Saturday, February 16, 2013

A Very Lobsterific Valentine's Day

This past Valentine's Day was a lot of fun and pretty low-key too, as Dan and I stayed in and made surf and turf for dinner.  Part of that was boiling a giant live lobster, which was an experience we'll never forget.  We got a pretty big guy that you see above--a 2 pounder--and split it equally.  Even though it was our first time, I'd say we did pretty well and really enjoyed the sweet, succulent meat from the claws.  The tail was tasty too, but a little overdone - however, it was still such a nice treat, especially when dipped into the hot buttah.

The simplest way to cook a lobster at home is to boil it.  Here's what you do:

1.  You pick up the poor thing in your hands and drop it into a big pot of boiling water.  Make sure the water is seasoned with plenty of salt water (and by plenty, I mean 3-4 large handfuls of it)

2.  Depending on the weight of your lobster, boil it about 10 minutes per pound - so we boiled it for roughly 20 minutes
3.  Take out of the water and let rest for about 5 minutes

4.  Serve with warm clarified butter

We enjoyed this dish with a heaping spoonful of garlic mashed potatoes and lemon-misted asparagus. was a luxuriously decadent meal.  I hope you try it too sometimes.


  1. Many chefs these days kill the lobster before they put them in the boiling water. It doesn't affect the taste and is a lot more humane:

  2. Where did you buy your lobster?

  3. Long Island! Nice and fresh.



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