Cashew Free Herb-Infused Boiled Lobster
Boiled lobster is one of those showstopping meals that feels far more impressive than the effort it actually takes. The cooking liquid is steeped with bay leaves, fresh thyme, and halved lemon, so the shells perfume the kitchen and the meat absorbs a subtle, aromatic depth before it ever hits the plate. Once the lobsters are cracked open and arranged, a bright lemon-herb dipping oil made with olive oil, garlic, parsley, and lemon zest takes the whole thing somewhere genuinely special — no heavy cream sauce or butter bath required. Because every component here is straightforward and whole-ingredient, there's no need to scan labels or worry about hidden nut-based additions sneaking into the dish. The recipe is naturally free of tree nut concerns without any substitutions or workarounds — it's just clean, confident cooking. Timing the cook by lobster weight and checking for that opaque, white tail meat ensures you pull them at exactly the right moment every single time. Whether this is a weeknight splurge or a dinner-party centerpiece, it delivers serious restaurant energy with very little standing between you and the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!