Whole Maine Lobster Recipe

Prepare the lobsters

Place live lobsters in the refrigerator or an insulated cooler for 20–30 minutes to slow them. Keep them covered with a damp towel while chilling. This is humane and makes them easier to handle.

Make the cooking broth

In a very large stockpot (large enough to hold both lobsters comfortably), add 5 liters of water, 1 cup kosher salt, 2 bay leaves, the juice of half the lemon (about 1–2 tbs), and 1 tablespoon whole black peppercorns. Bring to a rolling boil over high heat.

Add the lobsters

Holding each lobster by the body (not the claws), quickly but gently place them headfirst into the boiling, heavily salted water. Cover pot immediately to return to a boil quickly. This method cooks the lobster uniformly and humanely.

Boil to doneness

Once the water returns to a full boil, reduce heat slightly to maintain a vigorous boil and start timing: for 1 1/4 to 1 1/2 lb lobsters cook 8–10 minutes; for 1 1/2 to 2 lb lobsters cook 10–12 minutes. Since these are whole Maine lobsters, assume 1–2 lb each; boil for 10–12 minutes. When done, the shells will be bright red and the meat opaque and firm.

Remove and rest

Using tongs, transfer lobsters to a large bowl or tray to cool for 3–5 minutes so they’re cool enough to handle. Do not shock in ice — resting preserves flavor and texture.

Prepare drawn butter

While lobsters are resting, melt 8 tablespoons unsalted butter in a small saucepan over low heat until fully melted. Keep warm. Chop 2 tablespoons fresh parsley finely and stir into the butter along with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Keep the butter warm but do not simmer.

Portion the lobsters

Place each lobster on a cutting board belly-side down. Twist off the claws and crack them gently with a lobster cracker or the back of a heavy knife. Twist off the tail from the body; press the tail base to pop the meat out in one piece or slice down the center of the tail shell and pry out the meat. Remove the small hard stomach sac (behind the eyes) and the green tomalley if desired (it is edible — reserve if you like). Remove the gills (feathery pieces) and discard.

Plate and serve

Arrange lobster halves/tails and claws on warmed plates. Spoon warm parsley butter into small dipping bowls and place lemon wedges alongside. Serve immediately so meat is hot and butter is warm.

Optional finishing touch

If desired, sprinkle a pinch more sea salt over the meat and a squeeze of fresh lemon before eating. Provide nutcrackers and picks for guests.