Cooking lobster is easier than you might think. The first two basic things that you need are a large pot and water. Some people use only seawater to cook lobsters but if you can't get it, add plenty salt to fresh water – it's important step to keep the sweet flavour of the lobster meat! 

We've outlined a few tips for you to prepare Nova Scotia Seafood at home. Read on to learn how! 

LOBSTER COOKING INSTRUCTIONS

Boiling and steaming are the most popular and traditional ways to cook live lobster and the method of choice if you want to serve a whole lobster. Boiling is a little quicker and easier to time precisely, and the meat comes out of the shell more readily than when steamed. For recipes that call for fully cooked and picked lobster meat, boiling is the best approach.

In contrast, steaming is gentler, yielding a slightly more tender meat. It preserves a little more flavor and it’s more forgiving on the timing front. It’s harder to overcook a steamed lobster. When partially cooked lobster meat is needed for a dish, parboiling is the perfect option. Parboiling, or blanching, cooks the lobster just enough so that the meat can be removed from the shell, then chill the meat and reuse it later in a dish that calls for further cooking.

COOKING TIMES

The suggested guidelines below are appropriate when cooking one lobster at a time or several lobsters of the same size. For timing, use the weight of individual lobsters, not total weight of all lobsters being cooked.

WEIGHT:              BOIL:           

And just like that, you're done! You've successfully cooked your own succulent Nova Scotia lobster. More of a visual learner? Check out our video tutorial with chef Andrew Farrell below!