You follow the recipe perfectly only to find yucky black slime when you twist open your cooked lobster. What you are seeing is the roe, the lobster’s eggs that are not quite cooked. The problem is, if you cook the lobster enough to cook the roe through, it turns a more appetizing bright orange. The downside of that extra cooking is that often the prize tail meat becomes a little over cooked. So how do you cook a tender lobster every time?

• Ask your market to select only male lobsters
• Be sure they are lively and kicking
• Place your lobsters in the freezer for about 30 minutes prior to cooking
• Be sure not to over crowd the pot so the lobsters can return to a boil quickly
• Time carefully and remove with tongs to sink and splash some cold water on them to halt the cooking process

Why? You ask.

Male lobsters do not have the roe and the meat will be tender without risking the black, under cooked roe

Healthy, live lobsters are more tender. In fact, if they are dead, do not use them, you could become very ill

If you are a little squeamish about putting a wiggling creature into a pot of boiling water, the freezer puts them into a sleepy state. They won’t know they are taking the plunge.

Over crowding the pot makes it difficult to bring the water back to a boil. You want to plunge them into the boiling water and have the boil recover quickly.

Splashing some cold water on them halts the cooking process so they won’t over cook

These few steps will solve your query: How do I cook a tender lobster every time?

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Please post comments and let me know how this works for you.