Boiled Lobster With Drawn Lemon Caper Butter Recipes

BOILED LOBSTER WITH DRAWN LEMON-CAPER BUTTER

Steps:

• Fill a large soup pot or lobster pot two-thirds full of water.
• Add the salt and bring to a boil.
• When the water has come to a rolling boil, plunge the lobsters headfirst into the pot.
• Cover tightly with the lid and return the water to a boil over high heat.
• Cook the lobsters until the shells turn bright red, 10 to 12 minutes.
• Lift the lobsters out of the water with tongs and drain well in a colander.
• Remove the rubber bands from the claws, crack the claw shells, and drain off the excess liquid.
• To make the lemon-caper butter, melt the butter in a small saucepan.
• Stir in the lemon juice, capers, and chives and keep warm, over very low heat, stirring occasionally, until ready to serve.
• Serve the lobsters with the butter and lemon wedges.

DRAWN BUTTER

Steps:

• Melt half the butter, add flour mixed with seasoning and then gradually add hot water. Boil 5 minutes and remaining butter piece by piece.

CRACKED LOBSTER WITH DRAWN BUTTER AND LEMON

Steps:

• Bring 12 cups water and 2 tablespoons salt to a boil in a lobster pot or large, wide stockpot.
• Pick up each lobster firmly, holding the back of the body behind the claws. Add 2-4 lobsters to the pot; they should fit snugly, but not stacked. Cover, and cook for 18 minutes. Remove and repeat with remaining lobster. Let cool slightly before cracking and removing meat, about 20 minutes.
• Heat butter in a small saucepan over low heat. Cook, skimming solids that rise to surface. Season with salt, then pour into small ramekin or a large dish, leaving behind any solids on the bottom; a clear, golden liquid will be left. Keep butter warm.
• Place 1 lobster on the cutting board. Twist tail from joint where it meets the body, Cut tail in half down the center, keeping shell halves intact. Pull each tail half from its shells. Twist claws from body and discard body. Separate claws form knuckles. Crack knuckles, and remove meat. Discard knuckle shells. Grasp the thumb of claw, and bend it back to snap it off. Crack claws, and remove meat. Discard claw shells. Repeat with remaining lobster.
• Arrange lobster pieces on a platter and serve with butter and lemon.

BOILED LOBSTER

Steps:

• Fill 6-quart Dutch oven or stockpot one-third full of water. Heat to boiling. Plunge lobsters headfirst into water. Cover and heat to boiling; reduce heat to low. Simmer 10 to 12 minutes or until lobsters turn bright red; drain.
• Follow directions for How to Remove Lobster Meat. Serve with butter and lemon wedges.