Whole Lobster Recipe

Humanely chill

Place the live lobster in the refrigerator or an ice-filled cooler for 20–30 minutes to chill and calm it. This reduces movement and is the most humane step before cooking.

While the lobster chills, inspect it for intact claws and tail. Prepare an extra bowl for shells and a platter for serving.

In a large stockpot tall enough to fully submerge the lobster, add 4 liters of water, 3 tablespoons kosher salt, 2 bay leaves and 1 tablespoon black peppercorns. Cut the lemon in half and squeeze both halves into the pot, then add the spent halves to the liquid.

Bring the mixture to a vigorous rolling boil over high heat.

Once the water is at a full boil, grasp the chilled lobster behind the head and quickly but carefully lower it headfirst into the boiling water. Cover the pot immediately.

Return to a boil, then time the cooking: For a 1–1¼ lb lobster, boil 8 minutes; for 1¼–1½ lb, boil 9 minutes; for 1½–2 lb, boil 10–12 minutes. If your lobster is approximately 1.25–1.5 lb, cook 9 minutes. These timings are from the moment the water returns to a vigorous boil.

When time is up, remove the lobster with tongs and transfer to a bowl or tray. Allow to rest 2–3 minutes before handling so juices settle.

While the lobster cooks or rests, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Do not let it boil. Heat until fully melted and slightly foamy.

Optional: For clarified (cleaner) drawn butter, skim the foam and separate the clear yellow butterfat from the milky solids by pouring slowly into a small bowl, leaving the milk solids behind in the pan.

Stir in 1 tablespoon fresh lemon juice and season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Keep warm over the lowest heat or transfer to a warmed sauce dish.

Place the cooked lobster on a cutting board or serving platter. Using a heavy chef's knife or kitchen shears, or provide whole as preferred: twist off the claws and crack them with lobster crackers; split the tail down the center or cut the back shell and remove the meat. Ensure all guests have picks/crackers.

Garnish the drawn butter with 1 tablespoon chopped fresh parsley if using. Serve lobster immediately with the warm drawn butter and lemon wedges on the side.

Provide a shallow bowl for shells and wet napkins. Enjoy the lobster hot; leftover meat keeps 1–2 days refrigerated in an airtight container.