Garlic-Infused Boiled Lobster Claws: A Simple Gourmet Delight
Nutritional value per serving
Calories200kcal
Carbs2gram
Fat5gram
Protein25gram
Ingredients
- Frozen lobster claws, thawed8 pieces
- Garlic cloves, peeled and smashed4 pieces
- Water4 liters
- Salt2 tbsp
- Lemon wedges (optional, for serving)4 pieces
- Butter (optional, for dipping)100 g
Enjoy succulent lobster claws infused with rich garlic flavor in this easy-to-follow boiling recipe. Perfect for seafood lovers who want a quick gourmet experience at home. This recipe uses common ingredients and standard kitchen tools, making it accessible for cooks of all skill levels. Total ingredient cost is approximately $20 (18€ / 16£ / 1600₹). The dish yields about 4 servings and contains roughly 200 kcal per serving. The recipe suits pescatarian diets and is straightforward, requiring about 10 minutes prep and 15 minutes cooking time. Safety tips include boiling to at least 63°C internal temperature and proper handling to avoid cross-contamination. Enjoy this treat with confidence and ease!
Preparation instructions
Prepare the water and garlic
1In a large pot, add 4 liters of water and 2 tablespoons of salt. Add the smashed garlic cloves to the water. Bring the water to a rolling boil. This garlic-infused water will impart flavor to the lobster claws.
Add lobster claws to boiling water
2Once the water is vigorously boiling, carefully add the thawed lobster claws into the pot. Ensure they are fully submerged. Be cautious to avoid splashing hot water.
Boil lobster claws
3Boil the lobster claws for 6-8 minutes until they are bright red and the meat is opaque. The internal temperature should reach at least 63°C (145°F) to ensure they are fully cooked and safe to eat.
Remove and drain
4Using tongs, carefully remove the lobster claws from the boiling water and place them in a colander to drain and cool slightly.
Serve with optional lemon and butter
5Serve the boiled lobster claws immediately with lemon wedges and melted butter for dipping, if desired. Enjoy warm for best flavor.
Cooking Tips
-To thaw lobster claws, place them in the refrigerator overnight or under cold running water before cooking.
-Avoid overcooking lobster claws; boiling too long makes the meat tough. Use a kitchen thermometer to check temperature.
-Handle seafood with clean utensils to prevent cross-contamination. Wash hands and surfaces thoroughly after handling raw or thawed lobster.
-If you don't have fresh garlic, you can use garlic powder in the boiling water for a subtler flavor.
Equipment
- Large pot
- Tongs
- Colander
- Kitchen thermometer (recommended)
- Knife and cutting board for smashing garlic
Shopping List
- [ ] Frozen lobster claws (~8 pieces, $15): Choose claws with intact shells and no fishy odor.
- [ ] Garlic cloves (4 pieces, $0.50): Look for firm, unblemished bulbs.
- [ ] Salt (2 tbsp, $0.10): Regular table salt is fine.
- [ ] Lemon (1-2 pieces, $1.00): Pick lemons that are bright and firm.
- [ ] Butter (100g, $3): Choose unsalted butter for better control of saltiness.
Approximate total cost: $20.60
FAQ
Can I use fresh lobster claws or only frozen?
You can use either fresh or frozen lobster claws. If frozen, make sure to thaw them properly before boiling.
How do I know when lobster claws are fully cooked?
The lobster claws will turn bright red, and the meat will be opaque and firm. Using a kitchen thermometer, ensure the internal temperature reaches at least 63°C (145°F) for safety.
Can I add other seasonings to the boiling water?
Yes, you can add bay leaves, lemon slices, or peppercorns to the boiling water for extra flavor.
Is there a risk of undercooking lobster?
Yes, undercooked lobster can pose health risks. Always cook to the recommended internal temperature and check for opaque, firm meat.