Boiled Lobster

How to Make Boiled Lobster

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1. Put the lobsters in the freezer for 20 minutes to make them sleepy before cooking.

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2. Bring the water and salt to a rolling boil in a pot large enough to hold both lobsters, at least 10 litres.

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3. Take the lobsters out of the freezer, remove the bands from their claws, and lower them into the pot head first. Cover and return to the boil.

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4. Boil for 13 minutes, until the shells are bright red and an antenna pulls out easily.

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5. Lift the lobsters out with tongs, drain them well, and rest on a board for 5 minutes.

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6. Twist off the claws and crack them with a nutcracker, split the tail and body lengthways with a large knife, and remove the dark vein from the tail.

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7. Serve with the melted butter for dipping and the lemon wedges.

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Tips for Making Boiled Lobster

• Salt the water heavily. It should taste like the sea, since the meat takes up the seasoning as it cooks.
• Time the cooking from the moment the water returns to the boil. A 700 g lobster needs about 13 minutes, and a heavier one needs a minute or two more for every extra 100 g.
• Do not overcook it. The meat sets in minutes, and after that it turns tough, so lift the lobster out as soon as it is red and do not let it sit in the hot water.

What to Serve with Boiled Lobster

• Melted butter
• Boiled new potatoes
• Coleslaw

Storing & Reheating Boiled Lobster

Eat the lobster while it is warm. Shell any left over and keep the meat in the fridge for up to 2 days, then use it cold in a roll or a salad. Do not reheat lobster meat for long, as it turns rubbery.

Boiled Lobster FAQ: Common Questions

Boiled Lobster Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.