Lobster Meat Recipe

Prepare lobster

If using live lobsters: keep them chilled until ready to cook. If using frozen cooked lobster meat, thaw in refrigerator overnight and skip to 'Finish and serve' section. For live lobster, proceed to poach.

Make poaching liquid

In a large stockpot, combine 8 cups water, 2 tbs coarse salt, 2 bay leaves, 1 tbs whole black peppercorns and the halved lemon. Bring to a rolling boil over high heat.

Cook lobster

Holding the lobster firmly, place it headfirst into the boiling pot. Return to a boil, then reduce heat to maintain a gentle rolling boil. Cook 1 to 1 1/4 lb lobster for 8–10 minutes (about 8 minutes for 1 lb, 10–11 minutes for 1.25 lb). Start timing when pot returns to a boil. Lobster is done when shell is bright red and tail curls tightly.

Cool & extract meat

Remove lobster with tongs and transfer to an ice bath (bowl of ice water) for 3–4 minutes to stop cooking and make meat easier to handle. Once cooled, crack the claws, knuckles and tail using lobster crackers or the back of a heavy knife. Remove meat from tail, claws and knuckles in whole pieces where possible. Reserve meat on a plate and pick out any shells; reserve a few larger shell pieces if you want to use for stock later.

Clarify/melt butter

In a small saucepan over low heat, melt 6 tbs unsalted butter gently. If you prefer a clarified finish, simmer very gently until milk solids separate and skim them off, leaving clear butterfat. Keep warm but do not let the butter brown.

Finish sauce

Turn off heat, stir in 1 tsp minced garlic, 1 tbs fresh lemon juice, 1 tbs finely chopped chives, 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep the sauce warm for serving.

Plate lobster meat

Arrange lobster meat on warmed plates or a chilled platter for cold service. Spoon a little warm butter sauce over the lobster (or serve the sauce on the side). Sprinkle chopped parsley and add lemon wedges to the plate.

Serve

Serve immediately while warm, or cover lightly and refrigerate for chilled preparations. Leftover lobster meat keeps in an airtight container for up to 2 days in the refrigerator.