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!

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Easy Boiled Lobster

Ingredients

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Directions

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  • 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.

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  • 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.

Note

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

Nutrition Facts (Easy Boiled Lobster)

344 calories; 24 g total fat; 15 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 209 mg cholesterol; 1894 mg sodium. 436 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 30 g protein; 1 g trans fatty acid; 820 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 26 mcg folate; 1 mcg vitamin b12; 82 mg calcium; 0 mg iron;

Clarified Butter

Ingredients

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Directions

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  • 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.

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Beurre Blanc

Ingredients

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Directions

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  • 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.

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  • 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.

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 (Beurre Blanc)

174 calories; 19 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 51 mg cholesterol; 41 mg sodium. 23 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 0 g protein; 0 g trans fatty acid; 0 RE vitamin a; 583 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

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