Half Lobster Recipe

Prepare cooking liquid

Fill a large pot with about 6 liters (approx. 1.5 gallons) of water. Add 2 cups of coarse kosher salt and bring to a rolling boil. The salty water approximates seawater and seasons the lobster.

Humanely stun lobster (optional)

If desired, place the live lobster in the freezer for 10–15 minutes to quiet it before cooking. This step is optional but recommended for humane handling.

Cook lobster

Holding the lobster by the back, quickly plunge it headfirst into the boiling, salted water. Cover the pot and start timing as soon as the water returns to a full boil. For a 1 to 1 1/4 lb lobster, boil for 8–10 minutes. The shell will turn bright red and the tail will curl.

Shock and cool

Using tongs, immediately transfer the cooked lobster to a large bowl of ice water (use the crushed ice and cold water) to stop cooking. Let rest in the ice bath for 3–4 minutes until cool to the touch.

Halve lobster

Place the cooled lobster belly-down on a large cutting board. Using a heavy chef's knife or kitchen shears, starting at the head, slice lengthwise through the center of the lobster to split it into two halves. Remove and discard the intestinal vein (the dark vein along the tail) and the tomalley if you prefer. Reserve the claw meat (you can crack claws now or serve them intact).

Prepare brown butter garlic sauce

In a small saucepan over medium heat, melt 4 tbsp unsalted butter. Add the peeled and finely minced garlic (about 1 clove) and cook until fragrant, about 30–45 seconds. Continue cooking the butter, swirling the pan, until it foams and the milk solids turn light golden brown (2–3 minutes). Remove from heat, stir in 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tbsp chopped fresh parsley. Squeeze in 1/2 of the lemon and stir. Keep warm.

Plate the half lobster

On a chilled plate (for Raw Bar presentation, place over a bed of crushed ice), set one lobster half cut-side up. If the claws are served cracked, place claw meat adjacent to the half. Spoon 1–2 tbsp of the warm brown butter garlic sauce over the exposed meat just before serving to moisten and highlight flavor. Serve the remaining brown butter in a small ramekin on the side.

Garnish and sauces

Arrange a lemon wedge alongside the lobster half. Sprinkle a pinch of additional chopped parsley over the meat. Serve with 1/4 cup prepared cocktail sauce and additional lemon wedges. Offer extra melted butter if desired.

Serving suggestion

Serve immediately while warm with a small fork, nutcracker (if claws intact), and napkin. For Raw Bar service, present the half lobster over crushed ice to maintain chill for portions not immediately eaten.