North Atlantic Lobster Recipe

Humanely dispatch (optional)

If you prefer to humanely dispatch the lobster before cooking, place the lobster on a cutting board with the head facing away. Using a heavy chef's knife, position the tip at the center of the cross between the eyes and give a single decisive downward thrust to sever the central nervous tissue. This step is optional; many cooks put the lobster straight into boiling water.

Keep the lobster chilled on ice or in the refrigerator until ready to cook. Handle carefully by the body (not the claws) or use gloves/tongs.

Fill the large stockpot with 6 cups of water (enough to cover the lobster comfortably). Add 3 tablespoons coarse sea salt, 2 bay leaves, 10 peppercorns and the halved lemon. Bring the pot to a rolling boil over high heat, uncovered.

Once the water is boiling vigorously, grasp the lobster by the body or hold by the back of the carapace with tongs/gloves and quickly lower it headfirst into the boiling water. Cover the pot immediately and start timing once the water returns to a full boil.

Cook times: for a 1 1/4–1 1/2 lb (550–680 g) lobster boil 9–10 minutes after the water returns to a full boil. If you have a slightly larger lobster, add about 1 minute per additional 1/4 lb. The lobster shell will turn bright red and the meat opaque when done.

When the time is up, remove the lobster with a slotted spoon or spider and transfer to a bowl or tray to rest for 2–3 minutes. Reserve 1/2 cup of the cooking liquid if you want to thin melted butter later or use as a flavorful sipping broth.

While the lobster rests, melt 4 tablespoons unsalted butter in a small saucepan over low heat. Add 1 teaspoon minced garlic and gently warm for 30–45 seconds—do not brown the garlic. Remove from heat and stir in 2 teaspoons chopped parsley and the reserved 1–2 tablespoons of cooking liquid if you prefer a looser butter sauce.

Using kitchen shears or lobster crackers and a small fork, crack the claws and legs and remove the tail by twisting the body. Split the tail shell down the center with shears to expose the tail meat, or leave whole for guests to pull. Transfer meat to a serving plate.

Season the exposed meat lightly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Serve immediately with the warm garlic butter and lemon wedges on the side.

Optional: If you saved cooking liquid, offer a small ramekin of warm lobster broth for sipping or for dipping crusty bread.

Use tongs or gloves to handle the hot lobster safely. A slotted spoon or spider helps lift the lobster from boiling water without splashing. Kitchen shears/crackers and a small fork make extracting meat easy. Clean tools and sanitize work surfaces after handling raw shellfish.