Lobster is cooked for approx. 15 minutes in boiling water, until its shell is deep red. The shell is then broken with a tool similar to a nutcracker and the flesh is removed from the claws and the tail section. The delicate flesh can be served just as it is, with melted butter.
Pre-cooked lobster can also be served cold or slightly warmed. Lobster must never be over-cooked, as this will make the flesh tough.
Another preparation method is to halve the tail lengthways, then grill the halved tail in its shell. Start by placing on the grill shell side down, then briefly turning it flesh side down. At the very end of the cooking time, add the flesh of the removed claws to the grill.
The contents of the head are not edible.
Tip: To prevent the tasty salt leaching from lobster when boiling in water, simply prepare a special stock in which to cook it. One way to make this is to boil two to three carrots, the white part of a leek, half a stick of celery, two onions, two to three garlic cloves, two bay leaves, a large sprig of thyme, a dash of lemon juice in plenty of water, and add some salt and white wine.