How to Boil Lobster
Few foods epitomize luxury and decadence like lobster. You can find recipes for lobster in just about every kind of dish, from lobster lasagna to lobster mac and cheese. But for lobster beginners, it's wise to start with the basics by learning how to boil lobster. Even lobster connoisseurs can appreciate the scrumptious simplicity of boiled lobster. So whether you're just starting to test your culinary claws or you're looking to perfect your tried and true technique, follow this step-by-step guide for how to boil lobster.
-Hi! I'm Christina for recipe.com. You came on a good day because today we're making boiled lobster. I have 2 very special guest stars with me today. They just don't happen to know they're also dinner. Here's all you need. Of course, you need 2 lobsters. These are 1 to 2 pounds each and then we have some clarified butter. Got to have the clarified butter to dip the lobster in. And then here I have 8 quartz of water with about 2 teaspoons of salt. So, my salted water is boiling and ready to go. Now here, I have 2 live lobsters. You're gonna wanna get this fresh from your grocer that day. Otherwise, you can store them in the refrigerator up to 24 hours, but for the freshest most delicious taste, you do wanna use them right away. Okay, the water is boiling. Let's do this. It's not gonna be like a scene out of Julie & Julia, I promise. Just pick them up. Right behind the eyes there, plunge them in, head first to the boiling water. Dinner time! There's one and there is two. Put the lid on. They won't try to climb out. They're not screaming, I promise. We're gonna turn it down, let it simmer for about 20 minutes and then you have boiled lobster for dinner. Okay, get ready for the big reveal. It's gonna be lobster magic. And there you go. Look at the color of that lobster. It went from that dark color to this bright red. And as you know, it's done. Before you can crack open the lobster, you need to let it cool down until it's cool enough to handle. And in that time, you can make some clarified butter. I have some here ready to go. All you need to do is slowly melt about a quarter cup of butter and don't stir it while it's melting. Then once it's completely melted, pour off the top glare which is nice and clear and discard the milky bottom. I can't wait to dip some of this lobster meat into that clarified butter. Let's dive into these lobsters. The first thing you wanna do is cut off these rubber bands. We were grateful for them-- for them before, but we certainly don't want them now. Okay. The next step is we're gonna remove the tails. Just lift it up and twist it right off. So after you've removed the tail, you can see there's a little bit of the tamales here, which is the liver. You just wanna get that out of there. Now, with some kitchen shears, I'm gonna expose the tail meat. If you see a little black vein running down the middle of the tail, just remove that and discard. So, cut through the tail and that lobster tail is ready to dip in the butter and enjoy. Then I'm gonna twist the claws and remove them from the body. Okay. So using a nut cracker, break open the claws and then you can use a small fork to remove the meat from the claws. So, I've removed all of the meat from one of the lobsters. That's ready to go. I'm gonna do the exact same thing with the second lobster. You can just dip that delicious lobster meat into your clarified butter. It's like a fancy restaurant right at home and that's how you make boiled lobster. Thanks for watching. For more great recipes and savings, visit us at recipe.com.
What You'll Need
- 8 quarts water
- 2 teaspoons salt
- 2 1 - 1 1/2 pounds live lobsters
- 1 Clarified Butter (see recipe below)
- 1/4 cup Butter
Step By Step
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.
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.
Melt butter over very low heat without stirring; cool slightly. Pour off clear top layer; discard milky bottom layer.
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.
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 (µg) 12.1, Cobalamin (Vit. B12) (µg) 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