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Boiled Lobster with Drawn Butter | Lobster Boil Recipe

How To Cook Boiled Lobster with Drawn Butter. It's easier than you think, & and it tastes fantastic! Serve with fresh drawn butter.

Course Appetizer, Entree
Cuisine American, Seafood
Keyword Lobster
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 servings
Calories 200 kcal
Author Holly Sander

Ingredients

  • 4 live lobsters, 1 1/4 pound each
  • 1/2 cup salted butter (one stick)
  • 1 cup iodized salt

Instructions

  1. Fill an 8-quart pot 2/3 full with water, and add salt.
  2. Bring to a rolling boil.
  3. Gripping the lobster behind the claws, quickly plunge them into the boiling water. Use tongs to ensure the tail fully submerges. Repeat with second lobster, immediately cover the pot and return to a boil.
  4. Cook the lobsters covered for 12 minutes from the time they go into the water, adjusting your burner to ensure pot doesn't boil over.
  5. If using lobsters larger than 1 1/4 pounds, add 1 minute to the cook time for every additional quarter pound.
  6. Carefully remove cooked lobster from the pot, place in a colander in the sink to drain and cool.
  7. If desired, snip the very end of the larger claw tip with kitchen shears to aid in draining the claws.
  8. Melt butter in a small pot over low heat until it foams - usually about 10 minutes.
  9. While butter is melting, start cracking the lobsters as soon as they are cool enough to handle.
  10. Firmly grip the body with one hand and twist the tail with the other… it will come right off. Snap off the small flipper at the very end of the tail. Reach into the tail from the small end, and push the entire tail out of the large end of the shell. You may see some firm bright red lobster roe or some greenish-yellow tomalley, discard this and rinse the tail if desired. You can devein the tail by cutting it open.  Use a sharp chef’s knife to cut the tail lengthwise, through the center of the tail on the harder, rounded side of the tail.  Remove the exposed vein with your hands.  Halving the tail lengthwise also exposes the vein, making it easy for you to remove.

  11. For the claws, snip off the rubber bands, twist each claw off from the body, then bend the segments or “knuckles” of the claw backwards until they snap apart. Next bend the smaller of the two pincers backward until it snaps off. For the larger pincer, either snip open with kitchen shears or gently use lobster crackers to break the shell. If at all possible you want to extract this meat as a whole piece!
  12. Repeat these steps for the second pair of lobsters.
  13. After the butter has melted, skim the foam from the top and pour into a small serving dish or ramekin. Discard any solids.
  14. Serve lobster immediately with warm drawn butter, and lemon wedges if desired.

Recipe Notes

To melt butter in the microwave, cut butter into small bowl loosely cover bowl with paper towel. Melt on 100% power for about 30-40 seconds, checking every 10 to 15 seconds until it’s almost melted but a few small solid pieces remain. Remove from the microwave and stir until it’s completely melted.