Lobster Meat Recipe
Recipe information
Make Lobster Meat in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Lobster & Seafood
Poaching / Cooking Liquid
Butter Sauce (optional but recommended)
Finishing & Serving
Lobster & Seafood
1. Prepare lobster
If using live lobsters: keep them chilled until ready to cook. If using frozen cooked lobster meat, thaw in refrigerator overnight and skip to 'Finish and serve' section. For live lobster, proceed to poach.
Poaching / Cooking Liquid
2. Make poaching liquid
In a large stockpot, combine 8 cups water, 2 tbs coarse salt, 2 bay leaves, 1 tbs whole black peppercorns and the halved lemon. Bring to a rolling boil over high heat.
3. Cook lobster
Holding the lobster firmly, place it headfirst into the boiling pot. Return to a boil, then reduce heat to maintain a gentle rolling boil. Cook 1 to 1 1/4 lb lobster for 8–10 minutes (about 8 minutes for 1 lb, 10–11 minutes for 1.25 lb). Start timing when pot returns to a boil. Lobster is done when shell is bright red and tail curls tightly.
4. Cool & extract meat
Remove lobster with tongs and transfer to an ice bath (bowl of ice water) for 3–4 minutes to stop cooking and make meat easier to handle. Once cooled, crack the claws, knuckles and tail using lobster crackers or the back of a heavy knife. Remove meat from tail, claws and knuckles in whole pieces where possible. Reserve meat on a plate and pick out any shells; reserve a few larger shell pieces if you want to use for stock later.
Butter Sauce (optional but recommended)
5. Clarify/melt butter
In a small saucepan over low heat, melt 6 tbs unsalted butter gently. If you prefer a clarified finish, simmer very gently until milk solids separate and skim them off, leaving clear butterfat. Keep warm but do not let the butter brown.
Finishing & Serving
7. Plate lobster meat
Arrange lobster meat on warmed plates or a chilled platter for cold service. Spoon a little warm butter sauce over the lobster (or serve the sauce on the side). Sprinkle chopped parsley and add lemon wedges to the plate.
8. Serve
Serve immediately while warm, or cover lightly and refrigerate for chilled preparations. Leftover lobster meat keeps in an airtight container for up to 2 days in the refrigerator.
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