Lobster Recipe

Prepare the cooking liquid

Fill the large stockpot with the 6 liters of water. Add 3 tbs kosher salt, 2 bay leaves and 1 tbs whole black peppercorns. Bring to a rolling boil over high heat.

Humanely and safely add lobsters

Rinse lobsters under cold water. Grasp each lobster behind the claws and place headfirst into the boiling water one at a time. Use tongs to avoid splashes.

Cook lobsters

Return pot to a boil, then reduce heat to maintain a vigorous simmer. For 1½–2 lb lobsters, simmer 9–11 minutes. Start timing when water returns to a boil after adding lobsters. If using 2 lobsters together, add 1 minute to the time. Lobster shells will turn bright red and antennae will come off easily.

Check doneness

Optional: Insert a meat thermometer into the thickest part of the tail — it should read about 135–140°F (57–60°C) when done. Flesh should be opaque and firm.

Rest and cool slightly

Using tongs, transfer lobsters to a large bowl or tray and let rest 3–5 minutes to allow juices to redistribute and to cool enough to handle for cracking.

Make the garlic lemon butter

While lobsters cook, melt 200 g unsalted butter in a small saucepan over low heat. Mince 3 cloves garlic and add to the butter, cooking gently for 1–2 minutes until fragrant but not browned. Stir in 2 tbs fresh lemon juice, 2 tbs finely chopped parsley, 1 tsp sea salt and 1 tsp freshly ground black pepper. If using, add ½ tsp smoked paprika for a hint of smokiness. Keep the butter warm on the lowest heat setting.

Crack and extract meat

When lobsters have rested enough to handle, use kitchen shears or lobster crackers to remove claws, knuckles and tail. To remove tail meat: flip lobster on its back, press on the tail base and pull the tail shell away in one piece, or use kitchen shears down the underside of the tail to open it. For claws: crack with crackers or the blunt side of a knife and extract meat. Remove tomalley (green) if desired. Reserve all meat on a warm plate.

Finish and serve

Taste the warm butter and adjust seasoning with a pinch more salt or a squeeze of lemon if needed. Arrange lobster meat and cracked shells on a serving platter. Pour a small ladle of garlic lemon butter over the meat and serve remaining butter in a warmed ramekin for dipping. Garnish with lemon wedges and scatter remaining parsley. Serve immediately.

Discard cooking liquid once cooled. Sanitize work surface and utensils used to crack shells. Leftover lobster meat keeps 2 days refrigerated in an airtight container; gently reheat in the butter sauce or use cold in salads.