Advertisement

Boiled Lobsters

July/August 2013

Your rating: None Average: 3 (2 votes)

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.


Boiled Lobsters Recipe

Makes: 4 servings, 1 lobster each

Serving Size: 1 lobster each

Active Time:

Total Time:

Preparation

  1. 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.
  2. 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

Per serving: 114 calories; 1 g fat (0 g sat, 0 g mono); 186 mg cholesterol; 0 g carbohydrates; 0 g added sugars; 24 g protein; 0 g fiber; 620 mg sodium; 293 mg potassium.

Nutrition Bonus: Zinc (34% daily value)

Carbohydrate Servings: 0


More From EatingWell

Recipe Categories

Main Ingredient
Shellfish
Meal/Course
Dinner

Season
Spring
Summer
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Publication
July/August 2013
20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner