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Learn To Cook Lobster Like King's Fish House

STUDIO CITY (KCAL9) — Chef Brian Okada from King's Fish House stopped by KCAL9 Friday to show how to cook lobster and make a lobster roll.

King's Fish House recently launched their "Lobster Festival" menu.

How to Cook the Perfect Lobster:

  • Cooking a great lobster starts with selection. Pick the liveliest and strongest lobster possible and look for active lobsters sitting in the corner of a live tank.
  • When removed from a tank, a lobster should be able to hold its arms up and the tail should not separate from the body.


  • Lobsters can be placed in refrigeration for up to 24 hours.
  • To do so, cover the lobster with a wet towel or newspaper and keep away from direct air circulation.


  • Choose a cooking method: boiled, steamed or grilled. At Water Grill, they boil whole lobsters for our Sunday Clam Bake in a large pot of Court Bouillon (water, white wine, lemon juice, onion, celery, garlic, black peppercorn, fresh thyme and bay leaf) to enhance the flavor.
  • To boil, fill a large stock pot with enough water to cover the entire lobster and add four tablespoons of sea salt. Put a lid on the pot and heat until the water comes to a boil. Hold the lobster by the back and add it to the water head-first. When the water returns to a boil, cook the lobster for 8-11 minutes, according to the weight below. If your lobster is larger than two pounds, add one minute for every quarter pound.
    • 1.25 lbs: 8 minutes
    • 1.5 lbs: 9 minutes
    • 1.75 lbs: 10 minutes
    • 2 lbs: 11 minutes
  • Be careful not to overcook your lobster; it will make the meat rubbery.  Lobsters are fully cooked when the shell is a bright red and the meat is white, not opaque.
  • Remove the lobster from the water and serve with drawn butter.

King's Fish House Lobster Festival Recipes:

(Recipe makes 6 lobster Rolls)

Lobster Roll Traditional (mayo) or Connecticut (drawn butter)

  • 6 each Brioche roll
  • 3 fl oz Draw butter

Place a small amount of the drawn butter in a saute pan over a medium heat and lightly brown each side of the brioche roll. Repeat for each roll. Cut the rolls from the top, to open a pocket for the lobster.

For Traditional Style:

  • 24 oz wt Lobster meat, ¾ inch cubes
  • 6 fl oz Mayo for lobster roll (recipe below)

Mayo for Lobster Roll

  • 6 oz wt Mayo
  • 1 Tblsp Lemon juice (from fresh lemons)
  • 1 pinch Ground white pepper
  • 1 pinch Cayenne pepper
  • ¼ tsp Kosher salt
  • ¾ oz wt Celery (diced fine)

Mix the mayo for lobster roll with the lobster pieces and place into the lightly browned brioche roll.

For the Connecticut Style:

  • 6 fl oz Drawn salted butter
  • 24 oz wt Lobster meat, ¾ inch cubes

Place the drawn butter into a sauce pot, add the lobster and heat through over a low flame. Add the lobster to the lightly browned brioche roll.

  • 6 pinch Chopped chives

Sprinkle the top of the lobster rolls with the chopped chives and serve.

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