Mustard 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 straightforward technique. The cooking liquid is loaded with bay leaves, fresh thyme, and halved lemon, so the meat absorbs a gentle, aromatic depth before it ever hits your plate. Instead of the usual butter or any condiment that might sneak in hidden ingredients, the dipping sauce here is a bright, garlicky lemon-herb oil made entirely from olive oil, fresh lemon juice, zest, parsley, and a pinch of sea salt — clean, vibrant, and completely free of anything you need to avoid. Getting the lobster right is all about timing and temperature: the recipe is specific about cook times by weight and calls for an internal temp of 145°F, so you're never guessing whether the tail meat is done. Once the shells turn that brilliant red and you crack open those claws, the hardest part is deciding whether to eat it straight or drag every last bite through that herby oil. It's an impressive dish that genuinely requires no substitutions or workarounds — the ingredient list is naturally simple and the flavors speak for themselves.
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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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