What You'll Need
Ingredients
- 8 quarts water
- 2 tsp salt
- 2 1 to 1 1/2-pound live lobsters
- 1/4 cup butter (clarified butter)
- Large pot
- Burner
- Cutting board
- Tongs
- Fork
- Kitchen shears
- Nutcracker
- Small fork
Step 1: Cooking
1. Add salt to water and bring to a boil.
2. Pick up lobsters behind the eyes and carefully place into boiling water. Cover and simmer 20 minutes.
3. Uncover. Use tongs to remove lobsters.
4. While lobsters cool, melt butter over low heat. Do not stir while melting. To create clarified butter, once butter is melted, pour off and keep the clear top layer, then discard the milky bottom layer.
Cooked Lobster and Clarified Butter
Step 2: Extracting the Meat
1. Once lobsters have cooled, cut off rubber bands.
2. Lift each lobster's tail and twist off. Use fork to remove any liver. 
3. Using kitchen shears, cut through center of underside of carapace to expose tail meat. If you see a small, black vein running through the tail, remove it and discard. It is part of its digestive tract.
4. Twist and remove the claws.
5. Use nutcracker to crack claws, then use small fork to remove meat from claws. Lobster meat can be dipped into clarified butter.Hints and Tips
- Make sure you purchase lobsters that are alive and vigorous, and make sure to do so as close as possible to when you'll be cooking them.
- Keep the lobsters refrigerated until just before you add them to the boiling water.
- Hard-shell lobsters give you more meat for your dollar.
- Some people feel a court bouillon adds flavor to the lobster.
- You can add vinegar, white wine, lemon juice or beer to the boiling water, if desired.
Enjoy Your Boiled Lobster
References
Meet Our Expert
-
Kristina Vanni
Since she was 12 years old and won an award at the Pillsbury Bake-Off, Kristina has been passionate about food and cooking. In more recent years, she has been featured on TV specials for CBS and Better Homes and Gardens, brining with her her extensive knowledge of all things pork, steak and poultry related. Additionally, she has worked with Guy Fieri and the Food Network and was named “Hot Chef 2009” by the National Restaurant Association.
Recipe Details
Servings: 2
Prep time: 35 minutes
Total time: 55 minutes
