Lobster Boil with Lemon Butter

  • serves 4
Christine Cushing
Christine Cushing

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.

23 Ratings
Directions for: Lobster Boil with Lemon Butter


Clarified Butter

¾ lb(s) unsalted butter


4 2 lb(s) live lobsters

4 Tbsp lemon juice

1 Tbsp chopped chives

Coarse salt and freshly cracked black pepper


Clarified Butter

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

2. Remove pot from heat and let sit for 3 minutes.

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

4. Discard solids.


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

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

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

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

5. Set aside.

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

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

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

See more: Shellfish, Citrus, Eggs/Dairy, Main, North American


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