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How to Cook Cold Cracked Lobster


One of the best things about the Cold Cracked product is that it allows you to impart a little flavor into the meat during the cooking process while cooking the meat gently and to perfection. In this recipe, we are using the classic New England seafood flavors – lemon, peppercorn, thyme and dill – but the combinations are endless. Add lemongrass, ginger and fish sauce for a Thai inflected flavor profile. Smoked chilies and cumin would give the lobster meat a southwest vibe.

How to Cook Cold Cracked Lobster


  • 1 8 oz package of Cold Cracked Lobster– thawed and drained
  • 1 qt water
  • Peel of ½ lemon
  • Juice of ½ lemon
  • Sprig of thyme (optional)
  • Sprig of dill (optional)
  • 1 tbsp whole black peppercorn – toasted in a dry pan until fragrant
  • 2 tbsp salt
Prep time
10 minutes
Cook time
2 minutes


  1. Put the drained lobster meat in a non-reactive and heat resistant container that holds at least 2 quarts in volume.
  2. In a separate pot, combine remaining ingredients and bring to a boil.
  3. When boiling, turn off heat and pour the boiling liquid over the cold cracked lobster.
  4. Set a timer for two minutes and remove cooked meat from warm liquid with a slotted spoon.
  5. Set to dry on a plate lined with a paper towel.
  6. If serving cold, chill in refrigerator for 30 minutes. We recommend our classic New England Style Lobster Roll ( or a chilled White Bean Salad with Lobster.
  7. If serving warm, add to recipe immediately. We recommend a Connecticut Style Lobster Roll ( or a Lobster Bisque (

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