Classic Lobster

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

This recipe calls for a FRESH, i.e. live, lobster, which when you buy it is best recognized by its lively movement and curved tail.
Hold the lobster by the back and brush thoroughly in cold water. Do not remove the rubber rings that hold the scissors together.
Bring the water to the boil with the salt, the peeled and quartered shallots, the pepper and the caraway seeds. So that the lobster is killed as quickly and gently as possible, it is pushed head first into the boiling water. Bring to the boil again briefly and then let it stand (no longer boil).
Cooking time: for the first 500g approx. 10 minutes, for each additional 500g another 5 minutes longer. The shell of the lobster turns red on the outside.
Take out the lobster, drain, remove the rubber rings from the scissors and serve with baguette and sauces.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.