Boiled Lobster: The Best Boiled Lobster Recipe from Cook'n

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	Boiled Lobster

Serves: 2

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Prep Time: 30 minutes - Yield: 2 servings*

   2 teaspoons salt
   2 lobsters (1-pound) live
   1/4 cup butter melted, or Clarified Butter recipe in Fish & Shellfish

1. In large stockpot or kettle, bring to a boil enough water to cover lobsters; add salt. With long tongs, pick up lobster just behind eyes. Plunge live lobsters, headfirst, into boiling water. Return to a boil. Reduce heat to medium; cover and cook 7 minutes or until lobsters turn bright red.

2. Remove lobsters from water; plunge into cold water to stop cooking. Drain; turn on back. With sharp knife or kitchen scissors, cut lobster in half lengthwise. Remove sac near head and dark vein that runs along underside of tail. Crack claws and legs using claw cracker or nutcracker. With fork, remove meat. Serve with melted butter.

TIP: * For 4 servings, use 4 lobsters and 1/2 cup butter. Do not increase salt.

Nutrition Information Per Serving: Serving Size: 1/2 of Recipe * Calories: 320 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 14 g 70% * Cholesterol: 145 mg 48% * Sodium: 680 mg 28% * Total Carbohydrate: 2 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 24 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 8% * Iron: 2% * Dietary Exchanges: 3 1/2 Very Lean Meat, 4 1/2 Fat

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