Boiled Lobster Recipes

LOBSTER BOIL

Steps:

• In the bottom of a steamer pot, put 4 cups water and 2 tablespoons salt. In the top portion of the pot, place the onions, fennel, potatoes and garlic. Pour the beer over the vegetables and add the sausage and 5 of the thyme sprigs. Bring to a boil over high heat, then reduce the heat to medium-high. Cover and steam for 15 minutes.
• Then create layers, first by adding the corn, then the lobsters, followed by the clams and, finally, the remaining thyme sprigs. Cover and cook until the lobsters are bright red, the clams are open and the potatoes are cooked through, another 15 to 25 minutes.
• Drain the liquid from the pot and reserve it in a bowl. Transfer the shellfish, sausage, potatoes, vegetables and corn onto a table covered with newspaper. Enjoy with melted butter, lemon wedges, crusty bread and the reserved broth.

BOILED MAINE LOBSTER

Steps:

• Place onions, carrots, and celery in a large stockpot. Make a bouquet garni: Gather thyme, parsley, and bay leaf; tie into a bundle with kitchen string, then add to the stockpot.
• Fill stockpot 2/3rds full with cold water; set over high heat. Bring to a boil. Reduce heat, and let simmer about 30 minutes.
• Add white wine and peppercorns; simmer about 15 minutes more. Return to a boil.
• Depending on size of stockpot, quickly add 4 to 6 lobsters to boiling court-bouillon, making sure the liquid covers all the lobsters. Allow court-bouillon to return to a boil again, and cook lobsters about 12 minutes. Using tongs, remove lobsters, and transfer to a platter or large bowl. Repeat with remaining lobsters, working in batches if necessary.
• Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard. Serve lobsters with melted butter and lemons.

BOILED LOBSTER

Steps:

• Pour 1 gallon of water into a large stock-pot, and add sea salt. Add the thyme sprigs and parsley stems, white wine, and lemon juice. Bring the pot to a rolling boil. Place the lobster tails into a steaming tray or colander, on top but not touching the boiling water for about 12 minutes, until the meat loses its opalescence.
• In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Remove out the clarified butter and place in a warm cup until the lobster is done.
• Serve lobster with lemon wedges, drawn butter in a small bowl, and garnish with parsley.

BOILED MAINE LOBSTER

Steps:

• To make a court-bouillon: Pour 1 gallon of water into a 16-quart stock pot over medium heat. Tie the thyme, parsley and bay leaves together with kitchen string to make a bouquet garni. Place the herb bundle in the stock pot and secure the end of the string to the pot handle for easy removal. Cut the lemon in half and squeeze the juice into the water, then drop in the lemons. Add wine, peppercorns and sea salt. Bring to a rolling boil.
• Cut off the rubber bands that secure the lobster claws. Place live lobsters in the freezer for 15 minutes to disable movement. Plunge lobsters head first into the stock pot, cover, and boil for 15 minutes. The lobster shells will be red and the tails will curl up when done. Remove lobsters from boiling liquid with tongs.
• In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Ladle out the clarified butter and place in a warm cup until the lobster is done.

BOILED LOBSTER

Steps:

• Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.
• Add the lobsters and place a lid over the pot. Boil for 15 minutes (depending on the size of your lobsters). Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.

BOILED MAINE LOBSTER

Steps:

• Boil the water in a large pot with a lid and add salt, parsley, bay leaves and peppercorns. Place the lobsters into the boiling water, making sure you leave the rubber bands on the claws (to avoid being pinched). Boil covered for about 15 minutes, then remove to a tray. (If using lobster tails only, the cooking time will be less. Boil until the meat is no longer translucent.)
• To shell the lobster, separate the tail from the body by lightly twisting. Remove the claws, and using a lobster cracker or nut cracker, extract the lobster meat and place on a serving platter.
• Put the melted butter in appropriately sized bowls for dipping the lobster pieces and enjoy!
• Note: You can keep the stock from the pot for when you need stock (for soups or other recipes) in the future. Strain, allow to cool, and freeze in labeled containers or plastic bags in 1/2 or 1 cup increments. I actually like to freeze them in ice cubes containers (each cube is about 1/8 of a cup) and then toss them into a labeled plastic bag. (Waste not, want not!)

BOILED LOBSTER

Steps:

• Fill 6-quart Dutch oven or stockpot one-third full of water. Heat to boiling. Plunge lobsters headfirst into water. Cover and heat to boiling; reduce heat to low. Simmer 10 to 12 minutes or until lobsters turn bright red; drain.
• Follow directions for How to Remove Lobster Meat. Serve with butter and lemon wedges.

HOW TO BOIL A LOBSTER

Steps:

• HOW TO COOK A LOBSTER:. Place a steamer rack, pasta insert, or bed of seaweed in the bottom of a large pot. Add about 1 inch of water and bring to a boil. Add the lobsters and cook covered until done based on the size of the lobsters according to the above table.
• Serve with warm butter and lemon wedges.
• HOW TO EAT A LOBSTER:.
• Twist off the claws from the body.
• Crack the claws with a cracker or pull apart small claw from large claw and pull meat out with hands or pick.
• Separate the tail from the body by twisting.
• Push tail meat up and out the other end with fingers. You will find a strip of meat on the outer part - pull this off - you can eat it.
• Underneath it is the lobster's digestive tract - you don't want to eat this part.
• Pull the shell off the body of the lobster and underneath you will find the green "tomalley" (the liver) - you probably don't want to eat this part.
• Pull the small claws off the body and suck out the meat.