Y’all, today’s the day I finally cook Larry the Lobster! He cost me $80 and weighs in at a whopping 36 ounces. I already gave him a good bath, he’s nice and clean, and now he’s dry and ready. Just look at him — this lobster is huge! Like, BIG big.
(If you enjoyed this post and want to try out the same ingredients and tools I use, feel free to check them out below!
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- 7.5 Quart Cast Iron Dutch Oven: https://amzn.to/4dcUqms
- Lodge Pre-seasoned Cast Iron Skillet: https://amzn.to/3TyyMSA
- Bamboo Seasonings Box with Mini Spoon: https://amzn.to/4dfHzA6)
Prep Time
So here’s the plan — I was gonna use my steamer. It only steams for 10 minutes, which is perfect for most seafood. That’s what I always use. But listen... I don’t even know if Larry’s gonna fit in here. He’s a big boy, okay?
Time to Get Hands-On
Alright, now comes the hard part: cutting Larry. Filming and cooking at the same time is no joke, y’all. Got my scissors in hand, and I’m about to cut right down the back.
starts cutting — Whew! This ain't easy! I'm cutting from the back all the way down... and oof, I’m straining! Why do we make those “ughhh” faces when we do something hard? Is it supposed to make us stronger or what? Somebody comment and let me know!
Pulling Out the Meat
Now I’m trying to open it up without breaking it — I want y’all to see how this is done. I’m pulling the meat out and y’all... THIS. IS. A. WORKOUT. My arms are screaming, “Help me! Help me!” 😂
And can I just say, yesterday I had to soak in the tub after dinner — and I didn’t even eat that much! Sometimes your body’s like, “Nope, not today!”
Cleaning It Up
Okay... now I’ve got lobster stuff all over my shirt. Ugh! Y’all see this? Got a big ol’ stain. And look at this mess right here — we don’t eat this part, okay? If you see anything that looks like that, take it out! Trust me.
Hold on, let me go change my shirt real quick...
Rinse It Good
Now I’m rinsing the lobster meat. It’s got that slippery, slimy feel and I just don’t like that. I’m giving it a little spa treatment, okay? This meat is thick — it’s gonna puff up when it cooks. It’ll turn white, juicy, and beautiful. Just wait!
Steamer Trouble
Alright, time to try the steamer. I’ve got my Cuisinart all ready, hit the “Seafood” mode, and... oh no. Larry is NOT fitting in here. This is a whole lobster, shell and all. Total fail. Yeah, we’re not doing that.
Air Fryer to the Rescue
Y’all, I had to switch gears. The steamer said "no," so now it’s air fryer time. I cleaned everything up and pulled out my Breville air fryer.
setting it up — I’m placing Larry on the pizza tray. Don’t judge me, okay? This is survival mode! My fryer’s clean enough, it’s been loved, used, and wiped down. Let’s be real.
Seasoning Magic
Let’s season this bad boy! Opened my spice cabinet and... wow, I have too many seasonings. It's a problem, but a good one.
I’m using some Perfect Seasoning, a little taco seasoning (same thing, different name), Old Bay of course, cayenne pepper, iodized salt, and black pepper. Y’all know I love flavor!
Into the Fryer
Okay, seasoning is done. Larry is dressed and ready. I’m putting him in the air fryer at high heat — we’re doing 20 minutes but I’ll check around 15. Preheating’s already helping, so we’re halfway there.
Sauce On Standby
While Larry cooks, I’m getting my sauce ready. Heating it up and adding some onions. Grabbed a knife and my little chopper to get things going. It’s gonna be good, trust me!
The Grand Reveal
15 minutes later — Okay y’all... look at THIS! Larry is cooked to perfection! Steaming hot, juicy, and golden. I only did 15 minutes instead of 20 because that preheat did some magic.
Lobster doesn’t need much time. It’s tender, flavorful, and y’all... I am READY to eat! I don’t know what that little white part is, and I don’t plan to find out. I’m sticking to the meat only.
And that’s it — that’s how I cooked Larry the Lobster. It was a journey, but whew, it was worth it!
