• 6servings

Rate this recipe:

Nutrition Info . . .

VitaminsA, B9, C
MineralsManganese, Calcium, Iron

Ingredients Jump to Instructions ↓

  1. Boiled Lobster Tails

  2. 6 live lobsters (about 1 1/2 pounds each)

  3. Cilantro-Parsley Pesto , for serving

  4. English Salad Cream , for serving

Instructions Jump to Ingredients ↑

  1. « » Put court-bouillon into a large stockpot. Cover, and bring to a boil over high heat. Working in batches, plunge lobsters headfirst into water. Cover; return to a low boil. Cook until bright red and cooked through, 7 to 10 minutes. Using tongs, transfer lobsters to a platter.

  2. Using a kitchen towel to protect your hands, twist off tail and claws of 1 lobster; discard body. Using kitchen shears, cut along length of tail to make it easier to remove meat. Set tail aside. Separate claws from knuckles; twist and pull off pincers. With back of a knife, crack knuckle end of claw to loosen shell; remove meat. Push knuckle meat out of shell. Reserve for another use. Repeat with remaining lobsters. Refrigerate tails until ready to serve, up to 1 day. Serve with pesto and salad cream.


Send feedback