BOILED LOBSTERS
There is truly no more magnificent feast than a lobster dinner, whether it's eaten at a lobster pound picnic table or on your very own deck. At Thurston's Pound in Bernard, Maine, you choose your lobsters from the tanks near the order window, and then they're boiled in clean seawater in a large propane-fired cooker. To replicate this at home, just be sure to add enough salt to the water to create the right balance of ocean-briny flavor. A mere swipe through melted butter, a squirt of lemon and that's all anyone needs. Heaven!
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Fill a large stockpot about half 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. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.
- Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.
MAINE BOILED LOBSTERS
Make and share this Maine Boiled Lobsters recipe from Food.com.
Provided by dojemi
Categories Very Low Carbs
Time 8m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Bring the salted water to a boil in a pot large enough to hold the lobsters.
- Rinse the lobsters under cold water and quickly slide them into the boiling water.
- Cover the pot and simmer gently until the lobsters turn completely red, in about 6 minutes.
- Drain in a colander and serve immediately with melted butter or extra-virgin olive oil.
BOILED LOBSTER
Steps:
- 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.
BOILED MAINE LOBSTER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Boil the water in a large pot with a lid and add salt, parsley, bay leaves and peppercorns. Place the lobsters into the boiling water, making sure you leave the rubber bands on the claws (to avoid being pinched). Boil covered for about 15 minutes, then remove to a tray. (If using lobster tails only, the cooking time will be less. Boil until the meat is no longer translucent.)
- To shell the lobster, separate the tail from the body by lightly twisting. Remove the claws, and using a lobster cracker or nut cracker, extract the lobster meat and place on a serving platter.
- Put the melted butter in appropriately sized bowls for dipping the lobster pieces and enjoy!
- Note: You can keep the stock from the pot for when you need stock (for soups or other recipes) in the future. Strain, allow to cool, and freeze in labeled containers or plastic bags in 1/2 or 1 cup increments. I actually like to freeze them in ice cubes containers (each cube is about 1/8 of a cup) and then toss them into a labeled plastic bag. (Waste not, want not!)
BOILED LOBSTERS WITH TARRAGON BUTTER
Categories Quick & Easy Low/No Sugar Wheat/Gluten-Free Lobster Summer Tarragon Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- Fill a 6-quart pot three fourths full with salted water and bring to a boil. Plunge lobsters headfirst into water and boil, covered, 7 to 8 minutes. Transfer lobsters with tongs to a colander and drain head down to remove excess liquid.
- Finely chop shallot. In a small saucepan melt butter with shallot, tarragon, vinegar, and salt and pepper to taste.
- Arrange lobsters on a platter and using kitchen shears remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell.
- Spoon some tarragon butter over each lobster tail and serve remainder on the side.
BOILED MAINE LOBSTER
Move over Martha Stewart. simple is better. Let the natural flavor of the lobster come through and watch your guests' eyes glaze over.
Provided by Aroostook
Categories Lobster
Time 25m
Yield 4 lobster
Number Of Ingredients 4
Steps:
- Bring to a roiling boil a large kettle of salted water.
- Place lobsters in boiling water head first. Cover and cook for 15 minutes.
- Remove and serve with melted butter.
- HOW TO EAT: Twist off the claws. Crack each claw with a nut cracker.
- Separate the tail piece from the body. Bend back and break the flippers off the tail piece. Insert a fork where the flippers have been broken off and push out the meat.
- Separate the back from the body. Open the remaining part of the body by cracking apart sideways. There is some good meat in this section.
- The small claws are excellent eating! The meat sucked out like like sipping through a straw!
BOILED MAINE LOBSTER
Each summer, many lobsters' tough shells are replaced by thin ones. These lobsters, called "shedders," are a delight to eat -- it takes no effort to get at the tail and claw meat. Still, it is smart to keep a pair of crackers at hand, just in case. Boiling lobsters in court-bouillon, a staple for poaching seafood, makes them quite flavorful in the absence of seawater.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Place onions, carrots, and celery in a large stockpot. Make a bouquet garni: Gather thyme, parsley, and bay leaf; tie into a bundle with kitchen string, then add to the stockpot.
- Fill stockpot 2/3rds full with cold water; set over high heat. Bring to a boil. Reduce heat, and let simmer about 30 minutes.
- Add white wine and peppercorns; simmer about 15 minutes more. Return to a boil.
- Depending on size of stockpot, quickly add 4 to 6 lobsters to boiling court-bouillon, making sure the liquid covers all the lobsters. Allow court-bouillon to return to a boil again, and cook lobsters about 12 minutes. Using tongs, remove lobsters, and transfer to a platter or large bowl. Repeat with remaining lobsters, working in batches if necessary.
- Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard. Serve lobsters with melted butter and lemons.
BOILED LOBSTERS WITH CORN AND POTATOES
Everyone's favorite way to eat lobster: boiled in the same pot as fresh corn and new potatoes -- melted butter is optional.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Fill a lobster pot or other large pot two-thirds full with water. Add potatoes, onion, garlic, and salt. Cover, and bring to a boil.
- Uncover, reduce heat to medium, and cook until potatoes begin to soften, 8 to 10 minutes. Add lobsters headfirst. Cover, and cook until shells are bright red, 5 to 6 minutes. Add corn, and cook for 3 minutes more.
- Remove potatoes, lobsters, and corn from water; discard onion and garlic. Using kitchen shears, clip tips of lobster claws, and let drain. Serve potatoes, lobsters, and corn with butter.
BOILED LOBSTER
Steps:
- Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.
- Add the lobsters and place a lid over the pot. Boil for 15 minutes (depending on the size of your lobsters). Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.
Nutrition Facts : Calories 793.1 calories, Carbohydrate 77 g, Cholesterol 382.7 mg, Fat 5.2 g, Fiber 18.5 g, Protein 117.7 g, SaturatedFat 1 g, Sodium 7793.5 mg, Sugar 25.3 g
BOILED LOBSTER TAIL
Dress up your dinnertime spread with delicious Boiled Lobster Tails! Enjoy four servings of Boiled Lobster Tails with your family in less than 30 minutes.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Grate enough zest from lemon to measure 1/2 tsp. zest; place in small bowl. Cut lemon in half, then squeeze enough juice from 1 lemon half to measure 1 Tbsp. juice. Add lemon juice to zest; mix well. Reserve for later use.
- Place both lemon halves in Dutch oven. Add water, peppercorns and 1/4 cup dressing; stir. Bring to boil. Add lobster tails; return water to boil. Simmer on medium-low heat 10 to 12 min. or until lobster meat is tender and tails turn red.
- Meanwhile, add butter, cheese and remaining dressing to reserved lemon zest mixture; mix well.
- Drain lobster tails. Remove meat from shells; discard shells. Serve lobster meat topped with dressing mixture.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 215 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g
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