Seawater Lobster

Seawater Lobster

INGREDIENTS
For the Lobster
4 large lobsters, roughly 1.5 lbs each
2 gallons fresh local water
1 cup salt
4 bay leaves
For the Lemon Brown Butter
1 cup butter
juice and zest of 1 lemon
For the Tartar Sauce
½ cup or so of mayonnaise
½ cup or so of green relish
juice and zest of 1 lemon
1 tablespoon fresh tarragon, chopped
1 pinch salt
any lobster coral, from 2 lobsters
DIRECTIONS
For the Lobster
1. Grab your largest pot and fill with water and salt at a ratio of one-half cup of salt for
every gallon of water. Bring to a boil. Remove the rubber bands from the lobsters by
crossing and firmly grasping the claws then easing them off. Commit the lobsters to the
water. Throw in a bay leaf for each lobster. Bring the water back to a full boil, lower to a
simmer and then set your timer for 5 minutes. When the timer goes, they’re done! Fish
out the lobsters and rest on their backs as they cool.
For the Lemon Brown Butter
1. Brown the butter by placing it in a saucepan over medium heat, heating and melting it
until it begins to steam and foam. Keep a close eye on it as it foams. Swirl it gently,
watching the color. When it turns golden brown and releases the aroma of toasting nuts,
immediately remove it from the heat and whisk in the lemon juice and zest.
For the Tartar Sauce
1. Whisk all the ingredients together in a small bowl.
2. Shell the lobsters, dip in the butter or tartar sauce, share if you have to!