If you've ever wanted to feel like a gourmet chef at home, this Citrus Herb Infused Boiled Lobster is your ticket. With fresh citrus and herbs, this dish is not only simple to prepare but bursts with flavor, making it perfect for a special occasion or just a fancy weeknight treat.
The star of this dish is, of course, the lobster. Fresh lobster gives you the best texture and flavor, so try to get them live if possible. The water acts as the cooking medium, and by infusing it, every bit of the lobster gets seasoned. Sea salt enhances all the natural flavors, while the lemons and orange add a delightful citrus zing that complements the sweet lobster meat. The fresh thyme and parsley bring a lovely herbal note, and garlic gives a subtle savory depth. Finally, unsalted butter, melted and served on the side, provides a rich, velvety finish to each bite.
This lobster dish pairs beautifully with a crisp, green salad and a side of roasted potatoes or crusty bread. A chilled glass of white wine, like a Sauvignon Blanc or Chardonnay, complements the citrus notes perfectly. For a touch of decadence, consider serving with a side of garlic butter asparagus or a light pasta tossed in olive oil and Parmesan.
Start by filling a large pot with about a gallon of water and set it on your stove over high heat. You want to bring this to a rolling boil — think of it as creating a spa for your lobsters, one that’s infused with aromatic goodness.
Once boiling, add in your sea salt, quarters of lemon and orange, sprigs of thyme and parsley, and those smashed garlic cloves. This infusion transforms your boiling water into a flavorful broth that will seep into the lobster as it cooks. Give it a minute for the aromas to blend and the water to return to a rolling boil.
Now, the main event: gently grab your lobsters and, with a firm but careful hand, place them headfirst into the pot. Cover the pot and let the water return to a boil. This ensures even cooking. Boil the lobsters for about 12 to 15 minutes. You'll know they're ready when their shells turn a bright red and the tails curl up tightly.
Once cooked, use tongs to carefully lift the lobsters out of the pot. Let them cool slightly for a minute or two. This resting time helps the meat settle, making it easier to handle. Serve immediately, paired with melted butter for dipping.
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