Dressed Whole Maine Lobster Recipe

Chill and ready lobster

Keep the live lobster chilled in a cooler or refrigerator until ready to cook (do not freeze). Rinse briefly under cold water to remove any debris. Pat dry with paper towels.

Prepare poaching liquid

In a large stockpot, combine 8 cups water, 2 tablespoons coarse sea salt, 1 bay leaf, 8 peppercorns and half a lemon (squeezed into the water, then add the spent half). Bring to a vigorous simmer over high heat.

Melt butter

In a small saucepan over low heat, melt 4 tablespoons unsalted butter until just melted. Keep warm (do not brown). Reserve 1 tablespoon for brushing later; stir remaining butter with 2 teaspoons chopped parsley, 1/2 lemon juice (about 1/2 lemon), 1 teaspoon coarse sea salt and 1/4 teaspoon black pepper to make a dressing-style butter.

Poach lobster

When the poaching liquid reaches a vigorous simmer (small rolling bubbles), reduce heat to maintain a gentle simmer. Holding the lobster by the body, lower it headfirst into the pot. Cover and simmer for 9–11 minutes for a 1¼–1½ lb lobster (adjust 1 minute per additional 1/8 lb). Start timing as soon as the pot returns to a gentle simmer. The lobster shell will turn bright red.

Ice bath (optional for dressed presentation)

If you prefer chilled 'dressed' lobster, prepare an ice bath (bowl of ice and cold water). After cooking, transfer the lobster to the ice bath for 2–3 minutes to stop cooking and firm the meat. If serving warm, skip the ice bath and let rest 3 minutes.

Crack and extract meat

Place the lobster on a cutting board. Twist the tail from the body and use kitchen shears or a sharp knife to split the tail shell lengthwise. Remove tail meat in one piece. Crack the claws with a seafood cracker or the back of a heavy knife and extract claw meat. Remove knuckle meat. Optionally harvest the body cavity meat and pick small leg pieces by rolling them through a table or using a skewer.

Dress with butter

Brush the reserved 1 tablespoon melted butter over all exposed lobster meat to give shine and prevent drying. Arrange tail meat back into the tail shell for presentation or lay the meat whole on a platter.

Apply parsley lemon butter

Spoon the parsley-lemon butter (the warmed mixture of melted butter, parsley, lemon juice, salt and pepper) over the lobster meat evenly so it is lightly coated. Use a small pastry brush or spoon for even coverage.

Plate and garnish

On a chilled or warmed plate (depending on service temperature), place a bed of mixed baby greens if using. Position the dressed lobster (tail and claws) on the bed. Garnish with extra lemon wedges and a small ramekin of clarified butter for dipping. Sprinkle a few flaked parsley leaves for color.

Serve immediately while warm, or cover and refrigerate for up to 24 hours if serving chilled. If refrigerated, bring the lobster to near-chilled temperature and serve with chilled melted butter and lemon.