In Canada, we harvest the sweetest, most delicious lobster in the world. If you're short on time or fridge space, most grocery stores or fish markets will steam lobsters for you on request, but boiling them fresh at home is always preferable. Serve them with one (or all) of our signature butters or seasoned mayo.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2014
Ingredients
Method
Fill stockpot with enough salted water to completely cover lobsters; bring to full rolling boil over high heat. Plunge each lobster headfirst into water; cover and start timer when water returns to boil. Reduce heat and simmer until lobsters are bright red and small leg comes away easily when twisted and pulled, 8 to 10 minutes.Using large chef's knife, cut each lobster in half lengthwise; remove and discard vein (if any) along top of tail. Using poultry shears, cut notch halfway up edge of large side of each claw.
Make-ahead: Cover and keep warm for up to 1 hour.
Tip from The Test Kitchen - When plunging the lobsters into the pot, grasp them around the back shell, then snip the elastic bands off the claws with scissors just before gently dropping them headfirst into the water.
Assorted Lobster Dips (Ingredients not listed above)
Sure, plain melted butter is wonderful on lobster, but these jazzed up butters and one tasty mayo are even more irresistible. Make an assortment to suit every palate at the table.
Curried Ginger Butter
In small skillet, melt 2 tsp butter over medium heat; cook 2 tbsp minced green onion, 1 tsp minced fresh ginger and 1/2 tsp curry powder, stirring, until ginger is softened, about 3 minutes. Transfer to bowl; let cool to room temperature, about 5 minutes. Mash in 1/3 cup butter, softened.
Make-ahead: Wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 2 months.
To serve, gently melt butter mixture. Makes about 1/3 cup.
Lemony Dill Butter
Mash 1/3 cup butter, softened; 2 tbsp chopped fresh dill; and 1 tsp grated lemon zest.
Make-ahead: Wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 2 months.
To serve, gently melt butter mixture. Makes about 1/3 cup.
Spicy Garlic Butter
In small skillet, melt 2 tsp butter over medium heat. Cook 3 cloves garlic,
minced; add 1/2 tsp smoked paprika, stirring, until garlic is softened, about 2 minutes. Transfer to bowl; let cool to room temperature, about 5 minutes.
Mash in 1/3 cup butter, softened, and 1 tsp hot pepper sauce.
Make-ahead: Wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 2 months.
To serve, gently melt butter mixture. Makes about 1/3 cup.
Zesty Mayo
Stir together 1/3 cup mayonnaise, 2 tbsp finely chopped fresh chives, 1 tsp grainy mustard and pinch cayenne pepper.
Make-ahead: Cover and refrigerate for up to 3 days.
Serve with lobster. Makes about 1/3 cup.
Nutritional facts per serving: about
- Fibre 0 g
- Sodium 277 mg
- Sugars 0 g
- Protein 15 g
- Calories 71.0
- Potassium 257 mg
- Cholesterol 52 mg
- Total carbohydrate 1 g
%RDI
- Iron 2.0
- Folate 3.0
- Calcium 4.0
- Vitamin A 2.0
