When live lobster for delivery shows up on your doorstep know you are in for a treat. Use care when picking up live lobsters and look to check that all claws have bands on them for your protection. Sometimes they may slip during transit. You do not want a loose claw to grab one of your fingers as it would snap it into like a twig. Only take the bands off claws when the lobster has died.

Defrosting frozen lobsters or their meats should be avoided as it detracts from their flavors when cooking. Do not overcook when heating they should only be warm not hot to the touch. The meat will become a lot tougher if it gets to hot or is cooked to long.

For fresh live lobsters it only takes 10 to 14 minutes to boil per pound. All you need is a very large pot for boiling them with salt added and crab or seafood boil if you want them to turn out with more of a Louisiana flavor. Place lobster head first into pot and cook until the shells turn a bright shade of red. This means they are ready to be moved from the pot.

A helpful tip to remember is to always pierce a hole in the lobsters head as soon as they are removed from the pot. This lets the water that it was boiled in drain and makes the meat even more delicious to the taste buds.

The water that you cook the lobsters in can be used as a base for seafood soups, pasta dishes and casseroles. It will only add to the flavor of these dishes. You can also freeze the broth until it is needed.

An important thing to remember is too be sure the lobsters you are cooking is in good health. Never cook a lobster whose tail is straight this means he died in transit or before cooking. You should always take a sniff of your lobsters before cooking to make sure they all smell of freshness. If there is a strange unrecognizable scent to them then never cook them as they could make you and your family sick. They are best cooked as soon as you receive them.

Softer shelled lobsters are more tender and take much less time to cook. The harder shelled ones still taste great but are a little tougher and they take a longer amount of time when boiling.

You can also grill whole lobsters on a hot to medium hot setting. Whole lobsters are placed onto a pre-heated grill and then left on one side til it turns bright red then turned and left on opposite side until that is the same in color. Serve with delicious garlic butter and gumbo if you have it on hand.

You can also split live lobsters for delivery and grill this way. Start with the meat side down and turn once 3-4 minutes is up and when on the shell side cook about 6-8 minutes more until shell is bright red shade and meat is very tender. It is important to remember not to overcook.