Lobster Recipe

Prepare poaching liquid

In a large stockpot (big enough to hold the lobsters comfortably), combine 6 cups of water, 1 cup dry white wine, 2 tablespoons sea salt, 2 bay leaves, 1 tablespoon whole black peppercorns, and the juice of 1 lemon (about 2 tablespoons). Bring the liquid to a rolling simmer over medium-high heat. Do not let it boil vigorously; maintain a gentle but steady simmer.

Humanely dispatch (optional) and cook lobsters

If your lobsters are live, put them in the freezer for 15–20 minutes to sedate them, which is considered more humane. When the poaching liquid is at a steady simmer, add the live lobsters headfirst into the pot. Cover and poach for about 8–10 minutes for 1 to 1.25 lb lobsters, or 10–12 minutes for 1.5–2 lb lobsters, starting timing when the liquid returns to a simmer. The shells should turn bright red and the tail meat should be opaque and firm.

Cool and reserve stock

Using tongs, transfer the cooked lobsters to a tray. Reserve 1/2 to 1 cup of poaching liquid (strain out solids) and set aside — this can be used to loosen the butter sauce or as a light lobster broth for other uses. Let the lobsters cool slightly until you can handle them safely (about 5 minutes).

Split and extract meat

Place a lobster on a cutting board. Using a heavy chef's knife, hold the lobster with the tail toward you, and carefully split the lobster lengthwise from head to tail, or remove the tail by twisting and pulling. Remove the tomalley (optional) and any roe you do not want to serve. Extract the tail, claw, and knuckle meat in large pieces. Crack shell pieces with a nutcracker or the back of a knife to access all meat. Repeat with the second lobster. Keep the extracted meat warm on a tray tented with foil.

Make butter sauce

In a small saucepan over low heat, melt 6 tablespoons unsalted butter slowly until it is just melted and warm. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned. Remove from heat and stir in 2 tablespoons fresh lemon juice, 2 tablespoons finely chopped parsley, 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, and the optional 1/4 teaspoon smoked paprika. If the sauce seems too thick, whisk in 1–2 tablespoons of the reserved poaching liquid to reach a silky consistency. Keep the sauce warm on the lowest heat or in a warm spot.

Finish with reserved lobster stock (optional)

Taste the butter sauce and adjust seasoning with a pinch more salt or a squeeze of lemon if needed. If you prefer a richer lobster flavor, add another tablespoon of reserved strained poaching liquid and stir to combine.

Warm and glaze lobster

Preheat the broiler or a hot grill pan for a moment. Lightly brush the lobster meat with the 2 tablespoons melted butter reserved for brushing. Place the split lobster halves, meat-side up, on a baking sheet and broil 1–2 minutes until the edges just begin to brown and the surface glistens (watch carefully to avoid burning). If using a grill pan, sear meat-side down for 30–45 seconds to develop a slight char, then finish meat-side up for 30–60 seconds.

Plate and garnish

Arrange lobster halves on warmed plates. Spoon the lobster butter sauce generously over the meat and serve extra sauce on the side. Garnish with lemon wedges and fresh parsley sprigs.

Serving suggestions

Serve immediately with simple sides such as steamed new potatoes, buttered baby spinach, or a crisp green salad. Provide seafood picks or small forks for extracting any remaining meat from claws and knuckles.