Lupin 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 a surprisingly straightforward process. The cooking liquid is scented with bay leaves, fresh thyme, and halved lemon, which gently perfumes the meat as it boils to that perfect opaque white — no guesswork needed when you're hitting 145°F on an instant-read thermometer. The real star alongside the lobster is the bright lemon-herb dipping oil: olive oil, fresh lemon juice, zest, parsley, and a little minced garlic whisked together in minutes while the pot comes to a boil. Every single ingredient here is naturally free from lupin, which can sneak into dishes through certain flour blends, coatings, or prepared sauces — none of which have any place in this clean, whole-ingredient recipe. Cracking into the claws and spooning that fragrant oil over the tail meat is one of those simple pleasures that feels wildly indulgent. Whether you're cooking for a special occasion or just treating yourself on a Tuesday, this is the kind of meal 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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