Buy Lobsters Online

So you’ve decided to cook lobster for the first time. Congratulations — and don’t be nervous. Despite its reputation as a fancy, complicated dish, cooking lobster at home is surprisingly simple. With the right information and a little confidence, you can serve a restaurant-quality lobster dinner that will impress anyone at your table.

This beginner’s guide covers everything: how to buy, store, cook, crack, and eat lobster. No chef skills required. Just a willingness to get your hands a little buttery.

Ready to start? First, buy fresh lobster from a trusted source. Then follow these steps.

Step 1: Buying the Right Lobster

Your lobster experience starts with what you buy. Here’s what beginners need to know:

Live is best. Always buy live lobsters. Dead lobsters degrade rapidly and can cause food poisoning. A live lobster should move its legs, curl its tail when touched, and have bright, shiny eyes.

Right size for beginners. We recommend 1.25–1.5 lb lobsters. They’re large enough to yield plenty of meat but small enough to cook quickly and evenly. Bigger isn’t always better — 2+ lb lobsters have tougher meat and longer cooking times.

How many to buy. Plan on one lobster per person for a main course. If you’re serving other dishes (like corn, potatoes, and salad), one per person is perfect.

Hard-shell vs soft-shell. Hard-shell lobsters have more meat and firmer texture. Soft-shells (recently molted) have less meat and softer texture. Hard-shells are better for beginners because they’re easier to cook and eat. For more on when to buy, see our lobster season guide.

Where to buy. You can buy from local seafood markets, grocery stores, or reputable online retailers. If you’re not near the coast, order live Maine lobster online and have it shipped overnight. Most online sellers guarantee live delivery.

Step 2: Storing Lobster Before Cooking

You’ll probably get your lobsters a day or two before you plan to cook them. Here’s how to keep them alive and healthy:

• Keep them in the refrigerator, ideally at 35–40°F.
• Leave them in the packaging they arrived in. If it’s not moisture-retentive, wrap them in damp newspaper or a damp paper towel.
• Do NOT submerge them in water. Lobsters breathe air, not water. Submerging drowns them.
• Do NOT seal them in an airtight container. They need airflow.
• Do NOT put ice directly on them. The fresh water from melting ice kills them.
• Cook within 24–48 hours of delivery.

For a deeper dive, read our complete guide to storing live lobster at home.

Step 3: Choosing Your Cooking Method

For beginners, we recommend two methods: boiling or steaming. Both are foolproof.

How to Boil Lobster

• Fill a large pot with enough water to cover the lobster by about 2 inches. Use sea salt (about 1/4 cup per gallon of water) to mimic seawater.
• Bring the water to a rolling boil.
• Grasp the lobster by the back (behind the claws) and plunge it headfirst into the water.
• Cover and start timing. Boil for 7 minutes for the first pound, plus 2 minutes per additional pound. A 1.25 lb lobster needs about 9–10 minutes.
• The lobster is done when the shell is bright red and the antennae pull out easily.

How to Steam Lobster

• Add about 1–2 inches of water to a pot with a steamer basket or insert. Add salt.
• Bring the water to a boil, then place the lobsters in the basket.
• Cover and steam for 9 minutes for the first pound, plus 3 minutes per additional pound. A 1.25 lb lobster needs about 11–12 minutes.
• Steaming is gentler and produces slightly sweeter, more tender meat than boiling.

Both methods work great. Steaming is our preference, but boiling is perfectly fine if you don’t have a steamer. For more advanced techniques, check out our full guide to cooking and eating lobster at home.

Step 4: What You Need (Equipment Checklist)

You don’t need specialized tools, but these help:

• Large stockpot: At least 16–20 quarts for boiling or steaming multiple lobsters.
• Steamer basket or insert: Optional but recommended for steaming.
• Lobster crackers: A nutcracker-like tool for cracking claws and knuckles. About $8–$15.
• Seafood picks or forks: Small forks for extracting meat from narrow legs and knuckles.
• Kitchen shears: For cutting lobster tails lengthwise if you want to butterfly them.
• Heavy knife or cleaver: For splitting lobsters if you’re grilling or broiling.
• Cracked butter warmer: A small pot or ramekin for melted butter.
• Bibs and napkins: Eating lobster is messy. Embrace it.

If you don’t have lobster crackers, a pair of sturdy kitchen scissors and a heavy knife will work. Many beginners successfully crack claws with the back of a chef’s knife.

Step 5: How to Crack and Eat a Lobster

This is the fun part. Here’s the step-by-step process:

• Twist off the claws: Grasp the arm near the body and twist to separate the claw and arm joint. Set aside.
• Twist off the tail: Hold the body in one hand and the tail in the other. Twist and pull to separate.
• Break off the tail fins: Snap off the small tail fins (telson and uropods). You can push the meat out from the large end, or use shears to cut the underside membrane.
• Crack the claws: Use crackers or the back of a knife to crack the claw shell. Pull the shell pieces apart to reveal the meat.
• Crack the knuckles: The knuckles (the sections connecting claw to body) contain sweet, tender meat. Crack them open or use a seafood pick.
• Separate the body from the carapace: Break the body open. Remove and discard the gills (“dead man’s fingers”).
• Check for tomalley and roe: The greenish tomalley and red roe (if female) are in the body cavity. Many people consider these delicacies.
• Suck the legs: Don’t skip the thin walking legs. Roll the meat out with your teeth for small bits of sweet meat.

This sounds like a lot of steps, but once you do it once or twice, it becomes second nature. The entire cracking process takes about 3–5 minutes per lobster.

Step 6: What to Serve with Lobster

A classic lobster dinner is simple. Let the lobster be the star.

• Melted butter: Unsalted butter melted and served warm. Add a squeeze of lemon if you like.
• Lemon wedges: Fresh lemon brightens the flavor and cuts through the richness.
• Corn on the cob: Classic New England side. Boiled or grilled.
• Potatoes: Boiled new potatoes with butter and parsley, or classic coleslaw.
• Green salad: A light, acidic salad (vinaigrette-based) balances the rich lobster and butter.
• White wine: Chardonnay, Sauvignon Blanc, or Champagne. Or a cold beer.
• Bread: Crusty bread for sopping up butter and juices.

If you want to go all out, host a New England-style lobster bake. Check our guide on the classic New England lobster bake for a full setup guide.

Common Beginner Mistakes to Avoid

Here are the most common mistakes first-time lobster cookers make, and how to avoid them:

• Overcooking: This is the #1 mistake. Set a timer. Lobster goes from perfect to rubbery very fast.
• Not salting the water: Unsalted water produces bland lobster. Use 1/4 cup sea salt per gallon of water.
• Putting a dead lobster in the pot: If the lobster died before cooking, throw it away. The meat will be mushy and potentially unsafe.
• Skipping the tomalley: Many beginners discard the green tomalley not knowing it’s delicious. Try it before throwing it away.
• Not having enough butter: Lobster and butter are inseparable. Plan on at least 2–3 tablespoons per person.
• Forgetting the tools: Trying to crack a lobster claw with your bare hands is frustrating and painful. Get crackers or a heavy knife.
• Starting too large: 3+ lb lobsters are impressive but harder to cook evenly. Start with 1.25 lb lobsters.

Dealing with Leftovers

If you have leftover lobster (unlikely but possible), here’s what to do:

• Remove the meat from the shell and refrigerate in an airtight container.
• Use within 2–3 days.
• Reheat by butter poaching or gentle steaming — never microwave or boil.
• Cold leftover lobster is excellent in salads, rolls, or pasta.

For full storage and reheating instructions, check our guides on how long lobster lasts in the fridge and how to reheat lobster.

Beginner-Friendly Lobster Recipes

Once you’re comfortable with the basics, try these simple recipes:

Lobster rolls: The perfect entry-level lobster dish. Chop cooked lobster meat, toss with a little mayo (or melted butter), and pile onto a toasted hot dog bun. See our lobster roll guide for variations.

Lobster mac and cheese: Fold chopped lobster meat into your favorite mac and cheese recipe. The creamy cheese sauce protects the lobster from overcooking.

Lobster bisque: Save the shells from your boiled lobsters and make stock. Blend with cream and seasonings for a luxurious soup. Our lobster bisque guide walks you through it.

Grilled lobster: Split the lobster in half, brush with garlic butter, and grill shell-side down for 8–10 minutes. A great next step after mastering boiling.

Your First Lobster Dinner: A Sample Plan

Here’s a simple timeline for your first lobster dinner:

• 2 days before: Order your lobsters for overnight delivery.
• 1 day before: Receive lobsters, store in fridge. Buy sides and supplies.
• 2 hours before: Set the table with bibs, crackers, picks, napkins, and melted butter warmers.
• 30 minutes before: Start boiling or steaming water.
• 10 minutes before: Start cooking lobsters.
• 0 minutes: Serve. Start cracking and eating immediately.

That’s it. No complicated prep, no advanced techniques, just fresh lobster cooked simply and enjoyed with good company.

Final Thoughts for Beginners

Cooking lobster for the first time is easier than you think. The key is starting with high-quality live lobster, cooking it simply (boiling or steaming), and having the right tools and accompaniments ready. Don’t overthink it. Lobster has been cooked by home cooks for centuries, and you can do it too.

Ready to start your lobster journey? Get lobster delivered to your door and cook your first lobster dinner tonight. You’ve got this.