Chestnut Free Herb-Infused Boiled Lobster
Few things feel as celebratory as a whole lobster landing on the table, and this herb-infused version delivers serious restaurant energy with surprisingly little fuss. The cooking liquid is loaded with bay leaves, fresh thyme, and halved lemon, which gently perfume the meat as it boils to that perfect opaque white — no guesswork needed when you hit 145°F on an instant-read thermometer. The real showstopper is the bright lemon-herb dipping oil made with extra-virgin olive oil, fresh parsley, garlic, and lemon zest, which comes together in minutes while the pot comes to a boil. Every component here is straightforward and naturally free from tree nut concerns, so there's no need to scrutinize labels or worry about hidden ingredients sneaking into your special-occasion meal. Cracking into the claws and pulling back the tail is half the fun, and that drizzle of garlicky citrus oil over the sweet, tender meat is genuinely hard to beat. Whether you're cooking for a date night or a small dinner party, this is the kind of dish that makes people think you really know what you're doing in the kitchen.
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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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