Quick Answer
Yes, you should put live lobster in fresh water before cooking. This serves two purposes:
1. It calms the lobster down and puts it in a dormant state, which is more humane when cooking.
2. It rinses dirt, debris, and bacteria off the lobster.
You’ll want to place the live lobster in fresh cold water for 15-30 minutes before cooking. Use enough water to fully submerge the lobster. Some chefs recommend adding sea salt to the water, about 1 tablespoon per gallon.
Why Put Lobster in Water Before Cooking?
There are a few reasons why it’s recommended to soak lobster in fresh water prior to cooking:
Calms the Lobster
Dropping a live lobster straight into boiling water is considered inhumane by many. The sudden heat shocks the lobster’s system and likely causes pain right before death.
Putting the lobster in cold fresh water first relaxes the lobster and puts it in a dormant state. This is a more humane method as the lobster simply goes to sleep before being cooked.
Rinses Away Bacteria
A lobster’s natural environment is the ocean floor, where bacteria and pathogens are plentiful. Storing and transporting live lobsters can also expose them to bacteria.
Placing lobsters in fresh water rinses away ocean residue, dirt, debris and some bacteria from the exterior of the shell and inside the body cavity. This improves flavor and reduces food safety risks.
Freshens Flavor
Soaking live lobster in fresh water for 15-30 minutes can freshen up the flavor. Lobsters will taste sweeter and cleaner, without as much briny ocean flavor. This allows the true mild sweetness of the lobster meat to shine through.
Step-By-Step Instructions
Here are step-by-step instructions on the proper way to soak live lobster before cooking:
1. Fill Container with Cold Fresh Water
Fill a large container (like a kitchen sink, large pot, or clean cooler) with cold fresh tap water. Use enough water to fully submerge the lobster. Allow 1-2 gallons of water per lobster.
Optionally add 1 tablespoon of sea salt per gallon of water, which can further calm the lobster.
2. Submerge Live Lobster Headfirst
Take the live lobster and gently place it headfirst into the fresh water, making sure the body and claws are fully submerged.
You may see the lobster flail at first. It should calm down within a minute or two.
3. Soak for 15-30 Minutes
Let the live lobster soak in the fresh water bath for 15-30 minutes. This gives enough time for the lobster to enter a dormant state and for debris and bacteria to rinse off.
4. Remove and Cook Promptly
After soaking, immediately remove the lobster from the water and cook it right away. The longer it sits out of water, the more stressed it becomes.
Many chefs recommend cooking the lobster within just a few minutes of removing it from the water bath.
Does It Matter What Type of Water?
Yes, it’s best to use cold fresh tap water when soaking live lobsters. Here’s why:
Cold Water
The water should be cold, not warm or hot. Warm water activates the lobster’s nervous system. Cold water has a calming effect and puts them in a dormant state.
Fresh Water
You want to use clean fresh water, not saltwater. The fresh water helps rinse away ocean residue and bacteria from the saltwater habitat.
Tap Water
Tap water is recommended since it’s fresh and readily available in most kitchens. Well water or bottled water are also fine.
Avoid using filtered or distilled water since they lack minerals that can help calm and relax the lobster.
Does the Water Need Salt?
Adding some sea salt to the water is optional. Here are the pros and cons of adding salt:
Pros
– Sea salt adds important minerals back to purified tap water.
– The salt helps prevent osmotic shock to the lobster when moving from saltwater to freshwater.
– Many chefs claim salt calms lobsters and makes them less energetic.
Cons
– Salt could contaminate a lobster tank if reusing the water.
– It’s an optional step that requires an additional purchase.
– Too much salt could dehydrate the lobster meat.
Overall the amount of salt needed is very small, about 1 tablespoon per gallon of water. It provides benefits during the short soaking time.
Chilling in the Fridge?
Some recipes recommend placing lobsters in fresh cold water in the fridge to chill before cooking. However, this is not ideal:
– Lobsters become more energetic in cold water below 50°F (10°C).
– The cold fridge environment stresses their metabolism.
– Chilling lobster for more than 30 minutes in the fridge can decrease flavor.
It’s best to do the soaking at room temperature, then cook the lobster immediately after.
Soaking Time
The ideal soaking time for live lobsters is 15-30 minutes. Here are some guidelines:
– Minimum Time: At least 15 minutes to promote relaxation.
– Maximum Time: No longer than 30 minutes or the lobster can become too dormant.
– Size: Larger lobsters may take closer to 30 minutes to relax and rinse. Smaller lobsters need less time.
In general, aim for 15-20 minutes soaking time for average size lobsters. Visually inspect when the lobster seems relaxed before removing.
Water Amount
Use enough fresh water to fully submerge each lobster. Some general water guidelines:
– Size: Allow at least 1-2 gallons per average size 1-1.5 lb lobster.
– Submersion: The lobster should be fully under water, not floating.
– Container: Use a container large enough to hold water and lobster.
The water volume helps rinse debris off the shell. Don’t crowd too many lobsters in a small space. Give them room to soak.
Reusing the Water?
It’s not recommended to reuse the lobster soaking water. Here’s why:
– Bacteria builds up in the water from the lobsters.
– Waste and debris accumulate, making it unclean.
– Reusing saltwater risks contaminating a marine tank.
– It’s safest and most hygienic to use fresh clean water per batch.
Discard the used lobster water and start new with each round of lobsters to be cooked. This prevents cross contamination.
Keep Lobsters Chilled Beforehand
Proper storage before soaking is also important. Keep lobsters chilled at 40°F (4°C) to slow metabolism until ready to cook.
Refrigerate in a bag or vented container on a tray to catch drips. Don’t store in standing water which can breed bacteria.
Cook within 24 hours of purchasing for best quality. The soaking right before cooking ensures you start with a chilled, rested lobster.
Conclusion
Soaking live lobsters in cold fresh water for 15-30 minutes before cooking is highly recommended. This simple step results in a more humane cooking method, better food safety, and optimal lobster flavor, texture, and aroma. Use enough cold tap water to fully submerge each lobster. Then cook immediately after soaking for best results.
| Soaking Time | 15-30 minutes |
|---|---|
| Water Type | Cold fresh tap water |
| Water Temperature | As cold as tap, not warm or icy |
| Salt in Water | Optional – 1 Tbs per gallon |
| Water Amount | Enough to submerge, 1-2 gallons per lobster |
Benefits of Soaking Lobster in Water
- More humane cooking method
- Calms the lobster before cooking
- Rinses away bacteria on shell and meat
- Removes debris and sand from habitat
- Enhances the sweetness of the meat
- Allows for a fast cooking time
Soaking live lobster in fresh water helps ensure the most delicious, safe, and ethical cooked lobster possible. This simple step makes a big difference in the final results.