Lobster Recipe

Prepare the pot

Fill a very large stockpot with 6 liters of water. Add 3 tablespoons coarse salt, 2 bay leaves and 1 tablespoon peppercorns. Bring to a rolling boil over high heat.

Humanely dispatch (optional) and place lobsters

If desired, place each live lobster in the freezer 15–20 minutes to sedate. Using a sharp knife, you may dispatch quickly by inserting the tip between the eyes and through the head (optional). Otherwise proceed directly. Hold lobster by the back and place head-first into the boiling, well-salted water to ensure rapid cooking.

Cook lobsters

When water returns to a vigorous boil, start timing: cook 2 medium lobsters (about 1 to 1¼ lb / 450–570 g each) for 9 minutes. If lobsters are larger (1½–2 lb) increase time to 11–12 minutes. Keep the pot covered between additions to maintain boil. The shells will turn bright red and the antennae will readily pull away when done.

Shock and cool

Using tongs, transfer lobsters to a bowl of ice water for 1 minute to stop cooking (this also helps with handling). Remove and let rest 2–3 minutes so shells are warm but not scalding.

Split and extract meat

Place lobster on a cutting board. Using kitchen shears or a chef's knife, split down the center of the top shell from head to tail. Twist off claws and crack with a nutcracker or heavy knife to remove meat. Remove tail meat by pressing the sides of the tail to open the shell, then slide out the whole tail. Reserve any tomalley or coral you want to add to sauce (optional).

Clarify the butter

Place 350 g unsalted butter in a small saucepan over low heat. Allow butter to melt gently without stirring. Let it simmer very gently until milk solids separate and sink, about 8–10 minutes. Skim foam from the surface with a spoon and carefully ladle the clear golden liquid into another small saucepan or heatproof bowl, leaving solids behind. This is clarified butter (ghee-like) for a clean lobster sauce.

Infuse flavor

Return the clarified butter to very low heat, add 2 smashed garlic cloves and warm for 1–2 minutes to infuse. Do not brown the garlic. Remove garlic and discard or mince and add back for stronger flavor. Stir in 2 tablespoons fresh lemon juice, 2 tablespoons chopped parsley, 1 teaspoon sea salt and 1 teaspoon ground white or black pepper. Keep warm (do not boil) until serving.

Optional enrichment (using tomalley or coral)

If you reserved lobster tomalley (liver) or coral (roe), whisk a small spoonful into a few tablespoons of warm clarified butter off heat to emulsify and increase lobster flavor. Taste and adjust salt and lemon.

Plate the lobster

Lay the split lobsters on warmed plates with tail and claw meat exposed. Arrange claw meat beside the tails and sprinkle a light pinch of sea salt flakes over the meat.

Serve with butter and garnish

Pour warm clarified butter into small individual dipping dishes. Add lemon wedges and a sprinkle of chopped chives or microgreens over lobster for color. Serve immediately so lobster is hot and butter remains melted.

Eating notes

Use lobster picks or fork to extract meat from knuckles and joints. Dip pieces into the clarified butter and squeeze lemon to taste.