Maine Lobster Cocktail Recipe

Prepare boiling water and ice bath

Fill a large stockpot with enough cold water to cover lobsters (about 4–5 liters for two lobsters). Add 2 tablespoons coarse kosher salt and bring to a rolling boil. Meanwhile, fill a large bowl with ice and cold water to make an ice bath; set aside.

Cook lobsters

When water is boiling vigorously, hold the lobster by the body and lower headfirst into the pot. Cover and start timing when water returns to a boil. For 1¼–1½ lb lobsters, boil 9–10 minutes for bright red shells and fully cooked meat. If using larger lobsters, add ~2 minutes per extra ½ lb.

Shock and cool

Using tongs, transfer lobsters immediately into the ice bath to stop cooking and firm the meat, 3–4 minutes. Remove lobsters and pat dry. Set aside until cool enough to handle.

Remove meat

Twist bodies from tails and remove claws. Crack tails with a lobster cracker or the back of a heavy knife and pull tail meat out in one piece. Crack claws and knuckles and remove meat. Reserve shells if desired for stock.

In a small bowl combine 3 tablespoons ketchup, 1 tablespoon prepared horseradish, 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce and (if using) 1 teaspoon hot sauce. Whisk until smooth. Taste and season with a pinch of sea salt and black pepper. Chill until service; flavors meld after 15–30 minutes.

In a small saucepan, melt 8 tablespoons unsalted butter over low heat. Add 2 teaspoons cold water — this helps milk solids settle and clarifies slightly. Keep over the lowest heat until butter is warm and separated (do not boil). Spoon off the clear yellow liquid (drawn butter) into a warmed small pitcher, leaving behind milky solids. Keep warm set over a pan of hot water or low heat; season with a pinch of sea salt and offer lemon wedges alongside.

Arrange lobster tail and claw meat on chilled plates or in stemmed cocktail glasses. Place a small ramekin of cocktail sauce and a small warm pitcher or ramekin of drawn butter on each plate. Garnish with parsley sprigs, celery leaves or microgreens and lemon slices. Serve immediately while butter is warm and meat is chilled or at room temperature.