |
| Lobster Roll | N/A | 3.5 - 4 oz meat | Pre-picked |
A 1.5 lb lobster needs about 11 minutes boiling, and steaming that same size runs closer to 14 minutes. Only 20 to 25% of live weight becomes edible meat. Thats roughly 5 ounces from a 1.5 pounder.
For 10 guests expecting whole lobsters as a main, youre looking at 15 pounds live weight total.
Lobster: How to Cook, Buy and Eat
The information below does not come from computer software or automatic translator. It is based on actual experiences of users, discussions in forums and core parts of cooking communities through the net.
Lobsters form part of the ten-legged crustaceans, so they own ten feet. Those creatures belong to the group Nephropidae. They have long bodies with strong tails, and live in shallow cavities or in towers on the seabed.
From the five pairs of feet, three of them end with claws. The first pair of claws usually greatly surpasses the size of the rest. Bodies of them split in segments covered by hard outer skeleton from chitin, together with matched and combined members.
An interesting trait of lobsters is that they can not grow without shedding. When they grow too big for their hard cover, they dump it and then create new. After the shedding, they eat eagerly.
They commonly eat their own recently dumped shell, which seems natural behaviour in the wild.
Some time one considered lobster simply garbage for everyday meals. On the coast of New England plenty of them existed, even one fed them too prisoners. Later arrived the fashion of business, and the situation changed.
Today lobster costs a lot compared to other seafood. The amount of meat for one spent dollar stays a bit poor, next to big shrimp. Also cooking it can offend, because it easily overdoes because of its big size.
lobster has taste salty, sweet and a bit fishy. One compares its texture to crab skin together with dense, spongy fish. Some reckon it popular, especially because of texture reminding squid.
Eating lobster can be difficult and messy. To reach the meat, one requires a whole set of tools. If one cooks it with rubber bands yet at the claws, everything gets terrible and rubbery taste.
Boiled lobster, served with cool butter, forms a wonderful way to enjoy it.
For one folk standard serving is around four units of lobster meat. Lobster weighing one and half of pounds is the most favourite size to order, and it gives around five to six units of meat. The amount to buy depends on the side dishes that will be served.
If many side dishes accompany, then a smaller lobster suffices.
lobster goes well with various dishes. Succotash with lima beans, sweet corn, squash and fat works well. Soft polenta with basil and parmesan one considers other good pairs.
Risotto prepared with mascarpone, peas, shallot and saffron well accompanies lobster. Rice pilaf together with green salad answers for grilled lobster tails. Creamy lasagna with bechamel, lobster crepes with asparagus and pure lobster in its own sauce all count as good ideas.
Boiled asparagus withbutter and lemon pepper creates nice contrast.
Use clove oil to knock lobsters out before cooking seems the most humane method. That also can improve the taste, because the lobster does not die during intense reaction.
