Traditional Boiled Lobster Recipes
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.
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 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 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.
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