Print

How to Boil Spiny Lobsters Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

This easy-to-follow recipe demonstrates how to boil spiny lobsters to perfection. Boiling ensures tender, juicy lobster meat with a slightly sweet flavor, complemented by melted butter, cocktail sauce, and fresh lemon wedges. Ideal for a quick seafood meal, this method preserves the lobster’s natural taste while making preparation simple and straightforward.

  • Author: Chef
  • Prep Time: 3 minutes
  • Cook Time: 10 minutes
  • Total Time: 17 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Boiling
  • Cuisine: Seafood

Ingredients

Seafood

  • 2 spiny lobsters

Seasoning

  • 1 ½ teaspoons Kosher salt or sea salt
  • 2 lemons (1 for boiling, 1 for serving as wedges)

To Serve

  • Melted butter
  • Cocktail sauce

Instructions

  1. Prepare the water: Fill a large pot with enough water to fully cover the lobsters. Add 1 ½ teaspoons of salt and bring the water to a rolling boil. Cut one lemon into quarters and drop it into the boiling water to add flavor.
  2. Boil the lobsters: Place the lobsters headfirst into the boiling water. Boil whole lobsters for 10 minutes; add 2 additional minutes if they are very large. If boiling just the tails, cook them for about 4 minutes. The shells will turn bright red, and the meat will become opaque when fully cooked.
  3. Cool the lobsters: Using tongs, remove the lobsters from the boiling water and immediately transfer them to a bowl of ice to stop the cooking process, preserving texture and flavor.
  4. Separate tail from head: Twist the lobster body in half to separate the tail from the head. Discard the head or freeze it to make lobster stock later.
  5. Slice the shell: Place the lobster tail on a cutting board. Using a large knife, press down firmly on the shell to cut it in half lengthwise. Alternatively, kitchen shears can be used to carefully cut through the shell, keeping the tail whole if preferred.
  6. Remove the digestive tract: Look for the dark vein running along the length of the tail, which is the lobster’s digestive tract. Pull it out and discard it to ensure a clean taste.
  7. Extract the meat: Gently pull the shell apart and remove the lobster meat in one piece. Be careful to keep the meat intact for an attractive presentation.
  8. Serve: Plate the lobster meat and serve with melted butter, cocktail sauce, and fresh lemon wedges for squeezing over the meat.

Notes

  • Use fresh lobsters whenever possible for the best flavor and texture.
  • Boiling time may vary slightly based on lobster size; avoid overcooking to prevent tough meat.
  • The heads can be saved and frozen to create a rich lobster stock for soups or sauces.
  • Handle lobsters carefully after boiling as they will be hot and shells sharp.
  • For added flavor, you can add herbs like bay leaves or peppercorns to the boiling water.

Find it online: https://cheftinaskitchen.com/how-to-boil-spiny-lobsters-recipe/