How to Cook Live Lobster at Home
Restaurant-quality lobster at home is easier than you think.
Restaurant-quality lobster at home is easier than you think.
How-to · 2026-06-25
Cooking a live lobster sounds intimidating, but it's one of the simplest luxury dinners you can make. Here's how to do it right.
A 1¼ to 1½ pound lobster per person is the sweet spot for a main course. Pick a lively one, Caplinger's keeps them in a live tank at the Shadeland and Southside markets.
Add 2 inches of salted water to a big pot and bring to a boil. Add the lobster head-first, cover, and steam about 12–14 minutes for a 1½-pounder. Steaming is forgiving and keeps the meat tender.
Bring a large pot of salted water to a rolling boil, submerge the lobster, and cook about 10 minutes for the first pound plus 3 minutes per additional pound.
The shell turns bright red, the meat is opaque (not translucent), and a tail antenna pulls out easily. Internal temperature should hit about 140°F.
Crack the claws and tail, melt plenty of butter, and add lemon. Corn, baby potatoes and crusty bread round it out. Don't want to handle the cooking? Pick your lobster at the market and we'll steam it for you.