Oiled Lobster
Ingredients
Directions
Prepare
Bring a large pot of water to a rolling boil and add a handful of coarse sea salt.
Brush the lobster and tie its claws together with twine.
Cook and serve
Place the lobster in the boiling water and cook for 20 to 30 minutes, depending on its size.
Remove the lobster when done and lay it on its claws to drain.
Wipe the lobster dry before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lobster
- Is the main protein, cooked gently in boiling water until its flesh turns opaque and firm.
The step that matters
Cooking time for the lobster. Cooking for too long makes the meat tough and rubbery, while too little leaves it undercooked. Size changes the time, so the timing should be matched to the weight of the lobster.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.