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Boiled Lobster

Posted

by Chef Didi Davis

Serves 4

Make sure the water has come to a full boil before adding the lobster. Count the cooking time after the lobster water has returned to a boil.

4 lobsters, 1 1/4 to 1 1/2 pounds each
Salt
Melted unsalted butter
Lemon wedges
Chopped fresh parsley

Fill a large pot 3/4 full with water. Add 1 tablespoon salt per quart of water (now is the time to use up that everyday kosher salt you have lying around!), bring to a boil, add the lobsters, cover, bring back to a boil, and cook the lobsters for 8 to 9 minutes. Transfer the lobsters to a platter and punch a little hole behind the eyes to allow the water to drain from the bodies. Transfer to plates and serve with melted butter, lemon, and parsley.

If you want to use the lobster meat in a salad or for a lobster roll, let the lobsters cool to room temperature before shelling the meat. Cut the meat into chunks and refrigerate until ready to use.

© 2010 Salt Traders