Pescatarian Herb-Infused Boiled Lobster
Lobster night just got a serious upgrade, and you don't need a fancy restaurant reservation to pull it off. Boiling the lobsters in a fragrant bath of bay leaves, fresh thyme, and halved lemon infuses every bite with subtle herbal depth before the shells even hit the plate. The real star alongside the tender, sweet meat is the bright lemon-herb dipping oil — a quick whisk of olive oil, lemon juice, zest, parsley, and garlic that feels far more luxurious than the effort it takes to make. Because the whole dish leans on fresh seafood and clean, simple ingredients, there's no need to scan labels or worry about hidden meat-based stocks sneaking into your meal. Getting the lobster to exactly 145°F in the thickest part of the tail is the one step worth paying attention to — it's the difference between perfectly opaque, juicy meat and anything less. Cracking the claws and cutting the tails open before serving makes this feel like a proper feast, whether you're cooking for a special occasion or just treating yourself on a Tuesday.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!