How to Cook a Live Lobster at Home — Our Michelin Chef’s Guide

You have just walked out of Eddie’s with a live Scottish lobster. Congratulations — you are about to cook something extraordinary. Lobster has a reputation for being difficult, but it really is not. With the right approach and a little confidence, a live lobster becomes one of the most satisfying things you can cook at home. Campbell Mickel, our Michelin Bib Gourmand chef and owner, has cooked hundreds of them. Here is his guide.

Before You Begin

If possible, chill the lobster in the freezer for 15-20 minutes before cooking. This renders it insensible and is considered the most humane approach. Do not freeze it solid — just very cold.

Method 1: Boiling (Classic)

Bring the largest pot you own to a full rolling boil with heavily salted water — as salty as the sea. Lower the lobster in head-first, cover, and cook for 12 minutes for a 500g lobster, adding 3 minutes per additional 250g. The shell turns bright red and the tail curls. Remove and rest for 3 minutes before serving.

Method 2: Grilled with Garlic Butter (Restaurant Style)

Boil for just 5 minutes to part-cook. Split the lobster in half lengthways using a large, sharp knife. Remove the stomach sac. Make garlic butter: 100g softened butter, 2 crushed garlic cloves, a handful of chopped tarragon or parsley, juice of half a lemon, salt and pepper. Spoon generously over the flesh and grill cut-side up under a high grill for 8-10 minutes until the flesh is white and opaque and the butter is bubbling. Finish with a squeeze of lemon.

What to Serve With It

•       Cold glass of Chablis or Champagne

•       Crusty sourdough for the butter

•       Simple green salad

•       Homemade aioli or clarified butter for dipping

 

Order live Scottish lobster from Eddie’s Seafood Market.

 

In-store at 7 Roseneath Street, Marchmont,

 

or call 0131 229 4207 to pre-order.