Best 5 Cracked Lobster With Drawn Butter And Lemon Recipes

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Cracked Lobster with Drawn Butter and Lemon is a classic seafood dish that is both elegant and easy to prepare. It features succulent lobster meat, cooked to perfection and served with a rich, flavorful drawn butter sauce. The dish is complemented by a bright and tangy lemon wedge, which adds a refreshing touch. This recipe provides step-by-step instructions for preparing the lobster, making the drawn butter sauce, and assembling the dish. It also includes tips for selecting the freshest lobster and ensuring that it is cooked properly. Additionally, the article offers variations on the classic recipe, such as adding herbs, spices, or other ingredients to the drawn butter sauce, as well as suggestions for serving the lobster with different sides and accompaniments. Whether you are a seasoned chef or a home cook looking to impress your guests, this recipe will guide you in creating a delicious and memorable lobster dish.

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CRACKED LOBSTER WITH DRAWN BUTTER AND LEMON



Cracked Lobster with Drawn Butter and Lemon image

Serve lobster precracked so that it is easy for guests to pick up and eat. The tails are sliced and rearranged into their shells for an attractive presentation, and drawn butter is served warm for dunking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 4

Coarse salt
8 lobsters (1 1/2 to 1 3/4 pounds each)
8 ounces (1 cup) unsalted butter
Lemon wedges, for serving

Steps:

  • Bring 12 cups cold water and 2 tablespoons salt to a boil in a lobster pot or large, wide stockpot.
  • Pick up each lobster firmly, holding the back of the body behind the claws. Add 2 to 4 lobsters to pot; they should fit snugly, but not be stacked. Cover, and cook for 18 minutes. Remove, and repeat with remaining lobsters. Let cool slightly before cracking and removing meat, about 10 minutes.
  • Heat butter in a small saucepan over low heat. Cook, skimming solids that rise to surface. Season with salt, then pour into small ramekins or a large dish, leaving behind any solids on the bottom; a clear, golden liquid will be left. Keep butter warm.
  • Place 1 lobster on a cutting board. Twist tail from joint where it meets the body. Cut tail in half down center, keeping shell halves intact. Pull each tail half from its shell, and cut crosswise into 3/4-inch-thick medallions. Arrange cut pieces in shells. Twist claws from body, and discard body. Separate claws from knuckles. Crack knuckles, and remove meat. Discard knuckle shells. Grasp "thumb" of claw, and bend it back to snap it off. Crack claws, and remove meat. Discard claw shells. Repeat with remaining lobsters.
  • Arrange lobster pieces on a platter, and serve with butter and lemon.

DRAWN BUTTER



Drawn Butter image

Best made a day ahead, this is a great complement to steamed king crab or broiled lobster tails. Any leftover butter can be frozen for future use.

Provided by Dasisalles

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 8h30m

Yield 8

Number Of Ingredients 1

1 pound unsalted butter

Steps:

  • Melt the butter in the top of a double boiler over just-barely simmering water, 5 to 7 minutes. Set the melted butter aside to cool slightly, then skim the foam off the top and discard. Allow the butter to solidify overnight. Drain off any liquid that collects at the bottom. Melt the butter in a microwave-safe glass or ceramic bowl, and pour into individual bowls before serving.

Nutrition Facts : Calories 406.9 calories, Cholesterol 122 mg, Fat 46 g, Protein 0.5 g, SaturatedFat 29.2 g, Sodium 6.2 mg

CRACKED LOBSTER WITH DRAWN BUTTER AND LEMON



Cracked Lobster With Drawn Butter and Lemon image

Make and share this Cracked Lobster With Drawn Butter and Lemon recipe from Food.com.

Provided by Chef mariajane

Categories     Lobster

Time 18m

Yield 4 serving(s)

Number Of Ingredients 4

coarse salt
8 (1 1/2-1 3/4 lb) lobsters
8 ounces unsalted butter
lemon wedge, for serving

Steps:

  • Bring 12 cups water and 2 tablespoons salt to a boil in a lobster pot or large, wide stockpot.
  • Pick up each lobster firmly, holding the back of the body behind the claws. Add 2-4 lobsters to the pot; they should fit snugly, but not stacked. Cover, and cook for 18 minutes. Remove and repeat with remaining lobster. Let cool slightly before cracking and removing meat, about 20 minutes.
  • Heat butter in a small saucepan over low heat. Cook, skimming solids that rise to surface. Season with salt, then pour into small ramekin or a large dish, leaving behind any solids on the bottom; a clear, golden liquid will be left. Keep butter warm.
  • Place 1 lobster on the cutting board. Twist tail from joint where it meets the body, Cut tail in half down the center, keeping shell halves intact. Pull each tail half from its shells. Twist claws from body and discard body. Separate claws form knuckles. Crack knuckles, and remove meat. Discard knuckle shells. Grasp the thumb of claw, and bend it back to snap it off. Crack claws, and remove meat. Discard claw shells. Repeat with remaining lobster.
  • Arrange lobster pieces on a platter and serve with butter and lemon.

Nutrition Facts : Calories 1632.4, Fat 58.2, SaturatedFat 31.6, Cholesterol 1415.8, Sodium 4037.8, Carbohydrate 6.8, Protein 256.5

STEAMED LOBSTER WITH LEMON-HERB BUTTER



Steamed Lobster with Lemon-Herb Butter image

Categories     Herb     Shellfish     Steam     Dinner     Lemon     Seafood     Lobster     Summer     Anniversary     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

6 1 1/4- to 1 1/2-pound live lobsters
1 cup (2 sticks) butter
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh basil
Lemon wedges

Steps:

  • Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.
  • Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.
  • Serve lobsters with lemon wedges and warm herb butter.

BOILED LOBSTER WITH DRAWN LEMON-CAPER BUTTER



Boiled Lobster With Drawn Lemon-Caper Butter image

Excerpted from The Beach House Cookbook by Barbara Scott-Goodman. Copyright © 2005, Chronicle Books.

Provided by - Carla -

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • Fill a large soup pot or lobster pot two-thirds full of water.
  • Add the salt and bring to a boil.
  • When the water has come to a rolling boil, plunge the lobsters headfirst into the pot.
  • Cover tightly with the lid and return the water to a boil over high heat.
  • Cook the lobsters until the shells turn bright red, 10 to 12 minutes.
  • Lift the lobsters out of the water with tongs and drain well in a colander.
  • Remove the rubber bands from the claws, crack the claw shells, and drain off the excess liquid.
  • To make the lemon-caper butter, melt the butter in a small saucepan.
  • Stir in the lemon juice, capers, and chives and keep warm, over very low heat, stirring occasionally, until ready to serve.
  • Serve the lobsters with the butter and lemon wedges.

Nutrition Facts : Calories 339, Fat 24.4, SaturatedFat 14.8, Cholesterol 203.5, Sodium 5700.5, Carbohydrate 0.9, Sugar 0.1, Protein 28.5

Tips:

  • Choose the right lobster. Look for a lobster that is heavy for its size, with a hard shell and bright eyes. Avoid lobsters with missing or damaged claws or tails.
  • Cook the lobster properly. The best way to cook a lobster is by boiling it. Bring a large pot of water to a boil and add the lobster headfirst. Cook for 10-12 minutes per pound, or until the lobster is bright red and the meat is opaque.
  • Make sure the drawn butter is hot. The drawn butter is what gives the lobster its delicious flavor. Make sure it is melted and hot before serving.
  • Serve the lobster immediately. Lobster is best served immediately after it is cooked. If you need to keep it warm, wrap it in foil and place it in a warm oven.

Conclusion:

Cracked lobster with drawn butter and lemon is a classic seafood dish that is perfect for any special occasion. It is easy to make and always a crowd-pleaser. If you are looking for a delicious and impressive dish to serve your guests, this is the one for you.

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