Peanut Free Herb-Infused Boiled Lobster
Boiled lobster is one of those showstopper meals that feels far more impressive than the effort it actually takes, and this herb-infused version delivers serious flavor from the very first step. The cooking water is loaded with bay leaves, fresh thyme, and halved lemon, so the shells and meat absorb a subtle, aromatic depth before you even crack them open. What really elevates the whole thing is the bright lemon-herb dipping oil — whisked together with olive oil, garlic, lemon zest, and fresh parsley, it's the kind of sauce you'll want to drizzle on everything. Every ingredient here is naturally free from peanuts and peanut derivatives, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your special dinner. The technique is straightforward: bring the seasoned water to a rolling boil, cook to an internal temperature of 145°F, and you're guaranteed opaque, tender tail meat every time. Cracking the claws and cutting the tail open tableside makes for a genuinely dramatic presentation that's perfect for date night or a celebratory dinner at home.
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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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