Low Fiber Herb-Infused Boiled Lobster

Total time25 min

Prep time10 min

Cook time15 min

4.8

(17)

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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
Ingredient note
Low Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
1 tsp lemon zest
Ingredient note
Low residue diets limit citrus peel because it adds fiber and residue. The small amount of lemon zest here contributes very little, so it is likely low residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
1 tbsp fresh parsley, finely chopped
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
1 small clove garlic, minced
¼ tsp sea salt

For serving

1 lemon, cut into wedges (optional)
2 tbsp fresh parsley, roughly chopped (optional)
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

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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