Lobster with Lemon & Butter Sauce

We recommend cooking lobsters by steaming them. Begin by filling a large pot with about 3-4 inches of water. Cover it and bring the water to a rolling boil. When steam starts to come out of the pot, carefully place the live lobsters, one at a time, claws first, into the pot. If you put the tail in first, it could flip, sending hot water everywhere. We recommend leaving the bands on the claws. Removing them will allow the lobster to potentially “bite” you! (Lobstermen call it “biting” when a lobster claw pinches them)

Cover the pot with a lid and steam the lobsters for about 8-10 minutes for the first pound, plus an additional 2-3 minutes for each additional pound. Make sure the water continues to boil during the steaming process. The lobsters will turn bright red when fully cooked, and you can confirm they’re cooked fully by pulling on one of the lobster’s antennae; if done, it will come off easily.

Once the lobsters are cool enough to handle, crack the shells and remove the meat.

Chop the lobster meat into bite-sized pieces.

In a saucepan, melt the butter over medium heat.

Add minced garlic and sauté until fragrant but not browned.

Stir in lemon zest and lemon juice. Season with salt and pepper to taste.

Let the sauce simmer for a few minutes until it thickens slightly.

Combine Lobster and Sauce:

Add the chopped lobster meat to the lemon butter sauce.

Gently toss the lobster meat in the sauce until it’s evenly coated.

Transfer the lobster with lemon butter sauce to a serving platter.

Serve over your favorite noodles and top with fresh chopped parsley.