Using the Platter
 The Maine Lobster Platter™ is designed for eating lobster first and foremost, so we’ve provided instructions on how to cook the perfect lobster below.
But the MLP is also an elegant serving solution for many other foods.
Cooking lobster
Boiling or steaming lobster is a simple process, and a good way to start enjoying this delicious and healthy seafood. Grilling or broiling can be a delicious change of pace. Whatever method you choose, make sure not to overcook your lobster. (Tip: try to select lobsters that are all the same size.)
To handle lobsters without fear, simply grasp them by the body behind the claws (which should be bound by rubber bands and harmless).
Traditional Boiled Lobster:
Pour at least 1/2 gallon (2 quarts) of water into a very large pot. Mix in 1/4 cup of sea salt per gallon of water (or 2 tbsp of salt per quart).
Bring the salted water to a rolling boil. Carefully drop in the lobsters, one at a time, headfirst into the rapidly boiling water.
Return the water to a boil and start timing. Allow 12-15 minutes for a 1 or 1 1/4 pound lobster, 15-20 minutes for a 1.5 pounder.
Steamed lobster:
Put about 2 inches of sea water or salted fresh water in the bottom of a large pot. Bring the water to a rolling boil. Put the live lobsters in the pot, one at a time. Return the water to a boil and start timing. Allow 18 minutes for a 1 or 1 1/4 pound lobster and 20 minutes for a 1.5 pounder.
Grilled Lobster:
Split a cooked lobster in half lengthwise. Crack the claws. Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Place directly on the grill, shell side down, for 2-3 minutes, or just until the lobster is heated through. Be careful not to overcook.
How Do I Know When The Lobster Is Cooked?
Lobsters will turn bright red well before the meat is thoroughly cooked inside. Follow these easy tips to ensure that the lobster is cooked:
- Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done.
- The meat inside the lobster will be firm, white and opaque The tomalley, which fills much of the body cavity will be greenish-yellow.
- The roe in female lobsters will be bright orange-red and firm. If it is a dark greenish-black, with an oily tar-like consistency, the lobster is under cooked.
- The internal temperature will be 180°F (80°C)
For great lobster recipes, visit
www.mainelobsterpromo.com/recipes.html
Using the MLP for Other Foods
Even though our slogan is, “If you love lobsters, it serves you right!”™, the Maine Lobster Platter™ is also a great way to serve….
- other seafoods, from salmon to sushi to scallops, especially with melted butter
- any dish that you want to serve with a separate sauce or dressing, from salad to steak au poivre
- chips or crudités and dip, sausage and mustard and more
The only limit is your imagination!
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