Add A Lobster Recipe
Make Add A Lobster Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Live Lobster & Seafood Prep
Poaching / Cooking Liquid
To Serve (optional)
Method
Live Lobster & Seafood Prep
- 1
- 2
Prepare tools and butter
Melt 4 tbsp unsalted butter in a small saucepan over low heat with the minced garlic and half the lemon juice (about 1/2 lemon). Stir for 1 minute until fragrant; keep warm on the lowest heat. Chop parsley and set aside.
Poaching / Cooking Liquid
- 3
Bring poaching liquid to a simmer
In a large pot, combine 4 cups water, 1 cup white wine (if using), 1 bay leaf, 6 peppercorns, and 2 tsp kosher salt. Bring to a gentle rolling boil over high heat.
- 4
Cook the lobster
Once the liquid is at a boil, grasp the lobster behind the head and quickly lower it headfirst into the pot. Cover the pot and return to a boil. For a 1.25–1.5 lb lobster, cook 8–10 minutes from when the water returns to a boil. The shell should be bright red and the tail will curl. If your lobster is larger, add ~2 minutes per 1/4 lb.
- 5
Remove and rest
Carefully lift the lobster from the pot and transfer to a cutting board. Let rest 3–4 minutes to finish cooking through and cool slightly for easier handling. Reserve 1/2 cup of the cooking liquid if you want to finish a sauce.
Finish & Serve
- 6
Split and extract meat
Using kitchen shears or a chef's knife, cut down the center of the belly to split the lobster in half lengthwise (or twist off the tail and crack claws). Remove the tomalley if desired. Extract meat from tail, knuckles, and claws, keeping shells for presentation if you like.
- 7
- 8
Garnish and serve
Transfer lobster meat (or halved lobster) to a serving plate over steamed rice or pasta if using. Sprinkle chopped parsley and drizzle remaining lemon juice over the top. Serve with lemon wedges and extra melted butter on the side for dipping.