Boiled Lobster With Drawn Lemon-caper Butter

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons kosher salt
• 4 live lobsters (1 1/4 to 1 1/2 pounds each)
• lemon wedge, for serving
• 1/2 cup unsalted butter
• 1 teaspoon fresh lemon juice
• 1 teaspoon capers, drained
• 1 teaspoon chopped fresh chives

Recipe

• 1 fill a large soup pot or lobster pot two-thirds full of water.
• 2 add the salt and bring to a boil.
• 3 when the water has come to a rolling boil, plunge the lobsters headfirst into the pot.
• 4 cover tightly with the lid and return the water to a boil over high heat.
• 5 cook the lobsters until the shells turn bright red, 10 to 12 minutes.
• 6 lift the lobsters out of the water with tongs and drain well in a colander.
• 7 remove the rubber bands from the claws, crack the claw shells, and drain off the excess liquid.
• 8 to make the lemon-caper butter, melt the butter in a small saucepan.
• 9 stir in the lemon juice, capers, and chives and keep warm, over very low heat, stirring occasionally, until ready to serve.
• 10 serve the lobsters with the butter and lemon wedges.