Whole Lobster Dinner Recipe

Prepare boiling water

In a large pot, bring 6 cups of water to a rapid boil. Add 2 tablespoons kosher salt to the water to season and slightly increase the boiling point.

Handle lobster safely

Keep the live lobster chilled until ready to cook. Hold the lobster by the body or use gloves; place it into the pot headfirst to minimize movement and ensure humane dispatch.

Cook lobster

When the water returns to a full boil, lower the lobster into the pot. For a 1.25 lb lobster, boil for 9 minutes once the water returns to a rolling boil. Cover the pot partly with a lid to retain heat.

Check doneness and cool

Lobster shell should be bright red and meat opaque. Remove lobster with tongs and transfer to a bowl or tray. Let rest 3–4 minutes to cool slightly for handling.

Clarify butter

While lobster is cooking, melt 4 oz unsalted butter in a small saucepan over low heat until fully liquid. Keep at low heat for 2–3 minutes until foam rises. Skim the white foam with a spoon and discard, leaving clear golden butter (clarified).

Add lemon and seasoning

Remove from heat. Stir in juice from 1/2 a lemon, 1 tablespoon chopped parsley, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm in a small bowl or ramekin.

Split and extract meat

Using kitchen shears or a sharp chef's knife and a heavy-duty pair of scissors, split the lobster longitudinally: cut through the top of the shell from head to tail and split the tail down the middle. Remove the tomalley (green liver) if desired. Crack claws with a nutcracker and extract meat from claws, knuckles, and tail. Reserve shells for presentation if desired.

Finish and plate

Arrange lobster meat on a warm plate. Spoon clarified butter over the meat and sprinkle extra chopped parsley. Serve with lemon wedges on the side.

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Toss 1.5 cups halved fingerling potatoes with 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 tsp fresh thyme leaves, 1/2 tsp finely chopped rosemary, 1/2 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.

Roast potatoes

Spread potatoes cut-side down on a parchment-lined baking sheet in a single layer. Roast for 20–25 minutes, turning once halfway, until golden brown and fork tender.

Finish potatoes

When potatoes are done, toss briefly with an additional pinch of salt and a few fresh parsley sprigs if available. Transfer to the plate alongside lobster and spoon any pan juices near the lobster for added flavor.

Serve each whole lobster dinner with lemon wedges and extra chopped parsley. Offer the clarified butter warm at the table for dipping. Provide nutcracker or lobster picks for convenience.