Whole Lobster Recipe

Bring water to boil

Fill a large stockpot with about 4–6 liters (enough to fully submerge both lobsters) of water. Add 3 tablespoons kosher salt and bring to a rolling boil over high heat.

Humanely dispatch (optional)

If desired, and if permitted where you live, place each lobster briefly in the freezer (10–15 minutes) to calm it before cooking. To quickly dispatch, place the lobster head-first into the boiling water — this is the standard commercial method. Handle lobsters by the body, not the claws.

Boil

When the water returns to a vigorous boil, grasp each lobster by the body and lower headfirst into the pot. Cover, return to a boil, then start timing. For 1 1/4–1 1/2 lb lobsters, boil 9 minutes for the first lobster and add 1 minute per additional lobster; for two lobsters of this size boil 10 minutes after water returns to a boil. Maintain a steady simmer/rolling boil throughout cooking.

Check doneness

Lobster shells should be bright red and the tail meat should be opaque and firm. An instant-read thermometer inserted into the thickest part of the tail should register 135–140°F (57–60°C). If not done, return to boiling for 1–2 more minutes.

Cool slightly

Using tongs, transfer lobsters to a tray and let rest 3–4 minutes until cool enough to handle but still hot. Reserve 1/4 cup of the cooking liquid if you want to thin the butter sauce slightly.

Melt butter

While lobsters rest, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Add the minced garlic and cook gently 1–2 minutes until fragrant but not browned.

Finish butter sauce

Remove from heat. Stir in 2 tablespoons fresh lemon juice, 2 tablespoons chopped parsley, and 1 teaspoon freshly ground black pepper. If sauce seems too thick, whisk in up to 1/4 cup reserved lobster cooking liquid, a tablespoon at a time, to reach a glossy spoonable consistency. Taste and add sea salt to taste.

Separate claws and tail

Place a lobster on a cutting board. Twist off the claws, then twist the tail from the body. Use lobster shears or a chef's knife to cut down the middle of the top of the tail shell lengthwise to expose the tail meat. Crack claws with a nutcracker or back of knife to free the meat.

Remove tomalley & roe (optional)

If you prefer, remove the green tomalley (liver) from the body cavity and any coral (roe) with a spoon. Tomalley is edible; discard if undesired.

Plate and baste

Arrange tail halves and claw meat on warmed plates. Spoon several tablespoons of the garlic lemon butter over the exposed tail meat and cracked claw meat. Sprinkle with the optional smoked paprika and snipped chives if using. Serve with lemon wedges on the side.

Provide small forks or lobster picks and bowls for drawn butter. Serve immediately while hot with remaining butter on the side. Leftover cooked lobster meat can be refrigerated up to 2 days in an airtight container.