Boiled Lobster

If this is a first for cooking and serving lobster, here's the recipe that makes it easy. The method for clarifying butter is also included.

by 5  people
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Related Categories:

Fish and Seafood, Lobster, Lobster Tail
Recipe from Better Homes and Gardens
SERVINGS
2
PREP TIME
35 mins

Boiled Lobster

If this is a first for cooking and serving lobster, here's the recipe that makes it easy. The method for clarifying butter is also included.

SERVINGS
2
PREP TIME
35 mins
by 5  people
add your rating
add a comment

Related Categories:

Fish and Seafood, Lobster, Lobster Tail
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

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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. 
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.

nutrition information

Per Serving: cal. (kcal) 340, Fat, total (g) 25, chol. (mg) 158, sat. fat (g) 15, carb. (g) 2, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 0, pro. (g) 26, vit. A (RE) 0, vit. A (IU) 1020.4, vit. C (mg) 0, Thiamin (mg) 0.02, Riboflavin (mg) 0.1, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.1, Folate (g) 12.1, Cobalamin (Vit. B12) (g) 4.09, sodium (mg) 1023, Potassium (mg) 457, calcium (mg) 90.87, iron (mg) 0.54, Lean Meat () 4, Fat () 4.5, Percent Daily Values are based on a 2,000 calorie diet
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