Whole Lobster Recipe

Prepare pot

Bring 2 quarts of water to a rolling boil in a large pot with 2 tablespoons kosher salt.

Cook lobster

Place the live lobster headfirst into the boiling water. Cover and start timing once the water returns to a boil. For a 1 lb lobster, steam/boil 8–9 minutes. Lobster shell will turn bright red and tail will curl. Remove lobster with tongs and transfer to a platter to rest 2 minutes.

Split and serve (optional)

Using kitchen shears or a chef's knife, split the lobster lengthwise if you want to plate halves: cut through the center of the back shell, then split the tail and crack the claws with a nutcracker or back of a knife for easy eating. Keep meat warm while finishing other elements.

While lobster cooks, place 6 tablespoons unsalted butter in a small saucepan over low heat. Melt gently until fully liquid but do not boil. Skim off any foam for clear drawn butter if desired.

Stir in 1 tablespoon lemon juice, 1 teaspoon sea salt and 1 teaspoon white pepper (optional). Keep warm in a small warmed bowl or small thermos so it stays liquid when serving.

In a medium bowl combine 1 cup thinly sliced green cabbage, 1 cup thinly sliced red cabbage and 1 cup fresh corn kernels (cut from 1 medium ear). If corn is very firm, blanche the kernels in boiling water 30 seconds then cool in ice water and drain.

Add 1 tablespoon minced shallot, 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss thoroughly to coat.

Fold in 1 tablespoon chopped fresh chives. Taste and adjust seasoning (add more salt, vinegar, or mayo to preference). Chill or hold refrigerated up to 30 minutes before serving so flavors meld.

Rinse the 1/3-inch cut potato sticks in cold water until water runs clear to remove excess starch. Drain and pat dry completely with kitchen towels.

Heat vegetable oil in a deep skillet or Dutch oven to 325°F (160°C). If you don't have a thermometer, heat over medium-low until a small piece of potato sizzles gently. Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched potatoes again in batches for 2–3 minutes until golden brown and crisp. Remove to paper towels, season immediately with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper.

Place the whole or halved lobster on the plate with a ramekin of warm drawn butter alongside. Arrange a portion of shuck slaw next to the lobster and a generous handful of frites on the side.

Provide nutcracker and pick for the lobster if served whole. Serve immediately while lobster and frites are hot, and the drawn butter is warm.