Whole Lobster Recipe

Humane dispatch and season

Place the live lobsters in the coldest part of your refrigerator for 15–30 minutes to calm them. Bring a very large stockpot of water to a rolling boil (approx. 6 liters). Add 2 tbs sea salt, bay leaves, peppercorns and the halved lemon to the pot.

Cook lobsters

Holding each lobster head-first, plunge into the boiling, aromatic water. Cover and return to a full boil. For 1–1.5 lb (450–680 g) lobsters cook 8–10 minutes; for 1.5–2 lb (680–900 g) cook 10–12 minutes. Use slightly longer if your lobsters are larger. The shells will turn bright red and the tail will curl.

Shock and rest

When cooking time is reached, remove lobsters with tongs and transfer to a bowl or tray with ice water for 1 minute to stop cooking and make handling easier. Drain and set aside to cool enough to handle (3–5 minutes).

While lobsters cook or rest, mince garlic and finely chop parsley. In a small bowl, mash softened unsalted butter with garlic, parsley, lemon zest, smoked paprika, salt and pepper until smooth and evenly combined. Taste and adjust seasoning. Keep at room temperature if serving immediately, or refrigerate briefly if you prefer firmer butter.

On a sturdy cutting board, place a lobster belly-side down. Using a heavy chef's knife or kitchen shears, press down firmly on the center of the head (or use a cleaver) to split the shell lengthwise, or use kitchen shears to cut down the middle from head to tail, exposing the meat. Remove and discard the intestinal vein (dark line) and the sac (tomalley) if desired. Repeat for the second lobster.

Gently pry the tail meat out of the tail section and split it lengthwise as well so the meat rests on top of the shell. Crack the claws with a nutcracker or the back of a heavy knife and remove the meat, leaving it presented in the claw halves if desired.

Arrange the lobster halves on a baking sheet or serving platter, meat-side up.

Preheat your broiler (optional) to high if you want a lightly gratinéed finish. Dot each piece of exposed lobster meat with generous spoonfuls of the compound butter. If broiling, place under the broiler for 1–2 minutes—watch closely so the butter bubbles and just begins to brown.

Alternatively, melt the compound butter in a small saucepan until just poured and spoon over the lobster meat. Sprinkle with fresh parsley and a squeeze of lemon from the wedges.

Serve immediately with additional lemon wedges and any reserved melted butter for dipping. Enjoy as a centerpiece for a culinary adventure.