Lobster
Lobster is one of the most luxurious and sought-after seafood delicacies in the world. Found primarily in cold ocean waters, lobsters are crustaceans with hard shells, large claws, and tender, succulent meat. Known for their sweet, buttery flavor and delicate texture, lobsters are often associated with fine dining and coastal cuisines. They are especially popular in regions like New England in the United States, the Maritime provinces of Canada, and parts of Europe. Lobster meat is used in a wide array of dishes—from simple boiled servings with melted butter to rich lobster bisques and pastas.
Beyond its delicious taste, lobster is also packed with nutritional benefits. It is a good source of lean protein, vitamins B12 and E, and minerals like zinc, selenium, and copper. While cooking lobster can seem intimidating, it’s actually quite approachable once you understand the basics. Whether steamed, grilled, or baked, the key is to avoid overcooking to preserve its tender texture. Whether you're exploring food recipes on cookpad or experimenting as a Home Cook worldwide, lobster remains an elegant and rewarding ingredient. Below is a classic recipe for boiled lobster with drawn butter, a timeless method that highlights the natural flavor of the lobster meat—making it one of the most beloved food recipes in gourmet cuisine.
Classic Boiled Lobster with Drawn Butter Recipe
Ingredients:
- 1 live lobster (1.5 to 2 lbs)
- Sea salt (for boiling water)
- 1 lemon, halved (optional)
- 1/2 cup (1 stick) unsalted butter
- Fresh parsley (for garnish, optional)
Instructions:
- Prepare the Pot:
- Fill a large stockpot about 3/4 full with water.
- Add about 2 tablespoons of sea salt per quart of water.
- Bring the water to a rolling boil.
- Add the Lobster:
- Grasp the live lobster firmly and place it headfirst into the
boiling water.
- Cover the pot and bring it back to a boil.
- Once boiling again, reduce heat slightly and cook for 12–15
minutes (for a 1.5–2 lb lobster). The shell will turn bright red when
done.
- Prepare the Butter:
- While the lobster is cooking, melt the butter over low heat in
a small saucepan.
- Optionally, skim off the white solids on top to make clarified
(drawn) butter.
- Add a squeeze of lemon juice or minced garlic if desired.
- Serve:
- Remove the lobster from the pot and let it drain.
- Place on a platter, crack open the claws and tail, and serve
with the melted butter and lemon wedges.
- Garnish with parsley if desired.
FAQs About Lobster
Q: How can I tell if the lobster is
cooked properly?
A: A cooked lobster will have a bright red shell, and the meat will be opaque
white and firm, not translucent or mushy. Overcooked lobster becomes tough and
rubbery.
Q: Is it safe to cook live lobsters at
home?
A: Yes. Boiling live lobster is the most humane and common method. Make sure to
handle it carefully and cook it soon after purchasing.
Q: Can I use frozen lobster instead of
live?
A: Yes, but fresh lobster has superior texture and flavor. If using frozen,
thaw it completely in the refrigerator before cooking.
Q: What’s the green stuff inside a
lobster?
A: That’s called the tomalley, the lobster’s liver and pancreas. Some
consider it a delicacy, but it may contain toxins, so consume in moderation.
Q: Can I save the shells for anything?
A: Absolutely! Lobster shells make an excellent base for seafood stocks, soups,
and bisques.
Would you like a grilled or baked lobster
variation next?
