Boiled Lobster
Ingredients
Directions
Prepare
Fill a large kettle or pot with water and bring it to a rolling boil.
Add a handful of coarse sea salt to the boiling water.
Brush the lobster and tie its claws together with twine.
Cook and serve
Carefully place the lobster in the boiling water.
Boil the lobster for 20 to 30 minutes, depending on its size.
Remove the lobster from the pot and place 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
- Live lobster
- Is the main ingredient, cooked whole in boiling water until its shell turns red and the meat sets.
The step that matters
Boiling time. Boiling for too long toughens lobster meat, because the proteins tighten and squeeze out moisture. Timing should follow the lobster's size so the meat is just cooked through.
“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.
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