Boiled Lobster Recipe

5 from 1 vote

Learn how to cook whole lobster at home with easy steaming and boiling methods! Sweet, tender lobster is perfect with melted butter and fresh lemon for a restaurant-worthy seafood dinner.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Servings:

Author: Kellie

Cost: $30

Equipment

stockpot

Ingredients

2 live lobsters approximately 1½ pounds each
2 tablespoons kosher salt for the cooking water (adjust as needed for water volume)
Water for steaming or boiling
Melted butter for serving
Lemon wedges for serving

Instructions

To Steam the Lobster

Add about 2 inches of water to a large stockpot fitted with a steamer rack or basket. Add the salt and bring to a boil.
Carefully add the live lobsters to the steamer basket and cover tightly.
Steam according to the size of the lobsters, approximately 14 minutes for 1½-pound lobsters, adjusting as needed.
Check for doneness. The tail and claw meat should be firm, pearly white, and opaque throughout.
Remove the lobsters with tongs and allow them to cool briefly. Serve with melted butter and lemon wedges.

To Boil the Lobster

Fill a large stockpot with enough water to submerge the lobsters, leaving plenty of room to prevent overflowing. Salt the water and bring to a rolling boil.
Carefully lower the live lobsters into the boiling water headfirst and cover.
Once the water returns to a boil, cook for approximately 10–12 minutes for 1½-pound lobsters, adjusting for size.
Check that the tail and claw meat is fully cooked, firm, and opaque.
Remove the lobsters with tongs, drain, and cool briefly before serving with melted butter and lemon wedges.

Notes

Lobster Size: I recommend 1¼–1½-pound live lobsters for individual servings. Larger lobsters require longer cooking times.
Cooking Times: Boiling and steaming require different cooking times. Adjust based on the size of each lobster and check the meat for doneness before serving.
Doneness: Cooked lobster meat should be firm, pearly white, and opaque. Don't rely on the shell turning red alone.
Pot Size: Use a large pot with enough space for the lobsters to cook without overcrowding. Cook in batches if necessary.
Storage: Refrigerate leftover cooked lobster meat in an airtight container for up to 3–4 days.
Freezing: Freeze cooked lobster meat in an airtight freezer-safe container for up to 2–3 months for best quality.
Reheating: Reheat refrigerated leftovers thoroughly to 165°F. Use gentle heat and avoid prolonged cooking to help preserve the texture.
Troubleshooting: If lobster meat becomes rubbery, it was likely overcooked. Check for doneness near the end of the recommended cooking time.

Nutrition