Lobster Boil with Lemon Butter

Lobster Boil with Lemon Butter
4 servings

You’ll need a good pair of kitchen shears to help crack the lobster shell. If you decide to serve the lobster with the 3 other dishes (PEI Clam Steam; Jicama, Carrot and Red Cabbage Slaw; Grilled Corn on the Cob with Sumac Butter) half a 2-pound lobster per person is sufficient. Yield is 4 servings.



Clarified Butter

lb(s) unsalted butter


4 2
lb(s) live lobsters
Tbsp lemon juice
Tbsp chopped chives
Coarse salt and freshly cracked black pepper


Step 1

Melt butter in a small, heavy-bottomed pot over low heat.

Step 2

Remove pot from heat and let sit for 3 minutes.

Step 3

Skim froth with a ladle and slowly pour butter into a measuring cup, leaving milky solids in bottom of pot.

Step 4

Discard solids.

Step 5

Fill a 6-quart pot three fourths full with salted water and bring to a boil.

Step 6

Plunge lobsters headfirst into water and boil, partially covered, about 9 to 10 minutes.

Step 7

Transfer lobsters with tongs to a colander and drain the lobster with the head down to remove excess liquid.

Step 8

In a small saucepan on medium heat, bring 1 cup of clarified butter with lemon juice, chives, salt and pepper just to a simmer.

Step 9

Set aside.

Step 10

Using kitchen shears, remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell.

Step 11

Crack claws and serve lobsters on a platter with clarified butter on the side.

Step 12

Spoon some butter over each lobster tail and serve remainder on the side.

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