I was in my early twenties the first time I cooked a live lobster. It was a total disaster.

That experience left a poor lobster badly dismembered, a kitchen that smelled like the seafood area of an Asian grocery store for days, and left me completely traumatized. DO NOT attempt to hack a live and stubborn lobster to pieces in your own kitchen!!

It was well over ten years before I tried my hand at cooking live lobsters again. Now that I am much smarter and a seasoned cook, I can eat lobsters at home with a snap of my fingers, like a genie.

Oven roasted lobster

It is very easy to cook lobsters. I promise, just follow these 7 simple steps.

1. Fill a large pot with water, drop a couple of slices of ginger in it, and bring it to a boil.

2. Drop the lobster into the boiling water head first, and do not bother to cut off the rubber bands that tie the big claws. (Make sure you do not put too much water in the pot, that overfills when you drop the lobster into water)

3. Boil for 2 minutes, then take the lobster out.

A-ha! That did the trick. Kill the heavy armored sea beast first! The first time I took the steaming, pink, and dead lobster out of the pot, I felt like a triumphant merciful lioness.

4. Use kitchen scissors or a strong knife to cut the lobster into halves lengthwise. Wrap the big claws with a paper towel, and break the big claws in several places with the back of a knife.

5. Place the lobster into a roast pan.

6. Season the lobster with a squeeze of lime, salt and pepper, finely chopped cilantro, and spread pieces of butter on top of the lobster meat.

7. Put into the oven at 450 degrees for 12 minutes.


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