Maine Lobster Dinner Recipe
Recipe information
Make Maine Lobster Dinner in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Lobster
Drawn Butter & Lemon
Clarified Butter (optional, for higher smoke point)
Sides
Finishing & Garnish
Lobster
1. Prepare pot and lobsters
Fill a stockpot large enough to hold both lobsters about two-thirds full with cold water. Add kosher salt (about 1 tbs per quart — approximately 4 tbs total) and bring to a rolling boil. While water heats, prepare a large bowl with ice and cold water for shocking the lobsters.
2. Cook lobsters
When water is at a full, vigorous boil, grab a lobster by the body and head and lower it headfirst into the pot. Repeat with the second lobster. Cover and time from when you lower the second lobster: for 1 1/4–1 1/2 lb lobsters, boil 8–10 minutes for firm, fully cooked meat. Keep pot covered and maintain a steady boil.
3. Shock and rest
Using tongs, transfer lobsters immediately to the ice bath to stop cooking, about 3 minutes. Remove and set on a cutting board to cool slightly until they are cool enough to handle (5–7 minutes).
4. Split and extract meat
Using a heavy chef's knife or kitchen shears, split each lobster lengthwise from head to tail (or remove tail and crack claws). Remove the tomalley if desired. Extract tail meat in one piece by pushing the tail shell to pop out the meat; remove claw and knuckle meat. Keep shells for presentation if you like.
Drawn Butter & Lemon
5. Make drawn butter
Melt 1 cup unsalted butter in a small saucepan over low heat until fully melted and foamy. For clarified butter (optional for higher heat and clearer liquid), see separate directions below. Spoon off any opaque milk solids floating on top into a small bowl if you want clear 'drawn' butter. Stir in 2 tablespoons fresh lemon juice and season with 1 teaspoon sea salt and 1 teaspoon white pepper if using. Keep warm in a small serving vessel or warm thermos.
Clarified Butter (optional, for higher smoke point)
6. Clarify butter
If clarifying, melt 1 cup unsalted butter over very low heat until it separates into foam, clear yellow liquid, and milk solids. Skim foam with a spoon, then carefully pour the clear yellow butterfat away from the settled milk solids into a heatproof container, leaving solids behind. Keep warm.
Sides
7. Cook potatoes
Place the small red potatoes in a medium pot, cover with cold salted water, bring to a boil and simmer until tender when pierced, about 12–15 minutes depending on size. Drain, toss with 1 tablespoon melted butter, 1 tablespoon chopped parsley, and a pinch of coarse sea salt. Keep warm.
8. Cook corn
Bring a separate pot of salted water to a boil and add corn halves. Boil 4–6 minutes until tender-crisp. Drain and brush with the remaining 2 tablespoons melted butter and sprinkle with the remaining 1 tablespoon chopped parsley and a pinch of sea salt.
Finish & Plate
9. Warm lobster meat (if desired)
If you prefer warm lobster meat, brush the extracted tail and claw meat lightly with clarified butter or melted butter and briefly heat under a preheated broiler 30–45 seconds just to warm through (watch carefully to avoid overcooking). Alternatively, serve chilled on the half shell.
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