Boiled Lobster With Drawn Lemon Caper Butter Recipes

CRACKED LOBSTER WITH DRAWN BUTTER AND LEMON

Steps:

• Bring 12 cups cold water and 2 tablespoons salt to a boil in a lobster pot or large, wide stockpot.
• Pick up each lobster firmly, holding the back of the body behind the claws. Add 2 to 4 lobsters to pot; they should fit snugly, but not be stacked. Cover, and cook for 18 minutes. Remove, and repeat with remaining lobsters. Let cool slightly before cracking and removing meat, about 10 minutes.
• Heat butter in a small saucepan over low heat. Cook, skimming solids that rise to surface. Season with salt, then pour into small ramekins or a large dish, leaving behind any solids on the bottom; a clear, golden liquid will be left. Keep butter warm.
• Place 1 lobster on a cutting board. Twist tail from joint where it meets the body. Cut tail in half down center, keeping shell halves intact. Pull each tail half from its shell, and cut crosswise into 3/4-inch-thick medallions. Arrange cut pieces in shells. Twist claws from body, and discard body. Separate claws from knuckles. Crack knuckles, and remove meat. Discard knuckle shells. Grasp "thumb" of claw, and bend it back to snap it off. Crack claws, and remove meat. Discard claw shells. Repeat with remaining lobsters.
• Arrange lobster pieces on a platter, and serve with butter and lemon.

BOILED LOBSTER WITH DRAWN LEMON-CAPER BUTTER

Steps:

• Fill a large soup pot or lobster pot two-thirds full of water.
• Add the salt and bring to a boil.
• When the water has come to a rolling boil, plunge the lobsters headfirst into the pot.
• Cover tightly with the lid and return the water to a boil over high heat.
• Cook the lobsters until the shells turn bright red, 10 to 12 minutes.
• Lift the lobsters out of the water with tongs and drain well in a colander.
• Remove the rubber bands from the claws, crack the claw shells, and drain off the excess liquid.
• To make the lemon-caper butter, melt the butter in a small saucepan.
• Stir in the lemon juice, capers, and chives and keep warm, over very low heat, stirring occasionally, until ready to serve.
• Serve the lobsters with the butter and lemon wedges.