Boiled Lobster With Drawn Lemon Caper Butter Recipes

Steps:

• Bring 12 cups cold water and 2 tablespoons salt to a boil in a lobster pot or large, wide stockpot.
• Pick up each lobster firmly, holding the back of the body behind the claws. Add 2 to 4 lobsters to pot; they should fit snugly, but not be stacked. Cover, and cook for 18 minutes. Remove, and repeat with remaining lobsters. Let cool slightly before cracking and removing meat, about 10 minutes.
• Heat butter in a small saucepan over low heat. Cook, skimming solids that rise to surface. Season with salt, then pour into small ramekins or a large dish, leaving behind any solids on the bottom; a clear, golden liquid will be left. Keep butter warm.
• Place 1 lobster on a cutting board. Twist tail from joint where it meets the body. Cut tail in half down center, keeping shell halves intact. Pull each tail half from its shell, and cut crosswise into 3/4-inch-thick medallions. Arrange cut pieces in shells. Twist claws from body, and discard body. Separate claws from knuckles. Crack knuckles, and remove meat. Discard knuckle shells. Grasp "thumb" of claw, and bend it back to snap it off. Crack claws, and remove meat. Discard claw shells. Repeat with remaining lobsters.
• Arrange lobster pieces on a platter, and serve with butter and lemon.

Steps:

• Add enough water to a large pot to fill it a third of the way-enough to steam, but not fully submerge the lobster-and bring to a boil. Meanwhile, make the compound butter by placing butter, herbs, shallot, salt, a few grinds of pepper, and zest in bowl of a food processor. Process until smooth, adding water 1 spoonful at a time if necessary to loosen and blend properly. Add lemon juice and process again to combine. Transfer seasoned butter to small container, cover, and hold at room temperature. (Note: Butter can be made in advance, refrigerated, and brought back to room temperature for serving.)
• When water has boiled, add sea salt, approximately one handful for each quart of water. Add whole lobster and steam for 5 minutes.
• Remove lobster from pot using a large slotted spoon or tongs. When cool enough to handle, break down the lobster in this order, placing each piece of meat gently on a plate: First, remove the claws. Then separate the tail from the head. Break the thick leg attached to the claw into two pieces at the joint, using the kitchen counter as leverage. Break the claw into two pieces, loosening at the joint. Split claw open with back of a chef's knife, and twisting at 90 degree angles. When the claw has cracked open, pull out the claw meat whole. Repeat with other claws.
• Lay each tail on its side and press down to crack; do not smash. Use thumbs to pull shell away, and gently pull the tail out whole. Trim away any ragged, small pieces of meat (and reserve for another use). Break down the elbows by gently cracking the shell with the back of a chef's knife in several places and peeling it away. Gently scrape the albumen from the meat.
• To finish, use the back of a spoon to smear some compound butter on the side of the plate. Slice lobster tail in half lengthwise, and arrange with other lobster pieces on the plate. Garnish meat with an additional dollop of butter, sea salt, a drizzle of olive oil, and a squeeze of fresh lemon juice.

Steps:

• Bring 12 cups water and 2 tablespoons salt to a boil in a lobster pot or large, wide stockpot.
• Pick up each lobster firmly, holding the back of the body behind the claws. Add 2-4 lobsters to the pot; they should fit snugly, but not stacked. Cover, and cook for 18 minutes. Remove and repeat with remaining lobster. Let cool slightly before cracking and removing meat, about 20 minutes.
• Heat butter in a small saucepan over low heat. Cook, skimming solids that rise to surface. Season with salt, then pour into small ramekin or a large dish, leaving behind any solids on the bottom; a clear, golden liquid will be left. Keep butter warm.
• Place 1 lobster on the cutting board. Twist tail from joint where it meets the body, Cut tail in half down the center, keeping shell halves intact. Pull each tail half from its shells. Twist claws from body and discard body. Separate claws form knuckles. Crack knuckles, and remove meat. Discard knuckle shells. Grasp the thumb of claw, and bend it back to snap it off. Crack claws, and remove meat. Discard claw shells. Repeat with remaining lobster.
• Arrange lobster pieces on a platter and serve with butter and lemon.

Steps:

• Fill a large soup pot or lobster pot two-thirds 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.
• Cover tightly with the lid and return the water to a boil over high heat.
• Cook the lobsters until the shells turn bright red, 10 to 12 minutes.
• Lift the lobsters out of the water with tongs and drain well in a colander.
• Remove the rubber bands from the claws, crack the claw shells, and drain off the excess liquid.
• To make the lemon-caper butter, melt the butter in a small saucepan.
• Stir in the lemon juice, capers, and chives and keep warm, over very low heat, stirring occasionally, until ready to serve.
• Serve the lobsters with the butter and lemon wedges.

Steps:

• Remove about 4 cups (1 quart) of the Seafood Bouillon and chill to use for an ice bath.
• Bring the remaining Seafood Bouillon back to a boil in a large stockpot. Preheat a grill to medium-high heat.
• Put the reserved chilled Seafood Bouillon in a large bowl and add ice to make an ice bath. Add the lobsters to the boiling liquid in the stockpot and cook for 2 minutes. Remove the lobsters from the pot. Remove the claws and return them to the stockpot to cook for 6 minutes more. Put the lobster bodies in the ice bath to stop the cooking process. When the claws are cooked, transfer them to the ice bath to chill. Use a chef's knife to split the lobster bodies and tails in half down the center. Crack the claws and remove the meat.
• Melt half of the Pernod-Caper Butter in a small saucepan on the grill. Brush the lobster tails liberally with some of the remaining room-temperature Pernod-Caper Butter. Grill the lobsters on the shell side first for 4 minutes to melt the butter. Flip onto the flesh side, add the claw meat to the grill and cook for another 4 minutes. Remove to a platter or individual serving plates.
• Serve with a salad of shaved radishes and fennel, lemon wedges for squeezing and a small side of the melted Pernod-Caper Butter.
• Combine the salt, lemons, carrots, celery, onions, bay leaf and 24 cups (1 1/2 gallons) water in a large stockpot and bring to a boil. Use immediately for cooking lobsters or other seafood.
• Combine the butter, shallots, capers, dill and lemon zest in the bowl of a stand mixer fitted with a paddle attachment and mix on medium just until the ingredients are combined. Scrape down the sides of the bowl with a spatula, then add the Pernod and mix on high just until incorporated. Season the butter with salt and pepper.
• Using a sheet of parchment paper, roll the butter into a log, seal the ends and chill for at least 1 hour. When ready to use, slice into disks for easy portioning.

Steps:

• To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
• To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
• To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.

Steps:

• Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.
• Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.
• Serve lobsters with lemon wedges and warm herb butter.