Lobster Recipe
I’ve been longing for a lobster dinner. But as far as the DMV seems to be concerned, my impression is that it’s mostly available at high-end steak houses and even if you go to a good seafood store that advertises Maine lobsters, that they lose something notable in the shipping.
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Ingredients
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Maine Lobster
Cooking & Serving Liquids
Aromatic Poaching Additions
Compound Herb Butter (for dipping & finishing)
Optional sides & finishing
Method
Maine Lobster
- 1
Choose and rest lobsters
Keep live lobsters cold and covered with a damp towel in the refrigerator for up to 24 hours before cooking. Bring them to room-chill for 15–20 minutes before cooking—this reduces temperature shock and improves texture.
- 2
Humane killing (optional, professional)
If you prefer to dispatch humanely before cooking, follow proper technique: place the lobster on a cutting board, hold the head, insert a sharp chef’s knife between the eyes and quickly sever the central nerve and brain. Only attempt this if confident; otherwise, proceed to boiling/steaming whole.
Cooking & Serving Liquids
- 3
Prepare boiling pot
In a very large stockpot bring 6 liters (about 6 qt) of water to a rolling boil. Add 1 cup coarse salt (to approximate sea water salinity). Add bay leaves, peppercorns, parsley stems, and the halved lemon to the water. The aromatic additions season the lobster lightly during cooking.
- 4
Cook lobsters
Once the water is at a full boil, grab the lobsters by the body (wear gloves or use tongs). Place lobsters headfirst into the boiling water. Cover the pot. For 1.25–1.5 lb lobsters, boil for 9–11 minutes from the moment you return the lid and the water returns to a full boil. Add 1–2 minutes if lobsters are larger than 1.5 lb. Timing guideline: 9 minutes for 1 lb, +3 minutes per additional pound.
- 5
Rest and cool
When done, use tongs to transfer lobsters to a large bowl or tray to rest 3–4 minutes. Serve immediately or plunge briefly into an ice bath for 30–60 seconds if you prefer easier handling for cracking (this stops carryover cooking).
Compound Herb Butter (for dipping & finishing)
- 6
Make compound butter
While the water heats, place 8 tbs softened unsalted butter in a bowl. Add chopped parsley, chives, lemon zest, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Mix thoroughly until homogenous. Transfer half the butter to a small saucepan and melt gently over low heat for dipping. Reserve the rest chilled to press on the hot tail meat as garnish.
- 7
Finish with lemon
Mix 2 tbs fresh lemon juice into the melted butter just before serving, taste and adjust salt.
Optional sides & finishing
- 8
Cook potatoes and corn
If serving potatoes and corn, place halved new potatoes into salted boiling water (separate pot) and simmer for 12–15 minutes until tender. During the last 6–8 minutes add corn halves to the same pot so everything finishes together. Drain and toss with 1–2 tbs of softened butter and a pinch of salt.
- 9
Crack and plate lobsters
Place each lobster on a board. Using kitchen shears or lobster crackers: twist off claws and knuckles, crack claws to extract meat. Remove tail by twisting the tail from the body; press the tail base to push out the tail meat in one piece or slice lengthwise with shears. Remove small tomalley if desired. Chop tail meat into large medallions or leave whole. Arrange tail meat and claw meat on warmed plates over a bed of parsley, add corn and potatoes alongside. Spoon melted herb butter in small ramekins for dipping and place reserved softened herb butter on hot tail meat to melt.
- 10