Best chef recipes for whole lobster

How to Boil Lobster

First consider the size of your pot for boiling the lobsters. An 8-quart pot will easily take one lobster, a 16-quart pot, 2 or 3 lobsters. If you are cooking a lot of lobsters you'll either need to cook them in stages or have more than one pot of water boiling.

1. Bring a large pot of salted water to a boil:

   Fill a large pot 3/4 full of water. Add a tablespoon of salt for every quart of water. The water should be salty like sea water (in fact you can use clean sea water if you have it). Bring the water to a rapid boil.

2. Lower the lobsters into the pot:

   Grasp the lobster by the body and lower it upside down and head first into the boiling water. Continue to add the live lobsters to the pot in this manner. Cover the pot.

3. Boil lobsters for 7 to 14 mins, depending on size:

   Note the time at which the water comes to a boil again. From that point, boil the lobsters for 7 to 14 minutes or longer, depending on the size of the lobster. 7 to 10 minutes for a 1-pound lobster, 8 to 12 minutes for a 1 1/4-pound lobster, and 10 to 14 minutes for a 1 1/2-pound lobster. Add 2 minutes for every additional 1/2 pound. The lobsters should be a bright vivid red color when done.

   Note that larger lobsters will turn brigh

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   How to concoct lobster

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20 Dreamy Lobster Recipes to Learn

Butter-Poached Lobster Rolls with Spicy Sauce

To make these luxurious lobster rolls, chef Geoffrey Zakarian boils the lobsters, then poaches the meat in butter. To balance all of that richness, he tops the rolls with a spicy mustard mayo.

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Lobster Gnudi

This elegant lobster gnudi dish from chef Scott Conant gets a springy spin with bright green peas and ramp leaves.

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Lobster Mac and Cheese

This decadent lobster mac and cheese has it all. A generous amount of lobster meat and a rich three-cheese sauce made with Fontina, Gruyère, and mascarpone are mixed with pasta and baked under a crunchy topping of panko and Parmesan. The cheese sauce has a secret flavor booster: The lobster shells are separated from the meat and cooked with aromatics, wine, milk, and cream to infuse the sauce with a surprising depth of flavor.

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Chilled Lobster Tails with Green Goddess Aïoli

A vibrant green goddess–inspired dipping sauce is the perfect match for gently steamed, chilled lobster tails. You can steam them yourself as the recipe calls for, or buy them already cooked. Be sure to get Maine lobsters rather than warm-water Caribbean lobsters, as their textures and flavors are quite different.