Lobster Recipes to Try at Home

Lobster wasn’t always considered luxury food. Only in the early 20th century did it acquire its specialty-seafood status.

Store lobsters, with their claws banded, resting on moist seaweed or damp newspaper in an open bag in the refrigerator until cooking time.

Preparing lobster requires only basic technique — boiling or steaming. Boiling is the most traditional method, but steaming offers more intense flavor.

Each summer, many lobsters’ tough shells are replaced by thin ones. These lobsters, called “shedders,” are a delight to eat — it takes no effort to get at the tail and claw meat. Still, it is smart to keep a pair of crackers at hand, just in case. Boiling lobsters in court-bouillon, a staple for poaching seafood, makes them quite flavorful in the absence of seawater.


The best way to broil lobster tails starts with butterflied lobster tails! While this may look complicated, I promise that it’s easier than you probably think.

Here’s how to prepare lobster tails before you cook them:

  • Butterfly the lobster. Using kitchen shears, cut down the center of the shell, all the way to the tail, but not cutting the tail. You want to cut through the top of the shell, but don’t cut through the bottom.

TIP: It’s fine if you cut through the meat. In fact, it cooks a bit more evenly if you do. The important part is not to cut through the bottom shell, though.

  • Split the shell. Using your thumbs and fingers to spread open the shell, gently push the lobster meat upward, separating it away from the bottom shell. Leave the end attached to the tail fin.

Gently split it open first…

And then continue to open up the shell more, so that it separates away from the meat on the sides…

  • Push lobster meat above the shell. Slightly push together the empty shell underneath and place the row of meat on top.

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Boiled Maine Lobster
Photo by Creative Commons


Photo by Dana Moos
Photo by Dana Moos


Photo by The Lobster Restaurant Santa Monica

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