Classic Lobster

Classic Lobster
Cook Time
10 min
4 servings

You don’t need to do a lot to lobster to make it amazing, and this recipe does just that!



Classic Lobster

4 1 ½
lb(s) live lobster
cup butter, melted
Light Lemon Chive Dipping sauce

Light Lemon Chive Dipping Sauc

cup low-fat plain yoghurt
cup light sour cream
cup light mayonnaise
tsp chopped fresh chives
tsp chopped fresh green onion
Tbsp lemon, juice
tsp mustard
pinch cayenne pepper, chopped


Step 1

Fill large deep pot with enough salted water (1 tbsp/15 mL salt per 4 cups/1 L water) to completely cover lobsters; bring to full rolling boil over high heat.

Step 2

Grasp back of each lobster; plunge headfirst into water.

Step 3

Cover and return to boil.

Step 4

Start cooking time when water boils; reduce to bubbly simmer.

Step 5

Cook each lobster for
10 minutes for first pound (500 g) and 1 minute for each additional 4 ounces (125 g) or until lobster is bright red and small leg comes away easily when twisted and pulled.

Step 6

Remove meat from lobster, discarding shells and setting meat aside or dipping into butter to eat as you proceed.

Step 7

First, twist off claws at joint at body; separate into claw and arm sections.

Step 8

Break off smaller part of claw and remove meat with lobster pick or nut pick.

Step 9

Using lobster cracker or nutcracker, crack larger part of claw at widest part; lift out meat.

Step 10

Crack arm; pick out meat.

Step 11

Separate tail piece from body by twisting apart.

Step 12

Bend tail backward and break off flippers; pick out meat from flippers.

Step 13

Using kitchen shears or steak knife, cut through shell along underside of tail to expose meat.

Step 14

With fingers or fork, pry meat from shell.

Step 15

Remove and discard intestinal vein (if any).

Step 16

Holding legs and inner section of body pull off back shell.

Step 17

Remove and eat red coral (if any) and green tomalley (liver).

Step 18

Insert thumbs in inner body and pry apart to separate half lengthwise; extract any meat.

Step 19

Break off legs; suck out juice and meat.

Step 20

Combine all dressing ingredients in a bowl.

Step 21

Makes 3/4 cup (175 mL).

Rate Recipe

My rating for Classic Lobster