Boiled Lobster Recipes
HOW TO BOIL AND EAT LOBSTER
Learn how to cook lobster with our comprehensive, easy-to-follow guide. Tips for buying, storing, boiling, and eating fresh lobster at home.
Provided by Elise Bauer
Categories How To Lobster New England Seafood Shellfish
Time 17m
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil: Fill a large pot 3/4 full of water. Add a tablespoon of salt for every quart of water. The water should be salty like sea water (in fact you can use clean sea water if you have it). Bring the water to a rapid boil.
- Remove the lobsters from pot to drain: Remove the lobsters from the pot with tongs and place on a plate to drain and cool.
Nutrition Facts : Calories 106 kcal, Carbohydrate 0 g, Cholesterol 84 mg, Fiber 0 g, Protein 8 g, SaturatedFat 5 g, Sodium 1084 mg, Sugar 0 g, Fat 8 g, UnsaturatedFat 0 g
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.
Nutrition Facts : Calories 793.1 calories, Carbohydrate 77 g, Cholesterol 382.7 mg, Fat 5.2 g, Fiber 18.5 g, Protein 117.7 g, SaturatedFat 1 g, Sodium 7793.5 mg, Sugar 25.3 g
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
Each summer, many lobsters' tough shells are replaced by thin ones. These lobsters, called "shedders," are a delight to eat -- it takes no effort to get at the tail and claw meat. Still, it is smart to keep a pair of crackers at hand, just in case. Boiling lobsters in court-bouillon, a staple for poaching seafood, makes them quite flavorful in the absence of seawater.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
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 TAILS
Nothing epitomizes summer in Maine more than lobster.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Put court-bouillon into a large stockpot. Cover, and bring to a boil over high heat. Working in batches, plunge lobsters headfirst into water. Cover; return to a low boil. Cook until bright red and cooked through, 7 to 10 minutes. Using tongs, transfer lobsters to a platter.
- Using a kitchen towel to protect your hands, twist off tail and claws of 1 lobster; discard body. Using kitchen shears, cut along length of tail to make it easier to remove meat. Set tail aside. Separate claws from knuckles; twist and pull off pincers. With back of a knife, crack knuckle end of claw to loosen shell; remove meat. Push knuckle meat out of shell. Reserve for another use. Repeat with remaining lobsters. Refrigerate tails until ready to serve, up to 1 day. Serve with pesto and salad cream.
BOILED MAINE LOBSTER
Move over Martha Stewart. simple is better. Let the natural flavor of the lobster come through and watch your guests' eyes glaze over.
Provided by Aroostook
Categories Lobster
Time 25m
Yield 4 lobster
Number Of Ingredients 4
Steps:
- Bring to a roiling boil a large kettle of salted water.
- Place lobsters in boiling water head first. Cover and cook for 15 minutes.
- Remove and serve with melted butter.
- HOW TO EAT: Twist off the claws. Crack each claw with a nut cracker.
- Separate the tail piece from the body. Bend back and break the flippers off the tail piece. Insert a fork where the flippers have been broken off and push out the meat.
- Separate the back from the body. Open the remaining part of the body by cracking apart sideways. There is some good meat in this section.
- The small claws are excellent eating! The meat sucked out like like sipping through a straw!
BOILED LOBSTER
Why wait? Enjoy the dining experience of boiled lobster at home. It's easy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 32m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 115, Carbohydrate 2 g, Cholesterol 85 mg, Fiber 0 g, Protein 24 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 450 mg
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- In a 20-qt. or larger kettle bring water and salt to boiling. Grasp lobsters just behind the eyes; rinse them under cold running water. Quickly plunge lobsters headfirst into the boiling water. Cover and return to boiling. Boil 15 minutes adjusting heat as necessary to maintain a steady boil. Drain lobsters; remove any bands on large claws.
- When cool enough to handle, place each lobster on its back. Separate the lobster tail from the body. Cut through the tail membrane to expose the meat. Remove and discard the black vein running through the tail. Remove meat from tail. Twist the large claws away from the body. Using a nutcracker, break open the claws. Remove meat from claws. Crack the shell on remaining part of the body; remove meat with a small fork. Discard the green tomalley (liver) and the coral roe (found in female lobsters). Serve lobster meat with Clarified Butter and/or Beurre Blanc.
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