Gluten 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 effort. The cooking liquid is loaded with bay leaves, fresh thyme, and halved lemon, which perfume the shells and subtly season the sweet, tender meat as it cooks. Once the shells turn that iconic bright red and the tail meat hits 145°F, you know you're in business. The real star alongside the lobster is the bright lemon-herb dipping oil — whisked together with extra-virgin olive oil, fresh parsley, garlic, and lemon zest, it's the kind of sauce you'll want to drizzle on everything. Because the entire dish is built on whole, naturally unprocessed ingredients, there's no need to scrutinize labels or worry about hidden gluten sneaking in through sauces or seasonings. It's an elegant, fuss-free centerpiece that proves eating without gluten doesn't mean eating without indulgence.
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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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