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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2011
- 4 lobsters (each 1-1/4 to 1-1/2 lb/565 to 675 g)
- Sherried Shallot Butter recipe
- Ginger, Hot Pepper and Lime Butter recipe
- Orange Tarragon Garlic Butter recipe
- Lemon Anchovy Butter recipe
MethodFill stockpot with enough salted water to completely cover lobsters; bring to full rolling boil over high heat. Plunge each lobster 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.
Discarding shells, remove meat from lobster; dip meat into flavoured butter.
Nutritional facts Per serving with Lemon Anchovy Butter: about
- Sodium 702 mg
- Protein 31 g
- Calories 282.0
- Total fat 16 g
- Potassium 532 mg
- Cholesterol 147 mg
- Saturated fat 10 g
- Total carbohydrate 2 g
- Iron 5.0
- Folate 7.0
- Calcium 9.0
- Vitamin A 18.0
- Vitamin C 2.0