Chilled Whole Boiled Lobster
Whole lobsters simmer in well-salted water until just cooked through, then chill on ice for a clean, classic seafood centerpiece.
Boiling lobster is less about technique and more about timing, since a minute too long turns the meat rubbery. Chilling the lobsters on ice right after cooking stops them from overcooking and firms up the meat for easy cracking. Serve with warm butter for dipping or chilled with just lemon.
Ingredients
Method
Tap a number to mark a step doneFill a very large pot about two-thirds full with water, add the kosher salt, bay leaves, and peppercorns, and bring to a rolling boil.
Set up a large bowl of ice water nearby, big enough to fully submerge all the lobsters once they finish cooking.
Lower the lobsters headfirst into the boiling water one at a time, working quickly so the water stays at a steady boil.
Cover the pot and boil for 8 to 9 minutes for lobsters around 1.25 pounds, until the shells turn bright red.
Use tongs to transfer the lobsters immediately into the ice water bath, stopping the cooking right away and keeping the meat tender.
Once fully cooled in the ice water, drain the lobsters well and arrange them on a large platter over crushed ice.
Split the tails lengthwise and crack the claws with the back of a knife to make the meat easier to reach.
Serve right away with the melted butter, lemon wedges, and a generous scatter of fresh chopped parsley over the top.
Kitchen note
If serving the lobsters warm instead of chilled, skip the ice bath and let them rest just 2 minutes before splitting so the meat stays juicy.
