Boiled Lobster

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 2 servings
Nutrition information based on a one pound lobster.


  • 2 count lobsters 1 to 1 1/2 pounds
  • 1/4 cup butter
  • 8 quart water
  • 2 teaspoon salt


    1. In a 12-quart kettle bring water and salt to boiling. Grasp lobsters just behind the eyes; rinse them under cold running water. Quickly plunge lobsters headfirst into the boiling water. Return to boiling; reduce heat. Simmer, covered, for 20 minutes. Drain lobsters; remove bands or pegs on large claws.
    2. When cool enough to handle, place each lobster on its back. Separate the lobster tail from its body. Cut away the tail membrane to expose the meat. Remove and discard the black vein running through the tail. Remove meat from tail.
    3. Twist the large claws away from the body. Using a nutcracker, break open the claws. Remove the meat from the claws.
    4. Crack the shell on remaining part of the body; remove meat with a small fork. Discard the green tomalley and the coral roe.
    5. Serve lobster meat with clarified butter. Clarified Butter: Melt 1/4 cup butter over low heat with stirring; cool slightly. Pour off clear top layer; discard milky bottom layer.


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