Lobster Recipe

Lobster (whole, steamed and served with butter)

1. 1

   Prepare lobsters

   Keep live lobsters chilled until ready to cook. Rinse each lobster under cold running water to remove any debris. Place lobsters in the refrigerator up to 30 minutes if necessary to keep chilled before cooking.

2. 2

   Prepare steaming setup

   Add 2 cups of water and 2 cups of coarse sea salt to a large stockpot fitted with a steamer rack (the salt helps flavor and raises boiling point). Bring water to a rolling boil over high heat with the lid on.

3. 3

   Steam lobsters

   Working quickly and carefully, place each lobster headfirst onto the steamer rack. Cover the pot and steam 1 to 1¼ lb lobsters for 9 to 10 minutes from the time the lid is closed and steam returns to a strong boil. For a single 1–1.25 lb lobster use 9 minutes; add 1–2 minutes for each additional 0.25 lb. The lobster shell should turn bright red and the tail meat will be opaque and firm when done.

4. 4

   Make garlic-herb melted butter

   While lobsters steam, melt the 8 oz unsalted butter gently in a small saucepan over low heat (or in the microwave in 20-second bursts). Stir in 1 tsp minced garlic and cook on lowest heat 1 minute to soften the garlic but not brown it. Remove from heat, stir in 2 tbs fresh lemon juice, 2 tbs finely chopped parsley, and 1 tsp freshly ground black pepper. Keep warm in a small insulated container or on lowest heat setting—do not boil the butter.

5. 5

   Rest and halve (optional) & finish

   When lobsters finish steaming, immediately transfer them to a large tray and let rest 2 minutes. For tableside presentation or easier eating, split each lobster in half lengthwise: using a large chef's knife or heavy kitchen shears, cut from the head through the tail. Remove the intestinal vein and the stomach sac behind the eyes if present. Optionally crack the claws with a nutcracker or lobster cracker.

6. 6

   Plate and serve

   Place each whole or halved lobster on a serving plate. Spoon the warm garlic-herb butter into small dipping bowls (about 2–3 tbs per person) and serve with lemon wedges. Provide nutcracker/seafood picks for claws and knuckles.

7. 7

   Safety and timing notes

   Ensure lobsters are cooked to opaque white meat and the internal temperature reaches at least 135–140°F (57–60°C) for best texture. Serve immediately while warm. Leftover lobster meat can be chilled and kept up to 2 days refrigerated.