how to boil lobster

When you learn how to boil lobster, you won't have to rely on a restaurant whenever you have a craving for this culinary classic. Remember that when it comes to how to boil lobster (as with nearly anything in the culinary world), practice makes perfect. The more lobsters you boil, the easier it will get.

Photo by sandiago009
Adapted from chameleonjohn.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from chameleonjohn.com

Ingredients

  • 8

    quarts water

  • 2

    teaspoons salt

  • 2

    1 - 1 1/2 pounds live lobsters

  • 1

    Clarified Butter (see recipe below)

  • Clarified Butter

  • 1/4

    cup Butter

Directions

1 In a 12-quart kettle bring water and salt to boiling. Grasp each lobster just behind the eyes; rinse lobsters under cold running water. Quickly plunge lobsters headfirst into the boiling water. Return to boiling; reduce heat. Cover and simmer 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 the body . Cut away the tail membrane to expose the meat. Remove and discard the black vein running through the tail. Remove meat from tail. Twist the large claws away from the body. Using a nutcracker, break open the claws. Remove the meat from the claws. Crack the shell on remaining part of the body; remove meat with a small fork. Discard the green tomalley (liver) and the coral roe (found in female lobsters). Serve lobster meat with Clarified Butter. Clarified Butter 1 Melt butter over very low heat without stirring; cool slightly. Pour off clear top layer; discard milky bottom layer.

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