This amazingly tasty boiled lobster is an easy way to make the perfect lobster dinner at home whether it's a special night for two or a huge lobster-fest! Serve your lobster with my simple drawn butter and dip every bite into the rich deliciousness!
Fill a large stockpot with enough water to cover the lobsters. Add bay leaves, Kosher salt, lemon juice, and Old Bay seasoning. Cover and bring the water to a full rolling boil (bubbling rapidly).
water, 2 whole bay leaves, ½ tablespoon Kosher salt, 2 tablespoon lemon juice, 1 tablespoon Old Bay seasoning
Once the water is at a full boil, hold the lobsters by the back and place them into the boiling water head first (leave the claw bands on). Completely submerge each of the lobsters as they are added. *Cook in batches if needed.
4 whole lobsters
Return the cover to your stock pot and bring the water back to a boil, cooking the lobster for 8 minutes. After the cooking time has elapsed, plunge the boiled lobster into a cold water bath for about a minute to stop the cooking process.
Serve immediately with drawn butter and lemon wedges.
1 drawn butter, 1 lemon
*Nutritional information is for 1 ½ pound whole lobster as boiled, but not including the drawn butter or lemon that may be served on the side.
A 1 ½ pound lobster yields the ideal 6-8 ounce serving of lobster meat per person for a serving.
Cook your lobster for 6-7 minutes for the first pound, and add 3 minutes for each additional pound. We are using 1 ½ pound lobster for this recipe, so the total cooking time is 8 minutes.
Lobster is done when the shell is bright red and the antennae can easily be pulled out.
Cooked lobster should have a minimum internal temperature of 140°F (60°C) for food safety. The maximum internal temperature I recommend is 145°F (63°C) to prevent over-cooking the tender lobster meat.