Lobster

The lobster at IGA comes from the waters of Gaspésie, Côte-Nord or the Maritimes (Nova Scotia, New Brunswick and Prince Edward Island). Lobster from Gaspésie is easily recognizable with its blue tag placed on each lobster’s claw, done directly on the boat when fishing. The alphanumeric code found on the blue tag, makes it possible to identify the fisherman on monhomard.ca.

The number of days for lobster fishing in Quebec is 68 days, usually starts late April or early May and ends in early or mid-July.

Three cooking methods you should know

Cooking lobster is as easy as 1-2-3! Simply follow our instructions for succulent results.

The perfect lobster dinner on IGA blog (french only)

Boiling

Bring a large pot of generously salted water to a boil. Remove the elastics and immerse the lobster in the pot head first, with its tail folded under.

Calculate the cooking time from when the water returns to a boil, according to the chart below.

Once the lobster is cooked, remove it from the pot and submerge it briefly in a bowl of cold water to stop the cooking.

Boiling time: Get it right!

Did you know that the cooking time for lobster varies depending on its sex and weight?

Lobster weight	Cooking time
	Male	Female
335g (¾ lb)	8 min	10 min
450g to 560g (1 to 1¼ lb)	10 min	12 min
675g (1½ lb)	14 min	16 min
900g (2 lb)	16 min	20 min
1.35kg (3 lb)	18 min	23 min and more
1.8kg (4 lb)	20 min	24 min and more

Chef’s secret

Boiled lobster meat is ideal for salads, lobster rolls, etc.

Barbecuing

Preheat the barbecue to medium and oil the grill.

Place a live or blanched lobster on a cutting board. Place the tip of a knife on the cross behind the lobster’s head and pierce the shell. Cut lengthwise, first toward the head and then toward the tail. Remove the intestines and the sac of roe (eggs) behind the eyes.

Brush the meat with melted butter or garlic butter. Drizzle with a little lemon juice. Place the lobster halves on the grill, meat side up, and cook covered for 7 to 10 minutes for raw.

Chef’s secret

Barbecuing is best for small lobsters (under 450 g or 1 lb.) to ensure that the meat cooks evenly, especially late in the season when lobster meat is less sweet and benefits from caramelization on the grill.

Steaming

In a pot with a lid, bring 2.5 cm (1 in.) of water combined with 2 tsp. (10 mL) of salt to a boil.

Remove the elastics and place the lobster in the pot head first, with its tail folded under. Cover with the lid.

Allow 12 minutes of cooking time per pound (450 g) of lobster for males and 14 minutes for females. Add 90 seconds per extra half-pound (225 g).

Chef’s secret

Popular among connoisseurs, steaming preserves the fine flavour of lobster meat. Choose this method for lobsters weighing over 450 g (1 lb.) that are served whole.