Maine Lobster Recipe

Chill lobster briefly

Place live lobsters in the refrigerator or a sink with ice for 20–30 minutes to calm them for easier handling.

Bring water to a rolling boil

In a very large stockpot (big enough to hold both lobsters without crowding) combine 6 qt water, 1 cup coarse salt, 2 bay leaves (if using) and the halved lemon. Bring to a rapid rolling boil over high heat.

Add lobsters and cover

Pick up each lobster firmly by the body (not the tail) and quickly lower headfirst into the boiling water. Cover the pot immediately. Return to a boil; once water returns to a full boil, start timing.

Cook to doneness

Boil the lobsters for 9 minutes for 1 1/4–1 1/2 lb lobsters (add about 2 minutes per additional 1/4 lb). Keep the pot covered during cooking and ensure water is at a steady boil.

Shock and rest

When cooking time is up, use tongs to transfer lobsters to a bowl. For best texture, you may briefly plunge them into an ice bath for 30–60 seconds to stop cooking, then drain. Let rest on a cutting board for 3 minutes.

Melt butter

While lobsters rest, melt 8 tbs unsalted butter in a small saucepan over low heat until just melted. Do not brown.

Infuse butter

Stir in minced garlic and cook gently in the melted butter for 30–45 seconds until fragrant (do not let garlic brown). Remove from heat and stir in lemon juice, chopped parsley, 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning.

Separate and extract meat

Place a lobster on a cutting board. Twist off the claws and knuckles; crack shells with a lobster cracker or heavy knife and remove claw meat in large pieces. Twist off the tail from the body; press the tail shell from the underside to push out the tail meat in one piece, then slice into medallions. Remove and discard the stomach sac (a small sac behind the eyes) and the intestinal vein along the tail. Pull out tender pieces from the body cavities (tomalley is edible if desired). Repeat with second lobster.

Plate and garnish

Arrange the claw and tail meat on warm plates. Spoon some of the garlic-parsley butter over the meat and serve the remainder at the table for dipping. Add lemon wedges and optional sides (crusty bread or boiled potatoes).

Storage note

Leftover cooked lobster meat: refrigerate in an airtight container with a little melted butter or olive oil for up to 2 days, or freeze within 24 hours.