Recipes and Cooking 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 2 Jump to Nutrition Facts 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 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. 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 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 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. 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. Rate it Print Nutrition Facts (per serving) 344 Calories 24g Fat 1g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.