I enjoy lobster cooked any which way, though I do think that my least favorite way (other than overcooked) is steamed or boiled lobster, as the high heat that it’s usually cooked on ruins the texture of the delicate meat. If I’m going to pay $16.99 per pound for a whole lobster, it better darn well melt in my mouth.
Instead of boiled lobster, I enjoy Lobster Carpaccio (a recipe from Nobu) and lobster slow-poached in a creamy, buttery sauce. Throw in the freshest tomatoes you can find, maybe some fresh herbs and I’ll be as happy as a clam human (I don’t think clams eat lobster)
If you’re squeamish about handling a live lobster, that’s totally okay. Many people are, including 9 out of 10 squeamish teenage grocery store cashiers who have to ring it up.
But let’s just say that if you’re really not into bringing a live lobster home, you can still make this dish.
You can use lobster tails.
Or, if your seafood department has complimentary steaming service (many do!) – have them steam the lobster for exactly 3 minutes and then immediately package it in ice to cool the lobster off. When you get home, remove the meat from the lobster and continue the recipe with the butter poaching.
If you’re okay with live lobsters, go for it.
There are many theories on how best to prepare the lobster for its final moments – some suggest you freeze the lobster for a few minutes to slow down its metabolism and put it to “sleep”, some suggest piercing a knife in its head to kill instantly.
Our method was a family decision – the kids pet the lobster and thank Buddha for providing such delicious creatures.
“Ahhh, Good lobstah….you had a good life in the tank. May you reincarnate into a butterfly”
Boil a big pot of water, add in the lobster and for 3 minutes. I don’t want the lobster to cook all the way – I just want to partially cook the lobster and make it easier to remove the meat.
Instead of using the traditional lobster/crab cracking devices, I use little sharp kitchen shears. Makes less of a mess, the lobster meat comes out cleanly and most importantly, I don’t get lobster juice squirtin’ in my eye (which usually happens when I use those stupid metal cracking tongs)
See, this is much easier, no? Just cut straight down the middle (shell only) and peel back.
Same thing with the knuckle. Just snip the shell.
And the big claw.
If you’re the patient sort, you can tear off the itty bitty skinny legs and try to extract the meat from them too. Some people use a rolling pin to squeeze the meat out, but I’ve found that it results in more eye-squirtin’ lobster juice than I’m comfortable with.
No need to dunk in hot water – just use a pair of kitchen shears, cut shell along length of back. Flip lobster tail over, cut shell along length of bottom (between its tiny feetsies). Pry shell open, remove meat and freeze the shell to make seafood stock.
This is the buttah for the lobstah. If you’re cooking more than one lobster, you can add more butter. I’ve used just one stick and cut it into small pieces.
In a pot just like this, start with 2 tablespoons of water over medium-low heat. Once it starts bubbling, add one piece of butter and whisk. When the butter has melted, add another piece, and so on and so on until you’ve used all the pieces.
Slowly adding the butter will help it emulsify – which basically means mixing two liquids together that normally don’t mix well (water and oil). What you’re after is a light yellow, creamy, buttery sauce called “beurre monte”…. NOT melted butter with white globs of milk solids (is there a fancy French term for this?)
To do this, you have to use low heat and add the butter pieces at a time. Make sure the mixture does not boil – otherwise it will separate.
Keep the heat on medium-low and add the lobster pieces and poach for 5 minutes. Every minute or so, I’ll turn the lobster.
Then remove the lobster. Now it’s time to gently cook the garlic and tomatoes for just a couple of minutes.
Finish off with some fresh basil and done!
Servings: Serves 2 as a main course or 4 as a starter.
Prep Time: 5 minutes
Cook Time: 20 minutes
I recommend using salted butter, which is all the salt that's needed to flavor the dish. If you're using unsalted butter, you might want to season with a bit of salt while cooking the tomatoes. An important tip is to make sure the butter mixture does not come to a boil - keep the heat low so that the butter emulsifies (turns into a nice, smooth creamy sauce) instead of breaking up.
1. **If you are using lobster tails: Use sharp kitchen shears to cut shell of lobster all the way down its back. Turn over and cut bottom shell all the way down. Peel off shell and remove meat. Continue with step 2.
**If using live whole lobster - bring a large pot of water to boil. Turn off heat and add the lobster. Cover with lid and let cook for 3 minutes. Remove all lobster meat from shell and cut into large chunks.
2. In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece of butter. When butter had melted, add another piece. Continue with remaining butter pieces, one at a time. Make sure the mixture does NOT come to a boil, otherwise the butter will separate.
3. Keeping the heat on medium-low, add the lobster pieces and cook for 5 minutes, turning the lobster pieces every minute or so. Make sure mixture does not boil. Remove lobster pieces and divide amongst the 2 serving bowls.
4. In the same saucepan with the remaining butter, turn the heat up just a bit, add the garlic. When fragrant, add the tomatoes and cook for just a couple of minutes until the tomatoes have released some of the juices. I like to gently smash the tomatoes a bit so more juice comes out. Throw in the basil and you're done. Spoon tomatoes over lobster and serve immediately.
Lobster Mac & Cheese | Steamy Kitchen
Lobster Carpaccio | Steamy Kitchen
Grilled Lobster with Garlic Butter Sauce | Steamy Kitchen on Tasty Kitchen
Boiled Lobster Recipe, How to Cook and Eat Lobster | Simply Recipes
Lobster Yee Mein (Lobster Noodles) Recipe | Rasa Malaysia
use leftover lobster shell & head to make Lobster Bisque
And for a real treat, watch my friend (and incredibly talented storyteller/videographer) Liza de Guia’s video on Lobster Rolls.