Parboiling or Blanching Lobster
Parboiling lobster is a great technique when you want refrigerate or freeze a whole lobster to finish cooking it later. It’s also useful when you need partially cooked lobster meat for a dish like lobster pot pie, lobster mac and cheese, etc.,. Parboiling lobster cooks it just enough so that the meat can be removed from the shell. After you’re finished, you can chill the meat down and reuse it later in a dish that calls for further cooking.
Parboiling lobster is simple – just follow the instructions for boiling, adding water as necessary.
- Choose a pot large enough to hold the lobsters comfortably; don’t crowd them.
- Fill with fresh seawater or water salted to taste, 3 quarts of water per 1 1 ⁄2-2 lbs. of lobster.
- Bring to a rolling boil.
- Add live lobsters one at a time. Do not cover.
- Boil for 2 minutes (or as long as the recipe indicates).
- It’s easiest to remove the meat while the lobsters are still warm. If you will be cooking them further in the shell, plunge the partially cooled lobsters into ice water to stop the cooking.
- Drain and refrigerate until ready to use.
You can make many delicious meals with this parboiling lobster technique – it doesn’t just have to be steamed! You can also check out some of our recipes for more ideas. Some of our recipes include lobster martinis, with lobster, avocado, orange segments, mango and red onion; a decadent lobster risotto with mushrooms; and lobster corn bread stuffing, for a hearty addition to any meal.
If you’ve never eaten lobster before, we have that covered, too. Check out our steps for eating, steaming, and boiling lobster, which you can find here.
Don’t forget that you can order lobster right from us! With our Beal’s at Home service, we ship fresh, live lobsters overnight to your home anywhere in the U.S.!