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Boiled Lobsters

Looking for a classic seafood dinner? Then check out these juicy lobsters that are boiled to perfection - ready in 35 minutes.

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Prep Time 20 min
Total Time 35 min
Servings 2

Ingredients

2: to 4 quarts water

2: live lobsters (about 1 lb each)

: Butter or margarine, melted, if desired

: Lemon wedges, if desired

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Directions

1 Fill 6-quart Dutch oven or stockpot one-third full of water. Heat to boiling. Plunge lobsters headfirst into water. Cover and heat to boiling; reduce heat to low. Simmer 10 to 12 minutes or until lobsters turn bright red; drain.
2 Follow directions below to remove meat. Serve with butter and lemon wedges.

EXPERT TIPS

Expert Tips

Separate tail from body by breaking shell in half where tail and body meet. Cut away the membrane on the tail to expose meat. Discard the intestinal vein that runs through the tail and the small sac near the head of the lobster. Serve the green tomalley (liver) and coral roe (only in females) if desired. Twist the large claws away from the body of the lobster. Use a nutcracker to break open the claws. Remove meat from claws, tail and body.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 100
Calories from Fat: 5),

% Daily Value

Total Fat: 1/2g; 1/2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 400mg; 400%;
Total Carbohydrate: 1g; 1%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 12/5/2010 7:22:54 PM REPORT ABUSE Joefixer said:

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Oh but their is so much mote meat than tou mentioned. In yje body you pull away from the back has chambers where the legs go into the bodies, if you get it all you will get about 2 more OZ of meat. Then myself, I like to slowly pull the meat out of the tail fins even. it takes finess and you have to split the thin shell on the bottom middle, crack open a little and grab the meat and slowly and gently pull side to side and it will come out with all 3 fins after you get seasoned at it. I grew up on the water in Boston, so I cut my teeth on lobster so I am told.

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