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Recipe courtesy of John Albin

Show: Food Network Specials

Episode: Firehouse Cooking

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Total:: 22 min
Prep:: 10 min
Cook:: 12 min

Yield:: 2 servings

Level:: Easy

Ingredients

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

Directions

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.

My Private Notes

Name: Boiled Lobster
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 2 servings
Cuisine: american
Ingredients: 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