Lobster: boil (whole) for 8–12 min (1.25 lb) (Rolling boil, heavily salted). Internal temp: 140°F / 60°C (tail meat).
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Safe Internal Temp
140°F / 60°C (tail meat)
Cooking Methods
↕ Slide the temperature to see how cook times change
Rolling boil, heavily salted8–12 min (1.25 lb)
✎ 1 min per oz of lobster. Bright red = done.
Food Safety
Lobster is done at 140°F in the thickest part of the tail. The shell turns bright red, and the meat turns opaque white. Overcooked lobster is rubbery and tough — it goes from perfect to overdone in about 2 minutes. For whole lobsters, the tail is the last part to cook through. Pull at 135°F and rest — carryover will bring it up.
Frequently Asked Questions
What are the best tips for cooking lobster?
Don't overcook — rubbery lobster is a tragedy. Shell turns bright red when done. Butter is mandatory.
What internal temperature should lobster reach?
Lobster is done at 140°F in the thickest part of the tail. The shell turns bright red, and the meat turns opaque white. Overcooked lobster is rubbery and tough — it goes from perfect to overdone in about 2 minutes. For whole lobsters, the tail is the last part to cook through. Pull at 135°F and rest — carryover will bring it up.
How do you boil (whole) lobster?
Boil (whole) at 8–12 min (1.25 lb). 1 min per oz of lobster. Bright red = done.
How do you steam (whole) lobster?
Steam (whole) at 10–14 min (1.25 lb). More gentle than boiling. Slightly more tender.
How do you roast (tails) lobster?
Roast (tails) at 14–10 min. Butterfly and open. Brush with garlic butter.
How do you grill (tails) lobster?
Grill (tails) at 5–7 min flesh-side, 2–3 min shell-side. Butterfly. Flesh-side down first for grill marks.
How do you broil (tails) lobster?
Broil (tails) at 8–10 min. Butterfly and butter. Watch carefully.
