This boiled lobster recipe tells you all you need to cook lobster at home: a big pot, a pair of gloves to protect your hands, some lobster crackers (or kitchen shears) and small forks to help you get the sweet meat out of the shell. Plan on one 1- to 1 1/4-pound lobster per person. Store them for up to 24 hours in a ventilated container at the back of the bottom shelf of your refrigerator.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2013


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • To cook lobster: Fill a lobster pot, stockpot or canning pot about three-quarters full with water; bring to a boil over high heat. Leaving rubber bands on the claws and wearing a thick glove, grasp one lobster at a time around the body and add to the water, claws first. When all the lobsters are in, cover the pot and start timing--don't wait for the water to return to a boil. Cook 8 minutes for a 1-pound lobster. For larger lobsters, add 2 more minutes for each 1/4 pound. Remove the lobsters to a colander; let excess water drain before transferring to a serving plate.

  • To shell lobsters: Grasp a claw near the body. With a firm twist, remove from the body. Repeat with the second claw. Crack through the claw shell using a lobster cracker or kitchen shears. Remove the meat with a small fork. Hold the body in one hand and firmly grasp the tail in the other; twist and gently pull the tail from the body. (Discard the body.) The green/gray "goop" on the tail meat is called tomalley. Technically edible (and delicious to some), it functions as a filter and accumulates contaminants from the ocean--it's best to skip eating it. Cut through the underside of the tail shell with kitchen shears or use lobster crackers to crack the shell. Remove the meat from the shell with a fork. (One 1-pound lobster yields about 1 cup, or 4.5 ounces, cooked meat.)

Nutrition Facts

114 calories; protein 24.2g 49% DV; carbohydratesg; dietary fiberg; sugarsg; fat 1.1g 2% DV; saturated fat 0.3g 1% DV; cholesterol 186.3mg 62% DV; vitamin a iu 5.1IU; vitamin cmg; folate 14mcg 4% DV; calcium 122.5mg 12% DV; iron 0.4mg 2% DV; magnesium 54.9mg 20% DV; potassium 293.4mg 8% DV; sodium 620mg 25% DV; thiaminmg 3% DV.

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Rating: 5 stars
This is my new go to dip!! I use this for everything that I originally used butter on like clams crab legs etc. The other night for dinner I made it with artichokes and it was even great on them!! I have a very picky husband and he is a firm believer in his butter but I have been making this and I have had no complaints!! Read More