Boiled Lobster
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Gastrotools
Recipes from professionals
There are many exquisite dishes built around the king of the sea — the lobster — but its tender, delicate meat is such a fine delicacy that you don't need to do much more than prepare a good cooking broth and gently boil the lobster to put an outstanding meal on the table.
For the very best result, boil the lobster the day before and let it cool in its broth until serving. This way you have an effortless appetiser ready for New Year's Eve, or for any occasion when dinner deserves to be a little more special than usual. Serves 2.
If you need to cook more than one lobster at a time, simply scale up the water, salt, and sugar proportionally.
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Servings
: 2
servings
Ingredients
4
l
water
100
ml
coarse sea salt
50
ml
sugar
1
halved lemon
2
bay leaves
1
handful
fresh dill
0.5
tsk
coriander seeds
0.5
tsk
black peppercorns
1
live lobster, approx. 500 g
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Instructions
Step 1/5
Bring a large pot of water with the salt, sugar, lemon, bay leaves, dill, coriander seeds, and peppercorns to a boil.
Step 2/5
Dispatch the lobster by splitting the head with a sharp knife — placing the tip just behind the eyes and bringing the blade down towards the nose in one swift motion.
Step 3/5
Boil the lobster for 6 minutes, then take the pot off the heat and let it cool completely in the cooking broth. Refrigerate in the broth overnight.
Step 4/5
Remove the lobster from the broth and split it lengthwise. Crack the claws and joints lightly with a meat mallet or similar.
Step 5/5
Serve with aioli or mayonnaise and good bread.
