Lobsters range from 1 to about 30 pounds in weight. When buying a lobster, select one that is lively and active. Killed lobsters should be cooked as soon as possible after purchase. The meat of the claws, body, and tail are eaten. This recipe is easily scalable to desired number of servings.
Serves: 2Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy
- 2 tsp. salt
- 1 live lobster
- 1⁄4 cup melted butter
- Fill a large kettle with water to cover the lobsters. Add 2 teaspoons of salt for each quart of water. Bring to a boil and put lobster in the pot. Allow 10 minutes cooking time for small lobsters, 15 minutes for medium lobsters, and up to 25 minutes for large lobsters.
- Lift lobsters from the pot with tongs, and cool a few minutes before handling. To prepare, twist off the claws and break with a hammer or nutcracker, so meat can be removed. Gently pull the tail from the body, and holding with the hard shell down, cut the length with a scissors. Bend it apart, so meat loosens. Insert a knife down the center and remove the long intestine. Serve the lobster meat with melted butter for dipping.