Boiled Lobster With Flavoured Butter
Boiled Lobster With Flavoured Butter
Photography by Edward Pond
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving with Lemon Anchovy Butter: about | - |
| cal | 282282 cal |
| pro | 31 g31g pro |
| total fat | 16 g16g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 2 g2g carb |
| fibre | 00 fibre |
| chol | 147 mg147mg chol |
| sodium | 702 mg702mg sodium |
| potassium | 532 mg532mg potassium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 55 iron |
| vit A | 1818 vit A |
| vit C | 22 vit C |
| folate | 77 folate |
- Preparation time: 15 minutes
- Total time : 25 minutes
Lobsters are king in New Brunswick, and the best way to enjoy their sweet decadence is simply to boil them. Dress your lobster up with one or more of our flavoured butters. Make sure everyone at the table gets a lobster pick and plenty of napkins. If your guests are enthusiastic lobster shellers, have lobster crackers and shears at the table. If your guests are timid or first-timers, you might want to cut and crack the lobsters in the kitchen before you serve them.
Tip: When plunging the lobsters into the pot, grasp them around the back shell, snip elastic bands off the claws with scissors and gently drop them headfirst into the water.
Ingredients
- 4 live New Brunswick lobsters , (each 1-1/4 to 1-1/2 lb/565 to 675 g)4 live New Brunswick lobsters, (each 1-1/4 to 1-1/2 lb/565 to 675 g)
- Flavoured Butter
- Sherried Shallot Butter recipe Sherried Shallot Butter recipe
- Ginger, Hot Pepper and Lime Butter recipe Ginger, Hot Pepper and Lime Butter recipe
- Orange Tarragon Garlic Butter recipe Orange Tarragon Garlic Butter recipe
- Lemon Anchovy Butter recipe Lemon Anchovy Butter recipe
Preparation
Reduce heat to slow boil; cook lobsters until bright red and small leg comes away easily when twisted and pulled, 8 to 10 minutes.
Discarding shells, remove meat from lobster; dip meat into flavoured butter.
Source : Canadian Living Magazine: December 2011
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