Maine Lobsters Recipe

Prepare butter and lemons

Melt 6 tbs of the unsalted butter in a small saucepan over low heat. Zest one lemon and then cut both lemons in half. Squeeze the juice of one lemon into the melted butter; reserve lemon halves for serving and use zest to finish the butter. Season melted butter with 1 tsp coarse sea salt and 1/2 tsp black pepper. Keep warm on the lowest heat.

Bring the lobsters to room temperature for 15 minutes before cooking. Handle carefully by the body, keeping claws secured with bands if present.

Cook the lobsters (boil method)

Bring a large pot of water (see Poaching/Broth section if using aromatics) to a rolling boil and add 1 tsp coarse sea salt. Holding a lobster by the body, plunge it headfirst into the boiling water. Cover the pot. Return to a boil, then start timing: boil 1–1¼ lb lobsters for 8–10 minutes. Place cooked lobsters on a plate to rest for 3 minutes. Repeat with second lobster if needed.

Optional: Steam method

Fill a large pot with 2 inches of water, add a cup of white wine if desired, and set a steamer rack. Bring to a rolling simmer, place lobsters on the rack, cover tightly, and steam for 10–12 minutes for 1–1¼ lb lobsters. Remove and rest 3 minutes.

Using kitchen shears or lobster crackers and picks, split the lobster tails lengthwise or crack claws to expose meat. Remove the tomalley (green liver) if desired. Arrange lobster halves and cracked claws on warmed plates.

Finish and serve

Brush lobster meat with the warm lemon-butter and sprinkle with reserved lemon zest and chopped fresh parsley. Serve with remaining 2 tbs melted butter in a small dish and lemon halves alongside. Offer salt and pepper to taste.

If you prefer added flavor while cooking, combine 6 cups water, 1 cup white wine, 2 bay leaves, 1 tsp peppercorns, 1 celery stalk (roughly chopped) and 1 quartered onion in the lobster pot. Bring to a boil, then proceed with the boiling or steaming instructions above using this aromatic liquid. Strain and discard aromatics before serving.

Boil corn and new potatoes in salted water while lobsters cook. Potatoes take about 12–15 minutes; corn 8–10 minutes. Drain and serve hot alongside lobster with butter.