1/2 Nova Scotia Lobster Recipe

Bring broth to boil

In a large pot just big enough for the lobster, add 6 cups water, 2 tbs coarse sea salt, 1 bay leaf and 8 peppercorns. Cover and bring to a rolling boil over high heat.

Humanely and safely place lobster

While the water heats, chill the live lobster in the refrigerator or an ice bath for 15 minutes to slow it down. When water is boiling rapidly, grasp the lobster behind the claws and quickly but gently plunge it headfirst into the pot. Immediately cover the pot.

Cook time

For a 1–1.25 lb lobster, boil covered for 8 minutes from returning to a full boil. After 8 minutes, remove the lid and check: shell should be bright red and internal temperature in tail meat should be 140°F (60°C). If slightly under, cook 1–2 minutes more.

Cool to handle

Using tongs, transfer lobster to an ice bath for 2 minutes to stop cooking and make handling safer. Drain and set on a cutting board.

While lobster cooks, melt 4 tbs unsalted butter in a small saucepan over low heat or in a microwave in 15-second bursts until melted but not foaming.

Stir in 1 tbs finely chopped parsley, 1 tsp chopped chives, 1 tbs fresh lemon juice, 1 tsp sea salt and 1 tsp freshly ground black pepper. Keep warm for dipping.

Place lobster on cutting board belly-up. Using heavy kitchen shears or a sharp chef’s knife, cut down the center of the shell from head to tail to split in half. Open the shell and remove the digestive tract (dark vein) and the sac (tomalley) if desired.

Using a lobster cracker or sturdy kitchen shears, crack the claws and knuckles and extract meat in large pieces. Remove the tail meat by pressing the tail shell to open and pulling out the full tail. If presentation prefers half-lobster intact, keep the meat in the shell halves.

Arrange half the lobster (either the front or back half, depending on portion) on a chilled starter plate. Spoon warm herb butter over the exposed meat and reserve extra drawn butter on the side.

Garnish with lemon wedges and a light sprinkle of parsley. If serving with mixed greens, toss 2 cups greens lightly with 2 tsp vinaigrette and place alongside the lobster.

Serve immediately while warm with extra melted butter and lemon wedges. Provide nutcracker and small fork for extracting remaining meat. Recommend advising guests that the tomalley (green liver) is optional to eat.