Recipe courtesy of John Albin

Boiled Lobster

  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 2 servings
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1 gallon water

1/4 cup sea salt

1/4 bunch fresh thyme, leaves and sprigs intact

1/2 bunch fresh parsley, stems kept for steaming water and leaves finely chopped

1 cup dry white wine

1 lemon, juiced, plus 1 lemon cut into 6 wedges

5 lobster tails

1/2 pound butter


Pour 1 gallon of water into a large stock-pot, and add sea salt. Add the thyme sprigs and parsley stems, white wine, and lemon juice. Bring the pot to a rolling boil. Place the lobster tails into a steaming tray or colander, on top but not touching the boiling water for about 12 minutes, until the meat loses its opalescence.

In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Remove out the clarified butter and place in a warm cup until the lobster is done.

Serve lobster with lemon wedges, drawn butter in a small bowl, and garnish with parsley.

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