Recipe courtesy of Robert Irvine
Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 gallon water
  • Pinch sea salt
  • 1 bunch fresh parsley
  • 4 bay leaves
  • 1/4 cup whole black peppercorns
  • 4 (1 1/2 pound) whole lobsters or equivalent amount of lobster tails
  • 1 pound melted butter

Directions

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!)

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