What Is The Best Way To Cook Squid So That It Is Not Tough? The Same Question Applies To Lobster.

While the above answer is fine for crab, it is different for squid.

When frying, the squid flesh is kept tender by keeping the cooking time as short as possible. When simmering, the flesh is most tender when the cooking time is prolonged and reduced in temperature.

In Chinese and South East Asian cuisine, squid is a common ingredient in a variety of dishes such as stir-fries, rice and noodle dishes.   It is called calamari when it is breaded and deep fried,, and that is fairly common to find as an appetizer in the US.  The body can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are also edible.

Here are a couple of links you can try that have recipes for squid   Good luck! :)

www.squidfish.net

AND

query.nytimes.com  (Squid recipes)

Squid and Lobster tend to get tough when overcooked.  You can use any cooking method on both of these and they will turn out well as long as they are not overcooked.  Generally, you want to remove them from the cooking process just before they are actually done, let sit for a few minutes and the carry over heat will finish it off perfectly and it wont be tough.  The same applies to shrimp.

Maybe I shouldn't answer this one but I know Crab comes out  great in the microwave just put in a glass dish with a bit of water & heat until hot - try 5 mins or so that add 1 min until hot