Lobster Recipe
Make Lobster Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole lobster and cooking liquid
Butter sauce and finishing
Optional sides
Method
Whole lobster and cooking liquid
- 1
Prepare cooking pot
Choose a large pot that will comfortably hold two lobsters. Pour in 6 liters of cold water, add 1 cup coarse sea salt, 2 bay leaves and 1 tablespoon whole black peppercorns. Bring the water to a rolling boil over high heat.
- 2
- 3
Cook lobsters
Boil uncovered (or partially covered) according to lobster weight: for 1 to 1 1/4 lb lobsters, boil 8–10 minutes; for 1 1/4 to 1 1/2 lb, boil 10–12 minutes. For two 1–1.5 lb lobsters simultaneously, boil 10–12 minutes from the moment the water returns to a boil. Lobsters are done when shells are bright red and tails curl tightly.
- 4
Drain and cool briefly
Using tongs, transfer lobsters to a large bowl or tray. Let rest 3–5 minutes to cool enough to handle but serve hot. Reserve 1 cup of cooking liquid if you plan to use it to loosen the butter sauce or cook potatoes.
Butter sauce and finishing
- 5
Make clarified butter (optional)
Melt 200 g unsalted butter in a small saucepan over low heat until it separates. Skim foam from the top and slowly pour the clear golden butter into a clean container, leaving milk solids behind. Clarified butter has a higher smoke point and a clean flavor but regular melted butter also works.
- 6
Prepare garlic butter
In a small skillet, heat 1 tablespoon extra-virgin olive oil over medium-low heat. Add 3 minced garlic cloves and cook gently 45–60 seconds until fragrant but not browned. Add the clarified or melted butter, 2 tablespoons fresh lemon juice, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Warm gently until just hot (do not boil). Stir in 2 tablespoons chopped fresh parsley.
- 7
Split and serve lobster
Using kitchen shears or a sharp chef's knife, split each lobster lengthwise: hold the lobster belly-side up and cut down the center from head to tail. Alternatively, twist off the claws and crack them with a lobster cracker. Arrange lobster halves on warm plates and spoon the garlic-butter sauce over the meat. Serve extra butter on the side for dipping.
Optional sides
- 8
Cook potatoes and corn (optional)
If serving potatoes and corn: add 500 g small new potatoes to the lobster cooking water about 15–20 minutes before adding lobsters (depending on potato size) so they become fork-tender. Add 2 halved ears of corn during the last 8–10 minutes of cooking. Drain and toss potatoes in a little of the garlic butter and chopped parsley; serve corn with butter and salt.