Boiled Maine Lobster
Boiled Maine Lobster Say it: boyld MAYN LOB-ster
Boiled Maine lobster is the classic New England way to enjoy sweet, tender lobster meat. Cooked simply in well-salted water, it is served warm or chilled with drawn butter and lemon. In Maine it is a summer staple at lobster pounds and family gatherings, prized for the clean, briny flavor of cold-water Atlantic lobster. The method is straightforward, but the quality depends on using live lobsters, generous salt, and careful timing so the meat stays tender and juicy.
Boiled Maine Lobster
Boiled Maine Lobster
Pronounced boyld MAYN LOB-ster
- Serves
- 4
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains shellfish, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pot
Lobsters
For serving
Method
Fill a large stockpot (at least 16 qt / 15 L) with 4 gallons (15 L) cold water. Add the salt and stir until dissolved. Bring to a rolling boil over high heat.
Grasp each lobster firmly behind the head, leaving the rubber bands on the claws. Plunge it headfirst into the boiling water. Cover the pot and let the water return to a boil.
Once boiling again, cook the lobsters according to weight: 1 1/4 lb (570 g) lobsters need 13–15 minutes; 1 1/2 lb (680 g) lobsters need 15–18 minutes. Keep the water at a steady rolling boil.
Check doneness. the shells should be bright red, and an antenna should pull off with little resistance. For accuracy, the internal temperature in the thickest part of the tail should reach 140°F (60°C).
While the lobsters cook, melt the butter in a small saucepan over low heat. Divide among small ramekins. Cut the lemons into wedges.
Using tongs, transfer the cooked lobsters to a colander or baking sheet to drain. Let them rest for 2–3 minutes so the meat firms slightly and cools enough to handle.
To serve, twist off the claws and crack with a lobster cracker or nutcracker. Twist the tail from the body, split the underside of the tail shell, and remove the meat. Discard the rubber bands.
Serve immediately with the melted butter and lemon wedges.
Regional variant: Steamed Maine Lobster
Use a large pot with a steamer rack and only 2 inches (5 cm) of salted water. Bring to a boil, add lobsters, cover, and steam for the same times as boiling. Steamed lobster meat is slightly firmer and less waterlogged.
Cook's notes
- Buy lobsters the same day you cook them; keep them cold and damp in the refrigerator, not submerged in water.
- Keep the rubber bands on until after cooking; they protect you from the claws.
- Avoid overcooking; the meat turns rubbery. If unsure, check early by pulling an antenna.
Serve with
Serve with drawn butter, lemon wedges, corn on the cob, boiled new potatoes, and a crisp white wine or cold lager.
Make ahead and storage
Boiled lobsters are best eaten immediately. Chilled leftover meat keeps in the shell for up to 2 days; remove meat and refrigerate in an airtight container for up to 2 days.
