Cooking a LARGE lobster...

[ChefBilly]

I was in a fish market the other day, and they had 15-20 pound lobsters.
It got me thinking...

It might be kind of fun to have a 15 pound lobster bake this summer. But I wonder...

How long would you cook one?
Is there a trick to it? I heard the meat is tough.
I'd just get a washtub boiling and drop it in, but I'd imagine it would thrash around and make the whole thing kid of dangerous.

Have you ever had a really large lobster, and what advice can you give?

 

[lizdotcom99]

Invite me over for dinner!!!

I'll bring the butter!!

 

[pumba]

and she did complain that it was tough......my biggest was this past June and we had six jumbo ones......they were huge and the flavor was good.....or maybe it was the butter flavor that was good......naaaaaa it was the lobster......the tail was a chewer....but still I was in lobster heaven.......delicious.......write to the lobster website in maine and ask them.......

 

[mtdevine615]

When I was in culinary arts school the head chef always said that you cook it until it's done. Now that being said those types of lobsters are usually not very good eating on there own. The bigger the tougher. Better cut up for stew or cakes. Plus it just doesn't make sense taking that nice big breading lobster, to be that big it must have been around 50 years old. Don't know about you but I don't want to eat a 50 year old cow.