AIP Friendly Herb-Infused Boiled Lobster
Boiled lobster feels like a special-occasion splurge, and this version leans into that energy with a fragrant cooking broth of bay leaves, fresh thyme, and halved lemon that perfumes the meat from the inside out. The real star alongside the tender, sweet lobster is the bright lemon-herb dipping oil — extra-virgin olive oil whisked with fresh lemon juice, zest, parsley, and a touch of garlic — which replaces the usual clarified butter without sacrificing any of the richness you're after. For anyone navigating the autoimmune protocol, lobster is a naturally clean protein, and every single ingredient here — from the sea salt in the broth to the fresh herbs in the dipping oil — fits within those guidelines without any workarounds or substitutions. The cooking method is straightforward: a well-seasoned rolling boil, precise timing, and a quick temperature check to make sure the tail meat hits 145°F for perfect doneness. This makes two generous servings, so it's ideal for a date night or a quiet celebration at home. Finish with extra lemon wedges and a scatter of fresh parsley, and it looks as impressive as anything you'd order at a restaurant.
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Learn more →Ingredients
2 servings
- 2 whole live lobsters (1 ¼ to 1 ½ lb each)
- 4 quarts water
- 2 tbsp sea salt
- 3 bay leaves
- 4 sprigs fresh thyme
- 1 lemon, halved
For the dipping oil
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley, finely chopped
- 1 small clove garlic, minced
- ¼ tsp sea salt
For serving
- 1 lemon, cut into wedges (optional)
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Combine the water, sea salt, bay leaves, thyme sprigs, and halved lemon in a large stockpot (at least 12-quart). Bring to a full rolling boil over high heat.
- 2
While the water comes to a boil, whisk together the olive oil, lemon juice, lemon zest, parsley, garlic, and sea salt in a small bowl. Set aside.
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