Add Lobster Recipe

Prepare lobster

If lobsters are live, keep them chilled on ice until ready to cook. Rinse each lobster under cold running water to remove debris. Pat dry with paper towels.

Humanely dispatch (optional)

If desired, place lobster head-down on a stable cutting board. Using a very sharp chef's knife, place the tip at the center of the head between the eyes and give one decisive downward chop to quickly dispatch. This step is optional — you may also cook lobsters alive by boiling or steaming directly.

Bring poaching/steaming liquid to a boil (if poaching/steaming)

In a large stockpot, combine water, white wine (if using), bay leaf, lemon halves and 1 tablespoon coarse salt. Bring to a rolling boil over high heat.

Cook lobster (boil method)

For boiling: once the liquid is boiling, grab the lobster by the body and quickly plunge headfirst into the pot. Cover and start timing as soon as the pot returns to a boil. For 1¼–1½ lb lobsters, boil 8–9 minutes for one lobster, 10–11 minutes for two. Lobsters are done when the shell is bright red and the tail is curled snugly and the internal temperature in the thickest part of the tail reaches 135–140°F (57–60°C).

Cook lobster (steam method)

For steaming: add 1–2 inches of salted water to the pot (or the poaching liquid) and bring to a boil. Place lobsters on a steaming rack, cover, and steam 10–12 minutes for 1¼–1½ lb lobsters (add 2 minutes if cooking two).

Cool and split

When cooked, transfer lobsters to a large bowl or tray. Allow to cool slightly until you can handle them (a few minutes). Using kitchen shears or a heavy knife, split the lobster in half lengthwise from head to tail to expose the meat. Remove and reserve the tomalley if desired. Crack claws with a nutcracker or the back of a knife to remove claw meat in large chunks.

Season and baste

Season exposed meat lightly with 1 teaspoon coarse salt (divide between lobsters) and 1/2 teaspoon ground black pepper. Melt 4 tablespoons unsalted butter and brush over exposed meat. If you plan to finish under the broiler, preheat broiler to high.

Finish (optional broil)

To brown the tops: place split lobsters on a rimmed baking sheet, brush with more melted butter, and broil 2–3 inches from the element for 1.5–3 minutes until just golden — watch closely to avoid overcooking. Alternatively, serve as-is with warm butter sauce.

Make the butter sauce while the lobster cooks: in a small saucepan over low heat, melt 6 tablespoons unsalted butter gently (don’t brown). Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant, stirring constantly.

Remove from heat, stir in 2 tablespoons finely chopped parsley, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm in a small heatproof bowl or pour into a warmed sauceboat.

For basting: reserve 2–4 tablespoons of warm butter to brush over lobster meat immediately after cooking. Serve remaining butter sauce alongside for dipping.

Plate split lobsters, arrange claw meat pieces alongside. Pour any juices from the lobster shells onto the plate or into the butter sauce for extra flavor.

Garnish with lemon wedges (use the remaining half lemon to cut wedges). Sprinkle a little extra chopped parsley if desired. Serve immediately with warm lobster butter sauce.