There are so many ways to prepare lobster, and I would say that among them, there are TWO methods I believe are the best. It really just depends on where you live—NORTH AMERICA (while China, Hong Kong, Japan, Australia, the South Pacific, and Europe each have their own “best ways”).

The first method is what most lobstermen or coastal states and provinces would claim is the best: a simple boil in seawater. It’s easy:

* Collect sea water and heat it as hot as possible to bring it to a boil. If you don’t have sea water, you can substitute by using 1/4 cup of sea salt for every gallon of water.

* Stun or kill the lobster quickly.

* Place it in the boiling water.

* Remove it once the lobster turns bright red and is fully cooked. It doesn’t take long.

* Serve it up with melted butter on the side.

Now, the second method is a bit more refined, but it does require some extra effort:

BUTTER-POACHED LOBSTER

Most recipes call for using just the tails, as it’s the easiest meat to extract from a fresh lobster. However, if you want to include the claws and legs, here's an interesting demonstration by Gordon Ramsay on how to do it.

You’ll be cooking the lobster twice, but the first cook will be very brief—just enough to loosen the meat.

Ingredients:

* Lobster (or lobster meat if you don’t want to go through the double-cooking process)

* 2 tbsp water (for the pan)

* 1 pot of water (for the first boil) Lemon slices (for garnish)

* 2 sticks of butter (for poaching)

* (Optional) Wine (whatever you prefer—feel free to drink it before, during, or after preparing the lobster. In fact, why use a glass when you can just drink straight from the bottle? If you don’t drink, replace with Coca-Cola.)

* (Optional) 1 bottle of ketchup (you won’t use it at all, but it’s for impressing someone and then horrifying them as a joke by leaving it next to your lobster.)

Instructions:

* Prepare the water to boil, but do not use saltwater, if required add a little sea salt.

* Kill and boil the lobster, following the usual method.

* Boil the lobster for only TWO MINUTES.

* Remove the lobster. Now, it’s up to you whether you want to use just the tail or remove all the meat, as Ramsay did in the video above.

* Melt 2 sticks of butter in a skillet over MEDIUM HEAT on the stove. Whisk the butter to keep it liquid.

* Add the lobster and about 2 tbsp of water into the melted butter. Reduce the heat to prevent the butter from boiling. Cook until the internal temperature of the lobster reaches 140°F (60°C).

Remove and serve with lemon slices!

Making Lobster Fry

Making lobster fry involves several steps to ensure the lobster is cooked properly and flavored well.

Ingredients:

* 1 or 2 lobsters (depending on size and how much meat you want)

* 1 onion, finely chopped

* 3-4 cloves garlic, minced

* 1 inch piece of ginger, minced

* 2-3 green chilies, chopped (adjust to taste)

* 1 large tomato, chopped

* 1 teaspoon turmeric powder

* 1 teaspoon red chili powder (adjust to taste)

* 1 teaspoon coriander powder

* 1 teaspoon cumin powder

* Salt to taste

* Oil for frying

* Fresh cilantro leaves for garnish

* Lemon wedges for serving

Instructions:

Prepare the Lobster:

If using live lobsters, ensure they are cleaned and prepared. You can ask your fishmonger to do this or follow online guides for humane and safe handling.

Cook the Lobster:

Take one pot of salted water to boil. Carefully add the lobsters and cook for 8-10 minutes until they are bright red and the shells are easily pierced with a fork. Remove from the water and let them cool.

Remove the Lobster Meat:

Once cooled, remove the lobster meat from the shell. Cut the meat into small eatable size and keep it aside.

Prepare the Fry:

In a large skillet or frying pan, heat oil over medium heat. Add the sliced onions and fry till it turn golden brown.

Add Aromatics and Spices:

Add the minced garlic, ginger, and green chilies to the skillet. Fry for couple of minutes till sweet-smelling.

Add Tomatoes and Spices:

Add the chopped tomatoes and cook until they soften and break down, creating a thick sauce. Mix in the turmeric powder, coriander powder, red chili powder, salt and  cumin powder Let the spices cook for 1-2 minutes to meld the flavors.

Add Lobster Meat:

Add the lobster meat to the skillet and gently stir to coat the lobster with the spice mixture.

Simmer and Garnish:

Let the lobster fry simmer for 5-7 minutes on low heat to allow the flavors to infuse the lobster meat. Adjust seasoning if needed.

Serve:

Garnish with fresh cilantro leaves and serve hot with lemon wedges on the side.

Tips:

Adjust the spice levels according to your taste. Serve lobster fry with steamed rice or crusty bread to soak up the delicious sauce. Freshly cracked black pepper can be added for an extra kick of flavor.

Enjoy your homemade lobster fry!

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