Hi!


I am purchasing some live lobsters to cook for my husband as a
surprise. I know you have to boil them, but what then? How do you cut
them up? The only seafood I have prepared is shrimp and crab. I like
how they fluff the tails at seafood restaurants but am not quite sure
what they do to accomplish that. If I wanted to broil the tails I
assume I would still have to boil them first. ( I wouldn't hold still
to die by open flame, so I figure the lobsters wouldn't either). I
would love some tips and ideas on how to prepare them. Thanks in
advance.



-Bridgett-

armywife23 wrote:

> !
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first. ( I wouldn't hold still
> to die by open flame, so I figure the lobsters wouldn't either). I
> would love some tips and ideas on how to prepare them. Thanks in
> advance.

Lobsters are easy to cook. Just get a big pot of water boiling and toss
them in. You might want to jab a sharp knife into their tiny little
brains to kill them first. Drop them head first into the water, let it
return to a boil and cook 5 minutes for the first pound and 3 minutes for
each additional pound. Try not to overcook them or else they get tough.
Serve with melted butter and lemon slices.

To eat a freshly boiled lobster you will need some tools. Nutcrackers
are handy for cracking open the claws, and nut picks are handy for
digging the meat out. There are special little lobster forks but I
wouldn't bother rushing out to buy them. The tails can be cracked open
by bending them back and twisting.

Joy of Cooking has several recipes for lobster.

Dave Smith wrote:

> armywife23 wrote:
>
>
>>!
>>
>>I am purchasing some live lobsters to cook for my husband as a
>>surprise. I know you have to boil them, but what then? How do you cut
>>them up? The only seafood I have prepared is shrimp and crab. I like
>>how they fluff the tails at seafood restaurants but am not quite sure
>>what they do to accomplish that. If I wanted to broil the tails I
>>assume I would still have to boil them first. ( I wouldn't hold still
>>to die by open flame, so I figure the lobsters wouldn't either). I
>>would love some tips and ideas on how to prepare them. Thanks in
>>advance.
>
>
> Lobsters are easy to cook. Just get a big pot of water boiling and toss
> them in. You might want to jab a sharp knife into their tiny little
> brains to kill them first. Drop them head first into the water, let it
> return to a boil and cook 5 minutes for the first pound and 3 minutes for
> each additional pound. Try not to overcook them or else they get tough.
> Serve with melted butter and lemon slices.
>
> To eat a freshly boiled lobster you will need some tools. Nutcrackers
> are handy for cracking open the claws, and nut picks are handy for
> digging the meat out. There are special little lobster forks but I
> wouldn't bother rushing out to buy them. The tails can be cracked open
> by bending them back and twisting.
>
> Joy of Cooking has several recipes for lobster.
>

Here in Maine it is sacrilege to boil lobster. Steaming them is the
preffered method. It's one inch of water brought to a boil, lobsters go
in, bring water back to a boil and steam for ten minutes. This is with
1 1/4 to 1 1/2 pounders.

I like them prepared both ways...best of the best though is cooked over
charcoal on the beach with the lobsters packed in seaweed. Yum!

Jessica

Dave Smith wrote:

> armywife23 wrote:
>
>
>>!
>>
>>I am purchasing some live lobsters to cook for my husband as a
>>surprise. I know you have to boil them, but what then? How do you cut
>>them up? The only seafood I have prepared is shrimp and crab. I like
>>how they fluff the tails at seafood restaurants but am not quite sure
>>what they do to accomplish that. If I wanted to broil the tails I
>>assume I would still have to boil them first. ( I wouldn't hold still
>>to die by open flame, so I figure the lobsters wouldn't either). I
>>would love some tips and ideas on how to prepare them. Thanks in
>>advance.
>
>
> Lobsters are easy to cook. Just get a big pot of water boiling and toss
> them in. You might want to jab a sharp knife into their tiny little
> brains to kill them first. Drop them head first into the water, let it
> return to a boil and cook 5 minutes for the first pound and 3 minutes for
> each additional pound. Try not to overcook them or else they get tough.
> Serve with melted butter and lemon slices.
>
> To eat a freshly boiled lobster you will need some tools. Nutcrackers
> are handy for cracking open the claws, and nut picks are handy for
> digging the meat out. There are special little lobster forks but I
> wouldn't bother rushing out to buy them. The tails can be cracked open
> by bending them back and twisting.
>
> Joy of Cooking has several recipes for lobster.
>

Here in Maine it is sacrilege to boil lobster. Steaming them is the
preffered method. It's one inch of water brought to a boil, lobsters go
in, bring water back to a boil and steam for ten minutes. This is with
1 1/4 to 1 1/2 pounders.

I like them prepared both ways...best of the best though is cooked over
charcoal on the beach with the lobsters packed in seaweed. Yum!

Jessica

"armywife23" > wrote in message
m...
> Hi!
>
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first.

Broiled/baked lobster is not boiled first...

If you mean presented with the tail meat resting outside of the shell.....

First remove the whole raw tail from the body, shell intact.
With a pair of kitchen sheers, slip the blade just under the inside of the
upper surface and cut only the shell lengthwise, almost to the very end
where the tail starts fanning. Some cooks cut a tiny V at the end
Grab it and flex it as if opening a book.
When it parts at the cut you made, slip a thumb under the inner flesh,
forcing it out of the shell and let the shell close back onto itself.
You should now have a hollow tail shell with the flesh setting upon the
shell.
Take a sharp knife and slit the flesh lengthwise exposing more surface for
heat.
Place in a small saute pan with oven-safe handle
Add white wine, lemon wedge and a sprig of rosemary
bake at about 375.. don't over cook If the pan dries out add more wine.
Serve dusted with a little paprika and a side of clarified butter

But I prefer to cut the tail lengthwise all the way through (you'll need a
SHARP heavy knife)...
Sear the inner side in an oiled pan and then cook it same as above from the
"Add white wine...etc" point.
Save all the shells, including head and legs, after meat is removed, for a
lobster stock. Then use that for a reduction-sauce.

zuuum wrote:
> "armywife23" > wrote in message
> m...
>> Hi!
>>
>>
>> I am purchasing some live lobsters to cook for my husband as a
>> surprise. I know you have to boil them, but what then? How do you cut
>> them up? The only seafood I have prepared is shrimp and crab. I like
>> how they fluff the tails at seafood restaurants but am not quite sure
>> what they do to accomplish that. If I wanted to broil the tails I
>> assume I would still have to boil them first.
>
> Broiled/baked lobster is not boiled first...
>
> If you mean presented with the tail meat resting outside of the
> shell.....
>
> First remove the whole raw tail from the body, shell intact.
> With a pair of kitchen sheers, slip the blade just under the inside
> of the upper surface and cut only the shell lengthwise, almost to the
> very end where the tail starts fanning. Some cooks cut a tiny V at
> the end
> Grab it and flex it as if opening a book.
> When it parts at the cut you made, slip a thumb under the inner flesh,
> forcing it out of the shell and let the shell close back onto itself.
> You should now have a hollow tail shell with the flesh setting upon
> the shell.
> Take a sharp knife and slit the flesh lengthwise exposing more
> surface for heat.

I was with you on the tail prep/presentation up to that point. But from
there I'd simply brush it with some clarified butter and sprinkle lightly
with salt & pepper. Broil it (not too close to the heat) 3-5 minutes or
until the tail meat is opaque. Serve with clarified butter.

Or you can grill it using the same preparation (the meat over the shell) but
in that case I'd wrap it in foil after brushing it with butter and add
finely minced garlic; sort of a lobster "scampi". Grill on indirect heat
about 5 minutes or again just until opaque.

Jill

"jmcquown" > wrote in message
. ..
> zuuum wrote:

> I was with you on the tail prep/presentation up to that point. But from
> there I'd simply brush it with some clarified butter and sprinkle lightly
> with salt & pepper. Broil it (not too close to the heat) 3-5 minutes or
> until the tail meat is opaque. Serve with clarified butter.
>
> Or you can grill it using the same preparation (the meat over the shell)
but
> in that case I'd wrap it in foil after brushing it with butter and add
> finely minced garlic; sort of a lobster "scampi". Grill on indirect heat
> about 5 minutes or again just until opaque.
>
> Jill

Yes, she did say "broiled"

zuuum wrote:
> "jmcquown" > wrote in message
> . ..
>
>>zuuum wrote:
>
>
>>I was with you on the tail prep/presentation up to that point. But from
>>there I'd simply brush it with some clarified butter and sprinkle lightly
>>with salt & pepper. Broil it (not too close to the heat) 3-5 minutes or
>>until the tail meat is opaque. Serve with clarified butter.
>>
>>Or you can grill it using the same preparation (the meat over the shell)
>
> but
>
>>in that case I'd wrap it in foil after brushing it with butter and add
>>finely minced garlic; sort of a lobster "scampi". Grill on indirect heat
>>about 5 minutes or again just until opaque.
>>
>>Jill
>
>
> Yes, she did say "broiled"
>
>

My favorite way is broiled.

Rinse lobster under cold running water.

Take very sharp knife and split lobster down the middle into two halves
(yes while they are still alive, starting from the head, and with
several quick blows on the back of the knife till the animal splits.)
There is controversy whether the animal continues to suffer or not. I
assume that when the brain is breached, there is loss of integral
function and most of the movement observed is the massive discharge of
the central nervous system. But anyway, slap on each half a mixture of
the following: some soft bread crumbs with some melted butter, s&p,
splash of quality white wine, ground up shrimp, good quality paprika,
and some additional butter on top along with some more paprika. Place
several inches below the broiler till done. Serve with melted butter.

HTH,

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

"Richard Periut" > wrote in message
. ..

> (yes while they are still alive, starting from the head, and with
> several quick blows on the back of the knife till the animal splits.)
> There is controversy whether the animal continues to suffer or not. I
> assume that when the brain is breached, there is loss of integral
> function and most of the movement observed is the massive discharge of
> the central nervous system.

LOL.. didn't you hear the astral lobster screams from somewhere over your
head for the next few hours???!

zuuum wrote:
> "jmcquown" > wrote in message
> . ..
>
>>zuuum wrote:
>
>
>>I was with you on the tail prep/presentation up to that point. But from
>>there I'd simply brush it with some clarified butter and sprinkle lightly
>>with salt & pepper. Broil it (not too close to the heat) 3-5 minutes or
>>until the tail meat is opaque. Serve with clarified butter.
>>
>>Or you can grill it using the same preparation (the meat over the shell)
>
> but
>
>>in that case I'd wrap it in foil after brushing it with butter and add
>>finely minced garlic; sort of a lobster "scampi". Grill on indirect heat
>>about 5 minutes or again just until opaque.
>>
>>Jill
>
>
> Yes, she did say "broiled"
>
>

My favorite way is broiled.

Rinse lobster under cold running water.

Take very sharp knife and split lobster down the middle into two halves
(yes while they are still alive, starting from the head, and with
several quick blows on the back of the knife till the animal splits.)
There is controversy whether the animal continues to suffer or not. I
assume that when the brain is breached, there is loss of integral
function and most of the movement observed is the massive discharge of
the central nervous system. But anyway, slap on each half a mixture of
the following: some soft bread crumbs with some melted butter, s&p,
splash of quality white wine, ground up shrimp, good quality paprika,
and some additional butter on top along with some more paprika. Place
several inches below the broiler till done. Serve with melted butter.

HTH,

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

"jmcquown" > wrote in message
. ..
> zuuum wrote:

> I was with you on the tail prep/presentation up to that point. But from
> there I'd simply brush it with some clarified butter and sprinkle lightly
> with salt & pepper. Broil it (not too close to the heat) 3-5 minutes or
> until the tail meat is opaque. Serve with clarified butter.
>
> Or you can grill it using the same preparation (the meat over the shell)
but
> in that case I'd wrap it in foil after brushing it with butter and add
> finely minced garlic; sort of a lobster "scampi". Grill on indirect heat
> about 5 minutes or again just until opaque.
>
> Jill

Yes, she did say "broiled"

zuuum wrote:
> "armywife23" > wrote in message
> m...
>> Hi!
>>
>>
>> I am purchasing some live lobsters to cook for my husband as a
>> surprise. I know you have to boil them, but what then? How do you cut
>> them up? The only seafood I have prepared is shrimp and crab. I like
>> how they fluff the tails at seafood restaurants but am not quite sure
>> what they do to accomplish that. If I wanted to broil the tails I
>> assume I would still have to boil them first.
>
> Broiled/baked lobster is not boiled first...
>
> If you mean presented with the tail meat resting outside of the
> shell.....
>
> First remove the whole raw tail from the body, shell intact.
> With a pair of kitchen sheers, slip the blade just under the inside
> of the upper surface and cut only the shell lengthwise, almost to the
> very end where the tail starts fanning. Some cooks cut a tiny V at
> the end
> Grab it and flex it as if opening a book.
> When it parts at the cut you made, slip a thumb under the inner flesh,
> forcing it out of the shell and let the shell close back onto itself.
> You should now have a hollow tail shell with the flesh setting upon
> the shell.
> Take a sharp knife and slit the flesh lengthwise exposing more
> surface for heat.

I was with you on the tail prep/presentation up to that point. But from
there I'd simply brush it with some clarified butter and sprinkle lightly
with salt & pepper. Broil it (not too close to the heat) 3-5 minutes or
until the tail meat is opaque. Serve with clarified butter.

Or you can grill it using the same preparation (the meat over the shell) but
in that case I'd wrap it in foil after brushing it with butter and add
finely minced garlic; sort of a lobster "scampi". Grill on indirect heat
about 5 minutes or again just until opaque.

Jill

Hi Bridgett

I usually steam them as someone else mentioned and then serve with
butter/garlic butter, vinigar, or mayo. A sure way to tell if they are done
is, if you pull its feeler and it comes off easily, it's done.

Cheers!

"armywife23" > wrote in message
m...
> Hi!
>
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first. ( I wouldn't hold still
> to die by open flame, so I figure the lobsters wouldn't either). I
> would love some tips and ideas on how to prepare them. Thanks in
> advance.
>
>
>
> -Bridgett-

(armywife23) wrote in message om>...
>Snip



Thank you to everyone for all the tips, I am drooling with
anticipation just reading your posts. They are all wonderful and so
are you! Thanks again!

Bridgett

armywife23 wrote:

> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them

Don't boil them. Steam them. Put an inch of water in the largest
pot you have, add some salt (1 tsp or thereabouts), and bring to a
roiling boil. Use a steamer basket or other contrivance to put the
lobsters in the pot without putting them in the water. Cover and
cook for 2-3 minutes a pound plus 3-5 minutes (times are not exact
because lobsters do not come in standard sizes.) Larger lobsters
are better - you will get more meat buying one really large lobster
than a mess of little ones. Try to get a female if possible, they
will usually have roe (top of the body just ahead of the tail) which
will turn red and firm and it is delicious.

Crack a lobsters claws with a hammer before serving. Remove the
tail when eating, cut through the bottom between the swimmerettes,
and crack off the tail fan. Remove the meat in one piece and fan
it out like a book and remove the vein/intestine. Rinse the meat
under warm water and enjoy.

Some people enjoy the "tamale" - the green slime inside the head.
Personally, I skip that. The meat is found in the tail, the legs,
the claws and arms, and in the base of the head where the legs
attached. You may also find the roe - a brownish (raw) or reddish
(cooked) mass in the back of the head and extending into the tail.
When cooked, this is as tasty as the meat, you can eat it with the
meat, save it for the lobster salad (see below), or you can eat it
separately with some melted butter.

In large lobsters the legs hold a lot of meat and are worth picking
and eating - also the bottom of the head where the legs join the
body. In smaller lobsters these areas are too hard to reach during
the meal. After dinner, use a rolling pin on the legs one by one to
push out the meat in smaller lobsters, then pick out the head meat
at the base of the legs. Be careful to get all the shell out. Rinse
the meat if needed and mix it with mayo to taste and have lobster
salad for lunch the next day.

Use the mess left over the meal after picking: into a pot with some
herbs, quartered onion or scallions, water to cover, and simmer for
several hours. When the shell turns translucent, strain out the
solids and save the broth. This can be used as a soup stock, or
simmered and reduced for a heavenly seafood sauce.

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

On 24 Aug 2004 11:39:34 -0700,
(armywife23) wrote:

> Hi!
>
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first. ( I wouldn't hold still
> to die by open flame, so I figure the lobsters wouldn't either). I
> would love some tips and ideas on how to prepare them. Thanks in
> advance.
>

What type of lobster are you serving - Spiny, Maine?

sf
Practice safe eating - always use condiments

On 24 Aug 2004 11:39:34 -0700, (armywife23) wrote:

>I am purchasing some live lobsters to cook for my husband as a
>surprise. I know you have to boil them,

You don't have to boil them. Here's a fellow that tried microwaving them:

http://www.gfrecipes.com/lobster.txt

Don <donwiss at panix.com>.

armywife23 wrote:

> !
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first. ( I wouldn't hold still
> to die by open flame, so I figure the lobsters wouldn't either). I
> would love some tips and ideas on how to prepare them. Thanks in
> advance.

Lobsters are easy to cook. Just get a big pot of water boiling and toss
them in. You might want to jab a sharp knife into their tiny little
brains to kill them first. Drop them head first into the water, let it
return to a boil and cook 5 minutes for the first pound and 3 minutes for
each additional pound. Try not to overcook them or else they get tough.
Serve with melted butter and lemon slices.

To eat a freshly boiled lobster you will need some tools. Nutcrackers
are handy for cracking open the claws, and nut picks are handy for
digging the meat out. There are special little lobster forks but I
wouldn't bother rushing out to buy them. The tails can be cracked open
by bending them back and twisting.

Joy of Cooking has several recipes for lobster.

I haven't read all of the post.... and I hope this isn't "too late":

But...
Lobster are cold-blooded, you can put them in the freezer, before you
have to "do your deed".
After that, they'd be done within 10-15 seconds.

DaddyMonkey wrote:

> I haven't read all of the post.... and I hope this isn't "too late":
>
> But...
> Lobster are cold-blooded, you can put them in the freezer, before you
> have to "do your deed".
> After that, they'd be done within 10-15 seconds.

"...done within 10-15 seconds."

What does that mean...?

Pastorio

DaddyMonkey wrote:

> I haven't read all of the post.... and I hope this isn't "too late":
>
> But...
> Lobster are cold-blooded, you can put them in the freezer, before you
> have to "do your deed".
> After that, they'd be done within 10-15 seconds.

"...done within 10-15 seconds."

What does that mean...?

Pastorio

armywife23 wrote:

> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them

Don't boil them. Steam them. Put an inch of water in the largest
pot you have, add some salt (1 tsp or thereabouts), and bring to a
roiling boil. Use a steamer basket or other contrivance to put the
lobsters in the pot without putting them in the water. Cover and
cook for 2-3 minutes a pound plus 3-5 minutes (times are not exact
because lobsters do not come in standard sizes.) Larger lobsters
are better - you will get more meat buying one really large lobster
than a mess of little ones. Try to get a female if possible, they
will usually have roe (top of the body just ahead of the tail) which
will turn red and firm and it is delicious.

Crack a lobsters claws with a hammer before serving. Remove the
tail when eating, cut through the bottom between the swimmerettes,
and crack off the tail fan. Remove the meat in one piece and fan
it out like a book and remove the vein/intestine. Rinse the meat
under warm water and enjoy.

Some people enjoy the "tamale" - the green slime inside the head.
Personally, I skip that. The meat is found in the tail, the legs,
the claws and arms, and in the base of the head where the legs
attached. You may also find the roe - a brownish (raw) or reddish
(cooked) mass in the back of the head and extending into the tail.
When cooked, this is as tasty as the meat, you can eat it with the
meat, save it for the lobster salad (see below), or you can eat it
separately with some melted butter.

In large lobsters the legs hold a lot of meat and are worth picking
and eating - also the bottom of the head where the legs join the
body. In smaller lobsters these areas are too hard to reach during
the meal. After dinner, use a rolling pin on the legs one by one to
push out the meat in smaller lobsters, then pick out the head meat
at the base of the legs. Be careful to get all the shell out. Rinse
the meat if needed and mix it with mayo to taste and have lobster
salad for lunch the next day.

Use the mess left over the meal after picking: into a pot with some
herbs, quartered onion or scallions, water to cover, and simmer for
several hours. When the shell turns translucent, strain out the
solids and save the broth. This can be used as a soup stock, or
simmered and reduced for a heavenly seafood sauce.

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

Hi Bridgett

I usually steam them as someone else mentioned and then serve with
butter/garlic butter, vinigar, or mayo. A sure way to tell if they are done
is, if you pull its feeler and it comes off easily, it's done.

Cheers!

"armywife23" > wrote in message
m...
> Hi!
>
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first. ( I wouldn't hold still
> to die by open flame, so I figure the lobsters wouldn't either). I
> would love some tips and ideas on how to prepare them. Thanks in
> advance.
>
>
>
> -Bridgett-

(armywife23) wrote in message om>...
>Snip



Thank you to everyone for all the tips, I am drooling with
anticipation just reading your posts. They are all wonderful and so
are you! Thanks again!

Bridgett

On 24 Aug 2004 11:39:34 -0700,
(armywife23) wrote:

> Hi!
>
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first. ( I wouldn't hold still
> to die by open flame, so I figure the lobsters wouldn't either). I
> would love some tips and ideas on how to prepare them. Thanks in
> advance.
>

What type of lobster are you serving - Spiny, Maine?

sf
Practice safe eating - always use condiments

I went to the Lobsterfest in Rockport two years ago, the lobsters there were
boiled.

On 24 Aug 2004 11:39:34 -0700, (armywife23) wrote:

>I am purchasing some live lobsters to cook for my husband as a
>surprise. I know you have to boil them,

You don't have to boil them. Here's a fellow that tried microwaving them:

http://www.gfrecipes.com/lobster.txt

Don <donwiss at panix.com>.

I haven't read all of the post.... and I hope this isn't "too late":

But...
Lobster are cold-blooded, you can put them in the freezer, before you
have to "do your deed".
After that, they'd be done within 10-15 seconds.