How Long Does It Take to Cook Lobster?

Quick Answer

Boiling a whole lobster takes 8–14 minutes depending on weight — about 8–10 minutes for a 1-pound lobster and 12–14 minutes for a 2-pound lobster. Steaming takes 2–3 minutes longer per weight class. Lobster tails cook faster at 5–12 minutes. The lobster is done when the shell turns bright red and the meat reaches an internal temperature of 140–145°F.

Cooking Times by Weight (Boiling)

Lobster Weight	Boil Time	Steam Time
1 lb	8–10 min	10–12 min
1.25 lb	9–11 min	11–13 min
1.5 lb	10–12 min	12–14 min
2 lb	12–14 min	14–16 min
2.5 lb	14–16 min	16–18 min
3 lb	16–18 min	18–20 min

Add 1 minute per additional quarter pound.

Cooking Methods

Boiling (Most Popular)

Boiling is the fastest and most foolproof method.

1. Fill a large pot with enough salted water to fully submerge the lobsters (2 tablespoons salt per quart of water)
2. Bring to a rolling boil
3. Place lobsters headfirst into the pot
4. Start timing once the water returns to a boil
5. Cook until the shell is bright red and an antenna pulls off easily
6. Remove and let rest 5 minutes before cracking

Steaming

Steaming produces slightly more tender meat and is less likely to result in waterlogged lobster.

1. Add 2 inches of salted water to a large pot with a steamer rack
2. Bring to a boil
3. Place lobsters on the rack, cover tightly
4. Steam for the times listed above (2–3 minutes longer than boiling)
5. Check that the meat is opaque throughout

Grilling

Grilling adds a smoky char that complements the sweet lobster flavor.

1. Kill and split the lobster in half lengthwise
2. Brush the meat with melted butter and season
3. Grill flesh-side down over medium-high heat for 5–6 minutes
4. Flip shell-side down, baste with butter, and grill 4–5 more minutes
5. Total time: 9–11 minutes for a 1.5-lb lobster

Baking / Broiling (Lobster Tails)

Tail Size	Bake (425°F)	Broil
4–5 oz	8–10 min	5–7 min
6–8 oz	10–12 min	7–9 min
10–12 oz	12–15 min	9–11 min

1. Split the tail shell down the center with kitchen shears
2. Pull the meat up through the slit and rest it on top of the shell (butterfly style)
3. Brush with butter, season with salt and paprika
4. Bake at 425°F or broil until the meat is opaque and reaches 140°F

How to Tell When Lobster Is Done

• Shell color — turns bright red (raw lobster is dark blue-green or brown)
• Meat color — white and opaque throughout, no translucent areas
• Internal temperature — 140–145°F in the thickest part of the tail
• Antenna test — a small antenna pulls off easily when tugged
• Tail curl — the tail curls under the body when fully cooked

Warning: Overcooked lobster becomes tough and rubbery. It is better to slightly undercook and let carryover heat finish the job during the rest period.

Tips

• Do not overcook — the number one mistake. Use a timer and check temperature.
• Salt the water generously — it should taste like the ocean to season the meat from inside
• Use a big pot — lobsters must be fully submerged for even cooking
• Let it rest — 5 minutes after cooking allows juices to redistribute
• Buy live lobsters and cook the same day for the freshest flavor
• Frozen tails should be thawed overnight in the refrigerator, never at room temperature