Why One Chef Prefers Cooking Lobster In The Microwave

Microwaves are not just for reheating coffee and whipping up a utilitarian bowl of oatmeal on a busy morning. The humble appliance has earned its position as a kitchen staple not for its glamor but for its reliability and consistency — it gets the job done. You can make an omelet in the microwave or even cook a dinner entrée like meatloaf or chicken breast. But what about lobster?

Seafood authority Terri Nunan, owner of Maine-based Nunan's Lobster Hut, says there's a right and a wrong way to eat lobster (via NewEngland.com). Start with the tail, don't overlook the claws and knuckles, and be sure to suck the meat out of each leg. And, if you ask some chefs, there's a right and wrong way to cook lobster, as well. According to Rich Vellante, executive chef of New England-based Legal Sea Foods, not only can you cook a lobster in the microwave, but you should. 

Better than steaming or grilling, Vellante states that the microwave is the best tool for the job because it cooks a lobster from the inside out. "Microwaving allows the flesh to steam in its own juices," the chef tells Reader's Digest, "and the lobster meat is rendered juicy, tender, and exceptionally flavorful." The process is perhaps not for the faint of heart, but it makes preparing a lobster for any home cook much easier, especially if it's your first time. 

To do it, pop the live lobster in a freezer for roughly 30 seconds to slow it down. Then, dress it with a squirt of lemon and a few tablespoons of water, and microwave on high for about seven minutes. For lobsters larger than one pound in size, tack on an extra minute and adjust the cooking time as needed, checking frequently to avoid overcooking. So, next time you decide to bring the fine dining experience to your kitchen table, give the microwave a second glance. Your dinner party guests might thank you and ask what your secret is. (Our lips are sealed.)