Lobster Recipe

Humanely dispatch and chill (optional)

If lobsters are live, place them in the freezer for 15–20 minutes to render them lethargic. This step is optional but recommended for humane handling.

Bring a large pot of heavily salted water (about 1 tbsp kosher salt per quart) to a rolling boil. Add a lid and keep at a vigorous boil for cooking.

Optional: For a more controlled texture, immerse cooked lobsters immediately into an ice bath (cold water + ice) after cooking; the recipe includes an ice bath to stop carryover cooking.

Cook lobsters

Carefully add the lobsters headfirst into the boiling water. Cover, return to a boil, and cook for 8 minutes for 1.25–1.5 lb lobsters (adjust +2 minutes per additional 1/2 lb). The shell will turn bright red and the tail will curl.

Using tongs, transfer the lobsters to the prepared ice bath to stop the cooking. Let chill for 2 minutes, then remove and drain.

Prepare basting butter

While lobsters cook, melt the 12 tbs unsalted butter and 2 tbs olive oil in a small saucepan over low heat. Add the minced garlic and gently cook for 1–2 minutes until fragrant but not browned. Remove from heat, stir in lemon juice, chopped parsley, kosher salt and black pepper. Keep warm (but not boiling).

If you prefer warm-poached meat, split the lobster before finishing: place the lobster belly-side up on a cutting board, using a chef's knife or heavy kitchen shears, cut down the center of the shell from head to tail to expose the meat. Remove the tomalley (optional) and any roe to a small bowl if desired.

Brush or spoon the warm garlic butter over exposed meat. Alternatively, for whole presentation, twist off the tail and crack the claws with a shell cracker, then baste the meat with the warm garlic butter.

For a slightly caramelized finish, preheat your broiler. Place lobster halves shell-side down on a baking sheet, brush generously with the butter mixture, and broil 3–4 inches from the heat for 2–3 minutes until the top of the meat is lightly browned. Watch carefully to avoid burning.

Transfer the lobsters to a serving platter. Spoon any remaining warm butter over the meat and pour the reserved melted clarified butter into a small bowl for dipping.

Garnish with lemon wedges and chopped chives if using. Serve immediately with drawn butter and crusty bread or steamed vegetables.