This 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. When you make our healthy lobster butter dipping sauce, you'll save about 125 calories and 11 grams saturated fat compared to dipping your lobster into 2 tablespoons of melted butter.

EatingWell Test Kitchen


Dipping Sauce


Instructions Checklist
  • To prepare sauce: Bring wine, lemon juice and shallot to a simmer in a small saucepan over medium heat. Cook until the shallot is softened, 2 to 3 minutes. Add butter and salt and whisk until the butter is melted.

  • Combine water and flour in a small bowl and whisk into the sauce. Cook, whisking, until thick enough to coat the back of a spoon, 2 to 3 minutes. Remove from heat and cover to keep warm while you cook your lobsters.

  • 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 the rubber bands around 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. Serve each lobster with about 2 tablespoons dipping sauce. (Refrigerate any extra dipping sauce for up to 3 days; reheat before using.)

  • 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

189.6 calories; protein 24.5g 49% DV; carbohydrates 2.3g 1% DV; exchange other carbs; dietary fiber 0.1g; sugars 0.6g; fat 6.9g 11% DV; saturated fat 3.9g 20% DV; cholesterol 201.5mg 67% DV; vitamin a iu 242.5IU 5% DV; vitamin c 3.3mg 6% DV; folate 19.1mcg 5% DV; calcium 128.6mg 13% DV; iron 0.5mg 3% DV; magnesium 58.8mg 21% DV; potassium 335.9mg 9% DV; sodium 695.3mg 28% DV; thiaminmg 4% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
Cruel at best Seriously there is zero reason to boil any living thing alive for your BS fat fudge tastes. This is cruel and disgusting at best. Pros: None Cons: Animal cruelty Read More
Rating: 5 stars
This is my new go to dip!! I use this for everything that I use to dip butter into like clams crab legs etc. The other night I made artichokes and this made a great dip for even them!! Thanks for sharing!!! Read More