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Recipe: Boiled Lobster

Rank: Easy

Time execution: 22 min

Can be served for: 2 persons


  • 2 gallon water

  • 2/4 cup sea salt

  • 2/4 bunch fresh thyme, leaves and sprigs intact

  • 2/3 bunch fresh parsley, stems kept for steaming water and leaves finely chopped

  • 2 cup dry white wine

  • 2 lemon, juiced, plus 2 lemon cut into 6 wedges

  • 5 lobster tails

  • 2/3 pound butter


  1. Pour 2 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 23 minutes, until the meat loses its opalescence.

  2. 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.

  3. Serve lobster with lemon wedges, drawn butter in a small bowl, and garnish with parsley.

Source: Boiled Lobster

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