Maine Lobster Recipe

Humane dispatch and cleaning

If lobsters are live, place them in the freezer for 20–30 minutes to sedate. Rinse under cold running water and pat dry. Prepare a large pot, steamer, or preheat a hot grill for charbroiling (high heat, about 450–500°F / 230–260°C).

Melt 4 tablespoons of butter gently in a small saucepan and stir in 1 tablespoon lemon juice, 1 teaspoon chopped parsley and a pinch of black pepper; keep warm for serving.

Steam setup

Pour 6 cups water into a large pot with a tight-fitting lid or a steamer insert. Add 2 tablespoons kosher salt and bring to a rolling boil over high heat.

Steam cooking

Place lobsters headfirst into the steamer basket or pot (if pot, they may be partly submerged). Cover tightly. For 1½–2 lb lobsters, steam 9–12 minutes; add 2–3 minutes if closer to 2 lb. Lobsters are done when the shell is bright red and the tail meat is opaque and springs back when pulled.

Cool & chill (if serving chilled)

For chilled service, immediately transfer lobsters to an ice bath (bowl of ice water) for 5–8 minutes to stop cooking. Hold chilled lobster in refrigerator until service. If serving immediately warm, proceed to cracking and serving.

When ready to serve, crack shells using lobster crackers or heavy knife: split tail, remove meat from claws and knuckles; arrange on platter and brush with warmed lemon-butter mixture or serve drawn butter on the side.

Boil water

Fill a large pot with enough water to cover lobsters and add 2 tablespoons kosher salt. Bring to a vigorous boil.

Boil cooking

Adding lobsters headfirst, return to a boil and cook 8–10 minutes for 1–1¼ lb, 10–12 minutes for 1½–2 lb. Timing is similar to steaming; shell should be bright red and meat opaque.

Remove and either serve warm with drawn butter or cool in an ice bath for chilled service, then refrigerate until ready to serve. Prepare and serve meat as described in steaming section.

Split & season

Using a sharp chef’s knife or cleaver, position lobster on cutting board and split lengthwise from head through tail. Remove tomalley (optionally reserve) and roe if present. Pat flesh dry. Brush flesh lightly with 2 teaspoons olive oil and season with a small pinch of salt and pepper.

Grill

Place lobsters flesh-side down on a very hot grill for 2–3 minutes to develop grill marks, then flip and heat shell-side down 1–2 minutes. Move flesh-side up and brush with reserved melted butter mixture; cook 1–2 more minutes until just opaque (do not overcook).

Remove from grill, brush again with lemon-butter, garnish with chopped parsley, and serve immediately. For chilled charbroiled lobster, cool quickly in an ice bath after grill, refrigerate, and serve cold with lemon and sauces.

Arrange lobster meat on chilled plates for chilled service or on warmed plates for warm service. Offer warmed drawn butter, cocktail sauce, and lemon wedges. Sprinkle remaining chopped parsley and a grind of black pepper over lobster before serving.

Leftovers: refrigerate lobster meat in an airtight container up to 2 days. Reheat gently in a low oven (275°F / 135°C) wrapped in foil with a little butter for 8–10 minutes, or serve cold in salads.