Boiled Lobster

1. 1

   Pour 1 gallon of water into a large stock-pot, and add sea salt.

2. 2

   Add the thyme sprigs and parsley stems, white wine, and lemon juice.

3. 3

   Bring the pot to a rolling boil.

4. 4

   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.

5. 5

   In a small saucepan, melt the butter over medium heat.

6. 6

   Bring to a boil until the milk solids have separated and sunk to the bottom of the pan.

7. 7

   Remove out the clarified butter and place in a warm cup until the lobster is done.

8. 8

   Serve lobster with lemon wedges, drawn butter in a small bowl, and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.