How to Cook Lobster or Crayfish

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

The method described here is considered by the RSPCA to be the most humane way to cook lobster and certainly results in deliciously tender and juicy flesh. When we are cooking lobster we judge by colour, but if you are uneasy about that allow 15 minutes for the first 450 g and 10 minutes per 450 g after that.


  • 2×900 g live lobsters or crayfish


Cover the lobsters or crayfish with lukewarm salted water (170 g salt to every 2.3 litres water). Put the saucepan on a low heat and bring slowly to simmering point: lobster die at about 44°C/112°F. By