Lobster Recipe

Prepare the lobsters

Place the live lobsters in the refrigerator for 20–30 minutes to calm them. Meanwhile, bring a large stockpot of water to a boil with 6 cups water and 2 tbsp kosher salt.

Poach lobsters

Add the lobsters headfirst to the boiling salted water. Reduce heat to maintain a gentle boil and poach for 8–10 minutes for 1.25–1.5 lb lobsters, until shell is bright red and tail meat is opaque. Remove lobsters and transfer to an ice bath for 1 minute to stop cooking, then set on a cutting board.

Finish with butter

While still warm, using tongs and kitchen shears or a sharp chef’s knife, split the lobster in half lengthwise (or crack the claws). Brush or spoon 2 tbsp melted unsalted butter over the exposed meat to keep it glossy and flavorful.

In a small saucepan, combine 1 cup white wine, shallot halves, bay leaf, peppercorns, and the halved lemon. Bring to a simmer and cook 4–5 minutes to blend flavors. Remove from heat and strain the liquid—reserve 1/4 cup to spoon over the cooked lobster if desired. The remainder can be discarded or used in another recipe.

Clarify the butter: place 8 tbsp unsalted butter in a small saucepan over low heat until fully melted and the milk solids separate. Skim foam from the surface and carefully pour the clear golden butter into a heatproof bowl, leaving solids behind.

Stir in 1 tsp minced garlic, 1 tbsp lemon juice and 1 tsp sea salt into the warm clarified butter. Keep warm until serving. Stir in chopped parsley just before serving to add color and freshness.

Arrange halved lobster on serving plates with lemon wedges and parsley sprigs. If you reserved 1/4 cup of aromatic poaching liquid, drizzle a teaspoon over each lobster half for extra flavor. Serve immediately with the warm clarified butter dipping sauce on the side.

Suggested accompaniments: steamed baby potatoes, buttered asparagus, or a simple mixed green salad.