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Cook with Brooke: Lobster Cottage Special

My mom’s side of the family is from Nova Scotia, Canada. They are what we call Maritimers. And they have profound love of lobster.

Every summer, my grandparents would come back from their holidays in Atlantic Canada, and bring with them a load of fresh lobsters.

They would gather around the table and ravage these poor crustaceans like savages, leaving no shell untouched.

Needless to say, we still consider lobster a real treat in our family. So whilst home this summer, I thought it would be appropriate to create a Cook with Brooke: Lobster Cottage Special.

Now, there’s a bit of controversy as to how you should cook a lobster. The best option is to buy it live – i.e. fresh – and cook it yourself. Which does require you to kill it, one way or another.

Your options are either to drop it headfirst into boiling water, or shove a knife through its head. Both options work best if you keep the lobster in the fridge/freezer for two hours prior to cooking it. The cold will stun the lobster. But sadly, it will still be alive.

I’ll be honest with you – I had a hard time with this experience. That’s why Mark stepped in and took over the reigns. It’s never nice to kill what you eat, and cooking lobster just makes you think about how your food goes from the sea or farm, to your table. It’s not a nice thought. But alas, it’s what we call the food chain.

This recipe is pretty simple. All you need is a huge pot of water and loads of salt. My grandparents would cook their lobster on the beach, with a pot full of ocean water. With no ocean at our disposal, we dumped about 1/2 cup of salt into our pot to replicate the authentic sea flavour.

Once cooked, all you need to do is strip it and serve. Sounds simple I realize, but breaking a part a lobster is a skill. Just make sure you had a good sharp knife at your disposal, a pair of nut crackers (for the claws) and a bit of elbow grease. Check out the video below to see how it’s done.


How to cook your lobster:

-Fill a massive, oversized stockpot full of water an loads of salt and bring to a boil

-Once it comes to a boil, drop the lobster into the pot head first and cover right away with a lid

-Allow to cook for 12 minutes, until you call easily pull out its antennae

-Remove from the pot, and serve with fresh garlic butter (optional)


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