Easy Boiled Lobster
2
- Prep Time10 min
- Total Time40 min
- Makes2 to 4 servings
Produced by Aimee Nishitoba; Photography by Carmen Cheung; Food Styling by Matthew Kimura; Prop Styling by Madeleine Johari; Illustrations by Emily Chu.
To add a bit of luxury to your tower, include lobster. Here, we make it simple to cook at home. If you’re not ready to dive into making fresh lobster yet, most supermarkets with a seafood counter will cook the lobster for you.—Soo Kim
Ingredients
sea salt, as needed
1 to 2 live lobsters, about 500 g each
Instructions
Fill a large stockpot three-quarters full with water. Stir in 1 tbsp salt for every 1 L water. Bring to a boil.
Fill kitchen sink with ice and cold water. Add one lobster to pot by carefully grasping tail and lowering headfirst into boiling water. When water returns to a boil, reduce to a simmer and cover. Cook until shell turns orange and an antenna pulls away easily, 15 min. Plunge into ice water and let cool.
Return salted water to a boil and repeat with remaining lobster, if cooking two.
Break down lobster up to 1 day ahead (see instructions here) and refrigerate until assembly.
Kitchen tip
To store live lobster, keep in storage box in the refrigerator and cover with a wet paper towel.
Butter Trio recipes
While your lobster boils, whip up these quick and easy sauces to enjoy alongside: Drawn Butter, Brown Butter Caper Sauce and Cajun Garlic Butter.
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