Boiled Lobster Recipe

Prepare pot and boiling liquid

Choose a pot large enough to hold both lobsters in a single layer with some room to move. Add 6 liters (about 6 quarts) of water to the pot. For every 1 liter (quart) of water, add roughly 2 tablespoons of coarse sea salt — total about 1 cup for 6 liters — to approximate seawater salinity. Add 2 bay leaves, 1 tablespoon black peppercorns, and the optional lemon halves squeezed into the water and dropped in. Bring the water to a rolling boil over high heat.

Handle lobsters safely

While water is heating, place live lobsters in the refrigerator or on ice for 20–30 minutes to calm them (optional). Grasp each lobster by the body (not tail) and keep claws secured with bands if present. For quickest humane dispatch, you can place the lobster headfirst into the boiling water; the shell will turn bright red and the cooking begins immediately.

Cook the lobsters

When water returns to a vigorous rolling boil after adding the lobsters, start timing. For 1 1/4–1 1/2 lb lobsters cook 8–10 minutes. Place lobsters headfirst into the pot one at a time; cover the pot and after it returns to a boil, begin the timer. Keep the pot covered and maintain a steady boil. Do not overcrowd — cook in batches if needed.

Check doneness and remove

Lobster shells should be uniformly bright red when done. The internal temperature of the thickest part of the tail should be 135–140°F (57–60°C). Alternatively, the tail meat will be opaque and firm. Using tongs, transfer cooked lobsters to a large bowl or tray lined with paper towels to drain and rest for 2–3 minutes before finishing.

Prepare drawn butter

While lobsters cook, melt 8 tablespoons unsalted butter in a small saucepan over low heat until fully liquefied. Remove from heat and stir in 1 tablespoon fresh lemon juice, 2 tablespoons finely chopped parsley, 1 teaspoon coarse salt, and 1 teaspoon freshly ground black pepper. Keep warm (do not boil) until serving.

Split and serve lobsters

Place a cooked lobster on a cutting board. Using heavy kitchen shears or a chef's knife, twist off the claws and crack them with a lobster cracker or the back of a knife to expose meat. Pull the tail from the body, then press the tail to crack the shell and slide the tail meat out in one piece. For presentation, split the tail and body lengthwise if desired to expose meat. Arrange lobsters on a platter, sprinkle with additional chopped parsley if liked, and serve immediately with warm drawn butter and lemon wedges.

Safety and leftovers

If you have leftovers, refrigerate meat removed from shells in an airtight container within 2 hours. Use within 2 days. To reheat, briefly steam or warm in a skillet with a little butter — avoid prolonged reheating which dries the meat.