Easy Boiled Lobster

This classic boiled lobster recipe is a delicious way to celebrate a special occasion or impress your dinner guests. Don't be intimidated by cooking whole lobster—this easy seafood recipe only takes 30 minutes!

Boiled Lobster
Photo: Blaine Moats
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
2

Ingredients

  • 8 quart water

  • ½ cup coarse kosher salt or salt

  • 2 1 pound live lobsters

  • 1 recipe Clarified Butter or Beurre Blanc

Clarified Butter

  • ½ cup butter

Beurre Blanc

  • ¼ cup dry white wine

  • 2 tablespoon finely chopped shallot

  • 1 tablespoon white wine vinegar

  • 2 tablespoon heavy cream

  • ¾ cup cold unsalted butter (1 1/2 sticks), cut into 2-Tbsp. pieces

  • Salt and white pepper

Directions

  1. In a 20-qt. or larger kettle bring water and salt to boiling. Grasp lobsters just behind the eyes; rinse them under cold running water. Quickly plunge lobsters headfirst into the boiling water. Cover and return to boiling. Boil 15 minutes adjusting heat as necessary to maintain a steady boil. Drain lobsters; remove any bands on large claws.

  2. When cool enough to handle, place each lobster on its back. Separate the lobster tail from the body. Cut through the tail membrane to expose the meat. Remove and discard the black vein running through the tail. Remove meat from tail. Twist the large claws away from the body. Using a nutcracker, break open the claws. Remove meat from claws. Crack the shell on remaining part of the body; remove meat with a small fork. Discard the green tomalley (liver) and the coral roe (found in female lobsters). Serve lobster meat with Clarified Butter and/or Beurre Blanc.

Clarified Butter

  1. Melt butter over low heat without stirring; cool slightly, about 10 minutes. Skim off milky top layer, if present, and discard. Pour off clear top layer; discard milky bottom layer.

Beurre Blanc

  1. In a small stainless-steel saucepan (aluminum can react with the vinegar and cause curdling) combine the wine, shallot, and vinegar. Bring to boiling; reduce heat to medium. Boil gently, uncovered, 7 to 9 minutes or until almost all of the liquid has evaporated. Stir in the cream. Bring to boiling; boil about 1 minute to reduce the cream slightly. Reduce heat to medium-low.

  2. Using a wire whisk, stir in the butter, one piece at a time, allowing each piece to melt before adding the next. Allow about 8 minutes. If desired, strain sauce. Season to taste with salt and white pepper. Serve over fish or vegetables.

Note

Live lobsters should be cooked the same day they are purchased.

Lemony Beurre Blanc

Prepare as directed, except substitute lemon juice for the vinegar. If desired, garnish with lemon zest.

Creamy Mustard Sauce

Prepare as directed, except whisk in 2 tsp. Dijon-style mustard before serving.

Nutrition Facts (per serving)

344 Calories
24g Fat
1g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 344
% Daily Value *
Total Fat 24g 31%
Saturated Fat 15g 75%
Cholesterol 209mg 70%
Sodium 1894mg 82%
Total Carbohydrate 1g 0%
Protein 30g
Calcium 82mg 6%
Iron 0.5mg 3%
Potassium 436mg 9%
Fatty acids, total trans 1g
Folate, total 26mcg
Vitamin B-12 1.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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