Q. How many lobsters do I need to buy?
A. If lobster is to be served whole, a 1- to 2-pound lobster serves one person.
Q. How many cups of lobster meat are in one pound?
A. Approximately two cups of meat equal one pound.
Q. How do you hold a lobster so you aren't pinched?
A. Hold it at the end of the carapace where it joins the tail. Many cooks prefer
to leave the bands on the claws when they cook lobsters to avoid being pinched.
(Bands also prevent lobsters from damaging themselves.)
Q. If you cook lobsters with rubber bands on the claws, does it make them taste
conducted at the University of Maine showed there was no taste difference
between lobsters cooked with rubber bands on the claws and those cooked with no
Q. How do you tell when a lobster is done?
A. If the antennae pull out easily, the lobster is done.
4 1-1/2 pound Maine lobsters
1-2 tablespoons softened butter
1-1/2 C. diced celery
3/4 C. diced onion
3/4 C. diced scallops
3/4 C. diced shrimp
3/4 C. diced crab meat
1/4 C. sherry
1 1/2 C. real mayonnaise
4 T. cracker meal
Precook lobsters in water 7 minutes. Cut each lobster in half from beneath just
enough so lobster opens like a book. Do not cut all the way through. Butter the
meat and bake 10 minutes at 325° F.
To make stuffing: Sauté celery and onion, add scallops, shrimp and crab meat.
Then add sherry. Drain some of the juice from the mixture and add mayonnaise.
Remove lobsters from oven and increase temperature to 350° F. Fill lobsters with
stuffing. Sprinkle 1 tablespoon cracker meal on top of each stuffed lobster and
bake another 5-7 minutes.