The traditional method of boiling lobster has long been considered the 'right' way, but it actually extracts flavor, leading to a bland, rubbery result.
Boiling lobster risks overcooking it, turning it into a rubbery chunk of inedible seafood. Alternatives like sous vide or steaming yield better results.
Sous vide cooking locks in flavor by vacuum-sealing the lobster, avoiding the issues of blandness and overcooking typically associated with boiling.
Steaming lobster allows you to use the residual heat from boiling water, providing a fish-forward flavor that enhances the overall taste of your dish.
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