Lobster Recipe

Humane dispatch and cleaning

Place an ice bath (bowl with 2 cups cold water and ice) nearby. Hold each lobster by the back (carapace). To humanely kill, place the tip of a very sharp chef's knife at the point where the lobster's head meets the body (center of the carapace) and press down firmly to split the head. Alternatively, place lobster in the freezer for 15–20 minutes to sedate, then proceed. Rinse lobster briefly under cold running water to remove debris; set on a tray.

Prepare cooking pot

Choose a pot large enough to fit both lobsters without crowding. Add 4 cups of water and 1 cup white wine and bring to a rolling boil over high heat. Add 1 tsp sea salt and a splash (1 tbs) of olive oil to help prevent foaming. Reduce heat to maintain a vigorous boil.

Boiling time

Carefully lower the lobsters headfirst into the boiling liquid using tongs. Cover pot and start timing when the water returns to a boil: for 1.25–1.5 lb lobsters, boil 9–11 minutes. If lobsters are slightly larger, increase time by 2–3 minutes. Avoid overcooking — meat should be opaque and firm.

Shock and rest

When cooking time is done, immediately transfer lobsters to the ice bath to stop cooking and firm the meat, 1–2 minutes. Remove lobsters and let rest on a cutting board for 3–4 minutes before splitting.

Clarify and flavor butter

In a small saucepan over low heat, melt 6 tbs unsalted butter gently until foamy. Keep it warm but do not brown. In a separate small skillet, heat 1 tbs olive oil over medium heat, add 1 chopped shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30–45 seconds until aromatic. Add the shallot-garlic mixture to the melted butter. Stir in 2 tbs fresh lemon juice, 2 tbs chopped parsley, 1 tbs chopped tarragon (if using), 1 tsp paprika, and a pinch of salt and pepper. Keep warm over lowest heat.

Split and remove meat

Using a heavy chef's knife or kitchen shears, split each lobster lengthwise from head to tail. Remove the tomalley (green) if desired. Pull out the tail meat and crack claws with a nutcracker or heavy knife to extract claw meat. Keep shells on a tray to present if desired.

Optional sear for additional flavor

For a lightly charred finish, brush exposed lobster meat with a small amount of the butter sauce and place meat-side down on a hot cast-iron skillet or grill for 30–45 seconds until lightly browned. Do not overcook.

Sauce and plate

Arrange lobster halves and claw meat on warmed plates. Spoon warm butter sauce over the meat and add extra melted butter on the side. Garnish with chopped chives or parsley and lemon wedges.

Serve immediately with additional lemon wedges and warm melted butter. Recommended sides: drawn butter potatoes, steamed asparagus, or a simple green salad. Provide lobster crackers and picks for guests.