Checkout  Cart | Track Order | Help
  All Recipes | Recipe Search | Submit a Recipe | Free Recipe E-Mail
BROWSE:  Recipes | Collections | Menus
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Bench Scrape Bench Scrape by Rachael Ray
Star Rating
$7.95 $6.39
Lazy Spoon and Ladle Set Lazy Spoon and Ladle Set by Rachael Ray
Star Rating
$21.95 $17.59
Ultra Wide Mouth Food Processor Ultra Wide Mouth Food Processor by KitchenAid
$229.95 $159.99
Recipe & Cooking Community
Join Us on
Facebook
Join Us on
Twitter

Boiled Lobster with Pepper Butter
Source: Quick from Scratch - Fish
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: Star Rating   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 4
Have something to celebrate? Treat yourself to a dinner of boiled lobster with warm butter dipping sauce. You won't have to spend much time in the kitchen—this is one of the quickest of all our recipes to prepare.
RECIPE INGREDIENTS
4 lobsters (about 1 1/2 pounds each)
1/2 pound unsalted butter
4 1/2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1 teaspoon salt
2 teaspoons fresh-ground black pepper
Boiled Lobster with Pepper Butter Recipe at Cooking.com
DIRECTIONS
In a large pot of boiling, salted water, cook the lobsters, covered, until just done, about 10 minutes after the water returns to a boil.
Meanwhile, in a medium stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the lemon juice, parsley, salt, and pepper. Divide the butter among four small bowls. Serve the lobsters with the pepper butter for dipping.
How to Eat a Lobster
  • Twist off the "arms" of the lobster and break off the claws. Bend the "thumb" of each claw down until it cracks. Using a lobster cracker, break the claw shells and gently extract the meat with a small fork. Crack the "arms" and extract the meat with the fork.
  • Using your hands, break the lobster in half at the point where the body meets the tail. The tomalley, the soft green part in the body, is good to eat, and you can easily spoon it out. You can also eat the bright red roe, if any, at the body-end of the tail.
  • Using your hands, squeeze the sides of the tail together so that the underside cracks. With the underside facing you, and one hand on each side of the shell, press open the tail exposing the meat; extract it with the fork.
  • There is a little meat in the legs. If you like, twist them off, break them in half, and suck out the meat.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 4
Calories: 464
Fat. Total: 46g
Protein: 12g
Carbohydrates, Total: 2g
Sodium: 793mg
% Cal. from Fat: 89%
Cholesterol: 163mg
Spotlight Recipe Review See all 1 reviews »

Rating: Star Rating
by: Gilberto, PR Reviewed: 09/21/2006
See all of Gilberto's reviews »
you shal split the tail in halve and ad some of that lemon sause.
6 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering:
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2012 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Small Advertising Healthy Recipes from Taste of Home