The best way to enjoy lobster is simply to boil it. Dress it up with our tasty butters (below). Make sure everyone at the table has a lobster pick, a lobster cracker and plenty of napkins.
HANDS-ON TIME
15 minutes
TOTAL TIME
25 minutes
MAKES
4 servings
INGREDIENTS
LEMON-ANCHOVY BUTTER:
⅓ cup butter, softened
2 tsp chopped fresh parsley
1 clove garlic, grated
1 anchovy fillet, minced
½ tsp grated lemon zest
¼ tsp lemon juice
BOILED LOBSTER:
4 live lobsters (each 565 to 675 g)
DIRECTIONS
LEMON ANCHOVY BUTTER: In bowl, mash together butter, parsley, garlic, anchovy, lemon zest and lemon juice. Set aside. (Make-ahead: Cover and refrigerate for up to 3 days or freeze in airtight container for up to 2 months.)
BOILED LOBSTER: Fill stockpot with enough salted water to completely cover lobsters; bring to full rolling boil over high heat. Grasp each lobster around back shell, snip off elastic bands and gently drop headfirst into water. Cover and return to boil, starting timer when water boils.
Reduce heat to slow boil; cook lobsters until bright red and small leg comes away easily when twisted and pulled, 8 to 10 minutes.
TO FINISH: While lobsters are boiling, melt Lemon-Anchovy Butter in saucepan over low heat. Serve with lobster for dipping.
NUTRITIONAL INFORMATION, PER SERVING: about 282 cal, 31 g pro, 16 g total fat (10 g sat. fat), 2 g carb, trace fibre, 147 mg chol, 702 mg sodium, 532 mg potassium. % RDI: 9% calcium, 5% iron, 18% vit A, 2% vit C, 7% folate.
SHERRIED SHALLOT BUTTER
In skillet, heat 1 tsp butter over medium-high heat.
Cook 2 shallots, minced; ¼ tsp sweet paprika; and pinch salt until shallots are tender and light golden, about 3 minutes. Stir in 1 tbsp dry sherry; cook until no liquid remains, about 1 minute. Transfer to
bowl; let cool for 3 minutes. Mash in ⅓ cup butter, softened, and 1 tsp chopped fresh parsley.
CURRIED GINGER BUTTER
In small skillet, melt 2 tsp butter over medium heat; cook 2 tbsp minced green onion, 1 tsp minced fresh
ginger and ½ tsp curry powder, stirring, until ginger is softened, about 3 minutes. Transfer to bowl; let cool to room temperature, about 5 minutes. Mash in ⅓ cup butter, softened.
GINGER, HOT PEPPER AND LIME BUTTER
Mash together ⅓ cup butter, softened; 2 tsp grated fresh ginger; 1 tsp minced seeded red or green hot peppers; ¼ tsp grated lime zest; ½ tsp lime juice; and pinch salt.
ORANGE TARRAGON GARLIC BUTTER
Mash together ⅓ cup butter, softened; 1 clove garlic, grated; 1 tsp each chopped fresh tarragon and fresh parsley; ½ tsp grated orange zest; and pinch salt.
SPICY GARLIC BUTTER
In small skillet, melt 2 tsp butter over medium heat.
Cook 3 cloves garlic, minced, and ½ tsp smoked paprika, stirring, until garlic is softened, about 2 minutes. Transfer to bowl; let cool to room temperature, about 5 minutes. Mash in ⅓ cup butter, softened, and 1 tsp hot pepper sauce.
LEMONY DILL BUTTER
Mash together ⅓ cup butter, softened; 2 tbsp chopped fresh dill; and 1 tsp grated lemon zest.
